Galline Cornish al limone (Cornish Hens with Lemon)

What a wonderful surprise tonight.   I wanted something that would require minimal effort.  After all, my darling husband was taking up the floor space in the kitchen, trying to fix the trash disposal that he managed to break while I was away.  I needed something I could prepare in a hurry and get out of his way.  The last thing anyone wants is to climb over someone in the kitchen.   I sensed it would be a frustrating evening. 
Thank goodness, I happen to come home with these Cornish Hens.    Came across them in the market and thought what a perfect meal requiring minimal effort.  I grabbed my glass of wine and spent the extra time going through the days mail, as far away from the kitchen as possible.
There is something very comforting and inviting when the house smells of Lemon and Rosemary.  It was just what we all needed.
Ingredients:  2 Cornish hens (1lb,2oz each approx). 
2 large cloves of garlic (one smashed piece in each cavity to be discarded later)
One large handful of Rosemary (preferably on the stem)
2 Meyer lemons
2 Teaspoons of salt
1 Teaspoon of pepper
1 pound of baby carrots (Or any combiniation of potato's, carrots cut into similar size), in a bowl, tossed with a tablespoon of olive oil and a pinch of salt.
One cup of white wine
Preheat your oven to 375F
One baking dish to fit your 2 Cornish hens nice and snug. (They will shrink some while cooking).
Method:  Clean and rinse your Cornish Hens, pat dry and set aside.
Insert a handful of Rosemary (Or several stems), garlic,  half of a lemon, into the cavity of the hens.  Pour 1/2 glass of white wine over each hen.  Use your other half and squeeze the lemon all over the outside of the hen.  Add your salt and pepper to all sides of your hens.
Place your Cornish Hens into the baking dish. Place several stems of Rosemary on top of each hen. 
Place in a preheated oven for One hour and 30 minutes.  After the first 30 minutes of cooking, place your cleaned, baby carrots right into your baking dish alongside your Cornish Hens. 
Continue baking for the additional time.  If your Cornish hens are slightly smaller, decrease your cooking time.  On average, Cornish hens are a little on the small side and just enough for one.   You want your hens golden and crisp on top.  Keep on eye on your oven during the last few mintues as oven temperatures will vary.  Your carrots should still have a soft but slight crunch. 
Make appropriate adjustments for convection ovens.
My husband never fixed the disposal, but we had a delicious, relaxing dinner and just in time.  Time to call the plumber.
Buon Appetito!
Discard your cooked/dried/Rosemary in the pan before serving.  Add some fresh garnish.


Looks delicious! Hope the plumber comes soon :)
Michela said…
Buone!!! These look delicious! They must also be very flavorful. Great recipe!

I just discovered your blog and browsed through some of your recipes, they all look scrumptious!

I really enjoy reading your posts :) you have a new follower!

Michela from Italy
Hi Michela,
Grazie Mille,
My husband and I were discussing the proper term for cornish hen. I say Gallina but he is saying "Galletto Amburghese." Which one is it in Italy. My husband is Romano. Please let me know if you have time.
Where are you Michela in Italy?
Thank you for your kind words.
barbara Giacometti
I haven't cooked cornish game hens in awhile now. These look delicious. I think stuffing them would be a nice idea for one of my cooking classes. Now, which stuffing??
too good piece of information, I had come to know about your site from my friend sajid, bangalore,i have read atleast 7 posts of yours by now, and let me tell you, your web-page gives the best and the most interesting information. This is just the kind of information that i had been looking for, i'm already your rss reader now and i would regularly watch out for the new post, once again hats off to you! Thanks a lot once again, Regards, cornish hen recipe

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