Cornish Game Hen with garlic, herbs and lemon

Ingredients for 4 servings:

• 4 poussins
• 8 slices of butter
• 4 sprigs rosemary
• 4 sprigs of thyme
• 1 lemon(s), organic, washed and quartered
• 4 cloves garlic, peeled
• some olive oil, good quality
• salt and pepper
• 125 ml dry white wine
• 125 ml chicken broth

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

a perfectly crispy, juicy, aromatic poussin

Preheat the oven to 220°C (top/bottom heat). Dry the poussins with kitchen paper. Carefully lift the skin on the breast side and place two thin slices of butter, a sprig of rosemary, and a sprig of thyme underneath each. Stuff the chickens with a clove of garlic and a lemon wedge. Tie the wings and legs of the chickens. Drizzle the chickens with a little olive oil, salt, and pepper. Line the rack of a roasting pan with aluminum foil and arrange the chickens on it, leaving some space between them. Place the chickens on the middle rack of the preheated oven for about 25 minutes. While the chickens are in the oven, combine the stock and wine. After about 25 minutes, reduce the oven heat to 180°C (350°F). Pour the wine-stock mixture over the chickens and return them to the oven for another 30 minutes. Drizzle a little of the liquid over the chickens every 10 minutes. The chickens are cooked when a clear liquid runs out when pierced. If you want the chickens to be extra brown, you can set the temperature to grill again at the end, but then you really have to keep an eye on them. Carefully remove the chickens from the grill, let the liquid from the abdomen drip into the broth, place them on a preheated plate and cover with aluminum foil. Pour the liquid from the roasting pan into a saucepan and simmer for about 5 minutes until it has a sauce-like consistency. The chickens are now ready to serve. Serve either a whole or half a chicken per person and garnish with a sprig of fresh herbs, a slice of lemon and the sauce. Serve with fine potato dishes and vegetables. Approx. 477 kcal per portion; the calorie information refers to half a chicken.