Cornish Hens with Vinaigrette
Roast Capons in a Honey Mustard Glaze for Great Flavor
Cornish Hens, sometimes called capons or Rock Cornish Game Hens, are small tender game that look like miniature chickens. Often found in your grocer's freezer, they make an elegant meal and are particularly juicy and flavorful with this vinaigrette glaze. Preparations for this recipe are fast and easy with most of the work being done in the oven. Enjoy Cornish Hens as a special meal or on a weeknight.
Vegetables
The vegetables roast under the hens, which flavors them, and they act as a rack holding the hens out of the accumulated juices in the pan. Feel free to change these vegetables, substituting what's on hand or to your preference. Potatoes could be used in place of the beets, for instance. You could also omit the vegetables entirely and just roast the hens in the vinaigrette. If you want a different flavor for the veggies, roast them alongside the birds in a separate pan.
Vinaigrette
The vinaigrette can be made with many different variations. Omit the mustard, add fresh herbs, lemon or horseradish. More simply, season the birds well with salt and pepper and top with only a splash of olive oil.
Roasting times
About an hour in a medium, 350 degree, oven should do it. If you want to speed things up and obtain a crispier skin, start roasting at a higher temperature, say 425 degrees, for the first half-hour then reduce heat and cook an additional 20 minutes at medium. Always check for clear running juices first. The vegetables can take longer than the meat to cook, so be sure to cut them into uniform sizes. The smaller the size, the faster they'll cook.
Cornish Hens Recipe with Vinaigrette Glaze
- 1 tablespoon olive oil
- 2 large carrots, peeled
- 2 large parsnips, peeled
- 1 large onion, cut into 2-inch pieces
- 2 medium beets, peeled and cut into 2-inch pieces
- 2 celery stalks
- Salt and pepper
- 2 Cornish Hens
Vinaigrette:
- 2 tablespoons honey mustard
- 2 cloves garlic, chopped
- 1/4 cup balsamic vinegar
- 1/2 cup olive oil
- Salt and pepper
Directions:
- Preheat oven to 350 degrees.
- Clean and prepare vegetables. Spread olive oil in bottom of roasting pan large enough to hold birds. Arrange vegetables in a single layer in bottom of roasting pan. Season lightly with salt and pepper.
- Rinse hens and remove giblets, if included. Pat dry. Season inside with salt and pepper.
- Place atop vegetables, breast side up, in pan.
- Prepare vinaigrette: Place mustard, garlic and vinegar in large measuring cup or bowl and whisk. While whisking, add in olive oil. Season with salt and pepper. Continue whisking until consistency thickens and all ingredients are well incorporated.
- Pour vinaigrette over hens and roast in oven about one hour or until juices run clear when skin is pricked between leg and thigh.
- Birds can be cut in half, serving one half to each person. Serves 4.
Cornish Hens
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