Roasted Cornish Hens with Black-Olive Butter

Roasted Cornish Hens with Black-Olive Butter
Photo by John Kernick


  • 4 1 1/4- to 1 1/2-lb Cornish hens (not frozen), halved lengthwise
  • 1 tablespoon pitted Kalamata or other brine-cured black olives
  • 1 17- by 13-inch heavy shallow metal baking pan
  • ¼ cup dry white wine
  • 1 teaspoon salt
  • ½ cup unsalted butter
  • 2 tablespoons shallot
  • + 4 more ingredients
    • 1 tablespoon capers
    • 2 garlic cloves
    • 1 tablespoon olive oil
    • ½ teaspoon black pepper

Put oven rack in upper third of oven and preheat oven to 500°F. With motor of a food processor running, drop garlic cloves into processor to finely chop. Add shallot and pulse until finely chopped. Heat 1 tablespoon butter in a small skillet over moderate heat until foam subsides, then add garlic...

View full recipe at Epicurious


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