Holiday Cornish Hens
My great grandmother Queen Ella Jenkins LOVED cornish hens and I have followed in her foot steps. I love them too. I found this recipe in G Garvin's cookbook and I've been cooking these for YEARS. I don't know how to make a turkey or hen so I even served these hens over dressing for Thanksgiving and they were a huge hit. These are super easy to make. Because the hens are small - they also cook fast too.
Preheat the oven to 375 degrees F. and place the hens on a sheet pan. Pull the leaves off the rosemary and thyme sprigs and sprinkle over the hens with the garlic, kosher salt, pepper, seasoned salt and paprika. Drizzle the hens with the olive oil and sprinkle with the garlic salt. Roast the hens in the oven until skin is golden brown and an instant-read thermometer inserted in the thigh registers 165 degrees F. about 45 minutes.
Ingredients
- 4 Cornish hens
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 4 to 5 cloves garlic, minced
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon seasoned salt
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
- Pinch garlic salt
Directions
Note: I deviated from the recipe a a bit. I brown my hens on top of the stove just to give them a little extra "crisp" before putting them in the oven. I usually do this for 20 minutes or so on all sides.Preheat the oven to 375 degrees F. and place the hens on a sheet pan. Pull the leaves off the rosemary and thyme sprigs and sprinkle over the hens with the garlic, kosher salt, pepper, seasoned salt and paprika. Drizzle the hens with the olive oil and sprinkle with the garlic salt. Roast the hens in the oven until skin is golden brown and an instant-read thermometer inserted in the thigh registers 165 degrees F. about 45 minutes.
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