Tandoori Cornish Game Hens

Tandoori Cornish Game Hens

You’ll want to serve everything while it’s hot, so multi-task to roast the vegetables for the colorful side dish. These poussins are gorgeous Italian beauties. They are rubbed all over with olive oil, garlic, and rosemary, and wrapped in prosciutto di Parma. The skin bubbles up, the garlic and rosemary toast and infuse, and the prosciutto crisps into a salty shell. As they rest, toss creamy cannellini beans in the garlicky juices, and roast them for five minutes to warm through. A perfect, elegant roast dinner in half an hour.

Whisk the juice, butter, paprika, and some of the spices in a small bowl. Pour 1 cup of lemon juice into a bowl and add 3/4 cup of melted butter along with 1/2 teaspoon of paprika. Then, whisk in 1 teaspoon of the dried thyme, 1 teaspoon of the seasoned salt, and 1 teaspoon of the garlic powder to make a smooth sauce. Meanwhile, pour remaining mixture in roasting pan through a fine mesh strainer into a small saucepan; discard solids. Bring juices in saucepan to a low boil over medium. Remove from heat, and whisk in butter, 1 piece at a time, until well combined.

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You may have seen them in fine-dining restaurants — cute, little hens served up one per plate. These tiny members of the poultry family are called Cornish game hens. But the name is a bit of a misnomer, because they’re neither Cornish nor game birds. Remove the pan from the heat and let cool slightly then stuff each hen with an equal amount of the vegetable mixture.

  • Exact measurements are in the recipe card below.
  • If you don’t have much liquid in the pan, you can add more chicken broth.
  • Remove pan from oven again and spread 1 teaspoon herb butter over breast and leg area of each hen.
  • Because they are small, they also have a higher ratio of dark meat to light, and a higher skin-to-meat ratio.

Cut two small slices from the lemon. In truth, though, no one has ever hunted one of these birds. Originally bred in 1949, these little birds gained popularity in the 1950s and were considered exotic in the 1970s. Turn hens over and baste generously with all of the mixture.

Cooking for One Tips

This is definitely a perfect recipe for date nights. Adding cut-up lemon and a sprig of rosemary to the inside of the birds helps keep them both moist and flavorful. Just don’t forget to remove them before serving.

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Remove the June Pan from the June Oven and set on a cooling rack. Transfer the game hens to a plate or chopping board and rest 5 minutes before serving. Garnish with flaky sea salt if desired.

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