Roasted Cornish Hen (Cabinet Cookery)


The worst times of the day to watch a cooking show is in the morning and the evening. Why? Because it makes me hungry. Having decided to watch both Nigella Lawson and the Barefoot Contessa in the morning, I started craving some roasted meat.

So for dinner, I did some Cabinet Cookery by going into the fridge and taking out whatever there was, and dished up a roasted cornish hen (or rather baked because I don’t have access to an open fire), with a side of cabbage, and a chili pepper sauce.

I never cease to surprise myself with the outcome–very delicious!–however I would love to find a ready meal one of these days (cooked by the husband, of course).

I hope you give it a try! Oh, and for those of you who are on a low-carb diet, this is a great meal to enjoy.


For Roasted Hen:

  1. 1 cornish hen
  2. 3 cloves garlic
  3. 2 slices ginger
  4. 2 stalks green onion
  5. 2 wedges orange
  6. Salt and black pepper
  7. Paprika
  8. ¼ c. flour
  9. Oil spray

For cabbage:

  1. 6 oz. cabbage
  2. 2 cloves garlic, minced
  3. 3 slices bacon
  4. Olive oil
  5. 1-2 Tbsp. water

For chili pepper sauce (optional):

  1. Roasted chili peppers (or Jalapeños)
  2. 1 clove garlic
  3. 2 Tbsp. cilantro
  4. salt
  5. 1 tsp. lime juice

Having cleaned and dried the bird, season the cavity and outside with a pinch of salt and black pepper. Then stuff the cavity with the garlic, ginger, green onion, and orange slices.

For the outside of the bird, mix together the flour and ¼ teaspoons of each: salt and black pepper and paprika. Sprinkle this all over the bird, before roasting the bird at 425 degrees fahrenheit (around 218 C) for 45-55 minutes. To help with browning, halfway into the cooking process, spray the bird with some oil spray (I use an olive oil spray).


To make the cabbage side dish, chop the cabbage into one centimeter pieces, and dice the bacon. Brown the bacon in a pan and drain on some paper towel and set aside. Then add a bit of oil to the pan, and add the cabbage and minced garlic. To help the cabbage cook faster, without burning, add about 1 tablespoon of water at a time into the pan and cover with a lid. Another tablespoon may be added if the cabbage has not softened after the water has evaporated. Season with salt and pepper, and remove from the stove. And sprinkle on the drained bacon bits. 


To make the chili pepper sauce, roast some chili peppers (alongside the bird is best)–I happen to have huge chili peppers that my grandma picked from a friend’s farm. I would suggest Jalapeños if you have any. Then with a mortar and pestle, mash the peppers with some garlic, salt, and cilantro. Add a teaspoon of lime and your sauce is ready.


Serve the roasted cornish hen with the cabbage, and spread on some of the chili pepper sauce, if you dare. And enjoy^-^

Note: If you’re on a no-carb diet, skip the flour completely. 

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