Roasted Cornish Game Hens
Roasted Cornish Game Hens
One of the first oven roasted dishes I made in Thailand was roasted Cornish game hens (first dish was a big pan of lasagna). One day I found Cornish game hens in Villa Market, bought me three and headed home to roast them, here is what I did.
Ingredients
- 3 Cornish game hens, giblets removed
- 2-3 carrots, sliced lengthwise into 3-4 strips
- 2-3 daikon, sliced lengthwise into 3-4 strips
- 2 onions, quartered
- 1/2 cup butter, melted
- salt and pepper, to taste
Instructions
- Preheat your oven to 190 C (375 F).
- Slice the vegetables, place some of the carrot on the bottom of a small roasting pan, this is done to keep the hens above the bottom of the pan.
- Remove the giblets and rinse the hens, shake off the excess water. Generously salt and pepper the hens, inside and out. Stuff the hens with a slice or two of the carrot, daikon, and an onion quarter, trimming each piece so nothing is sticking out of the birds to much.
- Place the stuffed hens on top of the carrots, any remaining vegetables, spread them around between the hens. Pour the melted butter over the birds.
- Roast for 1 to 1 1/2 hours, occasionally spooning some of the liquid in the pan over the birds or until golden brown. Internal temp, just like a chicken should be 82 C / 180 F at the thickest part without touching bone.
- Serve.
Notes
I cannot price this until I see Cornish game hens again in the store. I will say fair value for now.
Just a common roasting method for poultry.
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