French-Style Roasted Cornish Game Hens in Clay Pot
Cornish game hens, known in some Latin American countries as Cornish quails or simply game quails, hold a special place in gastronomy for their delicate flavor and tender texture. Originating from Cornwall, a region in southwest England, these small birds are characterized by their lean meat and versatility in both traditional and modern recipes. In Latin American countries such as Mexico, Colombia, and Argentina, although not an everyday dish, these birds are known through imports or in high-end cuisine under similar terms and are always associated with recipes of European inspiration. The French technique of roasting in a clay pot enhances their natural flavor while preserving the moisture and aroma of the fresh herbs and white wine, creating a sophisticated and very appetizing dish.
Their preparation in a clay pot is a tradition that facilitates even cooking and enhances the flavors, making it ideal for those who enjoy recipes that combine rusticity and elegance. Furthermore, the use of fresh, high-quality ingredients such as smoked bacon, dry white wine, and fresh vegetables perfectly complement the meat, making this recipe a complete and memorable culinary experience.
How to Prepare French-Style Roasted Cornish Game Hens in Clay Pot
Ingredients: Olive Oil, Onion, Garlic Cloves, Smoked Bacon, Rock Cornish Game Hens, Butter, Celery Hearts, Baby Carrots, Zucchini, New Potatoes, Chicken Broth, Dry White Wine, Bay Leaf, Fresh Thyme, Fresh Rosemary, All-Purpose Flour, Salt and Freshly Ground Black Pepper, Fresh Herbs.
Steps:
Preheat the oven to 375°F. Heat the olive oil in a large flameproof casserole dish and add the onion, garlic, and bacon.
Sauté for 5 to 6 minutes, until the onion is soft.
Coat the hens with a little melted butter and season well.
Place the hens on top of the onion mixture and arrange the other vegetables around the hens.
Add the chicken broth, wine, and herbs.
Cover and bake for 20 minutes, then remove the lid and baste with the remaining melted butter.
Bake for another 25 to 30 minutes, until golden brown.
Transfer the hens to a warmed serving platter and cut each one in half with poultry shears.
Remove the vegetables with a slotted spoon and arrange them around the hens.
Cover with aluminum foil and keep warm.
Discard the herbs from the pan juices.
In a small bowl, mix the butter and flour to form a paste.
Bring the liquid in the pan to a boil and then incorporate teaspoons of the paste with a whisk until it thickens.
Season the sauce and serve with the Cornish hens and vegetables, garnished with fresh herbs.
