Ad: Rosemary-Orange Glazed Cornish Hens W/Carrots & Onions
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #CornishHenHolidays #CollectiveBias
This may sound surprising, but cornish hens are kind of nostalgic for me.
My parents are no doubt scratching their heads right now, since I never ate them as a kid. But when my husband and I were first married and moving around during his time in the Navy, I discovered a double pack of cornish hens at the super market. It was cost effective and perfect for just the two of us so I gave them a try. Turns out they were perfect for us. I kept several tucked in the freezer at all times, and when we had company, I just roasted up a few extra. Now, three kids, three states, and three different jobs later, I find that they still make me think of those early honeymoon years.
Of course, I am talking about the Tyson® All Natural Premium Cornish Hens. Easily recognizable and just as scrumptious as they were 15 years ago! This is probably due to the fact that they have no added hormones or steroids. Just a fresh, all natural product. They are widely available, but I found mine at Walmart in the frozen food section. Each hen is individually wrapped, protecting it from freezer burn and frost, so naturally, you can find them next to similar products, such as whole turkeys.Look at those beauties! I have been buying this product for a long time, so when they say they are wrapped for protection, they aren’t kidding! Every single hen I have ever eaten has been pulled from the packaging clean and perfect and beautiful. Definitely a sign of quality.
I know they look kind of big in the picture above, but they are just a bit bigger than my husbands hand. Perfect serving size for an adult. We usually cut one in half for my two youngest kids to split, but they love that they each get their own ‘drummie’. They make dinner feel so special but are really wonderfully easy to prepare, which makes them a shoe-in for holiday dinners. When you don’t need to roast (or want to take the time to roast) an enormous turkey, or spiral cut ham the size of Texas, try these cornish hens instead. They cook faster and are much easier to find space for in the oven! They also just naturally have more flavor to them. Wether you roast them like the recipe here, butterfly them and throw them on the grill, or even tuck them in the slow cooker, you won’t be disappointed in your results! I have mentioned before that I like to use coupons and since we don’t get a daily paper, I rely on my iPhone for discounts. I am a huge fan of the IBotta app which is incredibly easy to use. It has to be if I am going to use it! Want to give it a try? Install the Ibotta app today and get $1.50 cash back when you purchase your Tyson Cornish Hens.
Memories are a powerful thing. While this dish makes me think of those first years as a married woman, it will forever remind my kids of cozy meals and the comforting smell of dinners at home. That is a nostalgic as it gets.
Rosemary-Orange Cornish Hens W/Carrots & Onions
This dish has simple flavors with a simple technique. Roast meat on vegetables and glaze. Badda bing-badda boom.
4-Tyson® All Natural Premium Cornish Hens, thawed
5 large carrots, scraped and cut to the size of snacking sticks
2 large onions, peeled and sliced into rings or half moons
2 large sprigs of fresh rosemary
1 T soft butter
salt and pepper
1 c orange juice
1/4 c pure maple syrup
Preheat the oven to 375. In a large roasting dish, smear the softened butter evenly around the bottom. Add the onions and carrots to the pan and sprinkle with salt and pepper. Pull the leaves off of ONE of the rosemary sprigs, trying to leave them in large clumps. This makes it easier to remove later. Sprinkle them evenly over the vegetables and set the pan aside. Remove the packaging from the cornish hens and discard. No need to rinse these birds! Just tuck the wing tips back and under and place them on the vegetables in the roasting pan. It is fine if the hens touch but they shouldn’t be too crowded. Sprinkle the hens with just a pinch of salt and pepper (inside and out) and place the whole pan in the oven and roast for 45 minutes. Meanwhile, in a small, heavy bottomed sauce pan, simmer the orange juice, syrup and remaining rosemary sprig. Leave the herb whole so that you can remove it in one piece later. Simmer, stirring occasionally until the glaze has reduced by half and has thickened a bit, about 15 minutes, but it depends on your juice and your syrup. Set aside. After 45 minutes, check the hens. The drumsticks should move easily when wiggled and the juices should run clear when you pierce the thick part of the thigh. If not, give the hens another 15-20 minutes. When they are just about finished, brush them liberally with the glaze and let them continue to roast for five minutes. Repeat two more times, watching so that they don’t burn. Then remove the pan and set the birds on a serving platter to rest. Remove the veggies from the dish to a serving bowl with a slotted spoon. If desired, serve the broth over rice on the side. Enjoy!