Jess's Recipes

Roasted Winter Root Vegetables 2 Cornish game hens  ( Coarse salt and pepper to taste) 2 Tbls. Fresh Thyme or 1 tsp. dried 10 large shallots peeled 1 large or 2 medium parsnips  cut into 1 ½ inch chunks. 8 small red potatoes cut in half 2 large carrots cut in chunks 1 Tbls.olIve oil 2 Tbls. Italian parsley Preheat oven to 400F. Season hens inside and out with salt and pepper. Put some thyme in cavity. Scatter the shallots and vegetables over the bottom of a large roasting pan.  Do not crowd.  Sprinkle with oil and turn with a slotted spoon until they are well coated.  Season with salt, pepper and remaining  thyme. Put hens breast side down on top of vegetables. Roast for 20 minutes, turn  vegetables and roast 20 more minutes  until vegetable and hens are cooked through.

1 1/2 chicken breast 1/4 c. butter 6 cloves crushed garlic 2 c. seasoned dry bread crumbs 375F - melt butter with garlic Dip chicken in butter, coat in bread crumbs, put it in a lightly greased dish - cook 45 min - 1 hour 4 Cornish hens coarse salt & pepper 2 TBS thyme 10 shallots parsnips red potatoes carrots olive oil parsley heat oven 400F. Season with salt, pepper & thyme inside and outside. Scatter vegetables in pan. Not too crowded, sprinkle with oil, turn over, salt, pepper & thyme. Put hens breast side down on veggies and roast for 20 minutes. Turn over and roast another 20 minutes.

2 Cornish game hens coarse salt and freshly ground pepper to taste 2 tablespoons fresh thyme (or 1 teaspoon dried) 10 large French shallots, peeled 1 large or two medium parsnips, peeled and cut into 1 1/2-inch chunks 8 small red bliss potatoes cut in half 2 large carrots cut in chunks 3 tablespoons olive oil 2 tablespoons parsley 1. Preheat oven to 400 degrees. Season the hens with salt and pepper inside and out and put some thyme inside the cavity. Scatter the shallots, parsnips, potatoes and carrots over the bottom of a large roasting pan. They should not be too crowded or they will steam instead of roasting. Sprinkle them with the oil and turn them over with a slotted spoon so they get well coated. Season them with salt and pepper and sprinkle them with the remaining thyme. 2. Put the hens breast side down on a rack on top of the vegetables (don't worry about squishing the vegetables underneath). Roast for 20 minutes, then turn over and finish roasting for another 20 minut...

Orange Balsamic Rock Cornish Game Hens Recipe courtesy Rachael Ray, 2007 Prep Time: 5 min Cook Time: 45 min Level: Intermediate Serves: 6 servings Ingredients 6 hens, rinsed and pat dry Coarse salt Coarse black pepper 1 cup defrosted orange juice concentrate 1 cup aged balsamic vinegar 3 to 4 tablespoons extra-virgin olive oil 7 to 8 stems rosemary, chopped Directions Preheat oven to 425 degrees F. Line 2 baking pans with foil for easier cleaning. Set a baking rack in each pan. Split hens and butterfly open and place 3 hens in each baking pan. Season the hens with salt and pepper liberally. Mix the orange concentrate, balsamic vinegar and olive oil and pour evenly over the hens. Sprinkle with rosemary and roast 15 minutes at 425 degrees F and 30 minutes at 375 degrees F. Divide in 1/3 5 pts - skinless