Roasted Cornish Hens

Serves 2

Ingredients

• 2 Cornish Hens
• Sprigs of fresh rosemary
• kosher salt & pepper
• 1 tablespoon of olive oil
• 6-8 slices of proscuitto
• 2 cups of cooked rice (white, brown, wild or a mixture)

Method

1.     Preheat the oven to 425F.

2.     Cook the rice and cool slightly for easy handling.

3.     Put a rack in a shallow roasting pan to place the hens on.  Or, slice an onion and some peppers and make a vegetable bed to set the hens on.

4.     Rinse the hens inside and out and dry them with paper towels.

5.     Put one cup of rice in each hen and pack it in with a spoon.  This will keep the hens moist during cooking.

6.     Using kitchen string tie the legs together.  Tuck the wing tips under the bird.

7.     Rub olive oil on the outside of the hens.  Sprinkle with salt & pepper and put a few sprigs of fresh rosemary on them .Lay the proscuitto pieces over the hens, covering the surface of the breast and legs.

8.     Put them in the roasting pan and place in the oven.  Cook for 35-45 minutes till lightly browned.  Let the hens sit covered for about 10 minutes before serving.

Tips

• Serve these hens with colorful vegetables such as steamed broccoli, sweet potatoes, pearl onions, roasted carrots, green beans and red & yellow peppers.
• You could also use your favorite stuffing recipe such as a cornbread stuffing.
• Another quick and easy way to keep the hens moist is by putting cut up celery, carrots, onions and tomatoes in the cavity.  The vegetables steam during cooking.
• Serve with cranberry sauce.  It's a nice change from turkey!