Receta Herb Marinated Cornish Hens
Herb Marinated Roasted Cornish Hens #OXO
I received products to use in this post from OXO, all opinions are my own. Read my disclosure policy here. In the early days of our marriage, I frequently roasted Cornish Hens. As our family grew these it was less expensive to roast chickens or a turkey to feed the hungry mouths around my table. Now that our nest is empty the Mr. and I are back to dining on these tiny birds.
Cornish Hens are tender and very receptive to a myriad of seasonings and marinades. It just so happened that the day I planned to serve these our granddaughter was with us. Gabbi is at the lovely age of 13 and her picky eating tendencies have emerged. With that in mind, I kept the marinade very basic.
For this recipe, I used the following OXO products; Silicone Roasting Racks which elevates the food above fat and liquid for healthier cooking. They also allow air to circulate around food for faster, more even roasting. These racks are very sturdy and easy to clean. For this recipe I also used the Flavor Injector which is perfect for injecting marinades and other flavorings into meat and poultry to enhance the flavor and juiciness. The injector comes with two needles for thick and thin marinades and they store inside the injector tube when not in use. Also used was the Chef’s Precision Digital Instant Read Thermometer . The Instant Read Thermometer provides quick, accurate measurements for cooked meat. It’s battery operated and the pivoting head allows reading temperature from any angle.
I served my Herb Marinated Roasted Cornish Hens with roasted veggies with chicken gravy. Picky granddaughter was satisfied and even asked for seconds. That’s always a good sign.
Herb Marinated Cornish Hens
2 Cornish Hens
½ cup onions, roughly chopped
½ cup celery, roughly chopped
½ cup unsalted butter, melted
½ cup chicken broth
2 sprigs of thyme
1 tsp season salt
½ tsp ground black pepper
½ tsp onion powder
½ tsp garlic powder
In a small saucepan over medium heat add unsalted butter, chicken broth, thyme and all seasonings until butter melts and mixture comes to a boil. Preheat oven to 450°F. and remove marinade from heat and cool to room temperature. When cool strain mixture and remove sprigs of thyme, the marinade is infused, and the herbs won’t clog the needle.
Rinse the hens and pat dry. Next, stuff the inside of each hen with half of the celery and onions. Mix all seasonings in a small bowl and sprinkle them evenly on the hens, making sure to sprinkle both sides.
Use toothpicks to secure the cavity so the vegetables don’t fall out while baking.
Using the small needle from the injector set insert it fully into the hens and make sure the openings are not exposed. Next, press down on the plunger to inject the marinade.
Position OXO silicone racks on baking sheet, then place one hen on each rack.
Roast in preheated 450°F oven for 20 minutes, reduce heat to 350°F and to roast until thermometer inserted away from bone reads 165°. Remove hens from oven and let rest for 15 minutes before slicing.
Print Herb Marinated Cornish Hens Author: Sandra Lee Garth Recipe type: Main Cuisine: American Prep time: Cook time: Total time: Serves: 8 Once all the marinade is used mix all seasonings in a small bowl and sprinkle them evenly on the hens, making sure to sprinkle both sides. Ingredients 2 Cornish Hens ½ cup onions, roughly chopped ½ cup celery, roughly chopped ½ cup unsalted butter, melted ½ cup chicken broth 2 sprigs of thyme 1 tsp season salt ½ tsp ground black pepper ½ tsp onion powder ½ tsp garlic powder Instructions In a small saucepan over medium heat add, unsalted butter, chicken broth, thyme and all seasonings. Heat until butter melts and mixture comes to a boil. Preheat oven to 450°F. and remove marinade from heat and cool to room temperature. When cool strain mixture and remove sprigs of thyme, the marinade is infused and the herbs won’t clog the needle. Rinse the hens and pat dry. Rinse the hens and pat dry. Mix all seasonings in a small bowl and sprinkle them evenly on the hens, making sure to sprinkle both sides. Stuff the inside of each hen with half of the celery and onions. Use toothpicks to secure the cavity so the vegetables don’t fall out while baking. Using the small needle from the injector set insert it fully into the hens and make sure the openings are not exposed. Next, press down on the plunger to inject the marinade. Position OXO silicone racks on the baking sheet, then place one hen on each rack. Roast in preheated 450°F oven for 20 minutes, reduce heat to 350°F and to roast until thermometer inserted away from bone reads 165°. Remove hens from oven and let rest for 15 minutes before slicing. Wordpress Recipe Plugin by EasyRecipe 3.5.3229
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