Cornish Hens

Ingredients:

• 8 and 1/2 lbs. of Cornish hens (5 in total)
• 1 tablespoon sea-salt (for soaking process)

Marinating Ingredients:

• 2 tablespoons of ground ginger
• 2 tablespoons of ground garlic
• 2 teaspoons sea-salt
• 2 teaspoons chili powder
• 2 teaspoons tandoori masala
• 1 tablespoon crushed chili
• 1 tablespoon mustard
• 1 tablespoon yogurt

Making Rice with the Cornish Hens Gravy Ingredients (optional):

• 2 cups of Basmati rice
• 1 cup of Cornish Hens gravy
• 3 cups of water
• 1 and 1/2 teaspoon of sea-salt
• 1 black cardamon

Directions:

Take the 5 Cornish hens and clean the extra fats and remove the end part of each wing. Then wash them thoroughly then soak in water with 1 tablespoon salt, and leave for 1/2 hour.

During this time, grind the ginger and garlic. Add in all the marinating ingredients into a separate bowl and mix.

After the 1/2 hour, drain the water. Then set aside for 1/2 an hour again since more water will come out. After the half hour, drain the water, and now your Cornish hens are ready for marination process.

Put one tablespoon of the marination mixture on each hen, then rub the mixture into each hen, covering it thoroughly. Then place the hens in the fridge, and it marinate for 8-12 hours.

Preheat the oven to 350 Degrees. Place all the hens in a roasting pan and cover with foil paper. Place the pan in the middle rack of your oven. After 1 hour and 15 minutes, remove the foil, and leave the pan again for 1/2 an hour.

After 30 minutes, put your oven on low broil for 10 minutes, to make the hens a bit crispy.

Take out the Cornish hens, and you will see that there's about 1 cup of gravy water under them. Put this water in a saucepan. 

You have two option: you can either heat this gravy water until theres only 1/3 of it left and then pour on top of the hens, and it's ready to serve.

Or you can place in a medium sized pot and make rice. For this you need the Basmati rice soaked in water for 15 minutes. During this time, add 3 cups of water into the pot along with the salt and cardamom. At medium-high heat when this mixture starts boiling, drain out the water from the rice, and place the rice in the pot. Cook this for 10-15 minutes. Then turn the heat onto low, and cover the pot for 5-6 minutes.

Turn off the heat, remove the lid, and let out the steam, and now your rice is ready to serve with Cornish hens.

I served with macaroni salad, potato salad, and garlic bread.