Roast Cornish Hens with Focaccia-and-Artichoke Dressing

1. 1

   Preheat the oven to 400.

2. 2

   In a medium roasting pan, toss the focaccia, artichokes, parsley and thyme with 2 tablespoons of the olive oil and 2 tablespoons of the chicken stock.

3. 3

   Season with salt and pepper.

4. 4

   Rub the hens with the remaining 1 tablespoon of olive oil and season with salt and pepper.

5. 5

   Sprinkle the hens all over with the paprika.

6. 6

   Place a roasting rack over the focaccia mixture and set the hens on the rack.

7. 7

   Roast the hens for about 1 hour, until the juices run clear when an inner thigh is pierced.

8. 8

   Let the hens rest on the rack for 10 minutes.

9. 9

   Tip the hens to release any juices from the cavities into the pan.

10. 10

    Transfer the hens to a carving board.

11. 11

    Add the remaining 6 tablespoons of chicken stock to the pan and toss to combine.

12. 12

    Using a sharp, heavy knife, cut the hens in half through the breast bone.

13. 13

    Spoon the dressing onto plates, set the hen halves on top, breast sides up, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.