Roasted Cornish hens make for a stunning centrepiece on any table; they offer a delightful departure from traditional roasted poultry, filling your dining experience with elegance and indulgence. Tender and juicy, these petite birds are perfect to portion into individual servings.
You can create a picture-perfect roast that will impress your family and guests with minimal effort, making this recipe a great addition to your holiday meals! Serve with roasted potatoes and a wild rice pilaf and enjoy.
Directions
- Preheat oven to 450°F.
- In small bowl, combine butter, olive oil, lemon zest, Farm Boy™ Herbes de Provence, chopped rosemary, and thyme. Mix to combine and season with salt to taste.
- Remove giblets from hens (if they have them), pat them dry and season with salt and pepper, including cavities. Stuff cavities with quartered lemon, clementine, and shallots.
- Spread butter mixture all over hens, rubbing some under the skin. Tie legs together with kitchen string.
- Line a 9x13” baking pan with sliced lemon and top with rosemary and thyme sprigs. Place hens over herbs and arrange clementine halves around them
- Cook for 30 minutes. Add wine and cook for another 20-25 minutes, basting often, or until golden brown and internal temperature in the thickest part of the hens reaches at least 165°F.
- Let rest 10 minutes.
- Remove clementine, lemon and shallot from cavities and cut hens in half.
- Sprinkle with Farm Boy™ Fleur de Sel and garnish with clementine halves, rosemary, and thyme sprigs.
Ingredients
- 1/4 cup unsalted butter softened
- 1 Tbsp Farm Boy™ Extra Virgin Olive Oil
- 1 lemon, zested and quartered plus 1 lemon, sliced
- 1 tsp Farm Boy™ Herbes De Provence Seasoning
- 1 tsp rosemary, chopped plus 5 whole sprigs
- 1 tsp fresh thyme, choped plus 8 whole sprices
- 2 Cornish hens 750 g each
- salt and pepper to taste
- 1 clementine, quartered plus 3 clementines, halved
- 1 large shallot peeled and quartered
- 1/2 cup white wine
- Farm Boy™ Fleur de Sel for garnish
