Ingredients

Cornish Hens

4 Cornish game hens

2 tablespoons butter, melted (30 ml)

1 tablespoon chopped sage (15 ml)

sea salt and freshly cracked black pepper

Vanilla and Sage Sauce

¼ cup dark chicken stock (60 ml)

¼ cup heavy cream (60 ml)

pulp from half of a vanilla bean

3 sprigs of fresh sage

2 tablespoons unsalted butter (30 ml)

salt and ground pepper

1 teaspoon fresh lemon juice

Directions

Cornish Hens

1. Preheat oven to 450 degrees F.

2. Truss the Cornish hens with kitchen string. Brush them with butter, sprinkle with chopped sage and salt and pepper. Place the Cornish hens, breast-side up, in a roasting pan and roast for 35 minutes or until cooked to an internal temperature of 175 degrees F. Let the hens rest for 5 minutes.

Vanilla and Sage Sauce

1. Put the stock in a small saucepan along with the sage and simmer over medium heat until reduced by half. In a separate pot, heat cream and reduce by one third. Strain in the sage flavoured stock and add vanilla pulp. Bring to a simmer and swirl until the vanilla has been incorporated into the sauce. Remove from heat, whisk in butter and season with salt and pepper. Keep warm until ready to serve.

2. Heat the vanilla sage sauce slightly and add the lemon juice. This will freshen the sauce up and balance the acidity. Cut the Cornish hens in half and serve with the sauce. Yield: 4 servings

See more: Christmas, Dinner, Herbs, Main, Roast

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