Roasted Cornish Hens with Garlic Spice Rub

Succulent. Fall off-the-bone-tender roasted Cornish hen and the Mediterranean garlic spice rub makes all the difference. Give each person their own, or split the hens in half to feed a crowd.

2 ribs celery, cleaned and chopped in large pieces
1 large sweet onion, roughly chopped
1 lime or lemon, freshly squeezed
4 (1¼-1½ lbs) whole Cornish hens, at room temperature, rinsed well and patted dry
2 cup chicken broth

Spice Rub:
15-20 cloves garlic
kosher or sea salt
2½ tsp. hot or sweet paprika
1½ tsp. ground allspice
1½ tsp. dried thyme
1 tsp. black pepper, freshly ground
½ tsp. nutmeg, freshly grated
1 lemon or lime, freshly squeezed
2 Tbsp. extra-virgin olive oil

Preheat the oven to 425°F (220°C/200°C fan, Gas Mark 7).

Combine the garlic spice rub ingredients in food processor. Run the processor until you achieve a pasty spice mixture or rub.

Now to each of the hens, apply the spice rub generously on the outside and in the cavities. Lift the skins and apply the spice rub underneath (this is the key to flavour).

Heat a lightly-oiled cast iron grill or skillet. Turn the the heat to medium-high and brown each of the hens on all sides. Set the hens aside momentarily to cool.

Once the hens are cool enough to handle, stuff each hen’s cavity with the chopped onions and celery. Now squeeze juice of one lime or lemon on the hens. Add all the used lime or lemon halves in with the onion and celery stuffing. Sprinkle each hen lightly with a dash of seasoned salt, if you like.

Place the spiced hens in a large cast iron skillet or a roasting pan. Add two cups of good chicken broth.

Bake in the preheated oven for 1 hour to 1 hour and 15 minutes or until the hen juices run clean, basting every 15 minutes with the broth. Remove from the oven and cover loosely with foil for 15 minutes before serving.

Serve with sides like Italian roasted veggies, cinnamon roasted sweet potatoes, Greek potatoes, or even Lebanese hashweh rice.

Makes 4 servings.

Cook's Notes:  Cornish hens are hard to find fresh, most will be frozen. They can easily be thawed overnight in the refrigerator. Them them come to room temperature before cooking, about 30 minutes. Then be sure to pay dry.