Recipes
Ken's Roast Cornish Hens
Ken's Roast Cornish Hens
1 frozen Cornish hen per person
cooked basmati rice
oranges
butter
garlic
onion
rosemary
paprika
flour
Thaw the hens in your fridge for about 24 hours. Preheat oven to 350. Remove giblets. Wash hens thoroughly and season with salt. Drench with fresh orange juice, inside and out pack cavity with rice, small amount of orange pulp, and 1/4 chopped onion and tie legs w/string Poke 6 holes in skin and insert slivers of garlic rub butter on the skin, then dust with flour and rosemary. Sprinkle top with paprika. Bake for approx 1.5 hours, basting frequently. Hens are done when juice runs clear from thigh. Remove rice and serve with each bird. Use pan juice for gravy.
For side dishes, try string beans, honeyed carrots and roast cherry tomatoes.