cornish hen with Creamy Orzo
vanessa diraimondo
ingredients
For the Hens:- 1 large Spanish onion, sliced
- 2 Cornish hens
- Olive oil
- Kosher salt
- Freshly ground black pepper
- Ground Sage
- Ground Thyme
- 4 tablespoons unsalted butter
- 1 cup yellow onion, chopped
- 2 1/2 cups Orzo, Cooked
- 1 celery stalk, diced
- 1/4 cup chicken stock
- 2 tablespoons chopped flat-leaf parsley
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 Tablespoons Heavy Cream
- Freshly Grated Parmagiano Cheese
directions
For the Hens:
- 1
Preheat the oven to 425 degrees F.
- 2
Place the sliced onion in the bottom of a roasting pan. Remove the giblets from the hens, and rinse them inside and out. Remove any excess fat and leftover pinfeathers and pat the outsides dry. Place the hens on top of the sliced onion.
- 3
Tie the legs together with kitchen string and tuck the wing tips under the body of the hens. Rub the hens with olive oil and sprinkle with salt, pepper, sage and thyme
- 4
Roast the hens for 30 minutes, or until the juices run clear when you cut between a leg and thigh.
For the Creamy Orzo:
- 1
Melt the butter in a large saute pan. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the cooked Orzo into the onion mixture. Add the celery, chicken stock, parsley, salt and pepper, and mix together. Add The cream and Cheese, and stir well. Serve along side the Hens.
- 2
Enjoy.
Source: Vanessa D
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