Eosinophilic Esophagitis Friendly Roast Cornish Hens with Garlic and Sage
Total time1 hr 25 min
Prep time20 min
Cook time1 hr 5 min
4.6(11)
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Learn more →Ingredients
4 servings
- 2 cornish hens (about 1 ½ lb each), patted dry
- 3 tbsp olive oil, divided
- 1 tsp fine sea salt
- 6 cloves garlic, smashed and peeled
- 8 fresh sage leaves
- 6 sprigs fresh thyme
- 2 tbsp unsalted butter, softened
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
For the roasting bed
- 3 medium carrots, cut into 2-inch pieces
- 2 medium parsnips, cut into 2-inch pieces
- 1 lb baby potatoes, halved
For the pan jus
- ½ cup chicken broth
- 1 tbsp apple cider vinegar
For serving
- 1 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Position a rack in the center of the oven and preheat to 425°F (220°C). Set a wire rack inside a large roasting pan.
- 2
In a small bowl, mash together the softened butter, 4 of the smashed garlic cloves (finely minced), 4 of the sage leaves (finely chopped), and 1/2 tsp of the salt into a smooth paste.
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