So, then I made Cornish Game Hens. My husband adores me, and, upon my request, started picking up all the atypical meats he found while grocery shopping. I’m making this the second time tonight (I needed more carcasses for the stock) and made some modifications because i’m lazy.
I cruised the Interwebs for just the right recipe and decided I couldn’t find it. Well, time to get creative again! I originally found three different recipes that I took ideas from each. Here are the three original recipes, since I give credit where credit is due:
The proportions might be off since I measured a lot less with these and did a lot more “This looks good.” Also, most of my recipes are lacking salt. I am notorious for a lack of salt in my cooking, so please, you can generally add salt to taste in most portions of the recipe and be pretty safe, I would assume.
Cornish Game Hen Recipe
- 2 Cornish Game Hens
- 4 cloves of garlic, finely minced
- 4 cloves of garlic, whole
- 8 tablespoons of olive oil (divided)
- 2 teaspoons cayenne pepper
- 3 tablespoons honey (preferably orange blossom honey)
- 1 tablespoon lemon juice
- 3 Tablespoons fresh parsley
- 2 tablespoons fresh thyme
- 2 tablespoons fresh sage
- 2 tablespoons fresh rosemary
- 2 tablespoons lemon peel (dried)
- ½ cup chopped leek
- ½ cup diced onion or shallot
- Preheat oven to 300°.
- Prepare glaze. To do this, mix minced garlic, 4 tablespoons olive oil, cayenne pepper, honey, lemon juice, and pepper. Stir until thoroughly mixed. Set aside.
- Prepare herbal mixture. Put into a food processor: four remaining cloves of garlic, parsley, thyme, sage, rosemary, and lemon peel. Process until finely chopped. Then, while it is running, add remaining olive oil. Take a portion of this mixture and slide under the skin of the bird and spread inside the cavity. Return to food processor (or keep in food processor if you did not remove).
- Take leeks and onions/shallots and either coat in remaining herbal mixture, if you want to keep the pieces large, or place in the food processor and process until chunky. Stuff mixture into cavity of birds.
- Place hens breast side down on the roasting pan. Glaze back side thickly with glaze and place in oven for 15 minutes.
- Remove from oven and turn the hens over, baste thickly with glaze mix on breast side (up). Don’t forget in between wings and body! Return to oven for thirty five minutes, or until the internal temperature reaches 165°. If necessary to crisp the skin, raise temperature to 400° very briefly (not more than five minutes, they will burn because of the honey!). Allow the bird to rest five to ten minutes. Serve birds whole, carving not necessary!
- Save carcasses for stock! No need to clean out leeks or onions, will be delicious in stock, too!