Roast Cornish Hen With Hearty Veggies (5/60 Dish)

Roast Cornish Hen With Hearty Veggies

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This is one of those dishes I call a  “5/60 Dish“, which, especially for a home cook, are the most rewarding in terms of the ratio of time and effort to final delicious result.
It simply means that it will only require 5 minutes of preparation and 60 minutes of total time, from the start of prepping to having the dish plated and ready to enjoy.
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Bon Appétit !   Life is Good !
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Roast Cornish Hen With Hearty Veggies

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Roast Cornish Hen With Hearty Veggies

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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5 comments

  1. Peter Scrafton
    June 25, 2017 at 3:22 pm Edit
    Aha! A shrimp-free dish! We poor unfortunates in “Yurp” do not, I think, have these Cornish birds (although Cornwall is in UK) so we would use a poussin (pr “spring chicken”) As far as I am aware, Kosher salt is not widely used in UK: none of my jewish friends uses it, and they tell me that Maldon sea salt is what people here tend to use. The vegetables would vary: I like to try different ones though personally I would drop the tomatoes, and I would have to find a substitute for “northern beans” (possibly cannelini?) It is hard to roast a chicken without accompanying it with roast potatoes (a treatment of their native vegetable of which Americans deprive themselves).

    As far as the method is concerned, the photographs show a well-browned skin: is this purely a consequence of the cayenne pepper? Or do you baste the bird in some way?

    Liked by 1 person

    1. Hi Peter,
      instead of kosher salt, any non-iodized salt will do. Cannelini or any other beans will be fine. I use sweet paprika for all my poultry, it introduces a beautiful color to the whole bird, even to the parts not browned by the direct heat.
      Of course, you could use any poultry instead of the cornish hen.
      As usual, my posts should inspire to prepare your own version of the dish I prepared 🙂
      Cheers !
      Hans.

      Like

      1. Thank you very much, Hans. I do indeed make a few adaptations from time to time, and I am glad that you feel that preparing my own versions is not a travesty of your creativity. I like the idea of sweet paprika (I love Hungarian and Balkan dishes, having worked there). I am not sure that I would try paprika on a roast goose, though: pricking the skin before cooking to allow the fat to run and self-baste might perhaps cause the paprika rubbed on, to flow away into the fat (he latter so useful for those roast potatoes!)

        Keep up the good work – you have some lovely ideas and I enjoy stretching my imagination in cases where your sub-tropical ingredients are not always available

        With very best wishes, as always,

        Peter

        Liked by 1 person

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