Cornish game hens are readily available in most larger grocery stores, and make for a charming, refined meal that feels like something special, even though the similarities to good old classic roast chicken cannot be denied.
I did not brine these birds before roasting. (I can just imagine Zack ... he stops chewing and looks at me accusingly ... "You didn't brine these birds?!?" ... the napkin comes up to his mouth and the masticated hen bits are spat therein.) That's right. I know brining your bird is all the rage these days, but I am not such a slave to fashion that I unwittingly go along with the mob's every whim.
For these little guys I chose to omit the brine (although if I was roasting a turkey or chicken I may well have chosen to include that step). Roasting at a high temperature first to seal in the juices and brown the birds, then additional lower-heat wet roasting over the liquid in the pan, and basting, made these birds come out perfectly moist and delicious while still retaining that nice roast brown color. I served with mash potatoes and used the gravy from the pan.
• 2 Cornish Rock Hens
• 20 cloves of garlic
• 1 lemon, quartered
• several onions
• 1 shallot, chopped
• 1 rib of celery, chopped
• 1 and 1/2 cup of chicken stock
• 1/2 cup dry white wine
• 4 sprigs of fresh rosemary, 2 chopped
• 3 table spoons of olive oil
• 1 tsp each salt and pepper
Preheat oven for a good half-hour to 450 degrees.
Wash hens. Pat dry with paper towels. Put one-quarter lemon inside each bird along with one whole sprig fresh rosemary and 1/2 chopped shallot. Coat outside of birds with one tablespoon olive oil. Sprinkle lightly with salt and pepper.
Add onions and garlic to roasting pan. Place bird on rack in pan breast-side up. Add 1 cup chicken stock to roasting pan. Put in oven and roast at 450 for about 30 minutes. Turn breast side down after 20 minutes.
Reduce heat to 350 degrees. Mix together wine, chopped rosemary, oil, and 1/2 cup chicken stock. Squeeze in juice from remaining lemon. Turn birds back to breast-side up and pour mixture over birds. Cook an additional 40-45 minutes, basting with pan juices every 10 minutes, until thermometer reads at least 165 degrees in the thickest part of the thigh.
Remove birds to platter, along with garlic and onions, and tent with foil. Transfer pan juices to a small saucepan and boil for 6-7 minutes until desired consistency.
Cut hens in half lengthwise and serve with gravy.
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