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French - Style Pot Roasted Rock Cornish Game Hens

An incredibly simple dish that looks and tastes extra special. From "The Cooks Encyclopedia of Chicken" - A"must have for every cookbook shelf.

Ready In:
1hr 10mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@- Carla -
Contributor
@- Carla -
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"An incredibly simple dish that looks and tastes extra special. From "The Cooks Encyclopedia of Chicken" - A"must have for every cookbook shelf."
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  1. Chef Regina V. Smith
    This was simple to prepare and very tasty. My cooking time was a bit longer than posted most likely due to the fact that I was using a stoneware roasting pan. I also browned the tops of the hens under the broiler for several minutes to crisp them up a bit while I prepared the sauce. I rarely serve Cornish Hens as they usually quite labour intensive. Not so here. This would be an ideal choice for a weekend dinner party with friends.
    Reply
  2. hempress
    delicious! i stuffed them with bergy's veggie stuffing and took big daddy's cooking suggestion. these were so tender! they were absolutely devoured!
    Reply
  3. 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.
    Reply
  4. - Carla -
    An incredibly simple dish that looks and tastes extra special. From "The Cooks Encyclopedia of Chicken" - A"must have for every cookbook shelf.
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