P assover P alate
Long Way
Continued from Page 4
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
JEWISH EXPONENT
JEWISHEXPONENT.COM



P assover P alate
Passover Menu Tradition and Twists
seder. Cooks can fill in with
their “must-haves,” but this
A ROAST CHICKEN is a cleaves pretty well to tradition
quintessential holiday meal. while giving each dish a bit of
But just because it is traditional a refresh.

and typical does not mean that
it isn’t wonderful, or that it RAPTUROUS ROAST
CHICKEN can’t be really special.

Even a meh roast chicken Serves 4
is pretty good, but when it is
brined properly, seasoned well Many brining instructions
and roasted with care and preci- require heating the water
sion, well, it can be pretty darn to dissolve the spices, then
transcendent. Ditto roasted cooling the brine before adding
veggies. the chicken. Pshaw, I say. I have
Sure, we’ve been doing always just chucked it all in
them for years, but have you cold and it’s worked just fine.

done them with a lemon-
caper dressing? And mashed
Brining: potatoes are rather common,
1 roaster, 5-7 pounds
but how about gussying them
3 tablespoons salt
up with mashed garlic and pan
3 tablespoons sugar
drippings from the chicken?
1 tablespoon each finely
Now we’re talking!
ground pepper, garlic
The following menu forms
powder, dried thyme and
the basis for a small-group
dried rosemary
KERI WHITE | JE FOOD COLUMNIST
1 gallon water
(approximately) ⅓ cup white vinegar
Roasting: 3 tablespoons minced garlic
½ cup water or broth
Brine the chicken: Fill a
large pot halfway with water,
and add all remaining ingre-
dients except the chicken; stir
to dissolve. Rinse the chicken,
remove the giblets and place it
in the pot. Fill the pot the rest
of the way with water to cover
the chicken. Cover the pot and
place it in the refrigerator for
12-24 hours.

Roast the chicken: When the
brining is complete, heat your
oven to 350 degrees F. Remove
the chicken from the brine,
rinse well, pat dry and place it
See Twists, Page 8
Rapturous roast chicken 
Photo by Keri White
Name: House of Kosher Supermarket
Width: 9.25 in
Depth: 5.5 in
Color: Black plus one
Comment: Passover Palate
Extended holiday
hours! THE HOUSE IS
COOKING PESACH.

(Now you can exhale.)
Pesach Catering Menu now online.

Your one-stop-shop this Pesach.

Philadel ss
ia ph
acr o
Email catering@houseofkosher.com to place your order
Menu online @ houseofkosher.com
DAILY s
ur ar
and eas
DELIVERIES ro u n din g
5% OFF orders under $500 | 10% OFF orders under $1000 | 15% OFF orders over $1000
Strictly Kosher
JEWISHEXPONENT.COM 215.677.8100 • ORDERS@HOUSEOFKOSHER.COM • HOUSEOFKOSHER.COM
9806 BUSTLETON AVE PHILADELPHIA PA 19115
JEWISH EXPONENT
MARCH 11, 2021
7