Wednesday, February 10, 2010

Lemon Herb Cornish Hen

Brandon and I bought 2 cornish hens at whole foods and this is how i prepared them.

Lemon Herb Cornish Hen

preheat oven to 425 degrees
i prepared all my seasoning so i wouldn't be touching too many things once i handled the hen

i cut up one lemon, 6 cloves garlic (left a few whole and chopped the others), separated sage, thyme, rosemary, and oregeno into 2 parts (one for each hen), spooned out some butter (Smart Balance-50cal per tbs) and mixed salt, pepper, lemon pepper, garlic pepper and poultry seasoning in a bowl.
then i went ahead and prepared my potaoes as well - i cut them into bitesize cubes and sprinkles with evoo, salt, pepper, and dried herbs. then put on one side of pan so they can roast alongside the hens.

then i rinsed my hens and patted them dry - sprikled some dry seasoning mix into each cavity and then filled them with lemon (all but 4 slices), herbs (leave a few leaves of each), 2 whole garlic cloves, and about 1 tablespoon butter.

then i seperated the skin from the breast with my finger and slid one lemon slice, herbs, chopped garlic, and a little butter under the skin of each breast. then i tied up the legs and sprinkled the remaining seasoning mix on the skin and rubbed with a little butter

put in oven - turn potatoes and baste hen with melted butter -about 25 minutes into roasting - repeat one more time about 20 minutes later - then wait until thermometer reaches 180 in the hen and bring out of oven.

while the hen rests, i cut asparagus and steamed it in water, garlic pepper, and salt.

Plate Up and enjoy!
I will be using the leftover hen and spanish rice for my homemade chicken rice soup later this week YUM!