My Two Bits

Cornish Game Hens

I did a bit of experimenting the other night and it actually turned out quite good!  In fact the aroma that filled my kitchen nearly put me on my knees in tears and set my tummy to growling something fierce!

  • 2 – Rock Cornish Game Hens
  • 2 – finely chopped scallions
  • 1/4 cup chopped green onion tops
  • Fresh or Dried Rosemary
  • Fresh Ground Pepper
  • Kosher Salt
  • Melted Butter/Margerine
  • 1/4 cup to 1/2 cup White Wine (I used Columbia Winery Cellermasters Reisling)

Preheat oven to 350F.

Place cornish game hens in a baking dish, breast side up. Season with Fresh Ground Pepper and Kosher salt, then drizzle some of that melted butter over them.

Season with Fresh Ground Pepper and Kosher salt, then drizzle some of that melted butter over them.  Add the rosemary, chopped scallions and green onion tops on and around the hens, drizzle a bit more butter over the tops again and add some more of the pepper and salt if you wish.

Pour the wine into the baking dish around the hens.

Now bake for approx. 1.5 hours, basting frequently with the juices in the dish.  When the hens are a nice golden brown/meat thermometer reads 180F as soon as you insert it, or tug on one of those tiny wings and if it just about pulls off  😉 then they are done.

Place one hen on a plate, drizzle some of the wine/juices from the baking dish. (If you really feel like it, and aren’t starving to death by now, you could put those juices in a small pot, bring to a near boil and add a bit of flour… whisking it in well… for a thicker sauce).

I used sides of Minnesota Wild Rice (cooked in low fat/low sodium chicken broth) and brussel sprouts;  asparagus would accompany this quite well also.

1 comment to Cornish Game Hens

  • Tried this out tonight. Well, mostly. I didn’t have any scallions or green onions, so I just used some yellow onion. And it was delicious. Not as pretty as yours, though…

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