Cornish Hens - Valentines Day Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
3 each: Cornish hens [1 3/4 lb ea],
6: Fresh rosemary sprigs,
2 tbsp: Butter, melted
2 tbsp: Lemon juice,
1 pinch: Salt,
1 pinch: Pepper,
STUFFING
1 cup: Wild rice,
1 tbsp: Butter,
2 cup: Mushrooms, halved
1: Onion, chopped
1 1/2 tsp: Dried savory,
1/2 tsp: Salt,
1/2 tsp: Pepper,
Directions:
Stuffing:
Rinse rice.
In saucepan, bring 3C water to boil; stir in rice. Return to boil;
cover, reduce heat and simmer for 45 minutes or until tender. Drain;
place in bowl.
In skillet, melt butter over medium-high heat; cook mushrooms, onion
and savory for 3 minutes. Stir into rice along with salt and pepper;
let cool.
Rinse hens; pat dry. Stuff cavities; tie wings and legs with string.
Place on rack in roasting pan, leaving 2 inches between each. Tuck
half of a rosemary sprig under each leg and wing. Stir butter with
lemon juice; brush half over hens.
Sprinkle with salt and pepper and roast in 375F 190C oven, basting
with remaining butter mixture, for 1-1/2 hours or until juices run
clear when hens are pierced.
Remove trussing; cut in half along backbone. Serve, stuffing side
down.
Per serving: about 625 calories, 58 g protein, 33 g fat, 23 g
carbohydrate, excellent source of iron.
Suggested Valentines Day Menu: Hot Cheese Dip Stuffed Tomatoes [MM
recipe 12 Feb] Zesty Shrimp [MM recipe 12 Feb] Avocado and Boston
Lettuce Tossed Salad Cornish Hens [above] Marble Cheesecake Coffee
and/or tea
Source: Canadian Living [magazine] Feb/96
[-=PAM=-] PA_Meadows@msn.com
Source from luhu.jp
Rinse rice.
In saucepan, bring 3C water to boil; stir in rice. Return to boil;
cover, reduce heat and simmer for 45 minutes or until tender. Drain;
place in bowl.
In skillet, melt butter over medium-high heat; cook mushrooms, onion
and savory for 3 minutes. Stir into rice along with salt and pepper;
let cool.
Rinse hens; pat dry. Stuff cavities; tie wings and legs with string.
Place on rack in roasting pan, leaving 2 inches between each. Tuck
half of a rosemary sprig under each leg and wing. Stir butter with
lemon juice; brush half over hens.
Sprinkle with salt and pepper and roast in 375F 190C oven, basting
with remaining butter mixture, for 1-1/2 hours or until juices run
clear when hens are pierced.
Remove trussing; cut in half along backbone. Serve, stuffing side
down.
Per serving: about 625 calories, 58 g protein, 33 g fat, 23 g
carbohydrate, excellent source of iron.
Suggested Valentines Day Menu: Hot Cheese Dip Stuffed Tomatoes [MM
recipe 12 Feb] Zesty Shrimp [MM recipe 12 Feb] Avocado and Boston
Lettuce Tossed Salad Cornish Hens [above] Marble Cheesecake Coffee
and/or tea
Source: Canadian Living [magazine] Feb/96
[-=PAM=-] PA_Meadows@msn.com
Source from luhu.jp