Roasting Pan with Rimmed Bottom - A large pan designed for even roasting at high temperatures, including a rimmed bottom and oven-safe handles.
Cast Iron Skillet (or Dutch Oven) - Utilized for sautéing or braising elements of the recipe, such as vegetables and black olives butter when using fresh ingredients.
Silicone Baking Mat - A non-stick mat that is paired with a roasting pan to prevent food from sticking during cooking, ensuring easy removal afterward.
Meat Thermometer - An essential tool for checking the internal temperature of Cornish hens to confirm they are thoroughly and safely cooked.
Kitchen Twine (Food Grade) - A type of twine used to truss Cornish hens before roasting, maintaining their shape and promoting even cooking.
Stainless Steel Mixing Bowls - Serve multiple purposes like mixing marinades or post-roasting serving dishes.
Digital Scale (optional) - Aids in accurate measurement of ingredients when following the recipe's preparation steps.
Roasting Rack Set - Consists of racks that elevate Cornish hens to ensure even heat distribution and achieve crispy skin during roasting.
Oven Mitts (Ovenproof) - Safely handles hot items such as freshly-roasted Cornish hens from the oven.
High-Quality Chef's Knife - A versatile kitchen utensil for prep work, including chopping vegetables and making butter, though it isn't directly involved in roasting the Cornish hens.
2 garlic cloves
2 tablespoons coarsely chopped shallot
1 stick (1/2 cup) unsalted butter, softened
1/2 teaspoon black pepper
1 teaspoon salt
1 tablespoon coarsely chopped pitted Kalamata or other brine-cured black olives
1 tablespoon drained capers (in brine)
1 tablespoon olive oil
4 (1 1/4- to 1 1/2-lb) Cornish hens (not frozen), halved lengthwise
1/4 cup dry white wine
a 17- by 13-inch heavy shallow metal baking pan
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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