Cornish Hen in the Clay Pot

I love using my claypot especially for chicken or Cornish hens.  The meat just seems to 'melt off the bones'.

For this past Thanksgiving there were only the two of us, my son Anthony and I, so we decided to cook a Cornish hen instead of a turkey.  I thought I would be sorry to not have leftover turkey meat for sandwiches, but we were amazed at how much meat there was on that little bird. 

It was enough for the meal and leftovers rendered 5 sandwiches!

Tcook in the clay pot, you first immerse the clay pot and lid in a sink or small tub full of water until it absorbs all the liquid that it an take in.

Place the food in it and bake in the oven.

I marinated the Cornish hen with a mixture of juice from one large Meyer lemon, lite soy and a sprinkling of Goya Adobo  - I stuck the already juiced lemon rinds inside the cavity along with some stick oregano.

Covered it with the clay lod and baked at 350 F for about 45 minutes. 

The meat was lovely - it browned nicely without having to take the lid off the clay baker and it was so tender and juicy it literally fell off the bones. 

I served a half to each and it was so plump, we both saved half of it for sandwiches with cranberry relish and mayo. 

We will be trying this marinade again!

Half a Cornish hen, Medley of Herbed Rice and Wild Rice with Mushrooms and Onions, dressing with dried fruit, summer squash (just because they were so gorgeous), Baked Plantains with brown sugar, butter and liliko'i (passion fruit) juice and homemade Cranberry Relish.

Original article