Roast Cornish Hen

It's going to take a while to write this as I'll be taking "eye breaks" but I wanted to get it down before I forgot it - this meal was really yummy! (until I hit a bloody part deep in the hen) (note - cook longer than 1 hour in my oven)

I bought a little Cornish Hen since they were on sale and I had been craving some sort of roast with veggies since Marty's mom made pot roast for his b-day dinner. I've also been lusting after Pilsbury flaky buttery biscuits in the little rolls that POP open thanks to that meal as well. I suppose cooking inspiration is a good thing right? Esp for me since I'm a self proclaimed "bad cook, great baker." I looked up this recipe and altered it a bit since I didnt have all of the ingredients.

2/8 of Lemon and 1 garlic clove went inside the hen.
Rubbed hen with olive oil and covered generously with sea salt and pepper and celery salt.
Cut up red potatos and carrots and onion - into pot with ~4 whole garlic cloves.
Cook in oven uncovered 25 mins at 450 deg.

Meanwhile make basting sauce.
I heated a chick bouillon cube and H2O (didnt have broth). Then I added a squeeze of lemon juice, olive oil, and some National Bohemian Beer. (didnt have white wine)


(Go ahead and laugh. It's crap beer I know, but its
the only alcohol I have besides red wine and rum. - neither would have worked for this recipe, but the beer had possibility. still light tasting, still alcohol)

Turn oven to 350 deg and pour basting sauce over hen. Then baste every 10 mins for 30 mins. Remove from oven and use juices and garlic cloves to make a sauce by boiling it down a bit.

It was all very tasty and yummy until I hit some blood while trying to cut off a wing. So clearly an hour in the oven is not enough. I'm not a big fan of blood so I decided just to eat the veggies and callit a night. I had already eaten some of the meat before I discovered the uncooked part anyhow. So I cut up the other half of the potato and another carrot, added some more garlic cloves and covered the hen up and popped it in the fridge. I'll "re-heat" / finish cooking it tomorrow for dinner. It was yummy. And the skin was the best part - and yes, it's good for you. Well, um, maybe not scientifically proven but my Great-Gramma always said to eat the skin and she lived through the Depression and past her 100th year. Therefore, I trust her advice.