Also inspired by my grocery trip on Sunday with my mother is this Cornish hen recipe. Earlier today, I was discussing how excited about making my Cornish hen tonight, and one of my friends told me that he was intimidated by it due to the fact that it is shaped "like the bird itself." However, if you ate turkey for Thanksgiving, you have no reason to be intimidated by the much smaller Cornish hen, and you certainly have no reason to be intimidated about roasting one because the preparation is the incredibly simple.
I have based it off this recipe and the cooking instructions on the packaging, so it is very simple. I found that a whole Cornish hen was too much for just me, so I ate half, paired it with a spinach salad to get my vegetables in, and am saving the rest to put into a single-ish serving of this delicious looking mac and cheese with roasted chicken, goat cheese, and rosemary tomorrow (will hopefully post another recipe).
1 Cornish hen (mine was 22 oz, per the label on the package)
2 tablespoons butter
Salt, pepper, and Italian seasoning to taste
- Remove the Cornish hen from the packaging (make sure it is defrosted). Rinse the hen inside and out and place on a baking sheet.
- Melt 2 tablespoons of butter and mix in salt, pepper, and Italian seasoning to taste (you will not need more than a dash of each one).
- Rub the butter mixture over the hen as well as underneath its skin.
- Place on baking sheet so that the legs are pointing up, and the wings are on the bottom. You should prop the wings under the bird.
- Bake the hen for 50 minutes to an hour at 350 degrees. The juices will run clear when it is done, there will be nothing questionably pink about it, and, if you take the temperature of the bird between its thigh and its body, the thermometer should read at least 190 degrees. If in doubt, always cut it open and check it out.
- Serve as a whole or half of a Cornish hen!
|Dinner is served!|