Cornish Hens with Veggies
Cornish Hens with Veggies is a gluten free and fodmap friendly main course. This recipe makes 4 servings with 1476 calories, 103g of protein, and 95g of fat each. For $4.58 per serving, this recipe covers 49% of your daily requirements of vitamins and minerals. This recipe from Taste of Home requires butter, carrots, cornish game hens, and salt. 16 people found this recipe to be yummy and satisfying. From preparation to the plate, this recipe takes around 1 hour and 20 minutes. All things considered, we decided this recipe deserves a spoonacular score of 93%. This score is awesome. If you like this recipe, take a look at these similar recipes: Cornish Hens, Cornish Hens, and Brick Cornish Hens.
Servings: 4
Preparation duration: 5 minutes
Cooking duration: 75 minutes
Ingredients:
1/3 cup butter, melted
1 pound carrots, cut into 2-inch slices, optional
4 Cornish game hens (20 to 24 ounces each)
1 tablespoon minced fresh parsley
1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/2 teaspoon pepper
2 pounds small red potatoes
1 teaspoon salt
Equipment:
roasting pan
sauce pan
frying pan
kitchen thermometer
Cooking instruction summary:
Directions Place the hens, breast side up, on a rack in a roasting pan; tie drumsticks together. Combine butter, rosemary, parsley, salt and pepper; spoon over hens. Bake, uncovered, at 375° for 1 hour. Meanwhile, peel a 1-in. strip around the center of each potato. Place potatoes and carrots if desired in a saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Drain; add to roasting pan. Baste hens and vegetables with pan drippings. Bake for 15-20 minutes or until a meat thermometer reads 180° and vegetables are tender. Strain pan drippings and thicken for gravy if desired. Yield: 4 servings. Originally published as Cornish Hens with Veggies in Country WomanJanuary/February 2001, p40 Nutritional Facts 1 serving (1 each) equals 704 calories, 44 g fat (17 g saturated fat), 245 mg cholesterol, 858 mg sodium, 36 g carbohydrate, 4 g fiber, 39 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. Place the hens, breast side up, on a rack in a roasting pan; tie drumsticks together.
2. Combine butter, rosemary, parsley, salt and pepper; spoon over hens.
3. Bake, uncovered, at 375° for 1 hour.
4. Meanwhile, peel a 1-in. strip around the center of each potato.
5. Place potatoes and carrots if desired in a saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
6. Drain; add to roasting pan.
7. Baste hens and vegetables with pan drippings.
8. Bake for 15-20 minutes or until a meat thermometer reads 180° and vegetables are tender. Strain pan drippings and thicken for gravy if desired.
Nutrition Information:
covered percent of daily need
