We have this AWESOME grocery store nearby that sells discounted overstock and closeout products, for so cheap it’s ridiculous. Ridiculously amazing.
Last week I found some individually wrapped Cornish game hens there for like $2, so obviously had to buy some. I’ve never cooked Cornish game hens before. They sort of feel like this fancy thing that you only order out to me. Maybe just because they’re petite, like cute little chickens sitting on your plate. Or maybe that’s just me.
Anyway, I did some recipe research, and discovered that roasting these little suckers is incredibly easy. You literally just clean it, stuff it, spice it, and bake it. You can get super creative or stick to the basics, but either way you’re sure to impress your dinner guests or special someone with a fancy looking but incredibly easy dinner. So I thought this might be the perfect recipe to share with you – an easy allergy-friendly meal that’s healthy, comforting and perfect for someone just starting out in the kitchen.
Ingredients (for two people):
2 Cornish game hens
2 tablespoons of spice mix (salt, pepper, dried basil, garlic powder, dried oregano)
Veggies for stuffing (celery, small onion, sweet mini peppers)
Olive oil for butterin’ up your hens
The ingredients listed above are the ones I used, but you can use whatever you happen to have lying around. For example, if you’re feeling more sweet and fruity you can go for oranges inside and a honey glaze with something like rosemary on the outside. It’s up to you! But the process will be the same.
Rinse off your hens and pat dry with a paper towel. Arrange on a metal cooling rack over a baking sheet, to allow the juices to drain without getting the bottom of your hens too soggy.
I opted for sweet mini peppers, the tops cut off, with celery pieces inside of them. Then I surrounded the pepper with pieces of a small onion, quartered.
Grease and Spice it.
Coat the hens generously with extra virgin olive oil and then sprinkle your spice mix over the hens, being sure to cover the wings and legs.
In a 375 degree oven, bake the hens for 45-60 minutes, until the internal temperature of the thickest part of the thigh reaches 165 degrees.
And that’s it! Well, then you get to eat it.
While the hens were cooking, I caramelized some carrots and mashed some taters. We had our dinner outside on our patio, on a lovely Labor Day evening, to round out a great weekend of exploring our new coast.
Hope you had a great long weekend, too! And here’s to a quick four-day week ahead of you.