Harvest Cornish Hens Recipe

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Harvest Cornish Hens
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Ingredients
14
Count
Nutrition
457
Calories
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Ingredients:

Directions:

  1. Remove giblets and necks from Rock Cornish Hens; refrigerate to use in soup another day.
  2. Rinse hens with running cold water; pat dry with paper towels.
  3. Sprinkle inside body cavity with salt and pepper.
  4. Fold neck skin to back; lift wings toward neck, then fold them under back of hen so they stay in place.
  5. With string, tie legs and tail of each hen together.
  6. Place hens, breast-side up, on rack in roasting pan.
  7. In a cup, mix olive or salad oil, dried parsley flakes, dried thyme leaves, 1/2 tsp. salt, and 1/4 tsp. pepper; brush hens with oil mixture.
  8. Roast hens in 350 degree oven about 1 1/4 hours, brushing hens occasionally with drippings in pan.
  9. Hens are done when legs can be moved up and down easily or when fork is inserted between leg and body cavity and juices that escape are not pink.
  10. Toward the end of roasting hens, in 12-inch skillet over medium-high heat, in hot margarine, cook carrots, Brussel sprouts and 1/2 tsp. salt until golden.
  11. Add 1/2 cup water; over high heat, heat to boiling.
  12. Reduce heat to medium-low; cover and cook 5 to 10 minutes until vegetables are tender-crisp, stirring occasionally; keep warm.
  13. When hens are done, discard strings.
  14. Place hens on warm large platter; keep warm.
  15. For gravy, remove rack from roasting pan; pour pan drippings into 1-cup measure; let drippings stand a few seconds until fat deparates from meat juice.
  16. Skim 2 Tbsp. fat from drippings into 3-quart saucepan; skim and discard any remeining fat.
  17. In saucepan over high heat, in hot fat, cook mushrooms until tender and golden, stirring occasionally.
  18. Stir enough milk into meat juice to measuring to equal 1 cup; stir in flour, chicken bouillon and 1/2 tsp salt until blended.
  19. Add 1/2 cup water to roasting pan; stir to loosen brown bits from bottom of pan.
  20. Pour water and brown bits into mushrooms in saucepan.
  21. Add meat-juice mixture; cook over high heat, stirring constantly until mixture boils and thickens slightly; boil 1 minute.
  22. To serve, arrange vegetables on platter with Cornish hens.
  23. Garnish with parsley sprigs.
  24. Serve with mushroom gravy.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 456.87 Kcal (1913 kJ)
Calories from fat 300 Kcal
% Daily Value*
Total Fat 33.33g 51%
Cholesterol 267.04mg 89%
Sodium 195.38mg 8%
Potassium 41.26mg 1%
Total Carbs 1.63g 1%
Sugars 0.37g 1%
Dietary Fiber 0.35g 1%
Protein 38.9g 78%
Vitamin C 3.6mg 6%
Vitamin A 0.1mg 2%
Iron 0.1mg 1%
Calcium 5.3mg 1%
Amount Per 100 g
Calories 187.16 Kcal (784 kJ)
Calories from fat 122.9 Kcal
% Daily Value*
Total Fat 13.66g 51%
Cholesterol 109.4mg 89%
Sodium 80.04mg 8%
Potassium 16.9mg 1%
Total Carbs 0.67g 1%
Sugars 0.15g 1%
Dietary Fiber 0.14g 1%
Protein 15.93g 78%
Vitamin C 1.5mg 6%
Iron 0.1mg 1%
Calcium 2.2mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.8
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • sugar free

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