I used to use the seasonings in this recipe for Cornish hens. A long time ago and in a land far, far away (Seattle), my husband and I lived in a different economic style. We didn’t worry about money and things didn’t seem that expensive. I’d buy a couple of little birds, just because they were fun, without thinking about the price per pound. These days, I am all about the bottom dollar and a big chicken has more cost savings.
I found big, seven pound hens for $.99/pound. Sadly, that’s a good price these days. What I didn’t know is that big hens are kind of tough. I really should have stewed that bird and used a smaller chicken for this recipe. The family loved the flavor. We even had leftovers because the bird was so big. The juices left in the pan made a great sauce for potatoes.
Frugal tip: Carve all of the meat off the bones and then save the carcass to make soup or broth. Add some celery tops and onion ends with water, salt and pepper. Bring it to a boil and then let it simmer for 45 minutes. Pour the liquid through a sieve and throw the bones and odd vegetable parts out.
1. Info for Herbed Roast Chicken
- Cook Time: unavailable
- Total Time: unavailable
- Servings: unavailable
- Calories: unavailable
2. Ingredients for Herbed Roast Chicken
- 1 3-5 pound chicken
- 1½ tsp dried thyme, divided
- 1¼ tsp seasoned salt
- 1⅛ tsp garlic powder
- Place chicken in a large roasting pan.
- In a small bowl, combine the butter, paprika and 1 tsp each of thyme, seasoned salt and garlic powder. pour half over the hens; set the remaining mixture aside for basting.
- Combine the salt, pepper and remaining thyme, seasoned salt and garlic powder and sprinkle evenly over the hens.
- Bake, uncovered at 375 degrees for 30 minutes. Baste with the reserved lemon juice mixture.
- Bake 30 minutes more, basting occasionally, or until the meat reaches 165 degrees F and juices run clear.