Because I’m a huge nerd and I absolutely love puns, especially terrible ones, to celebrate the season 4 premier of one of my all-time favorite shows, I cooked Cornish game hens and plated them on a throne of vegetables.
Cornish GAME hens on a THRONE of vegetables
- ½ lb green beans trimmed and cut into 3 inch pieces
- 2 sweet potatoes, cubed
- 4 carrots, trimmed and cut into 3 inch pieces
- 1 package pearl onions, skin removed
- 6 cloves garlic, skin removed
- Olive oil
- Salt and pepper to taste
- 2 tbsp butter
- 1 tsp thyme
- 1 tsp rosemary
- 2 cornish game hens rinsed and patted dry
- Kitchen twine
- Vegetable oil
Preheat oven to 400 degrees. Put all of the vegetables in a large baking dish and drizzle with olive oil and season with salt and pepper to taste. Roast for about 45 minutes, stirring occasionally until the vegetables are golden brown and tender.
In a deep frying pan or dutch oven, add enough vegetable oil to cover the bottom with three inches of oil. Heat the oil to 375 degrees. Tie the Cornish game hens’ legs together with the twine and salt and pepper all sides. Once the oil has reached 375 degrees, carefully place the hens in the oil and fry on each side for about 12 minutes, or until the internal temperature of the hens reaches 160 degrees.
In a small sauce pan, melt the butter and add the rosemary and thyme. To serve, lay the vegetables evenly on a plate and place the chicken in the middle, make sure to remove the twine. Drizzle with herb butter.