My parents sent me a cornish hen last term. It had been sitting in the freezer until last week, when I was sick and craving protein. Damn these birds are good!
I defrosted on the counter overnight, and marinated it in a bag in the morning. I used liberal sprinklings of thyme, paprika, crushed and chopped garlic, salt, pepper and a tablespoon of vegetable oil. After letting it meld in the fridge for the day, I roasted it at 425F for 45 minutes in the evening. The internal temperature was 15-20 degrees higher than the recommended (around 165F), so it could probably do with less time, but it was still very very juicy and the skin was deliciously crispy.
I ate half of hen for dinner and saved the bones and other half for stock and cream of chicken noodle soup (post to follow!). Thanks mom and dad!
I defrosted on the counter overnight, and marinated it in a bag in the morning. I used liberal sprinklings of thyme, paprika, crushed and chopped garlic, salt, pepper and a tablespoon of vegetable oil. After letting it meld in the fridge for the day, I roasted it at 425F for 45 minutes in the evening. The internal temperature was 15-20 degrees higher than the recommended (around 165F), so it could probably do with less time, but it was still very very juicy and the skin was deliciously crispy.
I ate half of hen for dinner and saved the bones and other half for stock and cream of chicken noodle soup (post to follow!). Thanks mom and dad!
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