Cornish Hens Milanese

Gremolata, a tasty blend of chopped fresh parsley, freshly grated lemon peel, and pungent garlic, is a popular way to finish a food dish in Italy. We also love gremolata scattered over steamed green beans or new potatoes.

2 Cornish hens (11⁄2 pounds each)

3 tablespoons chopped fresh parsley

1 teaspoon extra-virgin olive oil

1⁄4 teaspoon salt

1⁄8 teaspoon ground black pepper

1 small garlic clove, minced

1⁄2 teaspoon freshly grated lemon peel

• Preheat oven to 375°F. Remove giblets and necks from hens; reserve for another use. With poultry shears, cut each hen lengthwise in half. Rinse hen halves with cold running water; pat dry with paper towels.
• In small bowl, combine 2 tablespoons parsley, oil, salt, and pepper. With fingertips, carefully separate skin from meat on each hen half; spread parsley mixture under skin. Place hens, skin side up, in large roasting pan (17" by 11 1⁄2").
• Roast hens, basting with drippings 3 times, until juices run clear when thickest part of thigh is pierced with tip of knife, about 50 minutes.
• Arrange hens warm on platter. In cup, combine remaining 1 tablespoon parsley, garlic, and lemon peel; sprinkle over hens.

Makes 4 main-dish servings.

Prep: 5 minutes

Roast: 50 minutes