Tuscan Cornish Hens

Author: Canadian Living

In the Tuscan tradition, fennel, garlic and rosemary are added to the marinade.

  • Portion size 4 servings

Ingredients

  • 1/3 cup lemon juice
  • 1/4 cup extra virgin olive oil
  • 4 garlic clove minced
  • 1 tablespoon chopped fresh rosemary
  • 2 teaspoons fennel seeds crushed
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 Cornish hen (about 4 lb/2 kg)

Method

In shallow glass dish, whisk together lemon juice, oil, garlic, rosemary, fennel, salt and pepper; set aside.

Using scissors, cut hens down each side of backbone; remove backbone. Turn, breast side up. Press firmly on breastbone to flatten; tuck wings behind back. Add to dish, turning to coat. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate, turning occasionally, for up to 24 hours.)

Place hens, skin side down, on greased grill over medium heat; close lid and cook for 15 minutes. Turn and cook for about 20 minutes longer or until juices run clear when thigh is pierced.

Transfer to cutting board; tent with foil and let stand for 10 minutes. Cut each hen in half along breastbone.

Nutritional facts <b>Per serving with skin:</b> about

  • Sodium 274 mg
  • Protein 45 g
  • Calories 586.0
  • Total fat 43 g
  • Cholesterol 262 mg
  • Saturated fat 11 g
  • Total carbohydrate 2 g

%RDI

  • Iron 15.0
  • Fibre 0.0
  • Folate 2.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 7.0
  • Vitamin C 5.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Tuscan Cornish Hens