We are just two so unless it is for a dinner party
I rarely prepare a full turkey dinner…
A good alternative for us is Cornish Hens.
They are usually fairly meaty little birds,
our local butcher supplies free range grain fed
and he is always good enough to cut them in half for me.
For these I used Compound Butter
slipped under the skin of each half
for extra flavour and to keep the meat moist during roasting.
After rubbing well with olive oil, sea salt and ground pepper,
I placed the halves in my Omnia Stove Top Oven
and distributed the slivers of fresh garlic…
…after, I recuperated the juices and simmered to reduce by half…
After about 25 minutes I started basting with the oil,wine,broth mixture
every 10 minutes or so.
At this point pan juices ran clear and the birds were done and juicy.
Lemon Garlic Cornish Hens
4 Cornish Hens, cut in two
Olive oil
Sea salt & Pepper
4 sprigs fresh rosemary
1 lemon quartered
12 garlic cloves, slivered
1/3 cup white wine
1/3 cup chicken broth
3 tbsp olive oil
Place Omnia Oven base plate on element on high for 5 minutes
or preheat oven to 450 ° F
Rub hens liberally with oil
Season with salt & pepper
Place 1 lemon wedge and sprig of rosemary under each half in roasting pan
Arrange garlic cloves around hens.
Cook for 25 minutes
in Omnia on low medium
For conventional oven reduce heat at this point to 350 ° F
For next 25 minutes baste hens every ten minutes with oil,wine,broth mixture.
When juices run clear remove birds to platter and tent with foil
Pour juices from pan into remaining basting liquid and simmer until reduce by half.
Pour juices over hens, garnish with rosemary and lemon wedges.
adapted from All Recipes


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