Little Bird. Big Flavor. Cornish Hens.

Little Bird. Big Flavor.

There’s just something so different about a roasted Cornish Hen than a whole roasted chicken.  Now don’t get me wrong,  a roasted chicken done the right way… (follow my old blog post for roasted chicken…ha ha ha) can be moist and tasty, but a Cornish Hen just has a little bit more to offer even though it’s less in size!  I like to think of them as little birds with BIG flavor!

Cornish Hens.  Delicious.  Plump .  Juicy. Little birds that are simply delectable. 

Oven Roasted Cornish Hens

2 Cornish Hens

2 Medium Sized Potatoes Sliced on a bias

1 Carrot Quartered

A few Mushrooms

Dried Thyme

Poultry Seasoning

Place Sliced Potatoes on an oven proof dish that’s been sprayed with non-stick spray.

Arrange in one layer.  Place Cornish Hens on top. Put Carrot & Mushrooms inside. Sprinkle thyme, salt & pepper, poultry seasoning on top.

Put in a 400 degree oven covered for 1 hour.  Uncover for last 30 minutes to allow the hen to turn golden brown.

Wild Rice

1 Cup Wild Rice

½ Cup Long Grain White Rice

4-5 Mushrooms Chopped Fine

1 Shallot Diced Fine

3 Tablespoons Butter

2 Cups Chicken Stock

1 Cup Water

Sauté mushrooms & shallot in the butter in a medium sized sauté pan.

Add Rice and combine thoroughly.  Add all liquid.  Bring to a boil and then cover  & reduce the heat down to a simmer and cook for 30 minutes on low.