Have your butcher split the hens in half for you; it’s much easier, and less time consuming, than trying to do it yourself. The vegetables are a “mirepoix,” a combination of carrots, celery, and onions, that is used as a base for many dishes, including soups, stews, poultry stuffing, and roasts. Traditionally, when used for roasting, the vegetables are not served but are used rather to infuse flavor into the dish.
- Cook Time
- Prep Time
- 3 (1 to 1 ½ pounds) Cornish game hens, split in half
- 6 sprigs fresh thyme
- 12 slices lemon
- 1 medium onion, sliced
- 1 carrot, peeled and cut in ½-inch slices
- 1 stalk celery, cut in ½-inch slices
- 3 sprigs parsley
- ¼ cup olive oil
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
1. Preheat oven to 375°F.
2. Lift, but don’t remove, the skin of the breast of each hen half and place the thyme and 1 or 2 lemon slices between the skin and the meat.
3. Place the onions, carrots, celery, and parsley in a baking pan large enough to hold the hens.
4. Place game hens, skin side up, on top of vegetables. Drizzle olive oil over the hens and season with salt and pepper.
5. Bake for 1 hour. Serve each person one-half a hen.
Recipe Courtesy of QUICK & KOSHER Meals in Minutes, by Jamie Geller (Feldheim 2010) - BUY NOW.
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