Cornish hens make the basis of a simple yet elegant dinner for two.
- Portion size 2 servings
- Credits : Canadian Living Magazine: September 2006
Ingredients
Method
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.
Nutritional facts Per serving: about
- Sodium 507 mg
- Protein 38 g
- Calories 321.0
- Total fat 18 g
- Cholesterol 208 mg
- Saturated fat 9 g
- Total carbohydrate trace
%RDI
- Iron 10.0
- Folate 2.0
- Calcium 3.0
- Vitamin A 14.0
- Vitamin C 3.0
