Ingredients
The following ingredients have 4 Servings
- 4 Cornish hens (thawed, if frozen)
- 24 oz smoked bacon (streaky)
Instruction
- Preheat oven to 350F/175C.
- Pat the Cornish hens dry and tuck the pointed ends in under the birds (see 1st picture in step by step above). If you like, you can just lay a few slices of bacon over the hens to cover but to do a lattice pattern follow steps below.
- For bacon lattice - Lay a piece of bacon across one of the Cornish hens tucking one end under the wing and the other over the opposite leg. Place another piece over the top exactly opposite (see 2nd picture above). Fold back the first piece then place another slice under it alongside the second piece (see 3rd picture). Fold back the first piece on top. Lay another piece over the 1st piece, parallel to the piece you just put down, then lift up the end of the first piece to put another slice under (probably starting under the leg), parallel again. Trim the ends of the slices so they can just tuck under into the cavity, apart from the first two you put on which rest along the legs. Now lift alternate pieces of the parallel slices of bacon that have the first slice of bacon over the top and lay another piece parallel to the first piece (see 5th and 6th photo). Put these two pieces back down and fold back the alternate pieces to put another slice in parallel, then once again with the opposite two. Trim these pieces again - you should have a woven lattice with pieces down the legs (as in final photos).
- Transfer the bacon wrapped Cornish hens to a shallow baking sheet/dish with a rack in the bottom. Place the vegetables around the edge and drizzle with a little salt and olive oil.
- Roast for approx 1 hour, or nearer 1 hour 15min if they are over 1lb. Increase the temperature to around 375F for the last 10-15mins to help crisp up the bacon. If you want it even crisper, put under the broiler but watch closely so it doesn't burn. Serve with the vegetables alongside.
