Roasted chicken is one of those dished that transcends the human taste buds, regardless of where it can be found on the menu in this global culinary world. This dish takes it’s inspiration from a classical French technique of natural basting of a chicken or any other fowl for that matter, by rubbing butter under the bird’s skin. Serve with wild rice and a green vegetable of the season and I promise you that this is one dish that your will never get tired of.
Four Rock Cornish Hens
4 ounces unsalted butter, softened
1/2 ounce black truffle oil
Salt, to taste
Ground black pepper, to taste
1 lemon, sliced into four quarters
8 fresh thyme sprigs
2 cloves garlic, halved
Combine butter and truffle oil in a small bowl, Sprinkle in salt and pepper to taste.
Using a pastry bag or a plastic bag with a corner snipped off, pipe the truffle butter mixture under the skin of the hens breast and legs. Place fingers under the skin and rub around each individual bird.
Using twine, tie the legs of each bird together. Tuck wings under breast and place the hens uncovered in a glass baking dish and place in the refrigerator allowing the birds to air dry for 24 hours.
Remove the hens from the refrigerator. Insert the lemon, thyme sprigs and garlic into each bird’s cavity. Allow the hens to sit at room temperature for 1 hour.
Heat the oven to 400° F and add about 1/2 cup of water to the baking dish. Depending on your oven, bake the hens for 45 to 60 minutes or until the hens reach an internal temperature of 165° F.
Remove from the oven and place on a large serving platter. Garnish the hens with fresh herbs and serve with your choice of side dishes.
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