2 April, 2022
Easy Roasted Cornish Hens
Easy Roasted Cornish Hens
Ingredients
- 4 ea. Cornish hens, thawed, rinsed, patted completely dry inside/out
- 8 ea. carrots peeled and evenly chopped into pieces approx. 2” long
- 8 ea. celery stalks chopped into pieces approx. 2” long
- 1 ea. yellow onion sliced into quarters and separated
- 5 ea. sprigs of fresh rosemary (1 ea. tsp. dried can be substituted)
- 3 ea. tbsp. freshly cut parsley
- olive oil
- 1 ea. tbsp. black pepper
- 1 ea. tbsp. garlic powder
- 2 ea. tsp. smoked paprika
- 1 ea. tbsp.salt
- 20-24 ea. small whole redskin potatoes
- 1 ea. can of chicken broth
- 4 ea. tbsp. butter cut into 1 tbsp. slices
Instructions
- Preheat the oven to 450 degrees.
- Spread out vegetables and rosemary in the bottom of a 9” x 13” baking dish and pour in ½ can of chicken broth
- Generously coat cornish hens with olive oil and set aside.
- In a container mix together all spice ingredients then sprinkle generously over hens, including cavity.
- Run your fingers under the top skin of the hen to loosen it then place the 1 tbsp. of butter under the skin.
- Tie the legs of the hens together with kitchen string or aluminum foil
- Bake for 60 minutes, checking to assure the internal temp. Is a minimum of 185 degrees.
- Remove from the oven and let the hens rest for 15 minutes before eating.
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