Cornish Game Hens with Sausages and Potatoes

 

Cornish Game Hens with

Sausages and Potatoes

It is no secret that I have become quite the pantry meal guy, but every now and then I love to cook a good steak (despite my poultry diet) and I love to cook a fancy meal.  Last night, I made Cornish Game Hens Stuffed with butter, garlic cloves, Mexican green onions and fresh herbs. The hens were flavorful and perfectly cooked. This is not a 30-minute meal. It will take about two hours from prep to service. While my photos show the hens on a board with herbs and onions, be assured I was ready to use everything and cook.  Otherwise, we do not want any cross-contamination of meat proteins and veg. Alright, let's get to it, shall we?

Ingredients

2 cornish game hens

1 bunch Mexican green onions or scallions

1 yellow onion

10 cloves garlic

1 pound baby Yukon gold potatoes, halved

Sprigs fresh sage, rosemary and thyme

salt, pepper

1 package four sausages (optional)

non-stick spray

butter (12 tabs butter)

Cut the Mexican green onions as you wish, or the scallions, if you use those. Slice the yellow onion into discs. Use the white bulb of the Mexican green onions for the bed of the hens in a large baking pan. Halve the potatoes. 

Preheat the oven to 350-degrees.

Line the large baking pan with foil.  Spray the foil with non-stick spray.  Place the potato halves along the inner perimeter of the baking pan. Once done, the potatoes can overlap with the onions.  No worries. Add the onion discs to the center of the pan, spreading them from left to right, as they will serve as the bed for the hens. Sprinkle some of the fresh herbs over the potatoes and onions and sprinkle salt over them all. Add about six or more garlic cloves and ten tabs of butter throughout the pan.  Save two cloves and one tab of butter for each hen.

Add the sausages to the perimeter of the pan if you use them.  For some people, Cornish hens are not enough to fill them up, so I added them, just in case.  It was a last-minute decision. 

Now, whether you wash chicken or game hens or not, prep the hens to stuff. Place the butter tabs in the hens, along with the garlic cloves and greens of the scallions, followed by as much of the fresh herbs you can stuff them with.  Place the hens over the onions and potatoes in the baking pan.  Drizzle the hens with extra virgin olive oil and season with salt and pepper.  Top with fresh thyme.  

Place the pan into the oven and bake for 50 minutes at 350-degrees (see the preheat above).  After 50 minutes, raise the heat to 375-degrees and roast for another 20 - 30 minutes.  Afterward, check the hens with a thermometer, but it will be quite ready by now.  The reason why I had planned to let it roast so long was because of all of the potatoes, onions, and sausages in the pan with the hens. 

Those golden hens and splitting sausages are not only beautiful but are aromatic and mind-blowing to the senses.  After removing from the oven, remove the hens and allow them to rest a few minutes. If you want, remove the stuffing, or, let the guest remove it.  It is all quite edible and delish!

Plate simply.  Add potatoes and onions and top them with the hen. Add fresh garnish if you wish and enjoy!  

I used Mexican green onions instead of scallions because the greens crisp up nicely during the roasting process.  I love it. 

As always, Thank You so much for your visit!  I appreciate each and every one of you!  Now, Go Cook Something For Someone You Love!

~Martin

In-House Cook