Oriental Hens

Oxmoor House
Cornish hens are small, specially-bred chickens that typically weigh less than 1 1/2 pounds and have tender meat. Cook the hens with the skin on to keep them perfectly moist throughout the cooking process, but remove and discard it before serving for a low-fat feast. Garnish with rosemary or thyme sprigs.

Yield:

4 servings (serving size: 1 hen half)

Recipe from

Recipe Time

Prep: 16 Minutes
Cook: 1 Hour, 25 Minutes
Other: 4 Hours, 5 Minutes

Nutritional Information

Calories 216
Fat 7.2 g
Satfat 1.6 g
Protein 29.9 g
Carbohydrate 5.0 g
Cholesterol 133 mg
Iron 1.4 mg
Sodium 369 mg
Caloriesfromfat 31 %
Fiber 0.4 g
Calcium 29 mg

Ingredients

2 tablespoons low-sodium soy sauce
2 tablespoons dry sherry
1 tablespoon light brown sugar
2 teaspoons sesame oil
1 teaspoon ground allspice
1 teaspoon chopped fresh rosemary
2 garlic cloves, minced
2 (1 1/2-pound) Cornish hens
Cooking spray

Preparation

Preheat oven to 350°.

Combine first 7 ingredients in a small bowl.

Remove and discard giblets and necks from hens. Rinse hens under cold water; pat dry. Place hens in an 11 x 7-inch baking dish. Pour marinade evenly under skin and inside of hens. Cover and chill 4 hours. Drain; discard marinade.

Working with 1 hen at a time, tie ends of legs together with string. Place hens, meaty side up, on a broiler pan coated with cooking spray. Lift wing tips up and over back; tuck under hen. Insert a meat thermometer into meaty part of a thigh, making sure not to touch bone. Bake at 350° for 1 hour and 25 minutes or until thermometer registers 170°, basting occasionally. Let stand 5 minutes. Remove skin and discard.

Note:

Oxmoor House Healthy Eating Collection

January 2005