Sometimes I find the simplest of recipes can be the hardest things for people to perfect. Some people are intimidated about cooking steak or fish and even roasting a chicken without it tasting like cardboard when it’s done. I believe that if you can master the basics you’ll be more inclined to experiment with other recipes. This is a simple technique I use to roast chicken. I also used game hens as they’re smaller so won’t take as long to cook and I like the flavor. You won’t feed as many people with these as you will with a regular chicken so I cooked 3 to be on the safe side. I eat a lot!
3 organic organic Cornish game hens
1 bunch fresh thyme
1 bunch fresh oregano
1 cup chicken broth
Preheat oven to 380°F. Rinse chickens under cold water and pat dry. Make sure to remove the giblets before cooking. Once dry season each chicken with S&P inside and out. Stuff each bird with some herbs and half a lemon. Place on oven tray and put in oven. Once the tray is on the shelf pour enough broth on bottom of tray to cover. Don’t over-fill it. The purpose of this is to create some steam in the oven which helps keep the birds moist. You could, of course use plain water but the broth will enhance the flavor as well.
Pop them in the oven for approx. 1 hour or until the juices are clear when you cut into the drumstick, specifically where the drumstick attaches to the breast. When the dark meat is cooked you know the bird is ready. One key thing to remember after you remove the chicken from the oven is to let them rest for at least 10 mins. This ensures the meat relaxes and the juices won’t run out of the meat when you carve them. This is really key to cooking all meat. If you can master the little birds you’ll be a pro for the turkey!
All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.