Sage Roasted Cornish Game Hens. HAPPY HOLIDAYS!!

The cutest things I have ever eaten.

Sounds so sad.  Tastes so good.

Since I didn’t feel like breaking the bank for my guy and my “Christmanukkah” celebration, a whole duck or goose was eliminated from the table of options.  But I knew I wanted a bird.  After making a trip to The Brooklyn Kitchen, we discovered… the Cornish Game Hen.

<–Christmanukkah Exhibit A: home-made Menorah/microscopic Christmas tree

<–Christmanukkah Exhibit B: roasted Christmas bird with a side of latkes.

These squawkers are tasty little buggers.  Perhaps it is because their bones are so close to the meat.  Perhaps it is because they are so small and adorable that they just must taste delectable.  Perhaps it is because I pan-seared them first and them slow-roasted them with sage.  Either way, it is something that must be shared for the holidays and beyond.

Short and sweet, this is a super easy recipe that yields fabulous results and takes about 1/4 of the time to prepare than a turkey.  Naturally gluten, nut, and dairy-free, and void of any added chemicals or preservatives you’d find in something like a honey-baked ham, you can enjoy the flavor and succulence of holiday meat without the intense food coma that typically accompanies said type of meal.

HAPPY HOLIDAYS BUBBLE CHILDREN!!!!

Enjoy: Sage Roasted Cornish Game Hens

4 whole cornish game hens, washed and patted dry, and necks and guts removed

12 sprigs of fresh sage

2 tsp. sea salt

pepper to taste

4 tbs. high-heat oil, such as canola, grapeseed, avocado, or safflower oil

Preparation time: 2 minutes

Cook time: 2 hours

Serves 6-8

  1. Pre-heat oven to 475 degrees Fahrenheit.
  2. Stuff the hens with 3 sprigs of sage apiece, and rub equally with the salt and the pepper.
  3. Heat oil in a large saute’ pan over high heat.  Once oil is heated, add birds, and saute’ for about 4-5 minutes, or until nice and browned.  Flip, and saute’ other side for about 4 minutes, or until browned.
  4. Remove birds from heat and place on roasting rack.  Cover with aluminum foil, and pop into the oven.  Bake at 475 for 20 minutes, and then reduce heat to 350.  Cook for another hour and 45 minutes, or until there is plenty of juice that has dripped from the birds to the pan.  (This indicates not only tenderness but done-ness.)
  5. Remove from oven, and let cool for about 5 minutes before serving.

To make GLUTEN-FREE GRAVY with the drippings:

Simply combine the drippings from the hens in a saucepan over medium heat with about 1 cup chicken stock and 2 tbs. unsalted butter and slowly whisk in about 2 tbs. mochiko (sweet rice flour) or more until desired thickness is reached.

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Filed under buy me, dairy bubble, explore NYC, gluten bubble, nut bubble, recipes

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