Roast Herbed Cornish Hen

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This was our second entrée for our Christmas Day dinner. Well, why two entrées…because some of the guests do not like/take beef and I usually cater for them too. This dish is very easy too to prep and simply leave it in the oven to roast and you will have more time to do other thing. I used Cornish hen to prepare this entrée as it does not require a long time to bake and it is very tender after roasting. If you are serving a couple or three persons, it is the right size to serve as you can cut the Cornish hen to half/whole for one person.    

 

Ingredients:

2-3 flesh/frozen whole Cornish hen, cleaned and washed well. If frozen, thawed

2 tablespoons fresh chopped thyme

2 tablespoons fresh chopped rosemary

1 tablespoon fresh spring/green onions (use the green parts only)

½ – 1 teaspoon salt

¼ teaspoon ground black pepper

1/3 cup olive oil

Extra salt and black pepper for rubbing

1 lemon, quartered

2-3 sprigs of fresh rosemary, divided (Adjust the amount according to hen used)

2-3 sprigs of fresh thyme, divided (Adjust the amount according to hen used)

4-6 bay leaves, divided (Adjust the amount according to hen use)

 

Method:

Preheat the oven to 400°F.

Meanwhile, place the salt, ground black pepper, olive oil, chopped thyme and rosemary in a medium bowl and stir to blend well. Set aside.

Pat the Cornish hens dry with kitchen paper towels (discard the wet paper towels immediately into the trash can).

Rub salt all the inside of the cavity and stuff the sprigs (1 each) of thyme and rosemary, lemons (a quartered each) and bay leaves (2 each) into each chicken (adjust according to the quantities you used). Make sure all the ingredients are push deep into the cavity.

Then rub the herb mixture all over each Cornish hen and sprinkle lightly with some salt and black pepper. Place the Cornish hens onto the baking pan with the breasts side up and roast for 15 minutes and the reduce the heat to 350°F for another 30 minutes or check with a thermometer on the breast that should reads 160-170°C and the thigh should reads 170-175°F (all depending on your oven you used and adjust accordingly)

 

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