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Herbed Cornish Hens Recipe
|Kosher salt||1⁄2 Teaspoon (Coarse Salt)|
|Ground sage||3⁄4 Teaspoon|
|Ground black pepper||1⁄2 Teaspoon|
|Ground allspice||1⁄2 Teaspoon|
|Dried rosemary||1⁄2 Teaspoon, crumbled|
|Cornish hen||3 Pound, split and skinned (2 In Number, 1 1/2 Pound Each)|
|Olive oil||4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)|
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
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.