ROASTED CORNISH
HEN AND VEGETABLES
WHEN A TURKEY IS TOO LARGE, THIS HEN RECIPE IS THE
PERFECT SUBSTITUTE. COVER IN GRAVY AND SERVE WITH
BROCCOLI CASSEROLE, GREEN SALAD AND FRENCH BREAD.
• 6 CLOVES GARLIC , MINCED
• 2 TBSP OLIVE OIL
• 2 TBSP SMOKED PAPRIKA
• 2 TSP CHILI POWDER
• 1 TSP CUMIN
• 1 CUP CHICKEN STOCK
• 1 TSP SALT
• 2 CORNISH GAME HENS, RINSED & PATTED DRY
• 3 CARROTS, PEELED & SLICED INTO 1/2-INCH-THICK SLICES
• 1 ONION , PEELED & SLICED
• 1 SWEET POTATO, PEELED & SLICED INTO THIN STRIPES
• 1/2 CUP CHICKEN STOCK
• 1/2 CUP WHITE WINE
• SALT AND PEPPER TO TASTE
1. PREHEAT OVEN TO 425°F. RUB THE INSIDES OF CORNISH HENS WITH SALT, PEPPER AND 3 MINCED GARLIC CLOVES.
2. IN A BOWL, COMBINE OLIVE OIL, PAPRIKA, CHILI POWDER, CUMIN, REMAINING MINCED GARLIC AND 1/4 CUP CHICKEN STOCK, STIR WELL TO COMBINE.
USE 2/3 OF THIS MIXTURE TO RUB ALL OVER THE OUTSIDE OF CORNISH HENS. SPRINKLE THE DESIRED AMOUNT OF SALT OVER THE OUTSIDE OF THE
HENS. SPRINKLE A SMALL AMOUNT OF ADDITIONAL PAPRIKA OVER THE HENS, FOR COLOR.
3. TOSS CARROTS, ONIONS AND SWEET POTATOES IN THE REMAINING 1/3 OF THE MIXTURE TO COAT. SPRINKLE WITH SALT AND PEPPER.
4.TRANSFER VEGETABLES TO THE LARGE ROASTING PAN. PLACE HENS BREAST SIDES UP ON TOP OF VEGETABLES. ADD A LITTLE BIT OF CHICKEN STOCK
ON THE BOTTOM OF THE PAN TO PREVENT VEGETABLES FROM BURNING.
5. ROAST CORNISH HENS AT 425°F FOR 30-35 MINUTES. REDUCE HEAT TO 350°F. COMBINE 1/2 CUP OF CHICKEN STOCK AND WHITE WINE AND POUR THE
MIXTURE OVER THE HENS. CONTINUE ROASTING AT 350°F FOR 15-20 MORE MINUTES, BASTING HENS WITH PAN JUICES, UNTIL HEN JUICES RUN CLEAR.
6. TRANSFER HENS AND VEGETABLES TO A PLATTER. COVER HENS WITH FOIL AND LET REST FOR ABOUT 15 MINUTES.
7. SERVE CORNISH HENS WHOLE OR CUT IN HALF.
*Julia. “Roasted Cornish Hen and Vegetables.” Julia’s Album. Elite Cafemedia Food Publisher, 18 July 2018. Web. Accessed 6 November 2018.
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