Roasted Cornish Game Hen
From Chef Colt Patin at the Louisiana Culinary Institute
Keywords
- entrées
- Chef Colt Patin
- recipes
- meat
- April 2015
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Cooking tools:
- Instant-read thermometer
- Roasting pan
- Oven
- Refrigerator
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Spoon
- Serving platter
- Plate
Ingredients
- 4 (1+1/4 – 1+1/2 lb.) Cornish game hens, giblets
- kosher salt
- black pepper
- 1 tsp. dried thyme
- 1 tsp. dried rosemary
- 1/4 tsp. vegetable oil
- vegetable oil spray
- 1 onion, large dice
- 1 red bell pepper, large dice
- 2 ribs celery, large dice
- 1 bulb of garlic, peeled
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