Butterflied Cornish Game Hen With Savory Garlic Herb Crust

INGREDIENTS:

2 - 24oz Cornish Game Hens
1-1.25 Cups Virgin Olive Oil
6-8 Cloves Of Garlic
5-6 Tsp Of Fresh Rosemary
2-3 Tsp Of Savory
1/4 Stick Of Butter
3 Tbsp of Lemon Yogurt
2 Tbsp Parmesan -or- Parmigiana Reggiano Cheese (I sometimes like to add a touch of Romano cheese as well for a little extra salty kick)

SERVES: 2-3 People

Tips & Tricks
1) I heard many of you go "Huh?! Yogurt?!" after reading the ingredients. You're dang right! That yogurt in a way caramelizes on the skin of your birds, and creates a delightful, savory, crisp crust that will wow your tastebuds! If you aren't a fan of lemon, you can always substitute plan yogurt if you like. Yogurt is a great way to flavor your favorite poultry & pork dishes.

2) The cornish game hens need the time to marinate in the sauces, so make sure you prep your birds at least 4 hours before sticking them in the oven or on the grill.

Directions:

1) Combine all of your ingredients above (with the exception of the 2 cornish game hens) in a blender. Blend until you have a fine, non-grainy concoction.

2) Now it's time to prep your birds. Don't know how to butterfly a cornish game hen? It's fairly simple. I recommend using poultry/kitchen shears. "Butterflying" is basically removing the backbone from the bird, so that the cut can lay flatter in the pan or on the grill. You can also remove the breast bone at this point as well to help. Take your poultry/kitchen sheers and cut along the SIDES of the backbone. Once you have removed the backbone, look for the little white piece of cartiledge on the inside of the breast bone (it should be directly in front of where the back bone used to be). Use a knife to cut a small notch in it. Fold the bird back, and you'll able to pull the breast bone out.

3) Put your 2 cornish game hens in a 1 gallon zip lock bag, and pour the savory garlic herb sauce your two hens. Place the bag in your refrigerator and allow the birds to marinate for at least 4 hours, or preferably overnight.

4) Preheat your oven to 375 degrees. If you are cooking in the oven (which I recommend to keep your birds more moist, place your bird in a shallow pan, and pour the sauce over the top. You'll want to cook your poultry until it reaches a temperature of at least 185 degrees. Usually that takes about 1 hour to 1 hour and 15 minutes. While your hens are baking in the oven, pull them out about every 10-15 minutes and baste the hens(if you don't have a baster, you can simply use a large spoon to pour the sauce over the hens). If you are using a grill, begin by prepping your grill. DON'T throw away that delicious savory garlic sauce that the cornish game hens have been marinating in. Instead, place the sauce in a bowl, and every 10-15 minutes, brush the hens with the sauce. Keep a meat thermometer on hand to monitor when your birds are done. Keep an eye on them. You don't want them to be overly blackened, because it will ruin our crust. Try cooking with indirect heat on your grill if you notice the skin turning too dark. We're looking for a rich brown crust, not black! When your meat thermometer reads the thickest parts (typically the breast) is more than 185 degrees, you're done!

5) ENJOY!

RECOMMENDED SIDES:
Garlic Whipped Potatoes
Asparagus
Sweet Carrots
Roasted Potatoes
Green Beans