2 Cornish hens
fine sea salt
freshly ground pepper
hungarian paprika
1 small onion
2 T. unsalted butter
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A clay roasting pan is used in this recipe. I use a Romertopf.
Sprinkle inside of hens with salt, pepper, and paprika. Place 1/2 onion and 2 t. butter inside each bird and truss. Sprinkle birds liberally with salt, pepper and paprika.
Drain your roasting pot and place both hens, breast sides up, in roaster. Place lid on the roaster and place in a cold oven, then turn oven to 475 degrees F. Roast until done, about 50 minutes.
Melt remaining butter and brush hens with it. Roast uncovered an additional 10 minutes -- until crisp, as desired.
Remove from oven and spoon juices from bottom of roaster over birds and allow them to stand for 15 minutes before carving.
This same basic method may be used to roast any bird from squabs to a goose.
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