Rock Cornish Hen and Wild Rice
The Rock Cornish Hen is a versatile little bird, that can be prepared in any number of ways.
I chose a simple preparation for this one and accompanied it with my "Wild Rice and......" recipe, which see. A link is provided in the comments section.
A nice dish to serve when you are expecting guests. Accompany it with a side salad and a nice glass of Chardonnay or Chablis.
- rock cornish hen
- 1 Tbsp
- extra virgin olive oil
- juice of 1/2 lemon
- pats butter
- lightly salt and pepper
- just a pinch of poultry seasoning
- just a pinch of thyme
- just a pinch of onion powder
How to Make Rock Cornish Hen and Wild Rice
- 1Rinse Hen well and dry with paper towels. Using Kitchen shears or knife, lay hen breast side up and snip or cut down one side of breast. as well as a short slice at the neck and tail, so you can lay the bird flat.
- 2In a foil lined cake pan or baking dish lay the hen out flat, breast and flesh side up. Drizzle with the Lemom Juice, sprinkle with the Salt,Pepper, Poultry Seasoning, Thyme and Onion Powder. Use a very little amount of each of these, less than a tenth of a teaspoon. **Just a Pinch** is what you can pick up between you thumb and forefinger. And then sprinkle lightly.
- 3Drizzle on the Olive Oil and rub on the Butter.
- 4Bake at 350 degrees for 45 to 50 minutes. They should brown nicely without the need to broil.
- 5If browned after 45 to 50 minutes, remove from oven and baste well with the juices. Lower oven temp to 250 degrees and bake an additional 10 to 15 minutes.
- 6Sever and separate the two halves, (This could be done before baking) and plate them up.
- 7This is great with homemade stuffing or rice. I prefer to accompany them with my Wild Rice recipe, which see. I incorporate Wild Rice, Brown and Long Grain Rice and white Rice. I cook all separately then combine and add finely minced Celery, Onions and Walnuts or Pecans. The wild Rice pairs excellently with Shrimp and Fish offerings as well.
- 8Note: The wild rice was retrieved from the freezer and was prepared three months earlier. I make a large batch and freeze in quart zip-lock bags and compress no thicker than my finger, so I can break off just what I need to serve. It freezes very well, and was just as good as the day I made it.