Thursday, July 8, 2010

Roasted Cornish Hen with Grapes

Are you an adventurous cook? Do you like to try new things or do you stick to the foods that you know? I have to admit it was not until recently that I started to become comfortable enough to try new things both with my baking and with my cooking.

I have several new recipes on my list for this week. One of the exciting, new recipes is the following one from Everyday Food.

Roasted Cornish Hen with Grapes

1 1/2 pounds mixed red and green seedless grapes
8 shallots, root end intact, halved if large
6 sprigs thyme, plus leaves for hens
2 tablespoons olive oil
Coarse salt and ground pepper
4 Cornish game hens (1 to 1 1/4 pounds each)

Preheat oven to 450° . On a rimmed baking sheet, toss grapes and shallots with thyme sprigs, oil, 1 teaspoon salt, and 1/4 teaspoon pepper.
Tie legs with kitchen twine; nestle hens among grapes on baking sheet, breast side up. Season hens generously with salt and pepper; sprinkle with thyme leaves.
Roast, basting hens occasionally with pan juices, until an instant- read thermometer inserted in the thickest part of leg (avoiding bone) registers 160° , 30 to 35 minutes.

This is a very beautiful dish and it did taste great. The Cornish Hen turned out moist and browned nicely on the top. The roasted grapes and shallots added a nice sweet flavor to the Cornish Hen. We really enjoyed this meal.

1 comment:

Chris said...

Every time I make Cornish Hens, it tastes a little gamey...roasted? With grapes? Worth another try. ;)