Garlic-Lime Cornish Game Hen Recipe & pics

Gotta try this one soon

INGREDIENTS:
3-4 cloves garlic, minced (depending on your personal taste)
1 tablespoon chopped cilantro
1 tablespoon grated lime
1/4 teaspoon cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
2 Cornish game hens (approx. 1-1/2 lbs each), thawed (if necessary) and patted dry
2 tablespoons butter, melted
1 cup reduced-sodium chicken stock

DIRECTIONS:
Preheat the oven to 450°F.
Combine garlic, cilantro, lime zest, cumin, cayenne pepper and salt in a small bowl. Slide your fingertips under the skin of the hens to loosen. Spread half of the herb mixture under the skin of each hen. Brush butter onto the skin; season with coarse salt and pepper. Tie the hens’ legs together with kitchen twine or create small slits in the skin near the cavity (as I did – see the photos) and insert the ends of the legs through the slits. Place hens in a shallow roasting pan.

Roast hens until golden and cooked through (when an instant read thermometer registers 170°F – 175°F at the thickest part of the thigh), adding broth after 10 minutes and basting twice throughout the cooking time, about 30 minutes. Transfer the hens to a platter and let stand for 10 minutes. Serve with Mexican Rice, if desired.

them hens do look good! i love cooking with them cause they are so versatile and cook up so easily!