Roasted Cornish Hens with Vanilla and Sage Sauce

INGREDIENTS

Cornish Hens

4 Cornish game hens

2 Tbsp butter, melted (30 ml)

1 Tbsp chopped sage (15 ml)

Sea salt and freshly cracked black pepper

Vanilla and Sage Sauce

¼ cup dark chicken stock (60 ml)

¼ cup heavy cream (60 ml)

pulp from half of a vanilla bean

3 sprig of fresh sage

2 Tbsp unsalted butter (30 ml)

salt and ground pepper

1 tsp fresh lemon juice

Cornish Hens

1. Preheat oven to 450 degrees F.

2. Truss the Cornish hens with kitchen string. Brush them with butter, sprinkle with chopped sage and salt and pepper. Place the Cornish hens, breast-side up, in a roasting pan and roast for 35 minutes or until cooked to an internal temperature of 175 degrees F. Let the hens rest for 5 minutes.

Vanilla and Sage Sauce

1. Put the stock in a small saucepan along with the sage and simmer over medium heat until reduced by half. In a separate pot, heat cream and reduce by one third. Strain in the sage flavoured stock and add vanilla pulp. Bring to a simmer and swirl until the vanilla has been incorporated into the sauce. Remove from heat, whisk in butter and season with salt and pepper. Keep warm until ready to serve.
2. Heat the vanilla sage sauce slightly and add the lemon juice. This will freshen the sauce up and balance the acidity. Cut the Cornish hens in half and serve with the sauce.