Butter Wasted Cornish Hens
Hello again my loves! We are starting to meet more often these days (insert cheers). I will be spending the next month giving you all some great holiday recipes. Some will be pretty basic (like collard greens) and some will be a little bit more fancy, either way I will make sure there is something for everyone. This is the first of many recipes for my holiday series.
Until yesterday I had never tried Cornish hens a day in my life but, after watching my friend Robin make them (shout out to #RobbiesKitchenWare) I knew I had to give it a try and LISTEN LINDA!!!! These hens coupled with the rest of my dinner were A-FREAKIN-MAZING! I mean I guess I shouldn’t get too excited because it’s pretty much like cooking a chicken lol. Now, Cornish hens are a bit gamier but the brown sugar definitely offsets that taste. I say this often but, make these bad boys your own. You don’t have to use the seasonings I used, the best part about cooking is the freedom to do your own thing. Make sure you’re following me on Instagram and be sure to tag me and send me pics when you make these yummy hens or any of my other recipes. Until next time my loves…..Be blessed!
Butter Wasted Cornish Hens
Pre-heat oven to 375 degrees. Drizzle olive oil over cleaned Cornish hens and massage oil all over until hens are fully oiled down. Season your hens and rub seasonings all over hens until they are evenly seasoned. **You are only using the seasonings after the EVOO for the hen. The seasonings in the top half are for the butter.
In a small sauce pan melt butter over a medium-medium/low heat and add seasonings and sugar, cook for 2 min and stir constantly. Add fresh sage, rosemary, and garlic and cook until fragrant (about 2-3 minutes).
Place hens in a deep baking dish and pour butter over hens. Place in oven, you will need to baste your hens every 10-15 minutes. You will bake at 350 for 30 minutes, then turn oven up to 425 degrees for an additional 25-35 minutes (still basting every 10-15 minutes) until golden brown.
Remove from oven and allow to sit for 5-10 minutes before serving.
PHSS= Pink Himalayan Sea Salt, this can be substituted for table salt or kosher salt
Basting= Brushing or pouring melted fat juices over your meat. This is essential to keeping meat juicy and flavorful.
You can season your hens with your preferred seasonings, I freestyled with the seasonings so these measurements are my best guess on how much I used.
Remember the goal is for you to use my concepts, I want you to become comfortable with making my recipes your own and seasoning things to your liking is the best way to do this.