Southwest Cornish Hens
This recipe makes 8 servings
|Per serving: about||-|
|total fat||19 g|
|sat. fat||4 g|
- Portion size: 8
Ancho and chipotle chili peppers are available in the spice section of most grocery stores. They add the heat, so if you use the chili powder alternative, you may want to add a pinch of cayenne pepper.
- 4 4Cornish henCornish hens, about 12 oz/375 g each
- Southwest Chili Rub:
- 2 tbsp 2tbspground ancho chili pepper or chili powder
- 2 tsp 2tspdried oregano
- 2 tsp 2tspground cumin
- 1 tsp 1tspground chipotle chili pepper or chili powder
- 1 tsp 1tspsalt
- 1 tsp 1tspcelery salt
- 1 tsp 1tsppepper
- 3 tbsp 3tbspextra-virgin olive oil
- 2 2cloves garlic, minced
Southwest Chili Rub: In small bowl, mix ancho chili pepper, oregano, cumin, chipotle chili pepper, salt, celery salt and pepper; stir in oil and garlic. Set aside.
Using kitchen shears, cut each Cornish hen down each side of backbone; remove backbone and save for stock. Turn hen breast side up; press firmly on breastbone to flatten. Cut through breastbone in half. Trim ends of wings; trim excess fat and skin.
Place hens, skin side up, on foil-lined rimmed baking sheet. Rub spice mixture all over hens. Cover and refrigerate for 30 minutes. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Transfer to rack in roasting pan. Pour 1 cup (250 mL) water into pan. Roast in 375°F (190°C) convection or conventional oven for 30 minutes; baste. Roast until meat thermometer inserted into thickest part of thigh registers 185°F (85°C), 20 to 25 minutes in convection oven, 30 to 35 minutes in conventional oven. Let cool for 30 minutes. Refrigerate until cold. Cover and refrigerate for 2 hours. (Make-ahead: Refrigerate for up to 24 hours.) Cut into pieces.
Additional information : Tip: To barbecue instead of roast the hens, heat 1 burner of 2-burner barbecue or 2 outside burners of 3-burner barbecue to medium. Brush grill over unlit burner with oil.
Place hens, bone side down, on greased grill. Close lid and grill until bottom is marked, about 25 minutes. Turn and grill until juices run clear when thighs are pierced, about 20 minutes. Move any pieces that need more crisping or colouring over direct heat. Close lid and grill until golden brown, about 3 minutes.
Source : Canadian Living Magazine: June 2007