Roasted Cornish Game Hen
Meyer Lemon, Fennel, Olive, Garlic
Meyer Lemon Cream Fraiche “Gravy”
Last week, looking for inspiration for the main course to be served at A Foodie Christmas Dinner Party using in-season Meyer lemons, I googled “cornish game hen meyer lemon” and discovered a fabulous yet simple recipe for a crowd by Robert Gauthier on the Los Angeles Times site here.
Since our meal was to be several courses and the fresh Cornish game hens weighed almost two pounds apiece, I had the butcher slice them lengthwise so each guest would enjoy half a hen. We slipped thinly sliced Meyer lemon under the skin and roasted them over sliced fennel, mixed olives, thyme, garlic and more Meyer lemons. The sauce was a pan gravy with tangy creme fraiche and brightened Meyer lemon juice.
Game Hen Meyer Lemon Recipe
Slice some Meyer lemon wheels very thin to slip under the skin of the hens.
In a roasting pan, place sliced fennel bulbs, cloves of smashed peeled garlic, mixed olives, thyme and thick sliced Meyer lemon wheels.
For the party, I roasted ten half-hens in two roasting pans at 400°F convection until the skins were golden and crisp. The meat was perfectly cooked when the skins were golden brown.
We made a gravy from the pan juices and added creme fraiche and Meyer lemon juice. A small amount of sauce was ladled onto the plate, then it was topped with the hen and the lemon vegetable mixture. Roasted garlic mashed potatoes and Brussels sprouts with hollandaise were served on the side.
More Meyer Lemon Love Here: