Cornish Hen, Herb Au Jus, Wild Rice & Asparagus

Roasted Cornish Game Hens

Roasted Cornish Game Hens

Yield: 4 servings

  • 4 ea. Cornish Game Hens, or 2 large hens
  • 2 ea. Carrots, peeled and sliced
  • 1 ea. Onion, dice
  • 3 stalk Celery, dice
  • 1 recipe Lemon Herb Marinade
  • Kosher Salt, to taste
  • 1 pt. Chicken Stock, or 1 can of Chicken Broth
  • 2 T Cornstarch
  1. Rinse and dry hens. Place in a glass or non-reactive container and cover with marinade, rubbing to ensure hens are covered. Refrigerate for at least 1 hour, and up to a day.
  2. Pre-heat oven to 375 degrees. Place diced vegetables at the bottom of a roasting pan large enough to hold 4 hens. Place the hens on top of the vegetables and season with a little kosher salt. Place in oven and cook for 20–35 minutes, or until the hens reach an internal temperature of 165 degrees.
  3. Take hens out of the roasting pan and place on platter.
  4. Place the roasting pan on a large burner and brown vegetables a little if they did not get brown in the oven with the Cornish hens.
  5. Add the stock or broth, stir and remove anything from the bottom of the roasting pan. Taste and adjust seasoning.
  6. Dilute cornstarch in 1/4 cup of water. Before the stock simmers, add cornstarch to stock. Wisk and bring to a boil, reduce to a simmer and cook for a few minutes. Strain and serve with the Cornish hens.

Lemon Herb Marinade

  • 1 bunch Parsley, fresh, washed and chopped
  • 3 cloves Garlic, chopped
  • 2 ea. Shallots, chopped
  • 1 tsp. Rosemary, dried
  • 3 T Dijon Mustard
  • 2 tsp. Kosher Salt
  • 2 tsp. Black Pepper
  • 1 oz. Lemon Juice
  • 3-4 oz. Olive Oil
  • 1 ea. Lemon, zest
  1. In a food processor, combine the first 8 ingredients and blend well.
  2. With the motor running, slowly drizzle in the olive oil.
  3. Remove marinade from processor and fold in lemon zest. Use immediately or cover and refrigerate.

Wild and Brown Rice Pilaf

Yield: 8 servings

  • 1/2 cup Wild Rice
  • 1/2 cup Brown Rice
  • 1 oz. Butter or oil
  • 2 T Onion, minced
  • 1 T Celery, minced
  • 4 cup Chicken Stock, or canned broth
  • 1 ea. Bay Leaf
  • 1 T Leaf Thyme
  • 1 T Parsley, chopped (optional)
  • Kosher Salt, to taste
  • Pepper, to taste
  1. Melt butter in a heat saucepan over medium heat. Add the onion and celery and cook until the onions are translucent.
  2. Add the bay leaf and thyme and mix with vegetables,
  3. Add both the wild and brown rice and stir to coat with the little bit of fat that is in pan.
  4. Add the stock and bring up to a boil and down to a simmer. Taste stock and adjust seasoning. Cover and cook for 45 minutes without stirring.
  5. Flake with a fork and serve hot.

Roasted Asparagus

Yield: 4 servings

  • 1 lb. Asparagus
  • 2 oz. Extra Virgin Olive Oil
  • Kosher Salt, to taste
  • Black Pepper, to taste
  1. Pre-heat oven to 425 degrees. Coat asparagus with the olive oil and season well with salt and pepper.
  2. Place on a small sheet pan and place in oven for 4 minutes, shake pan to roll asparagus and continue to cook for an additional 1-2 minutes depending on thickness–less for thinner asparagus. Remove from oven and serve.
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