Peanut-Roasted Hen

This picture courtesy of Joseph DeLeo

This concept goes again to Virginia, the place many future Texas households settled first, and options one of many Lone Star State’s favourite legumes. Taking the difficulty to rotate and baste the hen rewards you with juicy meat and a crispy pores and skin.


Cooking Techniqueroasting


Whole Timebeneath 2 hours

EventInformal Dinner Social gathering, Household Get-together

Recipe Courseessential course

Dietary Considerationegg-free, gluten-free, soy free, tree nut free

Gearblender, meals processor


Style and Texturecrisp, garlicky, juicy, nutty, savory, winey


  • 1 3- to 3½-pound hen
  • 1 tablespoon roasted peanut oil
  • ½ tablespoon unsalted butter
  • Salt and fresh-ground black pepper to style
  • ½ medium onion, sliced
  • ½ cup uncooked peanuts
  • 1 cup unsalted hen inventory
  • 20 garlic cloves, unpeeled
  • ½ cup white wine or extra unsalted hen inventory


  1. Preheat the oven to 400°F. Grease the rack of a small roasting pan.

  2. Slip your fingers beneath the hen’s pores and skin, and loosen it, being cautious to not tear it. Therapeutic massage the oil into the flesh and contained in the cavity. Rub the butter over the hen’s pores and skin. Salt and pepper the hen generously in and out. Fill the cavity with the onion and ¼ cup of the peanuts.

  3. Place the hen on the rack within the roasting pan, breast up, and roast it for 15 minutes. Flip the hen on one facet, add the garlic cloves to the pan, and baste the hen with a bit of inventory. Cut back the warmth to 350°F. and prepare dinner the hen 15 minutes extra. Flip the hen on its different facet, add the remaining ¼ cup of peanuts to the pan, and baste once more. Cook dinner 15 minutes longer, and switch the hen back-side up. Pour the wine or extra inventory over it, and roast it for one more 15 minutes. Flip the hen breast up once more, and baste it with the pan juices and a bit of extra inventory. After 15 extra minutes, the hen must be golden brown with a, crispy pores and skin. The full cooking time is 1¼ hours.

  4. Take away the hen from the oven. Spoon out the onion and peanuts from its cavity; and add them to the roasting pan. Switch the hen to a serving platter, cowl it with a foil tent, and let it sit for 10 to 15 minutes earlier than carving it.

  5. Pour the contents of the roasting pan and the wine or remaining inventory right into a blender or meals processor, and purée. Pressure the sauce, reheat it if wanted, and serve it in a gravy boat together with the roast hen.

1993 Cheryl Alters Jamison and Invoice Jamison


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