My BFF Marsha & I tried this super fun Jaimie Oliver recipe: Flour and Water Crust Chicken
It’s my first time making Cornish hens! They’re SO cute!!!! Where do you buy them? All you have to do is go pick them off the nearest bush! (See picture number 1) OR go to IGA…or better yet, your local organic poultry farmer.
In Jamie’s recipe, you hide the chicken in a shell of dough (so it cooks inside) but you don’t eat the dough. Marsha wouldn’t have this and wanted to be able to eat the dough so she added salt, herbs, sun-dried tomatoes & black olives. It was delicious!!!! (The olives are a MUST!)
Note#1: If your Cornish hens are still a little frozen inside, we recommend baking them at a lower temperature 375F instead of 425F and for longer 1hour 30 mins instead of only 1 hour.
Our hens came out still raw after baking for 1hr at 425F because they were still slightly frozen on the inside, so we had to put it all back in to bake for another 30mins.
Note#2: If you don’t have a rolling pin to roll out the dough, just find anything cylindrical and it works just as well in a pinch!
Have fun with this one!! It’s a great recipe to involve the kids – lots of fun hands on steps!
This recipe uses 1 whole organic chicken. The original recipe calls for 4 Cornish hens and you just divide the ball of dough into 4 and follow the recipe instructions.