Game Hens Provence Style
|Cornish game hens||2 Pound, remove all excess fat, tails and giblets (Approximately)|
|Crushed sweet basil||1⁄2 Teaspoon|
|Crushed thyme||1⁄2 Teaspoon|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Small onions||1⁄2 Pound|
|Garlic||8 Clove (40 gm), unpeeled|
|Parsley sprigs||4 Large|
|Small new potatoes||1⁄2 Pound, cut in half|
|Onion||1 Medium, sliced in rings|
|Salt free all purpose seasoning||1⁄4 Teaspoon|
|Herbs of provence||1⁄4 Teaspoon|
|White wine||1 Cup (16 tbs)|
Soak a clay cooker in cold water 15 minutes.
Meanwhile, clean, rinse and dry birds.
Season inside and out with basil, thyme, salt and 1/2 tablespoon black pepper.
Stuff birds with whole onions, garlic and parsley.
Place in clay casserole.
Add potatoes and onion rings.
Sprinkle all-purpose seasoning, 1/2 teaspoon black pepper and herbs of Provence on top.
Pour wine over all.
If using an electric oven, place clay casserole in cold oven and then set temperature to 450° F.
Bake 1 1/4 hours.
If using a gas oven, place clay casserole in cold oven and then set temperature to 300° F.
Increase temperature every 10 minutes until temperature reaches 450° F.
Cook 1 1/2 hours.
Discard onion, garlic, and parsley stuffing.
Cut birds in half and serve with vegetables.
If a clay cooker is not available, cook birds in a covered heavy roaster at 350° F 45 to 50 minutes.
Uncover and cook 5 to 10 minutes longer to brown.
Birds are done when juices from pierced thigh run clear.