Rosemary Garlic Roasted Hen Stuffed with Jasmine Rice & Served with Mixed Vegetables
Cornish Hens
2 Whole Cornish Hens
1 Tbsp. Rosemary, Dried
1/2 Tbsp. Powdered Garlic
2 Tsp. Coriander
A pinch of Salt and Pepper
1/2 C. White Wine (Sauvignon Blanc)
1/2 C. Chicken Broth
2 Garlic Cloves, Minced
3 Tbsp. Butter
1 Tbsp. Lemon Juice
Mixed Vegetables (amounts vary as preferred)
Cauliflower
Red Potatoes
Carrots
Yellow Onion
Red Cabbage
1/2 C. Jasmine Rice, Prepared according to instructions
2 Fresh Sprigs of Rosemary (optional)
Preheat oven to 400 degrees. Combine dried rosemary, powdered garlic, coriander, salt and pepper. Coat hens with dry rub inside and out. Place in oven safe pan. Combine remaining ingredients and pour over hens filling the pan so that about 1/2 inch of the hen is immersed in the liquid. Surround the hen with vegetables. Place in oven for 40 minutes, basting with the pan liquid every 10-15 minutes. Remove and stuff hens with jasmine rice. Place one sprig of rosemary on top of each hen. Place back in the oven for another 30 minutes, continuing to baste every 10-15 minutes. Internal temperature should be at least 165 degrees Fahrenheit.
2 Whole Cornish Hens
1 Tbsp. Rosemary, Dried
1/2 Tbsp. Powdered Garlic
2 Tsp. Coriander
A pinch of Salt and Pepper
1/2 C. White Wine (Sauvignon Blanc)
1/2 C. Chicken Broth
2 Garlic Cloves, Minced
3 Tbsp. Butter
1 Tbsp. Lemon Juice
Mixed Vegetables (amounts vary as preferred)
Cauliflower
Red Potatoes
Carrots
Yellow Onion
Red Cabbage
1/2 C. Jasmine Rice, Prepared according to instructions
2 Fresh Sprigs of Rosemary (optional)
Preheat oven to 400 degrees. Combine dried rosemary, powdered garlic, coriander, salt and pepper. Coat hens with dry rub inside and out. Place in oven safe pan. Combine remaining ingredients and pour over hens filling the pan so that about 1/2 inch of the hen is immersed in the liquid. Surround the hen with vegetables. Place in oven for 40 minutes, basting with the pan liquid every 10-15 minutes. Remove and stuff hens with jasmine rice. Place one sprig of rosemary on top of each hen. Place back in the oven for another 30 minutes, continuing to baste every 10-15 minutes. Internal temperature should be at least 165 degrees Fahrenheit.
