Cornish Hens are TINY DELICIOUS birds…
This is the first time I’ve made roasted cornish game hens. They were sooo delicious! To go with the scrumptious birds I made a tasty garlic gravy from the drippings, a fresh blueberry and mixed greens salad, and creamy brown rice zucchini risotto. Om nom nom nom!
Take a look…
Garlic Roasted Cornish Game Hems. These two hens were roasted at 375 degrees until golden brown and the meat was at 165 degrees. I seasoned the outside with salt and pepper with olive oil and butter and stuffed a salty parsley, butter, garlic & shallot mixture between the meat and skin on the breasts. Last minute I threw about ten cloves of garlic at the bottom of the pan to get all roasty and squishy.
PEEK-A-BOO!
Mmmm gravy. I just made a simple gravy foam the drippings and some sherry using a roux.
Brown Rice Zucchini Risotto. Made some risotto out of left over brown rice, chicken stock, zucchini, shallots, thyme, and parmesan. I just cooked he risotto on medium low, stirred until it was creamy, I added the parmesan and zucchini in closer to the end so the zucchini would get to squishy and the parm wouldn’t burn. So good and easy!
White Balsamic and Blueberry Salad. Sooo easy and delicious. White balsamic and extra V olive oil dressing with some mixed greens, blueberries, and pine nuts. I’ve gotten into the habit lately of putting pine nuts in EVERYTHING! Who doesn’t love pine nuts?
Now put is all together. Look who came for came for dinner!
Meet Hungry Hen-rietta. She will eat your foods!
After we finished the the yummy cornish hen bits I made a stock out of the left over bones. All it takes is a couple of carrots, onions, stocks of celery, and some thyme and parsley. Slap these all to gather in your handy pressure cooker (or stock pot) and you have a base for tomorrows meal. I made Matzo Ball soup!