Filed under: Main Course
I could have skipped my coffee the morning I made these Olive Oil Cornish Hens. Cutting the backbone out and breaking the breastbone is not for the faint at heart; it definitely gave me an adrenaline kick. When I first read the recipe, I thought it no big deal to cut the bones out of the hen to reduce the baking time. However, when it came time to actually do it….lets just say I probably looked like a crazy person pacing back and forth in my kitchen, repeating over and over, “You can do it Alyssa. Just man up and do this!”
But once the gory part was done, the hens came together very quickly. This last week was a very busy week, and this actually made the perfect weeknight meal.
I didn’t use an olive tapenade, as Dorie calls for. I’m not a fan of olives, and even my husband who loves olives wasn’t excited about using them with a roasted bird. I was going to make Dorie’s pesto to use as a replacement, but like I said, it was a busy week so I ended up just buying a pesto instead. This is another one of Ms. Greenspan’s recipes that I will be sure to make again and again.
p.s. sorry for the terrible photos, I’m going to use the “it was a long week” excuse again 🙂
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