Prep Time: 20 minutes

Ingredients

Cornish Hens

• 2 Cornish hens (about 1 to 1 1/2 pounds each)
• 1 tablespoon olive oil

Durtty Bird Herb Butter

• 1 stick unsalted butter, softened
• 3 to 4 garlic cloves, minced
• Zest of 1 lemon
• Juice of 1/2 lemon
• 1 to 2 tablespoons chopped fresh rosemary
• 1 to 2 tablespoons chopped fresh thyme
• 1 to 2 tablespoons chopped fresh parsley
• 1 to 2 tablespoons Durtty Bird Rub
• Black pepper to taste

Straight Drop Veggies

• 1 onion, sliced
• 2 celery stalks, cut in chunks
• 2 to 3 carrots, cut in chunks
• 1 to 2 tablespoons olive oil
• 1 to 2 tablespoons Straight Drop Rub
• Black pepper to taste

Oven Bag Setup

• 1 turkey size oven bag
• 1 tablespoon all purpose flour
• 1 cup chicken stock or low sodium broth
• Extra lemon slices, optional

Pan Sauce

• Juices from the oven bag
• 1 tablespoon cornstarch
• 1 tablespoon cold water
• Extra black pepper and lemon to taste

Directions

1. Prep the Hens

1. Pat the Cornish hens dry with paper towels and trim any extra fat around the cavity.
2. Rub each hen lightly with olive oil.
3. Season the outside with a light sprinkle of Durtty Bird Rub and black pepper. Set aside while you make the herb butter.

2. Make the Durtty Bird Herb Butter

1. In a medium bowl combine the softened butter, minced garlic, lemon zest, lemon juice, rosemary, thyme, parsley and Durtty Bird Rub.
2. Mix until the butter is smooth and evenly seasoned. Taste and adjust with a little more rub or pepper if needed.

3. Season the Veggies and Prep the Bag

1. Add the flour to the empty oven bag, hold it closed and shake so the flour lightly coats the inside.
2. Place the bag on a sheet pan for support.
3. Add the sliced onion, celery chunks and carrot pieces directly into the bag.
4. Drizzle the vegetables with olive oil, then add Straight Drop Rub and black pepper.
5. Hold the bag closed and shake until the vegetables are glossy and evenly coated.
6. Open the bag and pour the chicken stock into the bottom of the bag to start the pan sauce.

4. Butter the Hens

1. Gently loosen the skin over the breast of each hen with your fingers.
2. Work some of the Durtty Bird herb butter under the skin on each breast.
3. Rub the remaining herb butter all over the outside of the hens, including legs and thighs.

5. Bag and Roast

1. Set the hens on top of the seasoned vegetables inside the bag, breast side up.
2. Use the tie that comes with the bag to close it securely.
3. Cut 4 to 6 small slits in the top of the bag for venting.
4. Roast in a preheated 375°F oven for 50 to 60 minutes, or until the thickest part of the breast reaches 165°F and the thighs are around 175°F.

6. Optional Browning Step

1. Carefully cut the bag open away from your face and let the steam escape.
2. Transfer the hens and vegetables to a clean sheet pan.
3. Spoon some of the pan juices over the hens and place under the broiler for 2 to 4 minutes until the skin is deep golden. Watch closely.

7. Make the Pan Sauce

1. Strain the remaining juices from the bag into a small saucepan and skim off some of the fat if needed.
2. Bring the juices to a gentle simmer.
3. In a small bowl stir together the cornstarch and cold water, then whisk this slurry into the simmering juices.
4. Cook for a few minutes until the sauce thickens. Season with black pepper and a squeeze of lemon to taste.

8. Serve

1. Let the hens rest for about 10 minutes.
2. Serve the Holiday Hens In A Bag with the Straight Drop vegetables on the side and your favorite holiday sides.
3. Spoon the pan sauce over the hens and enjoy that fall off the bone tendernism.