It’s so crazy to realize that Thanksgiving is right around the corner! But, it’s almost here and we have to get use to it. I’m ok with it because it only means Christmas is almost here! It you are thinking about changing things up for your holiday menu, my herb cornish hens with root vegetables are exactly what you’ve been looking for. They are easy, fast, and simple, yet they are incredibly delicious. You don’t want to miss out on this one. So let’s get started.
Why we love Cornish Game Hens:
One thing I absolutely love about cornish hens is that they are so simple to season and you don’t need to over think or over complicate things. No need to brind, soak, or marinate for hours. We are just going to use a simple and easy herb rub to turn these hens into master pieces.
Another reason why I love this recipe so much is that the hens are spatchcocked or butterflied. No this isn’t just for presentation purchases. Spatchcocking allows for shorter cooking time. What is spatchcocking you ask? Spatchcocking or butterflying the bird is when you remove the backbone of the bird and open it up like like the wings of a butterfly (like what I did there huh)?. Ok maybe that wasn’t as good as I thought it would be so let’s move on.
The benefits of spatchcocking your bird are endless. Faster cooking time, you are able to seasonings on the inner parts of the bird, it’s beautiful during presentation, the bird comes out crispy yet tender and well seasoned. Overall, it’s just the best way to cook any bird. Whether it’s a turkey, chicken or hen. Trust me, you will never want to cook your bird any other way.
Oh did I forget to mention you can save the backbone of the bird and use it in soups, stocks and broth? Yet that’s another benefit of spatchcocking your bird. Nothing goes to waste. Simply save the backbone on a freezer friendly ziplock bag. And when you are make broth, stock or soup, whip out the bag and add the backbone to your soup for extra flavor. It doesn’t get any better than that people.
Herb Cornish Hens w/ Root Vegetables
WHOLE30 II PALEO
So, without further ado, let’s jump into the recipe.
For more Inspiration, check out our other Thanksgiving recipes:
Cornish game hens spatchcocked and seasoned with a lemon and herb rub. Then roasted to perfection with root vegetables.
2 Cornish hens (about 1.5 lbs each)
2 tbsp. Freshly chopped rosemary leaves
The zest of 1 lemon
1 1/4 tsp sea salt
3 garlic cloves (pressed through a garlic press)
1 bunch whole carrots (peeled and cut into 1 inch piece)
1 large onion (cut into quarters)
2 tbsp. Melted grass-fed ghee
cracked black pepper
FOR THE GRAVY:
1 tsp. Arrowroot starch
1 cup bone broth
plastic cutting board
To begin, preheat the oven to 425˚F.
Now, to spatchcock the hen, pat the hen dry and place the cornish hens breast side down on a plastic cutting board/clean surface with the legs towards you. Using kitchen shears, cut along one side of the backbone. Then, turn the hen around and cut along the other side. Remove the backbone and save for soup or stock. Open the hen like a book (breast side up). Use the heel of your palm to press firmly against the breastbone (you may hear a crack) to flatten the hen. Repeat with the other hen.