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HERB-ROASTED CORNISH
HENS WITH VEGETABLES |
MEAT Serves 8
peeled and cut into
4 chunks
Equipment: roasting pan
and rack, preferably nonstick;
and poultry shears
Preheat your oven to 375
This bright and lively entrée is degrees F. Coat the roasting
the essence of spring.

pan and rack with olive oil.

Rinse the hens under cold
4 Cornish hens, 1½ pounds
water, including inside their
cavities. Turn the hens upside
each Olive oil for coating pan, plus down, and let water run out of
their cavities into the sink. Drain
2 tablespoons to drizzle
them on paper towels. Reserve.

on vegetables, plus
Place the potatoes and
1-2 tablespoons for the
carrots in a plastic bag. Drizzle
Cornish hens
in 2 tablespoons of olive oil. Seal
1½ pounds fingerling
the bag and shake until every
potatoes, halved
piece is coated with oil. Scatter
lengthwise the pieces around the edges of
10 carrots, peeled and cut
the roasting pan. Some pieces
into thin carrot sticks
may go under the rack. Sprinkle
Kosher salt to taste
the vegetables with salt.

½ teaspoon each: dried
Place the herbs in a bowl and
rosemary, thyme and basil
crush them into small pieces and
Paprika for dusting
mix together.

Rub a little olive
1 medium-sized onion,
oil on the hens to coat. Arrange
the hens on the rack with the
underside facing up. Sprinkle
the underside with half of the
herb mixture and salt. Dust with
the paprika. Press the season-
ings into the skins of the hens.

Turn the hens over and repeat
with the remaining herbs, salt
and paprika. Sprinkle the onion
chunks with salt and place them
in the cavities of the hens.

Roast for an hour, or until a
meat thermometer inserted in
the thickest part of the breast
reads 165 degrees F. Serve
immediately. The recipe can be made to
this point 2 days ahead.

To eat the meal later, cool
it to room temperature and
refrigerate. Return it to room
temperature 2½ hours before
serving. Thirty minutes before
serving, preheat your oven to
350 degrees F.

Place the hens and vegeta-
bles in separate ovenproof pans.

Herb-roasted cornish hens with vegetables
alisafarov / iStock / Getty Images Plus
Heat the hens and vegetables
for 20 minutes, or until slowly
sizzling. Cut the hens in half
with poultry shears and serve
them on a platter. Discard the
onion. Move the vegetables
to an attractive bowl. Serve
immediately. l
Name: Goldstein’s Funeral Home
Width: 9.25 in
Depth: 5.5 in
Color: Black plus one
Comment: 3/11 Passover Palate
6 MARCH 11, 2021
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