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1.
Using sharp kitchen scissors, cut game hens in half
by removing the backbone of each: Start at the tail
and cut along the backbone to the neck on each side.
Remove the last joint of the wing, or tuck it underneath
the wing.
2. Mix
together wine, Cognac, if using, lavender, salt, thyme,
garlic, celery seed, pepper, Worcestershire and pepper
sauces and olive oil for marinade.
3.
Arrange game hens or chicken meaty-side down in glass
or plastic container and pour the marinade over them.
Cover in refrigerator at least 6 hours or overnight.
4.
Preheat oven to 425 F. Reserving the marinade, remove
poultry and place meaty-side up on uncovered roasting
rack. Roast for 25 minutes or until juices run clear
when knife is inserted into the thigh. Remove poultry
from oven and allow to stand, covered for about 10 minutes
before serving.
5.
Place marinade in a skillet and boil over high heat
until volume is reduced by half, about 10 minutes.
6.
Serve half a bird per person; spoon reduced marinade
over top.
Serves 6
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