I don’t know about the rest of you, but I always look for different ways in which I can serve chicken along with my rice dishes.  I have posted a few great chicken recipes here: Braised Chicken Thighs with Bay Leaf, Mitra’s Sunshine Chicken, and Chicken with Sour Cherry Syrup.  Cornish Hens, also known as Poussin are yet another option which I love. They are a great alternative to regular sized chicken.

I absolutely love roast chicken. I have several different homemade rubs that I use. One great tip that I learned a few years ago what to roast the chicken at high temperature.  You would think that the chicken would dry up, but every time the skin is perfectly roasted and the meat is moist and tasty!

Today’s recipe is super ease to make and the smell of it while it cooks will take over your whole kitchen and slowly travel through your whole home.  Once it’s ready every bite is packed with the taste and scent of saffron!

Ingredients

2 Cornish hens
2 tbsp butter
1 tsp saffron treads
1 onion
salt & pepper

Melt butter.  Take the saffron treads and rub them between your fingers and drop them in the hot butter. Let rest.

In the mean time wash the birds and pat dry. Slice the onion in big chunks, peal and crush garlic.

Rub the inside of each bird with salt.  Stuff with some of the onion and one crushed garlic in each.

Warm up the butter, which by now should have gone back to being firm.  Layer the bottom of a oven safe dish with the remainder of the onion and garlic. Flip the birds over so that they are breast side down.

Brush the birds with butter infused with saffron.  Season with salt and pepper.

Place the chickens on top of the onion breast side up.  Brush with the rest of the butter all over.  Season with salt and pepper.  Roast in 400° oven for 40 minutes or until cooked all the way through.

And the end what you get is a gorgeous colored roast bird that taste delicious!

Ingredients

2 Cornish hens
2 tbsp butter
1 tsp saffron treads
1 onion
salt & pepper

Melt butter.  Take the saffron treads and rub them between your fingers and drop them in the hot butter. Let rest.

In the mean time wash the birds and pat dry. Slice the onion in big chunks, peal and crush garlic.  Rub the inside of each bird with salt.  Stuff with some of the onion and one crushed garlic in each.

Warm up the butter, which by now should have gone back to being firm.  Layer the bottom of a oven safe dish with the remainder of the onion and garlic. Flip the birds over so that they are breast side down.

Brush the birds with butter infused with saffron.  Season with salt and pepper.

Place the chickens on top of the onion breast side up.  Brush with the rest of the butter all over.  Season with salt and pepper.  Roast in 400° oven for 40 minutes or until cooked all the way through.

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