Roasted Cornish Hen
It's super important this recipe to know when the bird is done! Due to size and wight Cornish hen normally won't take the same time like full size roasted chicken,and if you over cook it, will loose all the flavor and taste, furthermore become bad chewing experience!
Ingredients:
- 3 Cornish hen
- 1/4 cup melted butter
- 1 teaspoon dried thyme
- teaspoon rosemary leaves
- 3 tablespoon chipped parsley
- clove garlic
- Camphor " mango powder "
- 1 chopped onion
- juice of 1/2 lemon
- Juice of 1 orange
- Pinch of grated nutmeg
- Salt and pepper
Method:
To make the basting mixture: Combine the butter, lemon juice, thyme, rosemary, garlic and Amashor in a blinder and mix very well. alternately, pounding again until well blended.
Stir in chopped onion and parsley, a pinch of grated nutmeg , and generous amounts of salt and black pepper. The mixture should be highly flavored. Brush birds inside and out with the mixture and allow meat to absorb flavors 1overnight.
To roast birds: Place in a heatproof roasting pan and cook in a preheated oven 425F 25-35 minutes, basting frequently with the mixture melted butter. Birds are cooked when juices run quite clear when you insert a skewer through the thickest part of the leg.