Depending on where everyone in extended BougieFam is located, we have very large or very small Thanksgiving celebrations. Sometimes it's just me, BougieMom and BougieSis. On those occasions it's ridiculous to break out a gigantic turkey for the three of us. In fact back in the day BougieDad was never much of a turkey guy. He did something magical with duck that I've yet to recreate and he introduced us to the wonders of Cornish Game Hens.
This poultry is more tender but it's really just smaller chicken. One really hungry person could eat a whole hen but generally one hen feeds two people. Here's the recipe:
Herb-Rubbed Cornish Hen
4 Cornish Hens defrosted, rinsed and patted dry, no innards
Extra Virgin Olive Oil
3 tbsp crushed fresh garlic
Herbs de Provence seasoning (if you can't find this seasoning, create a combination of poultry seasoning, tarragon, parsley, dill, basil and thyme)
2 tbsp spicy mustard
3 tbsp honey
16 oz chicken broth
1/4 stick butter or margarine
Preheat over to 350°. Rub the hens inside and out with olive oil. Then rub garlic, lemon pepper, sea salt, herbs seasoning and paprika inside and outside, generously coating the skin. Place hens in foil lined roasting pan and place in oven to begin cooking. Then in a small saucepan, place butter, chicken broth, mustard, honey and more garlic if that's your taste and simmer and stir - this is your basting sauce. After twenty minutes, lightly drizzle sauce over hens. Roast hens for about an hour, basting every twenty minutes. Hens should be golden brown. Pour last of sauce over hens before serving. Enjoy!Thanksgiving Recipes - anyone? Dish you love that you don't have the recipe for? Drinks? Desserts?Snack mix? Do share...