Entree: France – Provence – Poussin rôti à la Provençale (Provencal-style rotisserie Cornish game hen)

Serving Size: 2

Approximate Time

Prep 20 min

Cook 50 min

Additional 10 min

Total 1 hr 20 min

Ingredients

- 2 Cornish game hens, approx. 1 lb (450 g) each
- 3 tbsp (45 ml) olive oil
- 1 tbsp (8 g) Herbes de Provence
- 4 cloves garlic, lightly smashed
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (2 g) lemon zest
- 2 tbsp (30 g) unsalted butter, softened
- 1/4 cup (60 ml) dry white wine (optional, for drip pan)
- salt, to taste
- black pepper, to taste
- kitchen twine for trussing

Instructions

1. In a small bowl mix olive oil, Herbes de Provence, lemon juice, lemon zest, softened butter, smashed garlic, salt and black pepper to make an herb butter paste.
2. Rinse and dry hens; loosen skin over breasts and thighs with your fingers and smear half the herb butter mixture beneath the skin and the remainder over the surface; season cavities with salt and black pepper. Truss hens tightly with kitchen twine so they rotate evenly on the spit.
3. Preheat rotisserie to medium-high heat, target about 375°F (190°C); place a drip pan and add the white wine or 1/2 cup (120 ml) water to the pan to collect juices and prevent flare-ups.
4. Mount hens on the rotisserie spit, ensure secure balance, and roast, basting once with pan juices after the first 20 minutes if desired; continue until an instant-read thermometer in the thickest part of the thigh reaches 165°F (74°C), about 40–55 minutes depending on heat and bird size.
5. Remove hens, rest 10 minutes tented with foil to redistribute juices, then untruss and carve. Spoon pan juices over before serving.