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Upon first glance, one’s impression would be that the Cornish Hen is the star of this dish.
While this is certainly the case in the looks-department, when it comes to taste, these potatoes do steal the show. (But of course, the Cornish Hen is awesome as well) 🙂
First, the potatoes and onions are coated in duck fat, seasoned with rosemary sprigs, kosher salt, and fresh-cracked black pepper, then slowly roasted until golden brown. Next, duck stock (or chicken stock) is added, topped with a whole Cornish Hen and roasted for another 45 minutes, during which time all the rendered fat from the Cornish Hen, together with its richly seasoned juices, oozes into the potatoes and combine to produce the best potatoes you will find this side of culinary heaven 🙂
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Bon Appétit ! Life is Good !
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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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- cut 2 medium size peeled potatoes and 1 medium size white onion into medium sized cubes
- coat the onions and potatoes in 2 tblsp duck fat, season with freshly cracked black pepper and kosher salt to taste
- roast the potatoes in the oven at 375F , turning the potatoes and onions often; when the potatoes are golden and the onions caramelized, add 2 large rosemary sprigs, cook another 10 minutes, add 1 cup duck stock or chicken stock
- meanwhile, season 2 Cornish Hen’s inside and out with 2 tblsp soy sauce, spanish smoked paprika, cayenne pepper and kosher salt to taste
- place the hen’s on top of the potatoes, roast (braise) the hen’s at 375F until cooked through but still jucy
- at this point, most of the liquid will be evaporated, leaving the potatoes firm on the outside, creamy soft on the inside and tasting heavenly
- divide the potatoes onto 2 serving plates, sprinkle with chopped parsley
- place 1 ea Cornish hen on top of the potatoes; serve with a simple green salad; whole recipe serves 2
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- Best Potatoes EVER?
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