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Herb crusted Cornish game hens, roasted potatoes, and carrots coated in a herb compound butter.
WHAT’S GOING ON HERE:
Cornish game hen: Cornish hens are pretty much lean personal chickens. They weigh around a pound and are pretty fun to eat. If you don’t have hens any poultry or cut will be due in lieu of it.
Russet Potatoes: Russets are nice sturdy potatoes that hold up to cooking. Since we’ll be cutting them they have a nice flat surface for the chicken to rest on so it won’t slide around. the potatoes absorb all the flavor and fat from the rendered drippings.
Carrots: Carrots add a nice roasted sweetness they also hold up to a long cook as well.
Sherry: Sherry is a fortified wine that plays well with almost any meat or vegetable. sherry can also be substituted with vermouth or a dry white wine.
TIPS & TRICKS FOR THE BEST ROAST CORNISH HENS
separate the skin: treat this hen like any other poultry. make sure it’s well seasoned by seasoning inside the cavity and also separating the skin covering the breast so that the seasoning can penetrate the meat.
roasting: you don’t want to overcook the hens or they’ll get tough. after the first thirty minutes start basting the hens every 10-15 minutes to even out the browning and keep the hens from drying.
fat: everything in this dish needs fat. the hens need fat to brown and stay juicy and the potato needs the fat to cook. if your potatoes need a little help cooking add in a little broth to help steam them a little.
compound butter: the compound butter has minced garlic running throughout. put the butter on the hens immediately out of the oven so that the raw garlic lightly heats up and really permeates the bird.
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