The weather is cooling down in New York (well, it did last week..hot this week…and we might have a blizzard next week…) and I must end my love affair with all things decadent for awhile—just until I get back to my pre-summer weight! My mom’s best friends from Trinidad spent 6 weeks with her and all I can say is that I visited as often as I could and ate as much as legally and physically possible.
CLICK HERE FOR HEALTHY GRILLED CHICKEN LEGS RECIPE
When patience is not running thin in my household and my kids are able to wait 60-90 minutes for dinner, I can usually get away with making the Cornish hens the same day. However, that doesn’t happen too often and, in an effort to save my poor ears…and sanity (Is dinner ready yet Mummy X 2000??), I would make it in advance for next day’s dinner. Take the hens out of the freezer before I leave for work….and quickly prepare it and stick it in the over after I eat dinner…. too easy…
This recipe produces juicy and flavorful cornish game hens using only fresh and healthy ingredients and I know you will love it….!!
Serve with veggie fried rice or jasmine rice and stewed lentils (like I did today)or mashed potatoes with a side of sautéed green beans or on a salad….
2 Cornish hens, about 1-2 pounds each or a 3-4 pound chicken
Salt and pepper(ground fresh) to taste
¼ cup thyme leaves
2-3 sprigs rosemary
5 large cloves garlic(more if small or medium..I used a handful)
¼ cup extra virgin olive oil
Juice of 1 [very juicy] lemon
1 carrot, diced
2 stalks celery, diced
1 onion, diced
1. Wash hens with cold water and pat dry with paper towels.
[In Trinidad and in the Caribbean, we first soak and then wash meat with the juice of a lime or lemon to cut the freshness]
2. Sprinkle with salt and pepper(inside and out)
3. Using a knife, mince thyme, rosemary and garlic. Cut onion, celery, carrots.
4. In a small bowl, add minced herbs and garlic, lemon juice and olive oil. Mix well using fork or a pestle.
5. Season carrot, celery and onion with salt, pepper and a little herb mixture and set aside.
6. Rub herb mixture under skin, over and inside hens.
7. Loosely stuff the cavities of each hen with the seasoned carrot, celery and onion.
8. Place hens in the oven and roast about 1 hour or more until an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees F and the juices ruin clear. Remove hens from the oven and loosely tent with foil and let rest 10 mins. Cut into small pieces, pour pan juices over the chicken and serve at once.
What temp. do you roast the cornish hens at Ria??
Hi Sara…375 F….
Happy Holidays!
I made the cornish hens and it came out sooooo good I was proud of myself. Thanks for sharing the recipe.
Hi ZnZ Mama, just found this comment, think I finally figured out the problem with comments, sorry…thanks for trying the recipe, glad you liked it!
I used this for my Thanksgiving turkey and it came out really good. I have shared this marinade with several people and gave them your site address. They have all loved it!
Hi Mich….Yay..Great to hear!! I love it too!! On turkey?? Sounds like a brilliant idea..Thank you for sharing my site info!!