Tuesday, January 1, 2008


I made these this year on Christmas instead of a turkey, and I think I will make it our standard Christmas dinner from now on! SOOOO good!
* no clue what happened to the picture I took, but just take my word for it! *

6 cornish hens (Tyson brand - usually 2 for $5), defrosted !!!
1 onion (i used white), chopped into med. size chunks
combine 2 teaspoons dried rubbed sage, ½ t. each dried thyme & dried marjoram. ¼ t. coarse salt, and a pinch of ground pepper to make a rub

Butter a large roasting pan (and lid) & rub outside of hens with butter. Gently lift up skin on top of breasts and rub with the herb mixture. Place a few dabs of butter under skin as well. Tie legs (truss) with string. Place a few pieces of onion underneath truss and tuck into wings as well. Place hens in roasting pan (3 in pan on rack & 3 in "lid"), making sure they don't touch each other. Scatter the rest of onion pieces on bottom of both pans. Loosely cover both pans with foil (or use oven bag) and roast at 300 degrees for about 1 1/2 - 2 hours. Take off foil and roast uncovered at 350 degrees for about 1 hour more until thermometer reaches 180 and hens are golden brown. Baste with juices every 10-15 minutes during the last hour of roasting. Cut strings off before serving. Guests love having their own "bird"!

~ herb rub recipe from Jaime Mitchell ~