Bird is the Word

17 Jan

Haven’t you heard?

Cornish game hen to be exact. I love chicken, and we eat a lot of it, but sometimes it can get a little boring and you need to mix things up. Cornish hens are not too expensive and they look really fancy and gourmet when they are really not hard to prep at all (but don’t tell my dinner guests that!)

You just need a few items. I went traditional with lemon and rosemary.

Fresh rosemary
1 lemon
6 garlic cloves
EVOO
herbes de provence (optional)
salt and pepper

Rinse off the hens and pat them dry with paper towels. Place them in a roast pan and drizzle EVOO and rub all over the hen. Then add salt, pepper, and herbes de Provence. I placed two cloves of garlic and a huge sprig of fresh rosemary in the cavity of each hen. Lay lemon slices over the bird and squeeze any remaining juice from the lemon over them.

To accompany the hens, jasmine brown rice and broccoli. I saved time by using the same pot of water. I added the cut broccoli to the boiling water, removed and set it aside, then cooked the rice in the same water. When the rice was done, I added the broccoli back to the pot.

I cooked the hens at 375 for about an hour and 15 minutes. It depends on the size of the bird, generally cook until the juices run clear when you poke it.

This makes an excellent, inexpensive meal that definitely looks more time consuming than it actually is. But, you don’t have to tell anyone.

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