Cornish Game Hens

A.k.a., really fancy little chickens.

Why bother with tiny, bony chickens? Well, for one, they taste really good. And they are impressive to serve at dinner parties or for important guests. Also, they are great for one or two people. And just about any chicken recipe you have can be adapted to game-hen proportions.

Feaston Photo

Contrary to what my dad might think, these little beasts boast a lot of meat.

There’s not much too this, y’all. You go to the store, get as many game hens as you need (one per person) and try to make them all about the same size (so they’re done at the same time).

And then, once they’re home, you wash them, pat dry and season with:

  • salt
  • pepper
  • rosemary

Or whatever spices you like. This would also be good. Make sure to mix the seasoning up really well and spread it as evenly as you can UNDER the hen’s skin. Sprinkle a little salt and pepper in the cavity and feel free to throw some aromatics (onions, celery,  carrots, a lemon slice) in there, too, if you’re so inclined.

Let those birds rest for a minute.

Meanwhile, wash and cut up some red skin potatoes (we also used sweet potatoes to make the photo more interesting, but we both agreed the regular potatoes were better tasting).

Throw them in a baking dish and toss with olive oil, salt and pepper.

Top with thick slices of white onion.

Feaston Photo

We liked potatoes best, but you could also probably do carrots or another firm vegetable.

And finally, place your hens on top of all of this.

Bake at 375 degrees for about 1 hour. Serve immediately and enjoy!

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