Best 2 Rosemary Roast Cornish Hens Recipes

ROAST CORNISH HENS WITH ROSEMARY, POTATOES, LEMONS & WINE

Steps:

• Preheat the oven to 400 degrees F. Brush the chicken or game hens liberally with some of the olive oil and season with salt and pepper inside and out. Sprinkle with paprika.
• Place the lemon quarters in the cavity, giving each (lemon) a little squeeze to release the oil from the skins.
• Season the potatoes with salt and pepper and toss them with the rest of the olive oil and the rosemary leaves. Spread them around the chicken in a large baking pan.
• Fold a piece of aluminum foil double into a rectangle about the size of the chicken. Grease it down the middle, making a little tent, and lay the foil loosely over the breast.
• Roast the chicken for 45 minutes, basting 2 to 3 times with the fat in the pan.
• Add the wine (it will quickly evaporate in the hot oven, leaving a lovely flavor in the potatoes), remove the foil, and cook for 15 to 20 more minutes.
• If the breast is not browned enough, turn on the broiler for a few seconds to crisp the skin, but watch carefully so as not to burn your masterpiece.
• Carve the large chicken or split the game hens and serve with the potatoes and the pan juices poured over the chicken.

ROSEMARY ROAST CORNISH HENS

Steps:

• Remove the giblets from the hens. Rinse the hens with cold water and pat them dry with paper towels.
• Combine the marinade ingredients in a small bowl. Place the hens in a large self-sealing food-storage bag and pour the marinade over them. Close the bag securely and refrigerate for at least 3 hours. Shake the bag once or twice to coat the hens evenly with the marinade. Preheat the oven to 400 degrees.
• Remove the hens from the plastic bag and pat dry with paper towels. Season the hens inside and out with salt and pepper. Stuff the cavity loosely with the Cornbread Herbed Stuffing. Rub or brush butter over the skin of the hens and place the hens breast side up in a shallow roasting pan, large enough to allow space between the hens.
• Roast for 15 minutes to brown. Reduce the oven temperature to 350 degrees and baste frequently with pan drippings and melted butter. Continue roasting for 35 to 45 minutes, or until the juices run clear when the flesh is pierced with a sharp knife.
• In saute pan, melt the butter. Saute the onions and celery in the butter until tender. In a large bowl, toss the bread cubes with onions, celery, poultry seasoning, and herbs. Add the eggs and enough chicken stock to slightly moisten and barely bind the ingredients. Season with salt and pepper to taste. Yield: 9 to 10 cups;