Roasted Garlic and Rosemary Cornish Hens with Roasted Potatoes
A creative alternative to the traditional turkey. Created by Hannah.
Roasted Garlic and Rosemary Cornish Hens with Roasted Potatoes-1
- 2 1/4 tablespoon TOOC's Roasted Garlic Olive Oil
- 1 medium Red Onion, chopped and divided
- 1/3 cup uncooked wild rice
- 1 cup Chicken Stock
- 1/2 teaspoon pink salt, TOOC's Murray River Salt
- 2 Cornish game hens
- Pink salt and pepper, to taste
- 3 tablespoons TOOC's Fresh Rosemary Olive Oil
- 1 tablespoon Lemon Juice
- 2-3 pounds of potatoes washed and dried
- 2½ tablespoons of TOOC's Roasted Garlic olive oil plus more to drizzle after
- Pink salt, to taste
- Fresh ground pepper, to taste
- Preheat oven to 400 degrees F.
- Add Roasted Garlic olive oil to a medium saucepan over medium heat. Stir in half the onion and uncooked wild rice. Saute 5 to 10 minutes. Mix in chicken stock and 1/2 teaspoon salt. Bring to a boil. Reduce heat, cover, and cook 45 minutes until rice is tender and easily fluffed with a fork.
- Season the Cornish game hens inside and out with salt and pepper and stuff with the rice mixture. Place the hens breast side up on a rack in a baking pan. Brush with Fresh Rosemary olive oil and lemon juice.
- Cover the baking pan, and cook the hens 30 minutes in the preheated oven.
- Cut potatoes in 2 inch pieces. Toss potatoes and the rest of the onion in a bowl with Roasted Garlic olive oil, salt and pepper.
- Reduce oven to 350 F, uncover pan, add potatoes and continue cooking 1 hour, or until potatoes are tender and golden brown and the hens are no longer pink and the juices run clear. Drizzle more Roasted Garlic olive oil on the potatoes and serve.
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