Roasted Cornish Game Hens
November 9th 2009 18:39
My Bare Larder (fridge, actually)
The other night, the larder being almost empty, I hit my freezer. I always have something in there, even if it isn't something I really want to eat. For some reason I always have frozen foods that I just don't want to bother with, even though I had lots of ideas of what I'd do with them when I bought them.
Take whole chickens, I have all sorts of things I plan to do with the, but some how I never get around to them. Then the expiration time for the frozen chicken comes around and it's time to cook it but not the time I want to cook the dishes I planned on. Why am I ranting about this? Cornish Game Hens.
I have several Cornish Game Hens in my freezer, I just bought four more because the price was so good, but I already had one or two in my freezer and they were reaching that really bad expiration date.
So, Thursday, as I search the freezer, for lunch yet, I spot the elderly Game Hen (an oxymoron if I ever saw one) in the freezer. I'd just gotten some older venison out of the freezer for the dogs and decided, what the heck, I got the hen out and started defrosting it in a pan of cold water.
Raw Cornish Game Hen
1 or 2 Cornish Game Hen(s) Note: if using 2 make sure they are approximately the same weight.
10 – 20 cloves of garlic, whole not crushed (thinly slice 2 to four cloves and set aside)
1 – 2 sprigs fresh rosemary*
1 – 2 sprigs fresh thyme*
2 - 3 tsp sage (fresh if you have it)
1 onion, coarsely chopped
1 – 2 stalks of Celery, coarsely chopped
1 – 2 carrots, coarsely chopped
Several small red potatoes (if unable to get small red potatoes use larger and cut in 2 to 4 pieces, each
1 to 2 Tbl Olive oil
1 to 2 Tbl unsalted butter
salt & pepper to taste
* Note: if you can't get fresh rosemary and thyme use extra of both
Cut the hens down the backbone,
Spray a shallow roasting pan and then place the onion, potatoes, celery, carrots, garlic, thyme and rosemary in a pile (or two if you are cooking two game hens), salt and pepper the vegetables to taste, go light with the salt since you will be salting the hen(s) too.
Loosen the skin on the hen(s) be sure to loosen the skin on the thighs and legs, if possible, and place some sage, the thinly sliced garlic and butter under the skin, don't use too much butter. Fold the wing tips under or cut them off, if you prefer.
Lightly rub the hen(s) with olive oil and butter, salt and pepper to taste and place it on top of the veggie pile(s).
Place in a hot oven, 450 degrees, for 15 minutes, reduce temperature to 375 degrees. Cook until the hen reaches 180 degrees and the vegetables are tender. Depending on the size of the game hens this can take from 45 minutes to 1 hour. The hen is done when the juices run clear.
Note the garlic may not be tender when the rest of the vegetables are so you can roast some separately or you can roast some of them separately in foil with some olive oil and salt. Remember you must have some garlic under the hen to flavor it and the veggies.
Finished Meal
One game hen will serve one or two people depending on their appetite and the size of the hen. Two game hens will serve two to four people, again depending on their appetite and the size of the hens.
Cooking Hint:
How many times have you had to throw out garlic because it goes bad before you can use it? Well try this hint.
Peel several heads of garlic, 2 or 3 at least. Place the garlic cloves in a jar, pack tightly but do not bruise the cloves. Pour olive oil over the garlic to cover and refrigerate.
The garlic will remain fresh for several months and you can use the olive oil in cooking, it adds a great flavor to everything. The good thing is that if kept in the coldest part of the fridge the oil will coagulate and you can scoop it out to use it instead of pouring, so it's easy to use for rubbing, etc.
Photographs courtesy of Wikipedia. Any day now I'll remember to photograph what I cook.
| 46 |
| Vote |
Comments (2)
Add Comments
Read More
