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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