Wednesday, July 22, 2009

Baby Chickens?

We had Cornish game hen for dinner the other night. My husband is spoiled:

I presented my husband with a beautiful plate: Half a Cornish game hen dressed with lemon slices, fresh herbs, and pan drippings served along side homemade mashed potatoes with chives and dill. And to add color, roasted Brussel sprouts tossed with pecans and diced Roma tomatoes. A great looking meal worthy a restaurant menu. What did Jon say in response to this? "Where did you get baby chickens and how'd you cut it in half?! Is it magic?!" Ah, well, it was tasty non the less. And yes, folks, he did tell me thank you and that the meal was wonderful. :)

Here's to you and your culinary adventures, friend. Cheers!

Oven roasted hens with lemon and rosemary
Serves 2

1 Cornish game hen
salt and pepper to taste
1 lemon, sliced
1 sprigs fresh rosemary
1 tablespoons olive oil
6 cloves garlic
1/3 cup low-sodium chicken broth
1/3 cup dry white wine
1 sprig fresh rosemary, for garnish

Preheat oven to 450 degrees F.

Rub hen with 1/2 tablespoon of the olive oil. Lightly season hens with salt and pepper. Place 1/2 the lemon wedges and 1 sprig rosemary in cavity of hen. Arrange in a large, heavy roasting pan, and arrange garlic cloves around hens. Roast in preheated oven for 25 minutes.

Reduce oven temperature to 350 degrees F.

In a mixing bowl, whisk together chicken broth, wine, and remaining 1/2 tablespoons of oil; pour over hens.

Continue roasting about 25 minutes longer, or until hens are golden brown and juices run clear. Baste with pan juices every 10 minutes.

Transfer hen to a platter, pouring any cavity juices into the roasting pan. Tent hen with aluminum foil to keep warm. Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes.

Cut hens in half lengthwise* with kitchen shears and arrange on plates. Spoon sauce and garlic around hens. Garnish with rosemary sprigs and reserved lemon slices.

* Cut through the breast and back bone so each serving has 1 leg, 1 wing, and 1/2 the breast

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