Today we will be having Cornish Hen with mashed cauliflower and French green beans. This can also be done as a one pan meal virtually by adding potatoes and carrots or whatever vegetable you prefer to the pan while the hens are roasting.

This petite single serving is a great alternative to cooking a large broiler chicken, especially if you don’t need the extra leftovers. Now that we are empty nesters I don’t care to have a lot of leftovers unless I know what I can repurpose them into. I am pretty careful to make sure I account for all the food I buy and use, in order o get the most out of it.

Cornish game hen (also Rock Cornish game hen) is the USDA-approved name for a particular variety of broiler chicken, produced from a cross between the Cornish and White Plymouth Rock chicken breeds, that is served young and immature, weighing no more than two pounds (900 g) ready to cook

Wikipedia

The tender meat of the Cornish hen has a subtle, more delicate flavor than that of a regular chicken, although the taste is still distinctly “chicken-y”. Like a regular chicken, Cornish hens are pink when they are raw, and golden brown, and crispy on the outside when roasted. The tiny little packages of tender meat look amazing on a plate with all the goodness surrounding the prize.

To start I will be using a pre-blend of spices from Cuisinart A roasted Garlic Blend. I will use olive oil to distribute it all over the birds. Stuffing the cavity with aromatics can also help enhance the flavor and keep the bird moist. I will be using clementine oranges, lemon, and garlic.

How to Cook Cornish Hen

You may think it a difficult task, yet this is an incredibly easy and decidedly elegant dinner!

• Brush hens with oil and seasoning of your choice. Tuck wings under the bird and place them on a pan and tie the legs together after placing the orange lemon and garlic in the cavity. If you are doing roasted vegetables arrange them around the cornish hens at this time.

• Bake, uncovered until a thermometer poked into the meatiest section (away from the bone) reads 165 degrees about 45 to 50 minutes.
• Remove hens from the oven and let stand before serving.
• TIP turn the broiler on at the end to crisp up the skin before serving. Watch them carefully, I can’t be responsible for burnt food here.

I hope you enjoyed this post and let me know what you think or if you have any other suggestions.

LauraLovinglife

“Give thanks for a little, and you will find a lot.”

Hausa Proverb