2Cornish game hens or poussins (about 1 ½ pounds each)
Kosher salt and freshly ground pepper (to taste)
1lemon(halved)
2shallots(halved and peeled)
1teaspoonfinely minced fresh rosemary
4tablespoonsunsalted butter(softened)
Kosher salt and freshly ground pepper (to taste)
Instructions
Preheat the oven to 400 F. Pat the hens thoroughly dry with paper towels.
Squeeze the lemon juice from the cut lemon into a medium bowl. Place one squeezed lemon rind and two halves of shallot into the cavity of each of the birds.
Add the softened butter and rosemary to the lemon juice, season with salt and pepper, and use a fork to blend well. Smear the butter mixture over the hens, working it carefully under the skin and into the cavities of the birds.
Place the birds in a roasting pan large enough to fit the birds without touching. Bake for about 40 to 45 minutes until the internal temperature reads 160 F in the thickest part of the thigh. Remove the birds from the oven, let sit for 5 to 10 minutes, then serve. You can serve the birds whole or cut them in half for smaller portions.
Notes
Like chicken, Cornish game hens are cooked through when the internal temperature reaches 165 degrees, and the juices run clear when a knife is inserted into the thickest part of the thigh. You will want to take them from the oven when the internal temperature hits 160 degrees. The temperature will continue to climb a bit as they sit.