Roasted chicken is absolutely heaven when it is done right, so why is it so hard for the restaurants to get that right? I guess it is because they have to keep reheating the chicken which dry out the meat. I like Cornish hens because they cook faster. Adding apples keeps the chicken moist and it adds a hint of sweetness to it. I always make extra because it is great reheating it in the microwave for lunch. If I am home, I cut the chicken in pieces and reheat it over a non-stick pan. I do not reheat it in the oven because it dries out the meat. This is great with rice, in a wrap, or on a salad.
Ingredients
- 2 Cornish hens
- 1 apple, quatered
- 1/3 tablespoon salt
- 1/3 teaspoon smoked paprika
- 1/3 teaspoon fresh cracked pepper
- 1/4 teaspoon cayenne
Directions
1. Preheat oven with 425 degrees.
2. Wash and dry the chicken with a paper towel.
3. Season the chicken with salt and pepper inside as well as outside.
4. Season the outside of the chicken with paprika and cayenne.
5. Stuff the chickens with apple.
6. Roast the chicken for an hour or until the juices are clear.
As with all meat, do not cut into the chicken right away. You must let it rest for at least ten minutes.
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