Mike's 40 Clove Baked Garlic Stuffed Game Hens & Veggies

Name: Mike's 40 Clove Baked Garlic Stuffed Game Hens & Veggies
Total time: 1800 s
Yield: 2 servings
Cuisine: American
Ingredients: 2 (5 oz) Game Hens [de-thawed - rinsed - dabbed dry inside & out]; 40 Cloves Fresh Garlic [left whole - trim brown ends + 15 additional cloves for veggie bake]; 1 LG Lemon [quartered]; 1 Bag Baby Potatoes [cleaned - left whole]; 2 Bibs Celery [+ leaves - 1" chop]; 1 Cup Fresh Baby Carrots [sliced in half]; 1/2 Medium Red Onion [quartered]; 1/2 Medium White Onion [quartered]; 1/2 Cup Green Onions [sliced]; 1 Green Bell Pepper [sliced]; 1 Stick Quality Salted Butter; 1 Can (14 oz) Chicken Broth; 1 tsp Lemon Pepper Seasoning; 1 Tbsp Italian Seasoning; 1 tsp Sea Salt; 1 tsp Fresh Ground Black Pepper; 1 Tbsp Olive Oil; as needed as needeToasted Baguette Slices [with olive oil - served as a side]; as needed Chicken Stuffing [to be used as a bed for hens]

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Comfort food 101! Serve with toasted baguette bread to smear that delicious smashed garlic, lemon and onion stuffing on them!

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Comfort food 101! Serve with toasted baguette bread to smear that delicious smashed garlic, lemon and onion stuffing on them!

Saved

Ingredients

30 mins

2 servings

2 (5 oz)Game Hens [de-thawed - rinsed - dabbed dry inside & out]
40 ClovesFresh Garlic [left whole - trim brown ends + 15 additional cloves for veggie bake]
1LG Lemon [quartered]
1 BagBaby Potatoes [cleaned - left whole]
2Bibs Celery [+ leaves - 1" chop]
1 CupFresh Baby Carrots [sliced in half]
1/2Medium Red Onion [quartered]
1/2Medium White Onion [quartered]
1/2 CupGreen Onions [sliced]
1Green Bell Pepper [sliced]
1 StickQuality Salted Butter
1 Can (14 oz)Chicken Broth
1 tspLemon Pepper Seasoning
1 TbspItalian Seasoning
1 tspSea Salt
1 tspFresh Ground Black Pepper
1 TbspOlive Oil
as needed as needeToasted Baguette Slices [with olive oil - served as a side]
as needed Chicken Stuffing [to be used as a bed for hens]

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Steps

30 mins

1

Here's about all you'll need.
2

Pre-heat your oven to 425°.
3

Trim the brown ends from your garlic. Stuff/pack de-thawed, rinsed hens innards with whole fresh garlic, [20 cloves a piece] lemon quarters and slivers of sliced onions. Tie off your hens legs with butchers twine to seal in your vegetables.
4

Gently lift hen skins, rub in olive oil and season with a bit of lemon juice, lemon pepper and Italian Seasoning underneath.
5

Rinse and chop vegetables and place at the base of your pan. Add 14 oz Chicken Broth, 1 cube of butter, [sliced] 15 garlic cloves, sea salt, pepper, Italian Seasoning and Lemon Pepper.
6

Sprinkle chicken broth vegetable coated tops with sea salt, pepper, lemon pepper and Italian Seasoning.
7

Place hens on an elevated rack just above your veggies and coat them with olive oil. Lightly sprinkle tops with salt, pepper, dried Parsley, Italian seasoning and lemon pepper seasoning.
8

Wrap up hens and vegetables tightly with tinfoil. You'll want these hens and vegetables to steam together.
9

Bake at 425° for 1.5 hours.
To check for doneness - pierce the thickest piece of your largest hen with a knife. If its fluids run clear - you're good to go. Or, if your hens register 165° F with a thermometer.
Also, use your carrots as your best [doneness] indicator for your veggies. If a knife slides easily thru them - everything else is fully baked. Including your potatoes.
10

Once fully baked - raise oven temp to 450° - remove tinfoil - and allow hen skins to crisp for 10 minutes longer.
11

Serve on a bed of Chicken Stuffing. Garnish with fresh parsley.
Authors Tip: Make an easy 5 minute microwavable Chicken Stove Top Stuffing. But, substitute chicken broth for any water called for and add 2 tbsp dried onions and 1 tbsp dried parsley to that mixture. These easy steps really do make for a memorable stuffing.
12

Bake or toast your Baguette Bread lightly coated with olive oil. You'll want this side dish for all of the delicious garlic, lemon and onions retrieved from your hens stuffing. It makes a great spread once mashed. Enjoy!

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Cooksnaps

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MMOBRIEN @cook_2891564

on February 06, 2016 10:57

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!