Tiernan and Amelia were so excited to have their "own small chickens" for dinner. And we all really liked these. They were juicy and flavorful. And I'm not usually a big fan of cilantro, but this recipe sounded so good, so I thought I'd give it a try and I actually liked it! Who knew?
You could also make this with a whole chicken, I'm sure. Oh, and it says it takes about 30 minutes to cook - mine looked done after 30 minutes, but I wasn't exactly ready with the rice and other sides, so I tented these with foil and left them in for about another 20 minutes and they were still nice and juicy and delicious.
Garlic-Lime Cornish Game Hens
4-6 cloves garlic (depending on your personal taste)
2 Tbsp chopped cilantro
2 Tbsp. lime zest
1/2 tsp. cumin
1/2 tsp. cayenne pepper
1/2 tsp. salt
4 Cornish game hens, thawed and patted dry
4 Tbsp butter, melted
1 1/2 - 2 C. chicken stock
Preheat the oven to 450°.
Combine the garlic, cilantro, lime zest, cumin, cayenne pepper and salt in a small bowl. Slide your fingertips under the skin of the hens to loosen. Spread half of the herb mixture under the skin of each hen. Season hens with coarse salt and pepper and rub the remaining herb mixture all over the hens. Drizzle with butter.
Place hens into shallow roasting pan.
Roast the hens until golden and cooked through (when an instant read thermometer registers 170° - 175° at the thickest part of the thigh), adding broth after 10 minutes, and basting twice throughout the cooking time, about 30 minutes. Transfer the hens to a platter and let stand for 10 minutes. Serve with Mexican rice, if desired.
(Recipe from cookingontheside.com)
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