Sunday, April 7, 2019

Cornish Hens with Carrots

I cook Cornish hens often, but not always the same way. I guess you can say that about a lot of my meals. This time around, I decided to add some carrots in with the hens. The basting of the Cornish hens required a little butter or ghee. The ghee and the broth from the hens gave a delightful favor.  A lot of my recipes have been updated to accommodate the Paleo or Whole 30 lifestyle.  I did, however, include the rice for those of us who still enjoy it on occasion.  Enjoy!

Cornish Hens with Carrots

I'd appreciate your letting me know if you prepare the dish.
  • 2 Cornish hens 
  • 1/2 cup onions, finely chopped 
  • 3 garlic cloves, finely chopped 
  • salt & pepper to taste 
  • 1 teaspoon lemon pepper (optional) 
  • 2 teaspoons smoked paprika 
  • 4-6 tablespoons butter or ghee 
  1. Pre-heat oven to 350 degrees F
  2. Cut hens into halves
  3. Place in a casserole dish
  4. Add dry seasonings to each side of the hens
  5. Add 1/2 cup water to casserole dish
  6. Place in the preheated oven
  7. Baste hens periodically with butter 
  8. After hens have cooked for about 45 minutes, wash carrots and add to the dish
  9. Cook for an additional 15 minutes, or until carrots are tender
  • In the meantime, add roasted garlic olive oil to a large skillet over medium heat
  • Once the oil is hot, add 1/2 cup onions, finely chopped
  • 1/4 cup green bell pepper, finely chopped
  • Cook until translucent, add garlic cloves (finely chopped)
  • Stir and mix well
  • Add 1-1/2 cups parboiled rice
  • Stir constantly until rice is lightly brown (careful not to brown rice too long)
Add your favorite seasonings:
    • salt and pepper to taste, 
    • 2 tablespoons turmeric powder, 
    • 1 tablespoon smoked paprika
    • 1-1/2 teaspoons cumin
    • 1 can of chicken broth (14 oz.) or bone broth (I use Epic Bone Broth)
    • 1-1/2 cans of water
Place lid over the skillet and simmer until rice is tender (about 30 minutes)
Serve and enjoy

Twist: None

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