Cornish Game Hens Recipe
Cornish Game Hens
I have to say that I have never made Cornish Game Hens before and quite frankly I don’t have a clue why? These little guys are so cute and easy and when asked how he liked the chicken, the Oldest replied “I like those little chickens.” So give ‘em a try, you can actually season them up anyway that you would a turkey, they just don’t take as long to cook and are, quite frankly, probably a little more moist…
- PS: The coloring in my camera isn’t really that far of, the reddish tint to the birds is from the red wine vinegrette dressing
- Cornish Game Hens
- INGREDIENTS:
- 1 tablespoon grill seasoning
- 1/2 cup red wine vinegrette dressing
- 4 cornish game hens, rinsed
- 1 lemon, cut in quarters
- 1 (16 ounce) bag baby carrots
- 1 (16 ounce) bag frozen pearl onions, thawed
- 1/2 pound red potatoes, cut into chunks
- Salt and pepper to taste
DIRECTIONS:
Preheat the oven to 375 degrees. Mix together the grill seasoning, dressing and chopped herbs in a small bowl. In a large bowl, combine the carrots, onions and potatoes with 2 tablespoons of the herb/dressing mixture and lay them out on the bottom of a baking dish or baking sheet.
Generously rub the hens inside and out with the rest of the herb and dressing mixture. Stuff each bird with 1 piece of lemon and put them on top of the vegetables in the pan. Season with salt and pepper. Roast for about 55-60 minutes or until the internal temperature reaches 180 degrees. Remove from the oven and tent the pan for 5-10 minutes before serving.