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There's something about Cornish game hens: Petite and succulent, with that inimitable, tender meat, they're perfect for the grill, oven or skillet. These came from the rolling hills of Illinois, cared for by a 16-year-old farmer named Walter Moser who fed them all-natural corn and let them roam in large contained areas. Halve, brown and roast the birds quickly on high heat with thyme, sage, and serve with a crisp smattering of bacon and a buttery glass of Chardonnay, or glance around the spring farmer's market, stew them with bright tarragon and asparagus, and serve with a grassy Sauvignon Blanc.
Origin: United States