Now I have to tell you, I totally winged this one (get it, winged?) and changed up a recipe I found from an old Martha cookbook. I think her recipe called for grapes and shallots but I’m fresh out of grapes and heavy on the apples so I subsituted the fruit. I also found this recipe online and thought…hmmm this is a fun take on spicing up that little cornish devil so let’s give this a whirl too! Right. So here’s my take on it:
- 2 cornish game hens
- olive oil
- sea salt and freshly ground black pepper
- Rosemary bits
- country fresh cream butter
- the juice of half a lemon
- dried cranberries
- chopped walnuts
- 3 or 4 apples cored and cut up into pieces
- 4 shallots halved and quartered
- All Spice
Preheat oven to 400 degrees. Stuff the hens with the cranberries and walnuts. Season both sides of the hens with olive oil, some lemon juice, and all of the seasoning and spices. Tie the legs together and nestle the birds into a cookie sheet where you have spread out your chopped shallots and apples. Drizzle olive oil over the apples and shallots. Season all with a few grinds of salt and pepper. Cook the birds until a thermometer inserted into the thickest part of the thigh (avoiding the bone) reads 160 degrees. Continue to occasionally baste the hens with the juices in the pan. Serve with smashed baby red potatoes. Yum!
Ok- so it’s not a cornish hen, but it’s about as big as one!