[the bird is the word]

I want to come back in my next life as Giada DeLaurentiis. If you’re not familiar with Giada, you should be. She is the gorgeous, sugary sweet, incredibly talented Le Cordon Bleu trained face of Food Network. Oh and did I mention she was born in Rome? *sigh*. I DVR all of her shows and watch them religiously, my favorite being Giada at Home. It’s so touching to see how tight-knit she is with her husband Todd. They’re both in their forties [you would n.e.v.e.r. know it. She serves as further inspiration to maintain my skincare regimen as seen here] and have been a couple for 12 years. It’s also no secret how much she adores her daughter Jade, a.k.a. “Jadey”.

Giada’s meals are tasty, yet she always keeps an eye on things like sodium and fat content, which makes life easier. It also explains how she is a professional chef and yet is the size of a toothpick. Aside from her cooking talents, Giada has a flair for design, which she may have picked up from her hubby who happens to be a fashion designer for Anthropologie. Coolest. Couple. Ever.

Earlier this year, my two worlds collided [in a good way] when I found out that Giada was teaming up with the other love of my life, Target, to debut an exclusive collection of kitchenware designed by Giada. You can see the collection here.

Anyways, I was watching an episode of Giada at Home where she was cooking up these adorable little Cornish game hens and I thought I had to give them a try. After picking some up at the grocery store I came home and realized I didn’t have nearly enough ingredients for Giada’s roasted citrus-herb recipe, so I settled for my own variation. The birds came out juicy and succulent with crispy, sweet skin. Turns out my hens might just give Miss Giada’s a run for their money.

Rosemary-Clementine Cornish Game Hens

  • 2 Cornish game hens
  • salt and pepper to taste
  • 2 clementines
  • zest of 2 clementines
  • 2 sprigs fresh rosemary
  • olive oil
  • 6 cloves garlic
  • 2 tablespoons white wine
  • 2 tablespoons chicken broth
  • 1 medium white onion

Preheat oven to 450 degrees. Rub hens with olive oil, salt, and pepper. Place a clementine, an onion slice, a garlic clove, and a sprig of rosemary into the cavity each bird. Stuff garlic cloves under the skins. Place rest of onion around the birds. Arrange in a large, heavy, roasting pan. Drizzle more olive oil on top of hens. Roast in preheated oven for 25 minutes.

Reduce temperature to 350 degrees. In a bowl, whisk together wine, clementine zest, chicken broth, and a drizzle of olive oil; pour over hens. Continue roasting about 25 minutes more, or until hens are golden brown and juices run clear.

By the way, as you can see by the photos I attempted to ‘truss’ my birds with kitchen twine. I think I fudged up the wings. This video explains how to do it.

I served my birds with a baked potato and poured the sauce from the dish over the baked potato – muy delicioso.

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