Cornish Hens with Rosemary, Cranberry and Orange.
Servings: 2 people
- 2 Cornish game hens (20 ounces)
- Handful of fresh rosemary
- 1 onion cut into wedges
- 3 tbsp ghee
- 2 tbsp freshly squeezed orange juice
- 2 oranges sliced
- 2 garlic cloves minced
- 1/2 tsp ground coarse pepper
- 1 tsp pink sea salt
Preheat oven to 375°. Gently lift skin from hen breasts and message with ghee. Place orange wedges, fresh rosemary, and a one half of the onions in the cavities. Place in a greased roasting pan.
Combine melted ghee, olive oil, orange juice and garlic in a bowl
Divide mixture and use to rub all over each hen.. Sprinkle with salt and pepper.
Bake 30 minutes. Brush hens with remaining butter mixture. Bake 35 minutes longer or until a meat thermometer reads 170°-175°
Remove hens and add to a serving platter. Brush with any drippings from the pan and garnish with fresh rosemary, orange slices and cranberries.