Cornish Game Hens with Shallots & Rosemary

Every sunday after church, I try to make a meal that’s a little more “special” like a roast, because it was a family tradition I loved growing up, that I would like to continue for my own family. I’ve already attempted Beef Wellington, roast beef with yorkshires, and roast chicken… and this sunday I thought I would attempt something a little more daring.

Cornish game hens intimidate me because they sound so “fancy” and so “gourmet” that I felt as though I needed to be a skilled cook to be able to pull it off. At the start of this, I had no idea where to find one, what recipe to use, what to serve it with, and whether or not i’d need to brine it, truss it, stuff it, or cook it whole or in parts. It was all very confusing!

But now I look back, I feel really silly- because this was actually one of the simplest things I have made since starting this Blog! They were easy to find (in the poultry section at the grocery store) and they were super cheap ($5 for 2!) They didn’t need brining or trussing or any kind of technical prep, (or even cleaning out giblets!) I literally just coated them in some olive oil, seasoned them and put them in the oven! They were so easy, and so delicious, yet looked so elegant! I love this meal. Here’s how ladies!…

Ingredients
2 Cornish game hens
salt and pepper to taste
1 lemon, quartered
4 sprigs fresh rosemary
3 tablespoons olive oil
1/3 cup white wine
1/3 cup low-sodium chicken broth
4 sprigs fresh rosemary, for garnish
2 shallots, quartered

Directions:
Preheat oven to 450 degrees F (230 degrees C).

Rub hens with 1 tablespoon of the olive oil. Lightly season hens with salt and pepper.
Place 1 lemon wedge and 1 sprig rosemary in cavity of each hen. Place them in a large, heavy roasting pan, and arrange the shallots around hens.
Roast in preheated oven for 25 minutes then reduce oven temperature to 350 degrees F (175 degrees C). In a mixing bowl, whisk together wine, chicken broth, and remaining 2 tablespoons of oil; pour over hens.
Continue roasting about 25 minutes longer, or until hens are golden brown and juices run clear. Baste with pan juices every 10 minutes.
Transfer hens to a platter, pouring any cavity juices into the roasting pan. Tent hens with aluminum foil to keep warm. Transfer pan juices and shallots to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. Cut hens in half lengthwise and arrange on plates. Spoon sauce and shallots around hens. Garnish with rosemary sprigs, and serve.This meal looks and sounds so elegant that your friends & family will be really impressed, even though all you have to do is season it and shove it in the oven! I love this recipe! It was so delicious too! The meat was tender and moist, the shallots were sweet and so flavourful! Plus, this recipe was perfect for my little family because a whole chicken is much too big! I’m glad I was brave and attempted this, because now I finally know how to do it… I know i’ll cook them time and time again!

Hope you’re all having a lovely relaxing sunday! Next sunday you should try this!!!

Love, Sarah