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Roast Cornish Hens au Provence

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From , former About.com Guide

Stuffed Cornish Hen

Stuffed Cornish Hen

Copyright 2011 Kevin D Weeks
I refer to this recipe for roast Cornish hens as au Provence because of the use of Herbes de Provence to season it. Cornish game hens are the perfect answer to roast chicken for two: One hen, split in half serves two - no leftovers. Furthermore, Cornish hens (which are actually just a diminutive chicken breed) has, to my mind, more flavor than ordinary chickens. The dish has a distinctively Mediterranean flavor to it. (Larger image.) Serves 2.

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Ingredients:

  • 1 Cornish game hen
  • 2 Tbsp. butter; melted
  • 1/2 lemon, cut in half
  • 2 tsp. Herbes de Provence (available in the spice section at your grocers)
  • Pinch of Kosher salt

Preparation:

1. Heat oven to 375 degrees.

2. Thoroughly dry hen with a towel or paper towel.

3. Sprinkle 1 teaspoon of Herbes de Provence into hen's cavity, then stuff with lemon quarters.

4. Place hen on a rack in a shallow baking dish or roasting pan.

5. Brush hen thoroughly with melted butter, then sprinkle with 1 teaspoon of Herbes de Provence and salt.

6. Cook in center of oven for about 40 minutes (until an instant-read thermometer inserted into the inside of the thigh registers 160 degrees). Rotate pan front to back halfway through cooking.

7. Remove from oven, tent with foil, and allow to rest for 15 minutes. Cut in half and serve.

Note: This recipe is even better when stuffed with Mushroom & Sausage Pilaf. If you make the rice as a stuffing, be sure to chill it to 40 degrees before stuffing the hen and make sure the center of the stuffing reaches 160 degrees before removing from the oven.

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