Tuesday, December 24, 2013

Herb Roasted Cornish Hens

Preheat your oven to 350F.

For each person you will be serving, you will need a hen.  We really didn't eat all of ours, but that is ok because the leftovers can always make for a great soup or pot pie or anything you would use roasted chicken leftovers in.

Brush each hen with melted butter.  Sprinkle the top with basil (approximately 1-2 tsp, however heavy you like it basically), a light sprinkle of crushed rosemary, and a pinch of marjoram if you happen to have it on hand.  It is my very favorite spice to use with chicken, and I believe it would work well with this.

Hit the hens with a hefty dose of salt and pepper.  After eating this, I think it would be worth taking the time to season both sides.  I did not honestly think to do that.

Put the hens in a glass baking dish and add about a half cup of water or so, just enough to cover the bottom of the dish.  If you want, you can add in any pieces of potato, carrots, or other veggies you may want to roast.

Bake, covered with foil, for 45-50 minutes, remove the foil, and bake for another 10-15 to brown the tops.  Remove from the oven and let stand about ten minutes to let the juices settle.

We served ours with rice and green beans and pumpernickel bread.

These would also be good with more pizzazzy flavors like BBQ or really anything that you like to use on chicken.  Again, don't worry about leftover meat going to waste because if you save the broth and the meat, add it to a pot of water with a couple TB of butter and some of the same herbs you used in the roasting process, you are just some noodles or dumplings away from a delish dinner all over again.

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