Roasted Cornish Game Hens and Grapes
This is a very light and deliciously healthy dish and if presented correctly, a gorgeous looking one as well. So enjoy and go for it!!!!! Perfect for just you if you cook just one hen or for guests—if you cook more of these little guys.
- 1 ½ lbs. mixed red and green seedless grapes
- 8 shallots, root intact and halved if large
- 6 sprigs thyme, plus leaves for hens
- 2 Tblsp. olive oil
- 4 Cornish game hens-1 to 1 ¼ lbs. each
- Preheat oven to 450.
- On a rimmed baking pan, toss the grapes and the shallots with the thyme sprigs, oil, 1 tsp. salt and ¼ tsp. ground pepper.
- Nestle hens among the grapes on the baking sheet, breast side up. Brush hens with some more olive oil and season them liberally (or as you wish) with some more S&P; lastly sprinkle them with thyme leaves.
- Roast the hens in your preheated oven basting them occasionally with pan juices until an instant-read thermometer inserted in the thickest past of the leg (avoiding the bone) registers 160 degrees—30 to 35 minutes but could be as long as 45 minutes. So watch diligently but try not to overcook.
- Serve on a pretty platter surrounded by the grapes and shallots. I usually serve this dish with a side of wild rice which has been enhanced with some of my favorite green fresh veggies such as snappy pea pods or long string beans—but it could be any kind of veggie that you love including maybe some more colorful ones. Imagination is always a good ingredient to use for this kind of presentation.