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Cornish Game Hen with Roasted Root Vegetables

Makes: 2 servings
Prep 10 mins Roast 400°F 30 mins  /375 Stand 10 mins
Cornish Game Hen with Roasted Root Vegetables
Ingredients
  • 1  medium carrot, cut into large chunks
  • 1  medium russet potato, cut into large chunks
  • 1  medium parsnip or turnip, peeled and cut into large chunks
  • 1  small onion, quartered
  • 1  tablespoon  olive oil
  • 1  tablespoon  balsamic vinegar
  • 1  Cornish game hen or poussin (about 1-1/2 pounds)
  • 2  cloves garlic, minced
  • 2  teaspoons  snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
  • 1/4  teaspoon  salt
  • 1/8  teaspoon  coarsely ground black pepper
  •  Fresh rosemary or sage leaves (optional)
  •  Pear-shaped cherry tomatoes (optional)
Directions

1. Preheat oven to 400 degree F. In a large bowl, combine carrot, potato, parsnip or turnip, and onion. Add oil and balsamic vinegar; toss to lightly coat. Spread in a 9x9x2-inch baking pan; cover with foil. Roast for 30 minutes. Reduce oven temperature to 375 degree F.

2. Meanwhile, gently separate the skin from the hen breast and tops of drumsticks by easing a paring knife or your fingers between the skin and the meat to make 2 pockets that extend all the way down to the neck cavity and over the drumsticks. In a small bowl, combine garlic, rosemary, salt, and pepper. Set aside 1 teaspoon of the fresh rosemary mixture (1/2 teaspoon if using dried rosemary). Rub remaining rosemary mixture under the skin onto the breast and drumsticks. Using 100 percent-cotton string, tie drumsticks to tail; tie wing tips to body. Sprinkle the reserved rosemary mixture on the skin. Uncover vegetables. Add hen to baking pan.

3. Roast hen and vegetables, uncovered, for 1 to 1-1/4 hours or until vegetables are tender and an instant-read thermometer inserted into the thigh of the hen registers 180 degree F (the thermometer should not touch the bone), stirring vegetables once or twice. Remove string. Cover with foil; let stand for 10 minutes before serving.

4. If desired, garnish with fresh rosemary or sage leaves and tomatoes. To serve hen, use kitchen shears or a long heavy knife to carefully cut hen in half lengthwise. Remove skin and discard. Serve with vegetables. Makes 2 servings.

Nutrition Facts (Cornish Game Hen with Roasted Root Vegetables)
  • Servings Per Recipe 2,
  • cal. (kcal) 345,
  • Fat, total (g) 12,
  • chol. (mg) 133,
  • sat. fat (g) 2,
  • carb. (g) 27,
  • fiber (g) 5,
  • pro. (g) 32,
  • sodium (mg) 399,
  • Vegetables () 1,
  • Starch () 2,
  • Lean Meat () 4,
  • Percent Daily Values are based on a 2,000 calorie diet

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