I Love You A Cornish Hen and a Peck {Recipe Files}

Morning, pretty girls! I hope you are doing well. I'm honestly still trying to recover from my busy and filling weekend. Homegirl over indulged on the bread, sweets and candy so I've been a bit under the weather since Sunday. Hopefully clean eating last night and today will get me right back on track, because feeling like this is no bueno. 

Today I'm sharing our Cornish Hen recipe with y'all. I've had quite a few people ask for it, so figured when we made them for Easter I'd snap a few pictures to share. Quick lil price info, these guys aren't cheap when they aren't on sale, so Le Husband and I constantly scout the stores looking for a good deal. Sometimes you just have to be patient, and just grab them when you see them on sale. They freeze well if you don't want to immediately use them.   

What You'll Need: 

Cornish Game Hen {either found frozen or fresh. Ask your grocery store meat guy}

A roasting pan or deep pan with rack or grate.

EVOO

Fresh herbs {Rosemary, Thyme, Sage}

Salt and Pepper

Lemons

Pearl onions or regular onions quartered

Carrots quartered

Potatoes {we used purple potatoes at Easter for color}

Chicken Stock {about a cup or two. You want to barely coat the bottom of the roasting pan.}

Step 1: Preheat oven to 350 degrees. Place rack in roasting pan. You don't want your hens sitting IN the juice, just on top of it. Pat all chickens with a paper towel, inside and out, and remove any gizzards if they are found inside the body cavity. Mix together EVOO with cut up herbs and EVOO in a bowl and set aside [We used about 1/3 of a cup for seven hens and use about four tablespoons for two hens]. 

Step 2: Halve lemons, peel pearl onions, cut carrots and clean potatos. 

Step Three: Using your hands [yes you have to get dirty] rub the herb and EVVO mixture all over the outside and inside of the game hens. Try to a decent amount on the top of them so it drizzles down while cooking. Stuff two halves of the lemons in the rears [haha, I know] and then lay breast side down on the rack in the pan. Pour the chicken stock into the pan until it just coats the bottom.

Step Four: Place pan in oven and set the timer for 45 minutes. Once the timer goes off, add the veggies to the pan and return to oven. Set timer for another 45 minutes and enjoy the delicious smell.

Step Five: When the timer goes off, set the temperature to broil and set timer for one minute to crisp the skin. Don't walk away and forget about it because they will burn. Remove from oven and let rest in pan for five minutes.

Step Six: Gently and carefully remove the hens from the pan and place on plate. Place veggies on plate or in a bowl to serve. Be careful when digging into the hens, the meat will be piping hot. I suggest you eat the crispy skin first then work your way through the bird, the skins the best part ;)! These lil babies may look small but you will be stuffed once you're done, I promise! There is plenty of dark and white meat for those that have a preference.

Don't they look delicious and don't they sound simple? I hope y'all give them a try, I know you'll enjoy them. Let me know if you have any questions about the recipe! Have a fabulous day, friends!

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