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Fresh, Light and Flavorful - The Perfect Recipe For Easter!

Welcome spring with the light and fresh flavor of Cornish hens!

For many, Easter week marks the official kickoff of the spring season. And nothing ushers in the new season like a menu chocked with good food that does not weigh you down.

While growing up, I remember Cornish hens being referred to as "Rock" Cornish hens, which I later learned meant they were frozen solid and you never knew if you would get them home only to discover that all the flavor had been lost from being in the freezer much too long. Today's market offers Cornish hens that are fresh and flavorful. And since they are very lean, it makes for a perfect way to put a delicious meal on the table without having to take a healthy eating detour in the process.

Around our house, Easter means dining at home and inviting a few friends over for Sunday supper to celebrate our faith and to usher in the new season. I especially love creating new recipes to add to the celebration. This recipe for Smoky Lemon Garlic Cornish Hens with Honey is one of my latest creations that is sure to please even the most finicky eater around your table. The combination of savory, tangy and sweet for this Cornish hen recipe is a delightful symphony of flavors that is sure to leave you satisfied. Depending on where you purchase, you can usually find them at a reasonable price. To determine how many to purchase, calculate 1/2 hen per adult and 1/4 per child. And by all means, throw in a couple of extras for a second helping.

This is our Easter Supper Menu and the recipe for Cornish Hens. Enjoy!

Easter Supper Menu

Smoky Lemon Garlic Cornish HensIngredients
Directions

  1. Preheat oven to 350 degrees. Rinse and clean inside cavity of Cornish hens. Place hens in a a large oven-proof baking dish. Tie legs together and tuck under wings. Insert 1/4 lemon and 1 large clove garlic inside cavity of each hen. Place potatoes in a bowl and season with one half of the herbs and 2 tablespoons olive oil. Add to the pan placing around the hens. Cover loosely with aluminum foil and bake for 30 minutes.
  2. In a small sauce pan add herbs, lemon juice black pepper, honey, butter, liquid smoke and soy sauce. Bring to a simmer over a low flame, stirring for 5 minutes. Remove from heat.
  3. Remove hens from oven and baste with soy sauce mixture. Return to oven and bake an additional 10 minutes. Remove from oven and repeat basting and baking process for an additional 20 minutes or until hens are done. Test for doneness by inserting a fork at the thickest part of the hen between the leg and thigh. If the liquid runs clear, the hens are done.

* Note: Do not add salt to baste nor to hens, as soy sauce is high in sodium. If you are on a sodium-restricted diet, choose one with low sodium.

I'm Bonnie McDaniel of Farm Girl In the City™ a contributor for Patch, writing about gardening, cooking, flowers, good living, urban gardening and more! Connect with me on social media on Twitter and Instagram for your daily dose of food and garden inspiration. You can also find me on Facebook, and check out my blog here. Stay tuned for the release of my new cookbook, the first of the Farm Girl In The City cookbook series, due out later this year!

Copyright Bonnie McDaniel, Farm Girl In The City ™ 2017 All rights reserved

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