Recipes

Prep/Cook Time: 70 Minutes
Servings: 4
Average Rating:

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2	PERDUE® Fresh Whole Cornish Hens, Twin Pack PERDUE® Fresh Whole Cornish Hens, Twin Pack (900)
2	cups dry white wine
1/4	cup balsamic vinegar
1	tablespoon crushed garlic
1	tablespoon ground black pepper
1	tablespoon dried rosemary
2/3	cup olive oil
10	scallions
8	sprigs fresh rosemary

1. Whisk together wine, vinegar, garlic, pepper and dried rosemary in a medium bowl. Add oil and blend well. Set aside 1 cup of marinade for basting, and add remaining marinade and hens to large zippered plastic bag. Refrigerate 30 minutes to 12 hours, turning occasionally.
2. Preheat oven to 350° F. Cut long green end from 2 scallions, and tear each lengthwise into 2 long strips. Using the strips, tie together sprigs of rosemary and 2 scallions. Mince the white parts of the scallions and add to reserved marinade.
3. Place a rosemary/scallion bouquet in the cavity of each hen, and roast hens, basting occasionally with reserved marinade, for 1 hour or until a meat thermometer inserted in the thickest part of thigh registers 180° F.