Cornish game hen with wild rice

Dinner was a roasted Cornish game hen. My standard recipe is to lift the breath skin and rub the meat with salt, onion powder, and tarragon before sticking a lemon slice in there, filing the cavity with a lemon end and roasting it at 375 for about an hour (temp: 165).

Are it with wild rice and broiled white asparagus.

Too bad the asparagus isn’t the “Make your pee smell” kind. Have to wait a few months for the local season for that.

Here’s the full recipe:

Thaw your Cornish game hen. Pat it dry with paper towel. You can also let it dry by sitting it on the counter for a couple of hours. If you’re really savvy, you can lift the skin over the breast away from the meat and rub salt onto the skin and let it sit a couple of hours to flavor the meat.

Preheat your oven to 375 degrees. Mix a bit of butter with tarragon and onion powder and smear it on top of the meat. Slice two thin slices of lemon and slide those in between the meat and the skin. Cut the end off a lemon and put that in the hen’s cavity. Put it breast-side up on a rack over a pan. Into the oven it goes.

Roast about an hour, or to when an instant read thermometer shows 165 degrees. Let it sit a couple of minutes. Not to let it rest. That’s mostly bullshit. But because it’ll be hot to move and if the drumsticks are cooked enough they might break off if you aren’t careful.