Recipe - Roasted Game Hens Stuffed Under The Skin With Herbed Ricott

12 ounce Ricotta
1/3 cup Freshly grated Parmesan
cheese
1 Egg yolk, lightly beaten
One fourth cup Finely chopped fresh basil
3 tablespoon Finely chopped fresh parsley
1 One half tablespoon Grated lemon zest
2 small Cloves garlic
6 Cornish game hens
Salt and pepper
1 One half Lemons, cut into 6 quarters
1 One half small Onions, cut into 6 quarters
One half cup White wine

Preheat oven to 350 degrees. Place the ricotta in a fine sieve and drain
for 30 minutes. In a medium bowl, combine the drained ricotta, Parmesan,
egg yolk, herbs and lemon zest. Put the garlic clove through a garlic press
and into the ricotta. Mix well, adding salt and pepper to taste. Rinse the
game hens and pat them dry. Season the cavities with salt and pepper and
place a quarter lemon and a quarter onion in each cavity. Loosen the skin
on the breasts by sliding your fingers under the skin, being careful not to
pierce it. Spoon the ricotta mixture under the skin (about 4 tablespoons of
stuffing per bird.) Truss the birds. Place the birds, breast side up, in a
shallow roasting pan. Pour the white wine into the pan. Bake for 1 hour, or
until the juices run clear when the hen is pierced in the thickest part of
the thigh. Remove from the oven and serve with the pan juices spooned over
the hens. Yield : 6 servings
Posted to MCRecipe Digest V1 #330

Recipe by: CHEF DU JOUR DONATA MAGGIPINTO SHOW #DJ9317

From: "Ed Bauman" BIRCHCREEK@msn.com

Date: Fri, 6 Dec 96 01:39:49 UT