I don’t make roast chicken. A whole chicken is way too much food for two, and if you’re serving more people, someone doesn’t get a drumstick. That’s just sad. A Cornish hen, on the other hand, serves two perfectly, with no fighing over the good bits. Roasted in some broth with chunks of potato, it’s a perfect winter meal.
Roast Cornish Hen with Roasted Potatoes
1 Cornish game hen
1/2 C chicken broth (I used Swanson’s)
1 large russet potato
1 T butter
1/2 t mustard powder
Salt and pepper to taste. I don’t like pepper, so just salt for me!
If you turn your back for 30 seconds, there’s a possibility that the more evil of the creatures that you allow into your home might swoop in. And then pretend that they were doing nothing wrong when you catch them sniffing at your dinner. They are lying. Do not trust them.
First, preheat your oven to 400°F. Cut your Cornish hen in half. Kitchen shears do this more easily than a knife. I usually also cut out the spine, but you don’t have to. Arrange them in your pan. I use a two quart oval gratin dish, but an 8 by 8 metal pan would work just as well. Chop the potato into bite size pieces, about 3/4 of an inch, and add them to the pan around your chicken. Pour the broth over it all. Salt and pepper everything to your specifications. Melt the butter and mix the mustard powder into it. Brush this mixture over your chicken, and you’re ready to go. Throw it in the oven for about 45 minutes (The skin should be nice and brown), and transfer to a plate.
That was easy. You could be done now. Or you could add some grated cheese to your potatoes, maybe a good sharp cheddar or maybe, if you’re crazy, some Cahill’s whiskey cheddar.
That is a cheddar cheese with actual whiskey in it. It adds a delightful finishing note to the flavor without being overpowering, and I just can’t get enough of it.