Photo by Mike Buck
Crafted by Chef Colt Patin of the Louisiana Culinary Institute to accompany Chicken Wild Dirty Rice and Wild Mushroom and Roasted Vegetable Ragout. Read about the art that inspired Chef Colt's dish here. Yield: 4 servings Ingredients: 4 (1+1/4 – 1+1/2 lb.) Cornish game hens, giblets kept for dirty rice kosher salt and 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 Method:
- Combine 2 tablespoons salt, thyme, and rosemary in bowl. Add the oil to salt-herb mixture and stir until mixture is evenly coated with oil. Rub mixture evenly over the hens. Arrange the hens, skin side up and in a single layer, on a large platter or plates and refrigerate, uncovered, for at least 4 hours or up to 24 hours.
- Place the onion, bell pepper, celery, and garlic on a large roasting pan sprayed with vegetable oil. Place the seasoned hens on top of the vegetables. Roast them in a 350ºF oven for 1 hour to 1 hour 15 minutes until the internal temperature of the breasts registers 160 degrees and drumsticks/thighs register 175 degrees.
- Once the hens are cooked, remove them from the oven, allow them to rest for 10 minutes, then remove and set aside for later presentation. Keep the roasted vegetables to add to the ragout.
