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1
Preheat oven to 350 degrees.
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2
Rinse the game hens and pat them dry.
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3
Season the cavities with salt and pepper and place a quarter lemon and a quarter onion in each cavity.
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4
Place the birds, breast side up, in a shallow roasting pan.
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5
Dot with butter and sprinkle with salt and pepper.
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6
Pour the white wine into the pan.
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7
Bake for 45 minutes to 1 hour, until the juices run clear when the hen is pierced in the thickest part of the thigh.
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8
Remove from the oven and serve with the pan juices spooned over the hens.
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9
Preheat oven to 350 degrees.
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10
Rinse the game hens and pat them dry.
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11
Season the cavities with salt and pepper and place a quarter lemon and a quarter onion in each cavity.
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12
In a small bowl, combine the butter, ginger and five-spice powder.
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13
Rub the five-spice mixture onto the hens.
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14
Place the birds, breast side up, in a shallow roasting pan.
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15
Pour the white wine into the pan.
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16
Bake for 45 minutes to 1 hour, until the juices run clear when the hen is pierced in the thickest part of the thigh.
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17
Remove from the oven and serve with the pan juices spooned over the hens.
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18
Preheat oven to 350 degrees.
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19
Place the ricotta in a fine sieve and drain for 30 minutes.
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20
In a medium bowl, combine the drained ricotta, Parmesan, egg yolk, herbs and lemon zest.
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21
Put the garlic clove through a garlic press and into the ricotta.
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22
Mix well, adding salt and pepper to taste.
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23
Rinse the game hens and pat them dry.
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24
Season the cavities with salt and pepper and place a quarter lemon and a quarter onion in each cavity.
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25
Loosen the skin on the breasts by sliding your fingers under the skin, being careful not to pierce it.
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26
Spoon the ricotta mixture under the skin (about 4 tablespoons of stuffing per bird.)
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27
Truss the birds.
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28
Place the birds, breast side up, in a shallow roasting pan.
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29
Pour the white wine into the pan.
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30
Bake for 1 hour, or until the juices run clear when the hen is pierced in the thickest part of the thigh.
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31
Remove from the oven and serve with the pan juices spooned over the hens.
