Wednesday, April 27, 2011

Pigeon Anyone?

Not really, but amazingly enough a lot of people think of that when they hear the words "Cornish Hen". Here in the States, a Cornish hen, also known as  a poussin , or a Rock Cornish Hen, is a hybrid chicken sold whole. This was always one of those foods I wanted to try, but never really stuck in the front of my brain as something to put on the short list of meals to make. However, I was at the store the yesterday getting some chicken and I saw these little guys staring at me and I finally just jumped on the chance to buy them.

Here they are all dressed up!
I did a little research since I had no idea the best way to prepare the little buggers and ended up with a Roasted Citrus and Herb Cornish Hen. Leave it to my girl Giada De Laurentiis to have an amazing way to make this meal. It had a citrus and olive oil rub all over it and it roasted in a chicken stock and sherry liquid with cranberries in it. Then when the hens were done you took all the liquid and reduced it down to make a sauce to put drizzle all over.  Here is a link to the recipe!!

We made the hens per the recipe and then we also did steamed veggies and wild rice with it. It had an amazing citrus flavor and it almost had a holiday feel to it with the cranberries and citrus. I thought it tasted super fresh but when Richard said it reminded him of the holidays, it immediately clicked in my head as well. It had such a bold punch of flavors and went perfectly with the rice and veggies. I would certainly make this dish again and recommend you give it a whirl as well.

Wide Shot


  1. Nom nom nom nom nom....Not as difficult as I was lead to believe...super delish!