These little hens are big on flavor – why hold back when it comes to rosemary, garlic and thyme? But, easy on the cook! Just tuck in the herbs, baste the hens with a bit of raspberry-Merlot glaze and into the oven they go! They’re absolutely delcious with our velvety, fruit-driven Napa Valley Merlot. Bon apétit!
4 Cornish hens
Salt and pepper to taste
8 whole cloves garlic
8 rosemary sprigs
8 thyme sprigs
2 tablespoons butter
1/2 cup raspberry jam
2 tablespoons fresh lemon juice
1/4 cup Goosecross Merlot
Preheat oven to 400 degrees. Wash Cornish hens thoroughly and pat dry. Season the chickens all over and in the cavity with salt and pepper. Stuff each chicken with 2 garlic cloves, and 2 sprigs each of rosemary and thyme. Set the chickens in a large roasting pan.
In a medium saucepan, bring the glaze ingredients to a boil and reduce. Baste the chickens with the glaze. Roast the chicken for about 1 1/4 hours, basting twice while cooking, until an instant-read thermometer reaches 165 degrees when inserted into the thigh. Let the chickens rest 10 minutes before carving.
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Photo courtesy of Sherry Page, Culinary Getaways