I always liked Cornish hens, since their small size usually provides about one portion of meat per hen, it’s easy to figure out how many to use for a family, or if you are entertaining. It usually weighs 2 pounds or less AND is almost all white meat because of its enlarged breast. I also find every excuse I can to cook with wine so today I’ll share my Cornish Hen recipe (my kids’ favorite, when they still lived at home at the time I’d use 7, instead of 2, hens).
CS’ Wine, Orange and Herb Cornish Hens
Yield: 2 servings
- 2 Cornish hens
- 1 tbsp Italian seasoning
- 3 tbsp fresh lemon juice
- 1/4 cup olive oil
- 2 Elephant garlic cloves, crushed
- 1/2 cup of dry wine
- Freshly squeezed juice of 1 large orange
- 1/4 cup fresh basil leaves
- 1/4 cup fresh rosemary leaves
- 1 small onion chopped
- 2 tbsp garlic powder
- 1 small bunch fresh thyme
- 1 tbsp kosher salt
- 4 bay leaves
- 1 tbsp fresh marjoram leaves
- 1/4 stick margarine
- 1/2 tsp freshly ground black pepper
- 1/2 tsp sugar or Natrazyle Xylitol
- 1 tsp red wine vinegar
- Salt to taste
- Quarter the hens and place the pieces in a 9″ x 13″ baking tin
- In a blender combine all the marinade ingredients until thoroughly blended.
- Pour in over the hens, cover with plastic and marinade in fridge for 24 to 48 hours.
- After chicken has been marinated, combine the herb ingredients in a blender (or prepare ahead and store in a Ziploc bag) until thoroughly mixed.
- When done add salt to taste.
- Preheat oven to 450 F.
- Take marinated hens out and keep out of refrigerator for 15 to 20 minutes.
- Put hen pieces in a single layer (with the skin on top) in a roasting pan.
- Sprinkle herb mixture over the pieces
- Roast for 10 minutes
- Reduce heat to 350 F, and continue roasting for 15-20 minutes or until the juices run clear. Don’t forget to baste thoroughly at least a couple of times.
- Remove from oven, you may want to garnish pieces with fresh parsley leaves and serve.
Enjoy, gentle reader, enjoy!