Jeff’s Signature Cornish Hen
Award winning recipe
This is a very aromatic recipe and a sexy, romantic recipe as well. It can be labor intensive with all the chopping. Recommended for couples on a romantic date night, to share in the cooking, and eating. Enjoy. This is a very acidic recipe as well, to help keep the hens flavorful, moist, juicy and tender.
Number Of Servings: 4
Preparation Time: 1 1/2 hour
Ingredients:
- 4 Whole thawed Cornish Hens-cleaned & washed
- 2 tbsp of chopped capers with brine
- 2 large garlic cloves, chopped
- 2 large shallots, chopped
- 1 yellow onion, diced
- 4 stalks celery, diced
- 2 carrots, peeled and diced
- 1 whole leek cleaned, washed well, (julienne)
- 1 c. lemon juice
- 1 cup lime juice
- 1 cup orange juice
- 1/4 cup olive oil
- 1 tbsp. kosher salt
- 1 tsp. black pepper
- 1 sprig fresh mint, chopped
- 1 sprig fresh basil, chopped
- 1 sprig fresh thyme, chopped
- 1 sprig fresh rosemary, chopped
- 1 c. Sambuca liqueur, or Pernod
- 1 tsp. paprika
Directions:
Mix all vegetables together along with garlic and shallots and keep in a separate bowl. Marinate Cornish hens with lemon, lime, orange juice and Sambuca liquor with half the olive oil. Season the Cornish hen liberally with Kosher salt & pepper. Be sure to season inside of cavity. Mix remaining oil and capers with brine in vegetable mixture. Stir vegetable mixture well. Place a bed of half the vegetable mixture on a sheet pan. Lovingly rub the remaining vegetables on and inside the hens. Next rub the chopped fresh herbs on the hens. Mix a little paprika with oil and rub on hens for color and browning. Preheat oven to 350º F. Place hens on vegetable mixture on sheet pan. Cook for 1 hour plus allow extra time for oven temperature variations. Adjust oven heat as needed to not burn the hens. Cook to a temp of 170º F. The vegetable will carmelize nicely and can be served as a side with the hens.
** A heart healthy recipe, and of course the alcohol is optional.
Hello Jeff, I am curious….I notice your cornish hen recipe calls for quite a lot of Sambuca. Not being a real fan of licorice, I was wondering what the flavour is when the hens come out of the oven? Is there quite a heavy anise flavour, or does it blend into more of a subtle flavour? Thank you for your time. Jeff
it blends very well into a subtle flavor and amazing aroma.
hi Mike
hay jeff nice job looks delicious. Just wanted to say hi . Still downtown .Happy holidays. God bless.
[…] are delicious. J and I made this recipe, from ‘the world’s tallest chef’ the other day and it was so good! At first I […]
I am glad you enjoyed the recipe, it is fun to make. Photos look great, makes me hungry.