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French Fridays with Dorie: Olive-Olive Cornish Hens and a Giveaway Winner!

cornish hens

I’m going to drag it before I announce the giveaway winner, but if you really want to know, just scroll down to the end of this post. 🙂

When I saw these birds at the market, first thing that came to mind was a song; “Pretty bird, pretty bird, what were they feeding youuuuuu”….

cornish hens

I was supposed to remove this hen’s backbone and tear into its skin before roasting it, but I didn’t. Reason? I felt bad… But I had no problem stuffing my face with it.

I was also instructed to rub it up with some olive tapenade, but I didn’t. Reason? I don’t like olives.

Instead, I buttered it up, oiled it down, and dressed it with some lemon juice, salt, and pepper.

cornish hens

One more thing… Dorie asks that you roast it for 30 minutes on really really high, but that didn’t happen, either. I roasted it on really really low for like 2 hours.

I’m not sure where all this rebellion is coming from! 😉

Actually I just wanted to play it safe because I was soooo hungry, thus I cooked it the best way I know how.

cornish hens

The participants of French Fridays with Dorie do not share the recipes in their entirety. Instead, we encourage you to get the book, Around My French Table,and join our club!

And now about that giveaway

The Clay Pot winner is….

giveaway

The very talented MARLA, author of one of my favorite blogs, Family Fresh Cooking! Congratulations, Marla!

Thank you, everyone, for participating!

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26 Responses
  1. I could understand the rebelliousness. I didn’t even attempt this week’s recipe because I couldn’t bear the spatchcocking part! Haven’t seen you much over at French Fridays lately but so glad that you’re back again. The chickens look delicious, even without the olives.

  2. rebellious to the max this week I see! You are so funny! I loved the lemony crispy skin so I can’t fault you for leaving out the tapenade! Glad you liked your birdies!

  3. Kate…you are not rebellious but adventurous…hahaha…but the homemade olive tapenade is great 🙂 I love it 🙂 your dish looks good too…wow 2 hours on low heat…I must try that…I am sure yours taste good too !

  4. My family would have liked your Cornish hens much better! Sometimes it pays off to be a rebel 😉 SO good to see you back with FFwD…and you back home again and blogging 🙂 Hope you’re having a great weekend, my friend…xoxo

  5. What does it say about me that I relished the thought of cutting the backbone out of my chicken? And my husband looked at me and said: Poor chicken. lol. Welcome back!

  6. I’ve never made cornish hens before, but have always wanted to. I think I would prefer your version to Dorie’s this time for sure! And I can’t tell you how often I sing that little song…What are they feeding you?!

  7. I’ve never cooked Cornish hens before, but one of my work friends warned me that they could dry out if not cooked properly. Glad to see we can go hot and fast or long and slow and still have great results. Welcome back again, Kate!

  8. Kate – welcome back and congrats on your FBZ nom! YOu really should try this roasted on high for 35 minutes – it’s amazing! (I too doubted it!). The skin was crispy and celicious and the bird really moist. And if you don’t like tapenade, you could put something else under the skin – a great way to impart flaour! I admit that Neil took the backbone out of my hens!

  9. Congrats to Marla! I had some trouble cutting the back bone out of these birds too. I also didn’t use the olives, I did pesto instead. Your birds look great! My favorite way to eat roast chicken is with some herbs and lemon juice.

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Katerina

I'm a cookie-maker, baker-faker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!

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