Herb Gardens and Succulent Cornish Hens with Rice

Sometimes when March hits, the weather seems like a fickle teenager…not sure whether to grow up and become Summer, or head back to the childhood of Winter. This dinner perfectly reflects that mood: Cornish hens, rice, and blueberry bran muffins hot from the oven, steamed broccolli in the middle, and a fresh veggie salad with strawberries and blueberries edged by honey dew melon. Winter to spring to summer, all on one plate. Are you in?One of the things I’ve done to keep up my spirits in the winter is tend a little herb garden on our (only) sunny window ledge. We have rosemary in an old tea pot (a great way to re-purpose a pot after the lid’s been broken too many times to mend any more), basil, parsley, rosemary, and sometimes chives or other herbs (depending on what I can find at the market), interspersed with various flowers and other greenery. This little kitchen garden also comes in handy when I’m cooking!

Succulent Cornish Hens with Jasmine Rice
(Feeds 4±)

Defrost 2 Cornish hens overnight or in the refrigerator until completely thawed. Pour 1.5  cups of water into the bottom of a roasting pan, and add:
1.25 cups of jasmine rice, making sure the rice is completely wet
Sprinkle over the hens and rice:
1 teaspoon salt
1 teaspoon pepper
1 teaspoon thyme
2 springs rosemary, somewhat chopped
1 teaspoon sage
1/2 teaspoon garlic powder
1 teaspoon Lawry’s Seasoning salt (or your favorite brand)
1 teaspoon chives
If you have it, cut up several sprigs of fresh thyme and add them on top   Bake covered for 1.75 hours in an oven preheated to 350°F. Check to see if the chicken is completely cooked through. If it’s done but not golden, take off the lid and let it bake for another 10-15 minutes until golden brown on top.   Meanwhile, prepare whatever sides you want, and then serve it all up. This rice is softer than it would be if it were made in a cooker, but it absorbs all the juice from the hens, and I think the savory flavor makes up for the less than perfect consistency. You could also try adding the rice halfway through the roasting if you want it firmer (although I usually pop the whole thing in the oven on occasions when I’m going to be gone for several hours and can’t tend it too closely). Another variation is to add just one cup of water and a can of chunked pineapple with its juice…and/or hot peppers or one cup of salsa. There are lots of variations on this “Sunday dinner” roast, so experiment!

Thou waterest the ridges thereof abundantly: thou settlest the furrows thereof: thou makest it soft with showers: thou blessest the springing thereof.” (Psalm 65:10)

9 responses to “Herb Gardens and Succulent Cornish Hens with Rice

  1. Hi. How are you doing? Just looked at your post. I don’t have Cornish Hens. But i have chicken, would that work for this recipe?

    • For sure! They taste only slightly different, and a chicken might be even more juicy! The same herbs should work great. Let us all know what you think of you try it, will you?

  2. Looks like rosemary in the teapot, rather than thyme.

  3. Hi. I made this last night using the chicken and it turned out great. It was very nice and juicy.

Please share your thoughts too!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.