Working from home has its perks, but staying active while doing so can be tough. When you're not leaving the house to get to the gym or even just taking a walk around the block, it's easy to let yourself go and become sedentary all day long. Even if you work in an...
Citrus Roasted Cornish Hen
- 3 lemon, sliced
- 1 red grapefruit, juiced
- 6 rosemary sprigs, chopped
- 4 thyme sprigs, chopped
- 3 tbsp olive oil
- 1 tbsp salt
- 1 tsp ground black pepper
- 1 tsp smoked paprika
- 10 garlic cloves, smashed
- 2 lb frozen Cornish hen (thawed)
- 2 cups chicken broth
- 1/4 cup unsalted butter, cut into dice
Place the grapefruit juice, chopped rosemary, olive oil, chopped thyme, salt, ground black pepper, and smoked paprika in a blender.
Blend the mixture until smooth for 2 minutes.
Rub the blended mixture into the cornish hen, including the cavities.
Fill the cavity with lemon slices and secure the Cornish hen with butcher’s twine.
Place the cornish hen into a roasting pan and let it rest at room temperature for an hour.
Roast the Cornish hen in a preheated oven at 425 degrees Fahrenheit covered with aluminum foil for 35 minutes.
Remove from the oven and discard the aluminum foil.
Pour in the chicken broth and continue roasting for another 35 minutes uncovered.
Remove from the oven and transfer to a large platter; let it rest for 5 minutes.
Meanwhile, strain the juices in the roasting pan and place them on a saucepan.
Add in the butter and reduce until thickened for about 5 minutes on low heat.
Season the gravy with salt and ground black pepper to taste.
Carve the roasted cornish hen and serve with gravy.