Rosemary-Lemon Cornish Hens

“Look, these are on sale. Why don’t we try them?”

Poised like a lily in springtime, my lovely wife paused in anticipation of my reply in the frozen section of our local grocery chain. To any normal couple this might be a conventional question requiring only an answer with little personal commitment. However, living with a woman who has no qualms with devouring raw fish and is enlivened by the thought of gnawing on roasted bone marrow, this inquisition could be the start of a slippery slope accelerating me toward an event where I will be required to test the boundaries of my limited palate. In truth, I owe a lot to my wife for helping me expand my foodie horizons. In our few short years of wedded bliss, I have come to adore eel rolls and pad thai along with countless other foods that I would have never dared without her constant pestering… um, I mean support.  However, to find these edible treasures I have had to brave my way through sea urchin, octopus tentacles, and, my least favorite,  gefilte fish.  So it’s with no small trepidation that I face a new culinary challenge presented by my better half.  A twitch in her eye reminded me that she was still waiting for my answer. Letting my eyes fall to the package in her hand I was relieved to find her holding a package of two frozen Cornish game hens.

Tossing the poultry in the cart, my mind begin to spin with the myriad of cooking possibilities. I had no frame of reference for these tiny birds having never been exposed to them previously. Initially, I worried they might be gamey or too wild for me, but I found solace in the fact that Cornish hens are merely chickens that are slaughtered when they reach about 2.5 pounds. This information was acquired upon arriving home when I scoured the web for any information that could be found on these miniature birds. Checking my favorite online recipe resource, Allrecipes.com, I found the perfect plan for turning  these Cornish hens into a entrée fit for a king.

..............................

Recipe:

Ingredients:

2 Cornish Game Hens

Salt and Pepper to taste

2 lemons quartered

6 springs fresh rosemary

3 tablespoons olive oil

24 garlic cloves

1/3 cup white wine

1/3 cup chicken broth

1 teaspoon corn starch or flour

Directions:

Preheat oven to 450 degrees Fahrenheit. Rub 1 tablespoon of oil on the hens a season with salt and pepper. Place the wedges of an entire lemon and 2 sprigs of rosemary in the cavity of each hen. Arrange in a large roasting pan and place the garlic cloves around the hens.  Drizzle a little chicken stock in the pan to keep the garlic from burning. Roast in the oven for 25 minutes.

Bring oven temperature down  to 350 degrees Fahrenheit. In a separate bowl, whisk together wine, chicken broth,  and remaining 2 tablespoons of oil. Pour over hens. Continue roasting for 30 minutes or until an inserted meat thermometer reads 160 degrees Fahrenheit. Baste with pan juices every ten minutes. When down, the hens will be golden brown and the juices should run clear in the pan.

Remove hens and tent with aluminum foil to keep warm.  Transfer pan juices and garlic cloves to a medium pan; add cornstarch. Boil the juices and stir to make sure the cornstarch incorporates completely. After about 6 minutes, the juices will reduce to a sauce consistency.  Serve hot.

.............................

I waited an entire week for the right evening to attempt my latest culinary endeavor. My anticipation was growing and I knew I couldn't wait long. Each night I opened the freezer; checking to make sure the package was still there. Finally the time had arrived; Tuesday. I'm not in the habit of making elaborate dinners during the week, but I knew my wife would be home late; leaving me in solitude to fully engross myself in the task that lay ahead. 

In a hour's time I swept through the recipe; adjusting the spices as I went to ensure a full- flavored hen.  Crossing the threshold, my wife was greeted by waves of rosemary and garlic wafting from the kitchen. In between basting, I had whipped up a steaming bowl of buttery mashed potatoes and had dressed blanched broccoli florets in a homemade vinaigrette. Quickly plating each element, the time had come to put my Cornish hens to the test. 

Pulling back the skin on a succulent breast revealed a perfectly juicy interior.  With steam dancing above the end of my fork, I slowly raised the first promising bite slowly to my lips. The tender flesh spread across my tongue; releasing waves of full-bodies rosemary fragrance.  Zingy lemon juices cut through sweet garlic lending an amazing brightness to each mouthwatering bite.  We ate in silence, savoring each bite until nothing but clean carcasses were left on the plate.  Slumping back in our seat, we spent the rest of the evening reveling in the success of our experiment.