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    Herb-Roasted Cornish Hens with Root Vege

    List of Ingredients




    2 1- to 1-1/2- pound Cornish
    game hens
    4 medium carrots, peeled and
    cut into 2-inch lengths
    4 medium parsnips, peeled
    and cut into 2-inch lengths
    2 small turnips, peeled and cut into wedges
    1 onion, cut into wedges
    3 tablespoons olive oil or cooking oil
    1 clove garlic, minced
    2 teaspoons dried rosemary, crushed
    2 teaspoons dried oregano, crushed
    1/2 teaspoon salt

    Recipe



    Skewer neck skin of hens to back; tie legs to tail. Twist wings under
    back. Place hens, breast up, on a rack in a large shallow roasting pan.
    Place carrots, parsnips, turnips, and onions around hens in pan. Combine
    oil, garlic, rosemary, oregano, and salt; brush onto hens and vegetables.

    Roast, uncovered, in a 375 degree F oven for 1-1/4 to 1-1/2 hours or until
    hens are no longer pink and the drumsticks move easily in their
    sockets.(Internal temperature should be 180 degrees F with an instant-read
    thermometer.) During roasting, turn vegetables occasionally. Transfer hens
    from roasting pan to serving platter. Cover and keep warm. Remove rack from
    roasting pan. Stir vegetables. Increase oven temperature to 450 degrees F.
    Continue roasting vegetables for 15 to 20 minutes more or until tender and
    browned.

    To serve, using a slotted spoon, spoon vegetables around hens on platter.
    Makes 4 servings.

 

 

 


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