|For all the people I know who are experiencing that thing called winter, meaning cold, cold weather and for some today, snow!|
Garlic Rosemary Cornish Hen(s)
(just multiply the ingredients according to how many you are making
1 Cornish hen
1 lemon, quartered
2 sprigs fresh rosemary
3 tablespoons olive oil
6 garlic cloves
White wine is good too (I didn't have any white wine, but it's better with it; sherry works too)
Pre-heat oven to 450. Rinse off the hen, and pat dry. Then rub the hens with olive oil and season with s & p. Put one lemon wedge and the sprig of rosemary inside the chicken (you DID take out the giblets, right?). Circle the bird with the garlic cloves. You can also sliver some of them and put them under the skin; I like garlic, so that's what I do, with one inside to boot.
Turn down the oven to 350 and baste the bird. Roast for 25 more minutes. Baste some more (as you know, I like to play with my food, basting is fun).
Take the pan juices and garlic cloves and boil until melded nicely, maybe 5 minutes or so. If you have some white wine or sherry, this is a good time to toss in a splash.
Put it on a plate and make it pretty with more rosemary. If you have them, cherry tomatoes look good too. And parsley. You get the idea.
(Roasted baby potatoes (which you'd put in with the hen after rubbing them with butter/olive oil) are excellent with this. And a salad. See? Simple.) Buen provecho!
|What do you do when you find a horse in your as yet not made garden area, eating tree seed pods? You take a photo of the horse, of course, of course.|
Have a feed your fancies Friday! Do something festive.