Sunday, May 11, 2008

Cornish Game Hens

I used to fix Cornish game hens all the time and realized that I haven’t cooked them for a few years. They are a good mix up from your regular chicken breast also they, cook quickly, and look much more appealing than a traditional boneless skinless chicken breast. This is also a meal that is easy to throw together during the week after work if you want to have some friends over and look a little fancier than the big bucked of KFC. I served these over a fennel salad for a light healthy dinner.

Cornish Game Hens

2 Cornish Game Hens (also known as “rock” game hens)
Salt & Pepper
Herbs de Provence
Olive Oil

Cut hens in half with kitchen shears by cutting directly down the breast bone and then cut down both sides of the back bone and discard. Clean the hens thoroughly and pat dry with a paper towel. Place hens on a cookie sheet and drizzle with olive oil to coat. Sprinkle with a generous amount of salt and pepper and herbs de Provence. Place in a 375 degree pre heated oven and cook for about 30-45 minutes until 160 degrees on an instant read thermometer. Tent with foil and let rest for about 5 minutes before serving.

1 comment:

Lydia (The Perfect Pantry) said...

Haven't made Cornish hens in years -- not since our now-vegetarian daughter freaked out when I served them the last time (no, she wasn't a vegetarian then... though maybe the hens pushed her over the edge!). Thanks for the reminder.