Roasted Butter, Herb & Lemon Cornish Hens

 4 Cornish game hens -  if frozen, let thaw

• Rub inside with Salt and Pepper
• One large onion – quartered
  • Stuff each body cavity with quarter of onion

Mix the following, then marinade and refrigerate hens for 24 hours:

• Lemon juice of 2 small lemons
• Fresh basil
• 1 cup white wine
• pepper
• 1 tablespoon - Herbs de Provence (or other favorite dried herb seasoning)

 – In Convection OvenAdditional ingredients

• Fresh chopped Basil
• 2 lemons
• Lemon pepper
• 3 teaspoon caldo de pollo
• 1/4 teaspoon pepper
• 6 tablespoons butter
• 2 tablespoons oil
• 1 pound yellow or green squash, cut into 1/4-inch rounds

Place hens on greased convection oven tray – breast side up. Squeeze half a lemon over each henMelt butter – add lemon pepper, chopped basil and caldo de polloUse basting brush and pour/brush over game hensLoosely cover pan with aluminum foil. Bake at 350 for 30 to 40 minutes -

• Or hen’s thigh measures 120 degrees with cooking thermometer

Un-foil hens and brush with juices. Bake an additional 30 minutes at 400 to brown. -

• When thermometer inserted into the thickest part of the thigh registers 165°F, it's done. Another indicator that it's done is when you prick the thigh and the juices run clear.