Roasted Lemon Rosemary Cornish Hens
This recipe makes 2 servings
|Per serving: about||-|
|total fat||18 g|
|sat. fat||9 g|
- Portion size: 2
Cornish hens make the basis of a simple yet elegant dinner for two.
- 2 tsp 2tspchopped fresh rosemary
- 1 tsp 1tspfinely grated lemon rind
- 1/4 tsp 1/4tspsalt
- 1/4 tsp 1/4tsppepper
- 2 2small Cornish henCornish hens, about 1 lb/500 g each
- 1/2 1/2lemon, cut into 4 wedges
- 2 tbsp 2tbspbutter, melted
In small bowl, mix together rosemary, lemon rind, salt and pepper; set aside.
Remove giblets from hens (save for another use). Rinse and pat hens dry. Using fingers, gently loosen skin over breasts to create pockets; spread rosemary mixture under skin to cover breasts. Insert 2 lemon wedges into each cavity. Tuck wings under back; tie legs together with kitchen string, if desired. Brush birds with butter. (Make-ahead: Cover and refrigerate for up to 24 hours; add 5 minutes to roasting time.)
Place hens, breast side up, on greased toaster oven broiler pan. Roast in 400°F (200°C) toaster oven until juices run clear when thigh is pierced, 55 to 60 minutes, tenting with foil if browning too much. Transfer to serving platter or plates. Tent with foil; let stand for 10 minutes.
Source : Canadian Living Magazine: September 2006