More proof that less really is more: Rock Cornish hens are just large enough to fit neatly, whole or halved, on a dinner plate. Their diminutive size, however, gives them added cachet, raising their cost to approximately double that of fryers or roasting chickens.
On the other hand, these tender little birds cook quickly, don’t require carving and almost never end up as leftovers. The product of crossing White Rock and Cornish chickens, these tiny hybrids are occasionally marketed as “game birds.” In fact, they’re raised on poultry farms and have none of the “gamey” qualities associated with wild birds hunted for sport.
Rock Cornish hens are processed at 4 to 6 weeks old and have a dressed weight of 1-1 1/4 pounds. Each provides one generous serving or two smaller servings of delicately flavored meat. When stuffed, roasted and beautifully presented on a platter of lightly steamed vegetables, Rock Cornish hens are a striking main course for a special-occasion menu.
Small fowl may look intimidating, but they’re as easy as an ordinary chicken to work with. The stuffing can be prepared ahead for convenience, and once the hens are in the oven, they need basting only once, leaving time for steaming the vegetables.
Fruit-stuffed Cornish hens
Preparation time: 25 minutes
Cooking time: 40 minutes
Yield: 6 servings
The hens should be stuffed just before they’re baked. To toast the slivered almonds, bake them in a 350-degree oven until lightly browned (6-8 minutes). The honey and soy sauce glaze gives the birds an appetizing brown sheen.
1/2 cup dried apricots, diced
1/3 cup long-grain white rice, cooked according to package directions
1/4 cup plus 2 tablespoons dried currants
1/4 cup each: chicken broth, sour cream or plain yogurt
2 tablespoons slivered toasted almonds
4 green onions, chopped
1 1/2 teaspoons salt
1 teaspoon curry powder
6 Cornish hens
1/4 teaspoon freshly ground pepper
Honey glaze:
1/4 cup honey
2 tablespoons each: soy sauce, chicken broth
1. Heat oven to 375 degrees. Combine the apricots, cooked rice, currants, broth, sour cream, almonds, onions, 1 teaspoon of the salt and curry powder in a medium bowl. Sprinkle cavities of birds with remaining salt and pepper. Spoon about 1/2 cup of the stuffing into each bird. Arrange birds snugly in a roasting pan just big enough to hold them. For glaze, combine the honey, soy sauce and broth in a small bowl; brush birds with glaze.
2. Bake, basting with pan juices halfway through cooking period, until birds are browned and the thickest part of the breast registers 165 degrees on an instant-read thermometer, about 40 minutes.
Nutrition information per serving:
847 calories, 54% of calories from fat, 50 g fat, 14 g saturated fat, 341 mg cholesterol, 36 g carbohydrates, 61 g protein, 1,139 mg sodium, 2 g fiber
Steamed vegetables
Preparation time: 15 minutes
Cooking time: 1-4 minutes
Yield: 6 servings
Fresh steamed vegetables are a healthful, eye-catching accompaniment to roast poultry, fish or meats. This recipe calls for steaming each vegetable individually. Others, including broccoli, Brussels sprouts, cauliflower, green beans, sugar snap peas, baby turnips or zucchini can be substituted.
1 1/2 cups each: fresh asparagus tips, baby carrots, thickly sliced young summer squash
2 tablespoons lemon juice or butter
1/2 teaspoon salt
Freshly ground pepper
1. Place a steamer rack or wire basket in a tightly lidded pan with 1-2 inches of simmering water in the bottom. Cook each vegetable separately: Steam asparagus tips 4-6 minutes; steam carrots 4-6 minutes; steam squash 1-2 minutes. (Do not overcook.)
2. Season steamed vegetables with lemon juice, salt and pepper to taste; toss lightly. Arrange on a large warmed platter.
Nutrition information per serving:
26 calories, 3% of calories from fat, 0.1 g fat, 0 g saturated fat, 0 mg cholesterol, 6 g carbohydrates, 1 g protein, 210 mg sodium, 2 g fiber
Crunchy rhubarb crisp
Preparation time: 25 minutes
Cooking time: 1 hour, 10 minutes
Yield: 6 servings
You will need about 1 1/2-2 pounds fresh rhubarb (stalks only–no leaves). Although the crisp tastes best when served warm, it can be made ahead and reheated in a low oven for serving.
1 cup each: flour, packed light brown sugar
3/4 cup uncooked regular rolled oats
1 stick (1/2 cup) unsalted butter, melted
6 to 8 stalks red rhubarb, cut into 1/4-inch dice
1 cup water
1/2 cup granulated sugar
2 tablespoons cornstarch
1 1/2 teaspoons vanilla
Vanilla ice cream, optional
1. Heat oven to 350 degrees. Stir together the flour, brown sugar, oats and melted butter in a medium bowl until crumbly. Press half of the mixture into the bottom of a lightly buttered 8-inch-square pan. Top with rhubarb.
2. Combine the water, granulated sugar, cornstarch and vanilla in a medium saucepan over medium-high heat. Cook, until mixture begins to thicken, about 10 minutes. Pour over rhubarb; top with remaining flour mixture. Bake until browned and bubbly, 50-60 minutes. Cool slightly. Spoon into individual serving dishes; serve with ice cream.
Nutrition information per serving:
490 calories, 29% of calories from fat, 16 g fat, 10 g saturated fat, 40 mg cholesterol, 83 g carbohydrates, 5 g protein, 21 mg sodium, 3 g fiber
