I enjoy cooking, but lets be real….with a toddler and a demanding job it doesn’t always happen in my house.
Sundays however, we have family dinners. My family, our friends and/or London’s god parents will come over and we enjoy good food, great conversation and an occasional cocktail followed up with desserts. I look forward to Sundays, as its a great day for us all to play catch up and just see whats going on in everyone’s life. It also reminds me of my family traditions with my parents and brothers growing up.
At Casa de London last Sunday. I made stuffed Cornish hens. It was very simple, yummy and left overs made for easy lunch the following day . The trick is to season the hens the night before so the meat absorbs as much flavor as possible.
Recipe is below. Enjoy! Can’t wait to hear how yours turned out. Besos xo
- 1 packet uncle Ben’s 90 second rice
- Salt and peper to taste
- 1 teaspoon of paprika
- 1 green pepper
- 4 sprigs of fresh thyme
- 2 shallots
- 1 large yellow onion
- 14 cloves of garlic
- 1 1/2 cup of BBQ sauce
- 1 tablespoon of honey or brown sugar
Directions
-
Prep time 30 mins
-
Cook time 1 hour
-
Ready In 1 hour and 30 mins
- The night before clean hens in salt water and vinegar mixture. Remove any excess feathers from hens. Rinse with cool water . Place in a bowl to season.
- Place onion, thyme, green pepper, shallots, garlic in food processor until all ingredients are finely chopped. Remove finely chopped ingredients from food processor and place mixture in a mixing bowl, combine salt, pepper, paprika, brown sugar and BBQ sauce. Mix All ingredients together.
- Rub hens with 1 cup of BBQ mixture, arrange in a large, stainless steel bowl , cover with Saran Wrap and allow them to marinate in the refrigerator overnight.
- The next day preheat oven to 450 degrees F (230 degrees C). Line large pan you will be using to bake hens with aluminum foil followed by parchment paper. Place the packet of Uncle Ben’s rice in the microwave of 90 second. Remove from microwave and allow to cool for 5 mins.
- Remove hens from the refrigerator stuff with Uncle Ben’s rice and arrange in a large pan on the parchment paper. Cover the hens with parchment paper followed my aluminum foil. Parchment paper locks in moisture and ensure hens while baking stay moist. Bake for 1 hour.
- After 1 hour, take hens out of hour, remove aluminum foil, and baste hens with remaining BBQ mixture. Continue baking hens for 15 mins or until golden brown and juices run clear. Baste hens with pan juices every 5 mins.
- Transfer hens to a platter, pouring any cavity juices into the roasting pan. Tent hens with aluminum foil to keep warm. Cut hens in half lengthwise, arrange on plates and serve with your favor vegetables or salad.
