Cooks in: 1h 40mins
Levels: Easy
Serves: 4
List of Ingredients
- 1 1/3 LB. of Cornish hen
- 1 LB. of agretti (around 2 bunches)
- 5 OZ. of lard
- 1/4 C. of dry white wine
- 1 OZ. of stale rustic bread
- 1/2 of garlic clove
- 1 TBSP. of parsley, chopped
- 1/2 TBSP. of rosemary, chopped
- 1 TSP. of mustard
- 1/2 TBSP. of thyme, chopped
- zest of 1/2 lemon
- extra-virgin olive oil
- salt
- pepper
Method
1
Preheat the oven to 300°F. Butterfly the cornish hens and flatten with a meat tenderizer. Place them flesh-side down on a baking pan lined with parchment paper and season with salt and pepper.
2
Cut the lard and bread into pieces and chop with the garlic. Mix everything with the lemon zest, mustard, white wine, the chopped parsley, thyme and rosemary. Rub the hens with the lard-herb mixture and bake at 300 °F for 1 hour, then increase the temperature to 400 °F and cook for another 15 minutes.
3
Clean the agretti. Cook in boiling salted water for 3-5 minutes, drain and cool in ice water for 3-5 minutes. Toss with oil, salt and lemon juice. Serve with the hens.