Recipe by Micol Negrin, cookbook author and owner
of an Italian cooking school in NYC.
www.rusticocooking.com

The beer in the marinade not only flavors the hens, it tenderizes them

Serves 4

Ingredients:
2 Cornish game hens, split in half
2 lemons, halved
2 tablespoons extra-virgin olive oil
1 cup Moretti beer
1/2 teaspoon freshly ground black pepper
1 tablespoon fennel seeds, crushed coarsely
1 tablespoon minced thyme
1 tablespoon minced rosemary
1 tablespoon minced tarragon
1 tablespoon minced marjoram or oregano
1 and ½ teaspoons salt
1 pound baby vegetables (carrots, zucchini, pattypan squash), trimmed and halved

Rinse the hens under cool water. Rub with the cut lemons. Place the hens in a wide roasting pan and drop the squeezed lemon halves in the roasting pan. Drizzle the hens with the olive oil. Pour on the beer and season with the pepper, fennel seeds, thyme, rosemary, tarragon, and marjoram. Cover with aluminum foil and refrigerate 48 hours, turning every few hours.

Return the hens to room temperature before roasting. Preheat the oven to 450 degrees.

Uncover the hens and surround with the baby vegetables. Season the hens and vegetables with the salt.

Roast in the preheated oven for 1 hour, or until the hens are done; the breast should be golden-brown and the thickest part near the thigh should register 180° when a meat thermometer is inserted.  Be sure to  baste the hens with the cooking juices every 10 minutes or so during cooking for best flavor and texture.

Serve hot.