Roasted Garlic-Rosemary Cornish Game Hens
- 1/4 cup thinly sliced garlic cloves
- 2 tablespoons finely chopped fresh rosemary
- 6 (1 1/4-pound) Cornish game hens
- 6 rosemary sprigs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Cooking spray
Preheat oven to 350°.
Mix garlic and chopped rosemary together in a small bowl.
Rinse each hen under cold water; pat dry. Starting at neck cavity, loosen skin from breast by gently inserting fingers between skin and meat. Place about 2 teaspoons of garlic mixture under skin and spread evenly over breast meat. Place 1 rosemary sprig in body cavity. Sprinkle hens with salt and pepper.
Tie ends of legs together with cord. Lift wing tips out and tuck under hen. Place hens on a broiler pan coated with cooking spray; bake for 1 hour or until juices run clear. Remove skin and cord before serving; split hens in half lengthwise.
Divvy the labor:Adults prepare hens for baking and serving;kids help tie legs of each hen,place the birds on roasting pan.
- Yield: serves 12 (serving size: 1/2 hen)
|Calories per serving:||294|
|Caloriesfromfat per serving:||27%|
|Fat per serving:||8.4g|
|Saturated fat per serving:||2.1g|
|Monounsaturated fat per serving:||2.7g|
|Polyunsaturated fat per serving:||2g|
|Protein per serving:||50.4g|
|Carbohydrate per serving:||1.1g|
|Fiber per serving:||0.1g|
|Cholesterol per serving:||228mg|
|Iron per serving:||1.8mg|
|Sodium per serving:||332mg|
|Calcium per serving:||35mg|