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Thursday, October 22, 2009

Mi's Herb Roasted Cornish Hens

Hi everybody, sorry for the lack of posts lately. My parents are visiting from Brazil and we are eating out a lot. But yesterday we ate at home and made cornish hens with polenta, shiitake and Swiss chard. I love cornish hens!

Mi’s Herb Roasted Cornish Hens

4 cornish hens, 2 ½ pounds each
Kosher salt and pepper
1 tablespoon garlic powder
2 tablespoon each of:
lime juice
olive oil
fresh thyme, chopped
fresh rosemany, chopped
whole grain mustard, slightly crushed
1 teaspoon balsamic vinegar
4 rosemary springs
1 cup chicken broth

Preheat oven to 450°F. Wash birds and pat dry. Mix salt, pepper, garlic powder, lime juice, olive oil, thyme, rosemary, mustard and balsamic vinegar in a bowl. Season inside and out of cornish hens with rub. Stuff the cavity of each hen with one rosemary spring. Roast 30 minutes in middle rack, breast-side up.
Add broth to pan and lower temperature to 350°F. Roast until the thermometer inserted in the thigh registers 175° degrees F, about 40 minutes.
Transfer hens to warm serving plates and loosely cover with foil for 10 minutes before serving.

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