My Grammy’s Game Hens will become a staple in my home now. My amazing Grammy passed away a few months ago and my heart will never be the same. I have realized that the pain from the loss may never go away, but that I needed to move on and start to create memories with my family to keep her spirit alive. My Grammy had a home in Florida and in the North Carolina Mountains. I went to college in North Carolina and every summer and throughout the school year, I would venture up with my friends to enjoy her home cooked meals. One meal that always stuck out to me was her Game Hens! After college, when I met my husband Brett, we often visited Grammy in the mountain home and this was a staple dinner. I have so many wonderful memories of my Grammy, but this meal reminds me so much of her, it will become a Thomas Family Staple! I had a very fun night with my family talking about Grammy and making Game Hens! I am learning through the pain of the loss how important it is to focus on the happy times and to keep her memory alive! I hope you enjoy my Grammy’s Game Hens as much as our family did!
We served these with Zucchini Linguine!
- 2 Cornish Game Hens
- 1 teaspoon paprika
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 tablespoon extra virgin olive oil
- ½ cup sliced shallots
- 2 teaspoons minced garlic
- 1/3 cup dry sherry
- ½ cup organic chicken broth
- 2 tablespoon raw unsalted butter, room temperature
- 1 teaspoon coconut flour
- 1 tablespoon minced fresh rosemary
- 1 tablespoon minced fresh thyme
- 1 tablespoon minced fresh mint
- Preheat oven to 450.
- For the hens, remove the backbone with kitchen shears and discard. Cut the hens in half by splitting the breast plate with a chef’s knife. Dry hens with paper towel.
- In a small bowl, combine paprika, sea salt, and pepper then season the hens with the mixture.
- Heat oil in skillet and sear hens skin side down over medium heat until golden brown (about 4 minutes). Flip hens and sear for 2 minutes. Transfer hens to the oven and roast until the thickest part of the breast is 165 degrees (about 10 minutes). Transfer hens to a plate and let rest while making sauce.
- For the sauce, sauté shallots and garlic in the same skillet over medium heat until soft (about 3 minutes). Add sherry. Cook until reduced to 1 tablespoon. Add broth and simmer about 2-3 minutes.
- Combine butter and flour and swirl into sauce one tablespoon at a time. Turn off heat, stir in rosemary, thyme, and mint. Add salt and pepper to taste. Serve sauce over hens.
