Tuesday, April 21, 2009
Herb Roasted Cornish Game Hens
Sometimes I buy something at the store, not knowing what I'm going to do with it or how I'm going to make it. It keeps me on my toes. Anyways, this was one of those times. My husband mentioned that his mom used to make Cornish Hens on special occasions and he really liked them, so I got them without knowing how I was going to make them.
I chose to simply roast them, like I would do for a chicken or a turkey so I didn't use a recipe, and they came out quite good! I sort of felt bad for the little hen because it was so small and was probably really cute, but that's just the former vegan in me coming back out!!! In my opinion, you either eat animals or you don't and I made the conscious decision to eat meat so I just needed to get over myself!
These were really easy to make (I don't think you need to wait for a special occasion to make them!) and packed with flavor. The herbs de Provence really added a lot to flavor the meat which was wonderfully tender.
2 Cornish Game Hens, thawed if necessary and dry
1/2 lemon, cut in half
1 sprig sage
1 sprig rosemary
1 tbsp butter, softened
1 tsp Herbs de Provence
Preheat oven to 375 degrees. Stuff lemon, 1/2 sprig of sage, 1/2 sprig of rosemary, and a dash of salt and pepper into the empty cavity of the hen. Place on a roasting pan or dish sprayed with non stick spray, and rub 1/2 tbsp. of softened butter over each hen. Sprinkle with salt, pepper and Herbs de Provence and rub into skin. Bake uncovered for 1 hour. During the last 15 minutes of cooking, bring the oven temperature up to 400 degrees to brown the skin. Just make sure that they are in the oven for an hour total or until juices run clear. Let rest 5-10 minutes before serving.