August 23, 20111

August 23, 20111

August 23, 20111

Cornish hen are a great alternative to chicken.  Smaller, testy and fast to cook. Found them at our local grocery store, I just could not pass up the opportunity to purchase them.  Cornish hen, to me, almost always calls for  wild rice.   The recipe created itself as I was preparing it.  The result was pure and simple delicious.  My 8 years old ate 3/4 of the Cornish hen, so that should tell you something.

Tonight’s August 23, 2011 dinner:

Cornish Hen with Wild Rice

Cornish-Hen-with-Wild-Rice-copy-8x6.JPG

CORNISH HENS

4 Cornish hens

2 whole lemons thinly sliced

Garlic, cloves, peeled

Fresh Rosemary Springs

Salt and pepper

Olive oil

Chicken broth

1 Glass of white wine

Preheat the oven to 375º. Clean the Cornish hens and pat dry. Place in an ovenproof baking dish. In the cavity of each Cornish hen generously sprinkle salt and pepper. Add as many garlic cloves as desired, 2 slices of the lemon slices, and fresh rosemary. On the outside brush some of the olive oil on the skin. Sprinkle generously with salt and some pepper. Add the chicken broth and the wine to the baking dish. Any remaining sliced of lemon and more garlic cloves if wish around the Cornish hens. Place the baking dish in the hot oven and cook for 45 minutes or until no more juices are running from the chicken.

WILD RICE

1 cup Lundeberg Wild Rice Mix

1 cup water

1 cup chicken broth

1 tablespoon butter

Salt

½ carrot peeled and diced

½ celery stalk, peeled and diced

½ onion finely chopped

Sauté the carrots, celery and onions in a large sauce pan, with the butter over medium heat. When soft add the rice, water and broth. Cook covered over simmer heat for 50 minutes. Stir once in a while, if getting too dry adds more water or broth.

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0 Responses to August 23, 20111

  1. Tina@flourtrader August 24, 2011 at 4:26 am #

    Cornish hens are a favorite dish around here. We eat them at least every 2 weeks. Your dinner last night must have been tasty by the looks of that picture-Yum! Thanks for sharing this recipe.

    • Giangi's Kitchen August 24, 2011 at 5:36 am #

      Thank you, We really enjoy itehm. I have not made them in so long, that I did forgoet how fun they are to cook with.

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