ROASTED CORNISH HEN WITH CURRY SPICES

PORTIONS: 2

INGREDIENTS
1 Cornish hen

CURRY SPICES
¼ tsp. ground coriander
½ tsp. ground turmeric
½ tsp. ground cumin
¼ tsp. ground black pepper
¼ tsp. ground cinnamon
2 tsp. ground ginger
1/8 tsp. ground cloves
½ tsp. paprika
¼ tsp. chili powder
1 tsp. salt
5 tbsp. melted butter

OTHER INGREDIENTS
2 minced garlic cloves
½ yellow onion sliced
2 carrots sliced
1 cup water
1 cup wine Rhine
1 chicken bouillon
1 tsp. cornstarch
1 tbsp. water

METHOD
Wash the Cornish hen inside and outside with cold running water and pad dry it.
With the tip of your fingers lift the skin of the chicken breast and thighs, running your fingers underneath.
In a small bowl mix the curry spices ingredients and melted butter.
Using half the mixed ingredients, season the Cornish hen underneath the skin.
Using the other half of the seasoning, brush it all around the Cornish hen.
With a butchers string tight the Cornish hen legs together.
Mix in a roasting pan, garlic, carrots, water, wine and chicken bouillon.
Place a small griddle on top the roasting pan.
Place the Cornish hen on the griddle.
Preheat the oven at 320° F and roast the Cornish hen for about 50 minutes. Lower the oven temperature at 400° F and cook for about 20 more minutes. Baste the chicken with the juices every 15 minutes.
The internal temperature for the Cornish hen should be 165° F minimal.
Roast Cornish hen until golden brown.
Remove the Cornish hen and vegetables from the roasting pan. Strain the juices and in a small pot reduce the liquid to ¾ cup.
Mix cornstarch with the cold water and thicken the sauce a bit if you want or use the sauce just the way it is.
Mix the sauce with the vegetables.

SERVING
Cut the Cornish hen in half to serve.
Place the sauce with vegetables in a serving plate and on top half the roasted Cornish hen.