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(Wo)man cannot live on sugar alone.
Occasionally, I suppose, one must eat something substantial and nutritious.
There isn’t much to say about chicken. It’s delicious. Its brain food. It can be so many things. I shamelessly enjoy Cornish hens because, well, they’re cute. Personal-sized, convenient and oh-so-satisfying. They look great in a skillet, and taste even better on a sandwich. There’s really not a whole lot to say.
For me, cooking involves some form of torture. After all, we cook when we are hungry, no? I just want it to be finished and in my mouth. With baking, I’m not ravenous and nutrient-deficient; I just want something sweet. Here, I wanted lunch. There is nothing worse than trying to do work when hungry. Please, don’t do that to yourself.
So, feed yourself! Your brain will thank you immediately.
Simple Cornish Hens
- 2 Cornish hens
- 1 Tbsp paprika
- 1 Tbsp garlic powder
- 1 Tbsp dried rosemary
- 4 tsp Himalayan pink salt
- 1 Tbsp pepper
- 1 lemon
- 1 onion
- 3 Tbsp butter
- 1 Tbsp olive oil
- Preheat oven to 350 degrees.
- Remove the giblets from the hens and rinse inside and out, then pat dry.
- Place oil and one tablespoon of butter in the bottom of a cast iron pan. Set aside.
- Squeeze 1/4 of a lemon into one hen and pack the cavity with 1/4 onion and the squeezed lemon.
- Sprinkle 2 teaspoons of salt on one hen
- Mix together the paprika, garlic powder, and pepper in a small bowl. This mixture should be used as liberally as desired. Sprinkle, by tablespoon, over entire surface of hen, including the bottom.
- Carefully separate skin from hen, being careful not to tear the skin, and place one tablespoon of butter between the skin and the hen.
- Repeat steps 3-6 for second hen.
- Place both hens in the skillet, leaving as much room between them as possible.
- Halve remaining onion and lemon and place in skillet with hens.
- Cook hens for 1 hour.
- Broil hens on high setting for 3-5 mins, watching for desired skin crispness.
- Remove from oven, and enjoy!