These beauties came from Petaluma, California.
And the easiest one dish meal ever.
I dumped a pound of quartered fingerlings and 2 cut up parsnips into a pyrex baking pan, drizzled everything with fruity olive oil and tossed with sea salt, pepper, herbs, and garlic. Then I put the two seasoned hens atop the root veg and stuffed them with fresh rosemary. The prep took maybe 10 minutes.
Baked the whole thing at 325º for about an hour then removed from the oven and tented it for about 15 minutes before carving and serving. Tasty, easy, and yummy. This is one reason why I don't use a Crock-Pot.
