Borden’s Roasted Birds

by Ilaria Borden

• 3 Rock Cornish Game Hens
• 1/2 Onion Chopped
• 1/2 Green Pepper Chopped
• 3 Stalks Celery Chopped
• 2 T Olive Oil
• 1 T Basil
• 1 T Poultry Seasoning
• 1/2 T Kosher Salt
• 2 T Lemon Pepper

• Preheat oven to 375 degrees.
• Clean and dry hens.
• Evenly fill with vegetables.
• In a small bowl, mix the spices and olive oil.
• Place hens in a pyrex dish (size may vary depending on size on hens).
• Liberally rub the spice/oil mixture on hens.
• Place hens on center rack and cook for 1 hour or until a meat thermometer reaches an internal temp of 165 degrees.
• Remove hens from pyrex and set aside to rest.
• In a gravy separator pour all the juices/oil into and separate oil from juices.
• Discard of oil accordingly.
• May use juices as gravy but may add additional calories. Otherwise, chicken has tremendous flavor on own.

Serves 3-4 depending on size of hens.
Prep Time: 15 minutes, Cook Time 1 - 1 1/2 hours