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Butterflied Cornish Hens with Sage Butter

Recipe courtesy of Sunny Anderson

Show: Cooking for Real

Episode: No Ho-Hum Holiday

Butterflied Cornish Hens with Sage Butter

Name: Butterflied Cornish Hens with Sage Butter
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 servings
Ingredients: 4 (1 3/4-pound) Cornish game hens, butterflied; 1 stick butter, softened; 5 to 7 sage leaves, finely chopped; 1 lemon, zested; Salt and freshly ground black pepper; Olive oil, for sauteing; 4 strips bacon, chopped

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Level: Easy
Total: 50 min

Prep: 20 min
Cook: 30 min

Yield: 4 servings

Level: Easy
Total: 50 min

Prep: 20 min
Cook: 30 min

Yield: 4 servings

Ingredients

Deselect All

4 (1 3/4-pound) Cornish game hens, butterflied

1 stick butter, softened

5 to 7 sage leaves, finely chopped

1 lemon, zested

Salt and freshly ground black pepper

Olive oil, for sauteing

4 strips bacon, chopped

Directions

Watch how to make this recipe.

Preheat oven to 425 degrees F.
Place hens on a sheet tray fitted with a cooling rack in the refrigerator to dry skin out for 1 hour. Meanwhile, in a small pan over medium heat, melt butter with sage, zest, salt and pepper. Remove hens from refrigerator. Preheat 2 large saute pans over medium heat, lightly coat with oil. Season hens with salt and pepper and sear, skin side down, in the pans. Sear until skin caramelizes and turns golden brown and crispy, about 7 to 10 minutes. Flip birds over, and baste with sage butter. Sprinkle tops with chopped bacon and place in preheated oven to finish cooking, 25 to 30 minutes, basting occasionally. Let rest 10 minutes before serving.