Categories: Meals
Ingredients
- Hens:
- 2 Cornish game hens
- Olive oil, for drizzling
- Salt and pepper
- 1 tbsp fresh thyme, chopped
- 1 tsp granulated onion
- 1/2 tsp granulated garlic
- Potatoes:
- 3 russet potatoes, peeled and cut into 1-inch cubes
- Salt
- 1 cup grated sharp white cheddar
- 1/3 cup half-and-half
- 3 tbsp chopped fresh chives
- 1 tbsp prepared horseradish
- 1 tbsp butter
- Salad:
- 4-5 cups upland cress or watercress
- 1 apple--quartered, cored, and thinly sliced
- 2 scallions, thinly sliced
- Juice of 1 small lemon
- Olive oil, for drizzling
Directions
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Arrange a rack one notch above the center of the oven; preheat to 500. Place a wire rack inside a rimmed baking sheet lined with foil for easy cleanup.
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Using kitchen shears, remove the backbone from each hen by cutting along either side of it; discard. Open the birds and turn skin-side up on a work surface; press on the breastbone to flatten. Drizzle with oil and season the birds with salt, pepper, thyme, granulated onion and granulated garlic. Place, skin-side up, on the prepared rack and into the oven. Reduce the temp to 475 and roast until cooked through, 20-22 minutes.
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Meanwhile, place the potatoes in a medium saucepan, cover with water, and bring to a boil. Salt the water liberally and cook until tender, about 10 minutes. Drain and push the potatoes through a potato ricer back into the hot pot, or return the pot and mash with a potato masher. Stir in the cheese, half-and-half, chives, horseradish, and butter; cover to keep warm.
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In a large bowl, toss the cress, apple and scallions with the lemon juice and olive oil.
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Serve the birds on platters with the potatoes and salad alongside.