Butterflied Cornish Hens with Sage Butter

1. 1

   Preheat oven to 425 degrees F.

2. 2

   Place hens on a sheet tray fitted with a cooling rack in the refrigerator to dry skin out for 1 hour.

3. 3

   Meanwhile, in a small pan over medium heat, melt butter with sage, zest, salt and pepper.

4. 4

   Remove hens from refrigerator.

5. 5

   Preheat 2 large saute pans over medium heat, lightly coat with oil.

6. 6

   Season hens with salt and pepper and sear, skin side down, in the pans.

7. 7

   Sear until skin caramelizes and turns golden brown and crispy, about 7 to 10 minutes.

8. 8

   Flip birds over, and baste with sage butter.

9. 9

   Sprinkle tops with chopped bacon and place in preheated oven to finish cooking, 25 to 30 minutes, basting occasionally.

10. 10

    Let rest 10 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.