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Garlic-Herb Game Hen with Wild Rice From A Killer Cookbook #2: Holiday Recipes to Accompany The Lawyer Who Died Trying Rock Cornish game hens generally weigh about 1¼ pounds. They have basically the same flavor as chickens but are a perfect size for a single serving. If necessary, as when there are a lot of side dishes or a lot of courses being served, they can easily be split in half before cooking. 4 game hens 2 tablespoons minced fresh garlic 2 teaspoons finely chopped fresh thyme 2 teaspoons finely chopped fresh rosemary 2 teaspoons finely chopped sage 2-4 tablespoons melted butter 4 tablespoons flour Preheat the oven to 450° F. Mix the garlic, thyme, rosemary, and sage together. Loosen the breast skin of each hen and rub one quarter of the mixture under the skin of each bird. Brush the hens with the melted butter, and dredge them with flour. Place them in the oven, uncovered. Immediately reduce the heat to 350° F and roast for 30 minutes. Serve on a bed of wild rice, accompanied by the vegetables. Wild Rice 1 cup wild rice 4 cups boiling water 1 teaspoon salt Wash the rice carefully, pouring off any foreign particles. Drain it and stir it into the boiling water. Then cook the rice without stirring until it is tender, 45-60 minutes.
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