Roasted Cornish hen
Nutrition Facts
Serving Size 4 ounces
Calories 150
| Amount Per Serving | ||
| Monounsaturated fat | 1 g | |
|---|---|---|
| Saturated fat | 1 g | |
| Total fat | 4 g | |
| Sodium | 446 mg | |
| Cholesterol | 103 mg | |
| Dietary fiber | 1 g | |
| Protein | 23 g | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories: | 2,000 | 2,500 | ||
|---|---|---|---|---|
| Total Fat | Less than | 65g | 80g | |
| Saturated Fat | Less than | 20g | 25g | |
| Cholesterol | Less than | 300mg | 300 mg | |
| Sodium | Less than | 2,400mg | 2,400mg | |
| Total Carbohydrate | 300g | 375g | ||
| Dietary Fiber | 25g | 30g | ||
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
Follow this fool-proof recipe for a juicy, tender, flavorful roasted Cornish hen.
Ingredients
(Serves 4)- 2 pounds Cornish hen
- 1 orange, thinly sliced
- 2 garlic cloves, finely chopped
- 1 teaspoon finely chopped fresh thyme
- 1 teaspoon finely chopped fresh rosemary
- 3/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Directions
Heat oven to 375 F. Place the hen in a baking dish that is 2 inches deep. Stuff hen with orange slices, half the garlic and half the herbs. Gently slide the remaining garlic, herbs, salt and pepper underneath the skin around both sides of the hen.
Bake for 30 to 45 minutes, until the internal temperature reaches 160 F. Cover the pan with aluminum foil and allow the hen to rest for 10 to 15 minutes. It will continue to cook as it rests so the internal temperature reaches 165 F. To serve, cut the hen in half, remove the skin, and then cut into quarters.