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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- wash and pat dry one cornish hen per person, season with 1 pinch sweet paprika and kosher salt and cayenne pepper to taste
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- to a ovenproof dish add 2 oz whole butter, 3/4 cup baby carrots, 1 small cubed onion and 8 ea grape tomatoes, season with kosher salt and cayenne pepper to taste
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- top the veggies with the hen, place on a rack and roast in a preheated 385F oven until the hen is fully cooked, 40 to 50 minutes
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- when the hen is fully cooked (40 to 50 minutes, depending on size), remove from oven and set aside to rest for 5 minutes
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- strain the braising liquid into the northern beans
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- while the hen is resting, heat 1/4 tblsp garlic paste with the liquid and fat from the braised hen and vegetables
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- add 1 ea 6 oz can drained and rinsed northern beans, 1 tblsp chopped cilantro, leaves from 1 sprig of thyme, kosher salt and cayenne pepper to taste, saute until beans are heated through
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- plate the beans on a serving plate
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- top with the braised vegetables, top with the roasted hen
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- Roast Cornish Hen With Hearty Veggies
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- Roast Cornish Hen With Hearty Veggies
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- Roast Cornish Hen With Hearty Veggies
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ChefsOpinion 
Keep the beans and give me all the rest. 😉
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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?
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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.
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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
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And there you have it Peter – Life is Good 🙂
Cheers !
Hans.
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