Cornish Game Hens (from frozen)

Perfectly tender game hens; serve with stuffing, rice, or potatoes. No need to defrost; just rinse birds before seasoning.

Author

Ludwina Ossa

Prep Time: 00:15

Recipe Time: 06:00

Temperature : 150F / 65.6C

Ingredients

• Salt
• Pepper
• Sprigs rosemary
• 1/4 lemon per bird (sliced)
• 2 c chicken broth
• 1 c sherry
• Garlic - full head of cloves - 1/bird, peeled

Directions

1. Generously season hens with salt and pepper and add sprig of rosemary and quarter slice of lemon to each hen; vacuum seal in individual bags.
2. ALTERNATE: Insert bird into bag with slice of lemon on front and back and sprig of rosemary. Add olive oil and minced garlic and vacuum seal.
3. Immerse in bath at 150° for 5:30 hours; cover with foil to minimize evaporation.
4. Remove hens from bags, reserving juices.

Finishing Steps

1. Combine wine, broth, whole garlic cloves, and reserve juices to a pot, simmering until sauce reduces by half and garlic is tender.
2. Broil hens in oven for 3 to 4 minutes to your preferred coloring.
3. Spoon sauce over hens to serve; serve remaining sauce at table.