KarenMarie
Elite Member
Get two little cornish hens.
Get a 10 cloves of garlic.
Get some Rosemary. (just a little)
Get some balsamic Vinegar (dont worry it is kinda sweet not tart)
Take the skins off of the garlic. Put about 4 or 5 cloves in each of the cavities of the cornish hens along with the RoseMary. Brush the skins with the vinegar and cover loosely with tin foil. Put in a 375 degree oven for about 45 min. basting every 10-15 mnutes with vinegar. After 45 minutes lift the foil. check to see if it is done by stick a thin knife of skewer into the thigh to the bone. If the juices run clear, it is done. Take the juices out of the roasting pan and put them into a gravy pot and add about 1/2 cup of vinegar, some black pepper and cook over a medium hugh heat, stirring constantly until it reduces a little and spoon this over the cornish hens. If you dont want to eat the garlic, which will be nice and soft and creamy, their being inside the hens will give it a lovely flavor but wont be overpowering!!
You can serve this with flavored long grain and wild rice (they have some fairly decent ones in a packet in the supermarket) and veggie.
Get some fresh green beans, snip the ends, steam only for a few minutes to leave them firm. Coat with butter, a little black pepper and if you like you can toss this in a frying pan for a few minutes with some finely diced plum tomatoes (take the seeds out first).
Get a 10 cloves of garlic.
Get some Rosemary. (just a little)
Get some balsamic Vinegar (dont worry it is kinda sweet not tart)
Take the skins off of the garlic. Put about 4 or 5 cloves in each of the cavities of the cornish hens along with the RoseMary. Brush the skins with the vinegar and cover loosely with tin foil. Put in a 375 degree oven for about 45 min. basting every 10-15 mnutes with vinegar. After 45 minutes lift the foil. check to see if it is done by stick a thin knife of skewer into the thigh to the bone. If the juices run clear, it is done. Take the juices out of the roasting pan and put them into a gravy pot and add about 1/2 cup of vinegar, some black pepper and cook over a medium hugh heat, stirring constantly until it reduces a little and spoon this over the cornish hens. If you dont want to eat the garlic, which will be nice and soft and creamy, their being inside the hens will give it a lovely flavor but wont be overpowering!!
You can serve this with flavored long grain and wild rice (they have some fairly decent ones in a packet in the supermarket) and veggie.
Get some fresh green beans, snip the ends, steam only for a few minutes to leave them firm. Coat with butter, a little black pepper and if you like you can toss this in a frying pan for a few minutes with some finely diced plum tomatoes (take the seeds out first).
