The Cornish hen, or Cornish game hen, is a small hybrid chicken. Although it’s often served as a single serving, we find one bird is ample for two.

Cutting along the backbone and flattening the bird allows it to cook quickly and evenly. This is called butterflying and is easy to do with kitchen shears.

I mixed pesto with fresh goat cheese and stuffed it under the skin. This technique both flavors the meat and keeps it from drying out. Basil-macnut pesto is from J’s Seasonings.

Rub olive oil on the skin, season both sides with salt & pepper, put in a lightly oiled pan on top of sliced potatoes. As you can see, the potatoes absorb the juices and come out incredibly flavorful. These are Yukon Golds from Milner Farm.

Roast at 375. While it was cooking Larry kept sniffing the smells coming from the kitchen with a big smile and eyes closed.

The best way to check for doneness is with an instant-read thermometer in the thickest part of the thigh; it should be 160-165 degrees. If you don’t have one: the leg will wiggle easily and the juices will run clear when you pierce the thigh with the tip of a knife. I forgot to note the time, but I think it took about 40 minutes (check after 30). Allow it to rest at least 10 minutes before cutting through the breast into two portions.

This was a very luxurious dinner but not a lot of work. Perfect for letting Larry know he’s special.

Permalink posted by Nanette @ 4/29/2011 11:49:00 AM