Cornish game hens spatchcocked and seasoned with a lemon and herb rub. Then roasted to perfection with root vegetables.
2 Cornish hens (about 1.5 lbs each)
2 tbsp. Freshly chopped rosemary leaves
The zest of 1 lemon
1 1/4 tsp sea salt
3 garlic cloves (pressed through a garlic press)
1 bunch whole carrots (peeled and cut into 1 inch piece)
1 large onion (cut into quarters)
2 tbsp. Melted grass-fed ghee
cracked black pepper
FOR THE GRAVY:
1 tsp. Arrowroot starch
1 cup bone broth
plastic cutting board
To begin, preheat the oven to 425˚F.
Now, to spatchcock the hen, pat the hen dry and place the cornish hens breast side down on a plastic cutting board/clean surface with the legs towards you. Using kitchen shears, cut along one side of the backbone. Then, turn the hen around and cut along the other side. Remove the backbone and save for soup or stock. Open the hen like a book (breast side up). Use the heel of your palm to press firmly against the breastbone (you may hear a crack) to flatten the hen. Repeat with the other hen.