Entree: France – Poulet rôti (Roast chicken)

Serving Size: 2

Approximate Time

Prep 10 min

Cook 55 min

Additional 15 min

Total 1 hr 10 min

Ingredients

- 2 Cornish game hens, approx. 1 lb (450 g) each
- 1 tsp (6 g) salt
- 1/2 tsp (1 g) white or black pepper
- 1/4 cup (60 ml) water

Instructions

1. Preheat the oven to 425°F (220°C). Rinse (optional) and thoroughly pat the hens dry with paper towels.
2. Season the inside of each cavity and the exterior evenly with 1 tsp (6 g) salt and 1/2 tsp (1 g) pepper.
3. Tuck the wing tips under each hen and tie the legs together if desired to maintain a compact shape for even roasting.
4. Arrange the hens breast-side up in a roasting pan; add 1/4 cup (60 ml) water to the bottom of the pan to prevent drippings from burning and to create a moist oven environment.
5. Roast for 45–60 minutes, basting once with pan juices if desired, until the internal temperature at the thickest part of the thigh reaches 165°F (74°C) and the skin is nicely browned.
6. Remove from oven and let rest for 10–15 minutes before serving to ensure the meat stays juicy. Carve or serve whole.