Cornish Hen and Roasted Veggies

When I was a kid I loved going to Medieval Times, cheering for the knights, watching sword fights, and eating food with your hands. Who am I kidding, I still love all that stuff! There's something powerful about eating a mini-chicken. Ok, I think I've made it clear that Cornish Hen is one of my favorite meals.

Ingredients

Cornish Game Hen
1 Carrot, sliced
1 Potato, cubed
1 Onion, sliced
1 cup Chicken Broth
1/4 cup of White Wine
Salt 
Pepper
Poultry Seasoning
Cayenne 
Rosemary
Lemon Juice






Directions

1. Preheat oven to 425
2. Cut Veggies, and split the Cornish Hen down the breast bone. 
3. Spray the hen with Lemon Juice, and season with Salt and Pepper.
4. In a large Dutch Oven or roasting pan, place veggies on the bottom and place the hen on top.
5. Add Chicken Broth to the pan, and then season well with all other ingredients. Add White wine to the broth.
6. Roast the Hen and Veggies in the oven for 20 minutes
7. Reduce heat to 375 and continue cooking for 40 minutes. Be sure to based the hen every 15 minutes to keep it juicy. 
8. Let rest for 5-10 minutes and then dig in!

Remember poultry is considered done at 165 internal on the thickest meat (the legs), whatever you do don't ever eat under cooked chicken! 

I've even made a stock out of the Cornish Hen bones, since wine is used it gives the stock a nice sweetness.