Cornish hen are a great alternative to chicken. Smaller in size from his counterpart the chicken. Always testy and furthermore faster to cook.
Always available at our local grocery store, I just could not pass up the opportunity to purchase them. Truth to be known, I always have a couple in the freezer. You never know when your friends stop by and an impromptu dinner will unfold.
Cornish hen, to me, almost always calls for wild rice.
The recipe that I am sharing with you, created itself as I was preparing it. The result was pure and simple, and absolutely delicious. Most of all 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
4 Cornish hens
2 whole lemons thinly sliced
Garlic, cloves, peeled
Fresh Rosemary Springs
Salt and pepper
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.
1 cup Lundeberg Wild Rice Mix
1 cup water
1 cup chicken broth
1 tablespoon butter
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.