Here, roasted cornish hens make an elegant entrée for a special dinner for two. You can vary the fresh herbs—rub rosemary or a combination of herbs under the loosened skin of the hens.

Recipe by Cooking Light December 2003

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Recipe Summary

Yield:
2 servings (serving size: 1 hen)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Remove and discard the giblets and necks from hens. Rinse hens with cold water; pat dry.

  • Starting at neck cavity, loosen skin from breast by inserting fingers, gently pushing between skin and meat. Combine salt and pepper; rub under loosened skin. Insert 2 thyme sprigs and 2 garlic halves under loosened skin of each hen. Lift wing tips up and over backs; tuck under hens.

  • Place the hens, breast sides up, in an 11 x 7-inch baking dish. Pour white wine over hens.

  • Bake at 350° for 55 minutes or until a thermometer registers 180°, basting occasionally with wine. Let stand for 5 minutes. Discard skin.

Nutrition Facts

221 calories; calories from fat 26%; fat 6.3g; saturated fat 1.6g; mono fat 2g; poly fat 1.5g; protein 38.1g; carbohydrates 0.7g; fiber 0.1g; cholesterol 173mg; iron 1.5mg; sodium 394mg; calcium 26mg.
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