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Apple Rosemary-Thyme Cornish Game Hens Recipe
|Cornish game hens||44 Ounce (2 Hens, 20 - 22 Ounce Each)|
|Fresh rosemary sprig||3|
|Fresh thyme sprig||3|
|Garlic||8 Clove (40 gm)|
|Olive oil||1 Teaspoon|
|Sea salt||1⁄4 Teaspoon|
|Black pepper||To Taste|
|Apple||1 , cut into 1/4-inch slices|
|Shallot||1 Large, sliced|
|White wine||1⁄2 Cup (8 tbs)|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Dijon mustard||1⁄2 Teaspoon|
|Fresh rosemary sprigs||2 (For Garnish)|
|Fresh thyme sprigs||2 (For Garnish)|
Calories 1420 Calories from Fat 818
% Daily Value*
Total Fat 91 g139.7%
Saturated Fat 24.8 g124.2%
Trans Fat 0 g
Cholesterol 630 mg
Sodium 734.8 mg30.6%
Total Carbohydrates 27 g8.9%
Dietary Fiber 5.2 g20.7%
Sugars 8.8 g
Protein 110 g220%
Vitamin A 25.2% Vitamin C 75.6%
Calcium 17.5% Iron 39.8%
*Based on a 2000 Calorie diet
Rinse hens and pat dry. Set hens aside.
Remove leaves from one sprig rosemary and one sprig thyme, and roughly chop leaves. In a small bowl, combine chopped rosemary and thyme leaves, two cloves chopped garlic, one teaspoon olive oil, juice of 1/4 lemon, 1/4 teaspoon sea salt and black pepper to taste.
Place hens in medium-sized roasting pan, and coat with herb and garlic mixture.
Stuff each hen with one apple slice, one shallot slice, 1/8 lemon and one sprig each of thyme and rosemary. Place the remaining 6 garlic cloves (leave whole), apple slices and shallot slices around hens in roasting pan. Roast for 25 minutes.
In a small bowl, combine 1/2 cup white wine, 1/2 cup chicken broth, and juice of 1/2 lemon. Add mixture to roasting pan after hens have roasted for 25 minutes. Roast at least another 25 minutes or until hens are golden brown and juices from hens run clear.
Arrange cooked apple slices on serving tray, placing hens on top of the slices. Cover tray to keep hens warm.
Transfer remaining ingredients from roasting pan into sauce pan. Add Dijon mustard to sauce pan and simmer while stirring until sauce starts to reduce, about 10 minutes. Spoon sauce on top of hens. Garnish with rosemary sprigs and scattered thyme leaves. Serve immediately.
About Christianne Klein:
Christianne Klein is an Edward R. Murrow award-winning journalist, author, television host and former national news anchor for ABC News. She has appeared on numerous television programs, cooking her favorite healthy recipes, and also worked alongside Chef Emeril Lagasse on an episode of his show "Emeril Green". Known for growing and cooking with her own fresh herbs, Christianne has compiled her favorite recipes, information and beauty tips into one amazing cookbook, Christianne's Herbal Kitchen: Fresh Herb Recipes for Body and Soul. Christianne is the founder of Truth Fairy TV, a website devoted to health, beauty and inspiration.
For more information or to order a copy of Christianne's Herbal Kitchen, go to TheHerbCookbook.com.