Friday, October 21, 2011
Cornish Game Hen Dinner
Cornish hen is a classy bird, and a perfect meal for 2 when cooked up with potatoes and carrots.
1 CORNISH HEN (for this recipe I'm using a 1.5 lb. size hen, adjust cooking time for a smaller bird)
2 POTATOES (chopped into 1 inch pieces)
4 CARROTS (chopped into 1/2-1 inch pieces)
1 ONION (large onion, cut into large pieces)
1 GARLIC BULB (chopped)
4-5 sprigs ROSEMARY (finely chopped)
1/4 cup BUTTER (melted--substitute olive oil, if desired)
SALT and PEPPER to taste (this is a great dish to load up with extra seasonings...try cumin, seasoning salt, cayenne pepper, Cajun seasonings, etc.)
If you're using a frozen hen, allow bird to thaw overnight in the fridge. Wash hen well and cut through the breast and into two halves. Lightly oil a baking dish and place halves. Rub both sides of hen with salt, pepper, garlic, and rosemary. Cover hens with potatoes and carrot and additional seasoning. Top with chopped onion and melted butter and cover dish. Cook in 400 degree F oven for 30 minutes. Remove, mix ingredients, cover and return to oven for 15 minutes more. Remove hen from oven and uncover. Mix ingredients, place hen halves on top of vegetables and return to oven and cook additional 10 minutes. At this point (dish has cooked 55 minutes total) I like to turn on the broiler and broil each side of the hen for 2-3 minutes, making the skin crispy and tasty. Keep an eye on the hens and do not overbroil! Remove from the oven and serve. I like to rub dried oregano between my palms and coat the plate and serve with sliced tomatoes.