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Roasted Cornish Hens with Chanterelle Mushrooms

Submitted by: Mary on 04/05/2003
1811 views
2.54 avg rating
165 votes
 
 
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Ingredients

2 Bunches fresh thyme

2 T Kosher salt

2 Cornish hens

2 t Fresh ground pepper

4 Small zucchini, cut into eighths.


4 Small turnips, peeled and sliced

1 Head garlic, broken into cloves with skins left on

2 T Extra virgin olive oil

1/2 lb Chanterelle mushrooms

Directions

Preheat oven to 450 degrees F.



Pick the thyme leaves off the stems and grind together with the salt, either with a mortar and pestle or in an electric coffee grinder. Save stems. Season the inside of the hens with the thyme-salt, add some pepper, and stuff the cavity with the thyme stems. Oil the outside of the birds lightly with some of the olive oil, and season the skin with the thynme-salt and crushed pepper. Set aside.



Toss teh zucchini, turnips, and garlic in the olive oil. Wash any dirt from the chanterelles in cool water and drain thoroughly. Arrange the vegetable mixture and the chanterelles around the edges of the pan and place the seasoned hens in the center.



Bake in a 450 degree D oven for 15 minutes, then turn oven down to 325 degrees F and bake for 20 to 25 minutes, until the internal temperature of the hens is 160 degrees. Remove from the oven and allow to rest for 15 minutes.



To serve, cut the hens in halr and serve with the vegetables; garnish with fresh thyme.

Servings

4

Calories

10

Time to prepare

30 minutes

Difficulty

Average
 

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