Monday, August 9, 2010

Cornish Hens: Easy but Fancy

I made Cornish Hens for the first time last night and they were delish! I looked at a few of my cookbooks and some recipe sites online then concocted my own little version. This dish is perfect for two, but easily doubled for a dinner party. I served it with mashed sweet potatoes, garlic green beans, and a mini baguette.

Here's what you need:
2 Cornish Hens
olive oil
salt and pepper
half of a lemon, quartered
2 sprigs fresh rosemary
12 cloves garlic (yes, you read that right!)
1/3 cup chicken stock

Preheat oven to 450. Rinse hens with cold water and pat dry. Rub a splash olive oil on hens and season with salt and pepper. Stuff one lemon wedge and rosemary spring (in 'u' shape) into each cavity. Place in roasting pan and add garlic around the hens. (see picture below) Roast for 25 minutes.

Meanwhile whisk together chicken stock and a splash of olive oil. Reduce oven temp to 350 and pour mixture over hens. Cook for additional 25 minutes, baste with pan juices as necessary. When the hens are golden brown they are done.

If you want a sauce, you can boil down pan juices after you are finished cooking. And that's all there is to it! I told you easy but fancy! :)

1 comment:

  1. My husband used to eat cornish hens at holiday meals growing up, so he'd love for me to make these. :)


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