Thursday, December 8, 2016

Sage and Garlic Rubbed Cornish Hens

These birds take a while to defrost if you have them frozen, so make sure to take them out to defrost early in the morning or maybe put them in the fridge a day or so before to start the process.
The hens themselves cook fairly quickly, and would be great with a side of mashed potatoes or rice. We served them with a simple green bean casserole (green beans + cream of chicken soup + onions and milk all baked for about an hour) and baked yams.

Here is the original recipe:

Cooked Cornish Hens


Simple Baked Yam

Green bean casserole

More Cornish Hens!


6 garlic cloves
1 tablespoon sugar
1 teaspoon kosher salt
12 fresh sage leaves, finely chopped
1 tablespoon grated lemon rind
2 tablespoons olive oil
2 Cornish hens (about 2 2/3 pounds total), butterflied and backbone removed
2 lemons, halved and seeded


1. Preheat oven to 425°. Place a wire rack in a roasting pan or on a heavy-duty baking sheet.

2. Smash garlic cloves with the back of your knife; then, with the flat side of your knife, press them to grind to a fine paste with the sugar and salt against the cutting board.

3. Combine garlic mixture, chopped sage, rind, and oil in a small bowl.

4. Pat hens dry with paper towels. Rub garlic mixture under skins.

5. Place hens on rack; roast at 425° for 30 minutes or until a thermometer inserted into thickest part of thigh registers 160°.

6. Remove hens; let stand 5 minutes. Remove and discard skin. Split hens along breast plate. Serve with lemons.

What we liked:

It was easy and good!

What we didn't like:

Nothing, it was great

What Kaspian thought about it:

He was more into his mac and cheese. Astrid, however, loves all forms of meat and enjoyed the cornish hens greatly.

Next time:

No changes needed

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