Recipe by - Carla -
An incredibly simple dish that looks and tastes extra special. From "The Cooks Encyclopedia of Chicken" - A"must have for every cookbook shelf.
Top Review by Big Daddy
I prefer to roast the bird chest-down for the first half of cooking time. This results in the breast being juicier and the back and lower parts not ending up mushy. Breast skin will still end up crisp and tasty.
- 1 tablespoon olive oil
- 1 onion, sliced
- 2 garlic cloves, sliced
- 1⁄2 cup diced lightly smoked bacon
- 2 rock cornish hens, just under 1 pound each
- 2 tablespoons melted butter
- 2 baby celery hearts, each cut into 4 pieces
- 8 baby carrots
- 2 small zucchini, cut into chunks
- 8 small new potatoes
- 2 1⁄2 cups chicken stock
- 2⁄3 cup dry white wine
- 1 bay leaf
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 tablespoon butter, softened
- 1 tablespoon all-purpose flour
- salt & freshly ground black pepper
- fresh herb, to garnish
Directions See How It's Made
- Preheat the oven to 375°F Heat the olive oil in a large flame-proof casserole and add the onion, garlic and bacon; sauté 5 to 6 minutes, until the onion has softened.
- Brush the hens with a little melted butter and season well.
- Lay the hens on top of the onion mixture and place the other vegetables around hens. Add the chicken stock, wine and herbs.
- Cover and bake for 20 minutes, then remove the lid and brush with the remaining melted butter; bake for another 25 to 30 minutes, until golden.
- Transfer the hens to a warmed serving platter and cut each in half with poultry shears.
- Remove the vegetables with a slotted spoon and arrange them around the hens. Cover with foil and keep warm.
- Discard the herbs from the pan juices. In a small bowl mix the butter and flour to form a paste. Bring the liquid in the pan to a boil and then whisk in teaspoonfuls of the paste until thickened.
- Season the sauce and serve with the Rock Cornish hens and vegetables, garnished with fresh herbs.