Roasted Cornish Hens Wrapped In Prosciutto

One of my favourite sources of protein is poultry, especially Cornish Rock Hens. I love that they are personal sized, everyone gets dark and white meat. No fighting over the thighs, no one complaining that all they got was breast. You all get your own, one bird each. Cornish Rock Hens (or Cornish Game Hens) stuffed with lemons and rosemary were a hit a dinner party I hosted. This time, I've roasted them with proscuitto and a little seasoning. Scrumptious. If you can’t find Cornish hens near you, this recipe works just as well with regular old chicken too.

2 (1-2 lbs) whole Cornish hens, at room temperature, rinsed well and patted dry
4 slices prosciutto
fresh herbs, such as; basil, oregano and/or sage
kosher or sea salt
black pepper, freshly ground

Vegetables:
baby potatoes
baby carrots

Preheat oven to 375°F (190°C/170°C fan, Gas Mark 5). Arrange an oven rack in the middle of the oven.

Clean the hens and pat dry. Sprinkle skin with herbs, salt and pepper. (You could rub a little oil or butter on as well, although the Prosciutto will add it's own fat during cooking.)

Wrap Prosciutto around the hen's body, tucking ends under back and setting bird breast side up on roasting pan with removable wire rack. Surround the bird with potatoes and carrots. Salt and pepper the vegetables and brush them with melted butter, if desired.

Bake for about 1 hour. Or until a meat thermometer registers 170°F at the thickest part of the thigh at the breast.

Allow to rest for 5-10 minutes before serving. Serve whole with vegetables.

Makes 2 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.