Recipe for Roast Cornish Hen with Herbs 
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Yield:
1 servings
Ingredients:
Amount Ingredient
8 sm Cornish hens, (about 1 lb/500 g each or smaller) 8
16 x Cloves garlic, peeled 16
16 x Wedges lemon 16
1/3 x Olive oil 75 mL
3 x Cloves garlic, minced 3
2 tbl Chopped fresh rosemary 25 mL
2 tbl Chopped fresh sage 25 mL
2 tbl Chopped fresh tarragon 25 mL
2 tbl Fresh thyme 25 mL
1 tsp Salt 5 mL
1/2 tsp Pepper 2 mL
1 bn Fresh sage for garnish
----------------- SAUCE ----------------
2 tbl All-purpose flour 25 mL
2 cup Chicken stock and pan juices 500 mL
2 tbl Soy sauce 25 mL
2 tbl Worcestershire sauce 25 mL
Instructions:
Instructions: Place 2 cloves garlic and 2 wedges lemon in each cavity.

Prepare herbal mixture by combining oil with garlic, rosemary, sage, tarragon, thyme, salt and pepper. Gently separate skin from breast meat and skin from thigh and rub herb mixture in these places. Rub any extra over the skin. Arrange birds on baking sheets lined with parchment.

Roast birds in a pre-heated 400F/200C oven for 45 minutes or until browned and cooked through. Baste every 10 minutes if possible. Place birds on serving platter.

To make sauce, pour juices into a measuring cup. Let stand a few minutes.

Spoon 3 tablespoon/45 mL of the fat that rises to the surface into a saucepan. Discard remaining fat, but save the juices beneath in the measuring cup. Add flour to the saucepan and cook until browned lightly, whisking constantly. Whisk in the juices, stock, soy sauce and Worcestershire. Bring to a boil. Simmer 5 minutes. Taste. Adjust if necessary. Add butter or cream if desired.

NOTES : Makes 8 servings

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