Duck & Cornish Hen Recipes
Paul Greenblatt, Director of Customer Marketing & Culinary
Duck, Cornish Hen & Chicken Recipes
This year for our Easter Employee Giveaway, the items are a Bell & Evans Duck, 2 Cornish Hens and a Whole Chicken. Since these aren’t items we use every day, here are some great recipes you can use to make this the best Easter ever!
1. Duck Recipe / Receta de Pato en Español
This recipe will result in the most delicious, succulent duck. The recipe was developed by our very own Director of Customer Marketing & Culinary, Paul Greenblatt. Your family will love it.
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2. Cornish Hen Recipe / Receta de Gallina de Cornualles
Two Cornish Hens are perfect for an intimate dinner for 2
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2. Whole Roasted Chicken
This is an easy and delicious recipe for a whole bird.
Whole Roasted Chicken
You and your family will swoon over our Whole Roasted Bell & Evans Chicken with Lemon & Thyme. The secret is incorporating aromatics inside the bird and creamy butter under the skin. While you’re at it, make two! One for dinner tonight and more for tomorrow’s lunch…
Ingredients
- 1 4-5 pound Bell & Evans Whole Chicken, giblets removed
- 4 T Unsalted butter, softened
- 4 T Extra-virgin olive oil
- Salt & pepper, to taste
- 1 Lemon, cut in half, plus an additional lemon for serving
- 1 Bunch fresh thyme, plus 1T chopped & reserved for serving
Optional Brine
- ½ Cup granulated sugar
- ½ Cup kosher salt
- 3 Qt. Cold water
Preparation
Brine
- Combine sugar, salt and cold water. Mix ingredients to dissolve.
- Add Chicken to brine. Cover and refrigerate 6-8 hours.
Roasting
- Preheat oven to 425°F
- Pat dry chicken very well with paper towels.
- Gently rub softened butter under the skin.
- Rub exterior of chicken with olive oil and season with salt and pepper.
- Stuff the cavity of the chicken with the bunch of thyme and lemon halves.
- Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
- Place wire rack in a roasting pan and position the whole chicken on top of the rack. Roast, uncovered, for approximately 1 hour until skin in golden brown and chicken is thoroughly cooked to an internal temperature of 170°F as measured by a meat thermometer. Save pan juices.
- Allow to rest for 15 minutes before carving.
To Serve
- Top chicken with chopped thyme & freshly squeezed lemon juice.
- Once carved, drizzle pan juices over chicken.
- For a special presentation, serve with a grilled lemon half and sprigs of fresh thyme.
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