![]() Allow the birds to rest for a few minutes before serving. Roast the birds for approximately 30 minutes (until the skin begins to bubble and brown) then turn down the temperature of your oven to 350 degrees F, roasting for about 10-15 more minutes (or until a thermometer inserted into the thickest part of the thigh reads 170 degrees).ħ. Place the birds over the onions in the skillet.Ħ. Criss cross each bird’s legs, slipping one leg bone into the small slit of the other to hold them in the crossed position. Cut a small slit in the skin just above the leg bone of each bird. Massage the skin to distribute the butter.Ĥ. Next, loosen the skin over the breasts and evenly divide and spread the butter mixture over the breasts of each bird. Sprinkle both the outside and inside cavities with a bit of salt. Rinse the hens from the inside and outside and dry them off with paper towlels. Mix the butter with the sumac, ginger and salt in a small bowl until well-combined.ģ. Slice the onion into 1/2 inch thick slices and place them on the bottom of a large cast iron skillet. Roasted Cornish Hens with Sumac-Ginger ButterĪdapted from The Blackberry Farm Cookbookġ/2 stick of room temperature unsalted butterġ. I refuse to part with my alarm clock, but I’m certainly open to changing my relationship with poultry. The sumac (a lemony, tart spice you can find at most Middle Eastern stores) is ever-so light, and the ginger lends just a hint of aroma to the chicken, which crisps beautifully atop slowly caramelized onions. Brilliant recipe, as it turned out, though. Thumbing through the Blackberry Farm Cookbook (gorgeous, if you haven’t seen it or thumbed through it), I was surprised to find a recipe for poussins roasted with a sumac-ginger butter – both ingredients I don’t associate with the South. ![]() Surprisingly, cornish hens aren’t even that expensive (about $5 for one at my local Whole Foods). Roasted whole, it doesn’t need to be carved with a heavy duty knife. Sized for just one person to enjoy, the cornish hen is similar to a quail in that it’s served one per person. Which is why, I decided to venture out of my chicken comfort zone to the the little Spring chicken, the cornish hen, the poussin. But chicken gets boring sometimes – even when it’s your favorite recipe. I’ve found a few chicken recipes that I’ve sworn by ( this one, for example). Once you find the right roast chicken recipe, you kind of swear by it for the rest of your life. I like things the way I like them – even when they’re a little backwards (or 10 years out of date).Ĭhicken is one of those things that I feel like people feel strongly about. I feel similarly about a lot of things I own: my 5th grade softball t-shirt (we were the Phillies, ironically), my carry-on suitcase with a broken zipper, my gray wool turtleneck sweater that’s completely out of style but the first thing I pack whenever I am going somewhere cold. I shutter to think what would happen if this little warrior gave out on me one day. I have changed the battery in this alarm clock (two triple As) exactly once. Sometimes I hit one button too many times and find myself nearly jumping out of bed to the sound of that rooster. Something that vaguely sounds like a fire alarm. the sound of Cicadas on a warm summer evening. ![]() This alarm clock offers 3 different alarm options: 1. She says to me, “Sono le ore sette e venti-due!”). When you push the buttons to change the time (minute by minute, hour by hour), it makes a ringing sound and when you decide to stop at a time, it announces the time to you in a female voice, in Italian, loudly. It does exactly two things: displays time and allows you to set an alarm. It’s a travel alarm clock, so it’s rather small (it fits in the palm of my hand), silver and lightweight. I bought it from a Chinese store in Siena, Italy as a replacement for one that stopped working. I have this alarm clock that I have had for about 8 years now. ![]()
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