Herbed Cornish Hens Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
Main Ingredient

Ingredients

 Kosher salt1⁄2 Teaspoon (Coarse Salt)
 Ground sage3⁄4 Teaspoon
 Ground black pepper1⁄2 Teaspoon
 Ground allspice1⁄2 Teaspoon
 Dried rosemary1⁄2 Teaspoon, crumbled
 Cornish hen3 Pound, split and skinned (2 In Number, 1 1/2 Pound Each)
 Olive oil4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)

Nutrition Facts

Serving size: Complete recipe

Calories 2932 Calories from Fat 1908

% Daily Value*

Total Fat 212 g326.1%

Saturated Fat 56.2 g281.1%

Trans Fat 0 g

Cholesterol 1374.5 mg

Sodium 1781.6 mg74.2%

Total Carbohydrates 7 g2.4%

Dietary Fiber 3.8 g15.1%

Sugars 0.1 g

Protein 234 g468.6%

Vitamin A 35.8% Vitamin C 18.4%

Calcium 27.1% Iron 74.5%

*Based on a 2000 Calorie diet

Directions

1 ln a small bowl, combine the salt, sage, allspice, pepper, and rosemary.
Coat the hens first with the oil, then with the herb mixture, rubbing them well.
Coverthe hens with plastic food wrap and refrigerate for at least 1 hour orup to 3 hours.
2 Preheatthe broiler, settingthe rack 8 inches from the heat.
Arrange the hens on a broiler pan and broil for 8 minutes, then them turn over and broil 7 to 8 minutes longer or until the juices run clear when a thigh is pricked with a fork and a leg moves easily in its socket.
If the hens are overbrowning, tent them with aluminum foil during the last few minutes of broiling.
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