ROCK CORNISH HEN WITH ROOT VEGETABLES
2 ROCK CORNIS HENS
1 LARGE CRUSHED GARLIC CLOVE
1 T BALSAMIC VINEGAR
1 t PLUS 1 T EXTRA VIRGIN OLIVE OIL
1 LARGE SPRIG ROSEMARY
1/2 t DRIED PARSLEY
SALT & PEPPER TO TASTE
1 SMALL ONION, CHOPPED
1 MEDIUM CARROT, PEELED & SLICED
1 MEDIUM RUSSET POTATO, PEELED & CHOPPED
REMOVE THE HENS FROM THE FREEZER THE DAY BEFORE YOU PLAN TO FIX THEM. LET THEM UNTHAW OVER NITE. UNLESS THEY ARE FRESH. BUT KEEP THEM REFRIGERATED ANYHOW.
PREHEAT THE OVEN TO 425F. SPRAY A ROASTING PAN OR OTHER BIG ENOUGH TO HANDLE.
PLACE TTHE HENS BREAST SIDE DOWN LIKE A TURKEY. PUT ALL THE INGREDIENTS IN PAN & BAKE FOR 1-1 1/2 HRS. KEEP BASTING THE MEAT ABOUT EVERY 20 MINUTES. A MEAT THERMOMETER INSERTED IN THE THICKEST PART OF EACH HEN SHOULD READ ABOUT 180-190 WHEN THE MEAT IS DONE.
COOKING THE SMALL BIRD WITH THE BACK FACING UP, KEEPS THE BREAST FROM DRYING OUT