DRIED MINT DUSTED CORNISH HENS OVER POTATOES AND ONIONS WITH WINE JUS
Cornish chickens are a large English breed with white, black or red feathers. They are a heritage breed, meaning they’ve been bred for many years in a particular location with traits conducive to thriving in that environment. They are now raised by backyard enthusiasts and small farms. Cornish chickens are poor egg-layers and are bred for meat. A Cornish hen is female and can be any size.
Cornish hens are a great substitute for a chicken - they cook faster since they are smaller and can make a beautiful presentation for company.
One hen will feed two people generously and one very hungry person.
Cook it much like a roast chicken.
Preheat your oven to 450 degrees.
Dry the hens and season with salt and pepper and I like to use dried Turkish mint - you can use thyme or rosemary, even oregano or marjoram.
Cut up onions and potatoes into 2 inch pieces (feel free to use other root vegetables such as turnips, parsnips, sweet potatoes, etc).
Season the vegetables with salt, pepper and your choice of herb along with a couple of table spoons of olive oil.
Strew the vegetables in a baking dish and place the seasoned hens on top.
Rub a couple of tablespoons of olive oil or a pat of softened butter over the hens.
I also like to stuff the cavity with cut up lemons or limes to flavor the hens from the inside.
Bake for 45 minutes and then lower the oven temperature to 350.
Cook another 15 or 20 minutes depending on the size of the hens or until their internal temperature reaches 160 degrees.
Remove the baking dish from the oven and place the hens on a cutting board and let rest for at least 10 minutes.
In the mean time add a cup of white wine or chicken broth to the baking dish and cook over a high flame to allow the alcohol to evaporate.
Finish with a dollop of butter to round off the sauce.
Cut the hens in half and serve atop the vegetables.
Spoon the sauce over the hens and serve.
You have dinner.
Until I eat again!