Herb Roasted Cornish Hens 2 Cornish hens salt to taste freshly ground black pepper 2 cloves garlic, sliced 2 teaspoons minced, fresh rosemary leaves 2 teaspoons minced, fresh thyme 1 bay leaf 2 shallots, roughly chopped 1 1/2 carrots, roughly chopped into 1" pieces 1 1/2 stalks celery, roughly chopped into 1" pieces 1 lemon
Preheat the oven to 375°F. Rinse the Cornish hens with cold water and pat dry. Season with salt and pepper inside and out. Stuff the insides of the hens with garlic, rosemary, thyme and 1/2 bay leaf each. Place a few pieces of shallots, carrots and celery in the cavity. Scatter the rest of the shallots, carrots and celery on the bottom of a roasting pan. Place the hens on top of the vegetables. Squeeze juice from the lemons all over the hens and add 1/2 to each hen cavity. Roast in the oven until the hens are golden brown and crisp and the juices run clear when the thigh is pierced with a sharp knife, about 45 minutes. Transfer the hens to a serving platter and let rest for about 5 minutes. Remove the skin from the hens and cut each one in half. Serving Size: 1/2 cornish hen Number of Servings: 4 Per Serving Calories 194 Carbohydrate 7 g Fat 5 g Fiber 2 g Protein 30 g Saturated Fat 1 g Sodium 117 mg http://groups.yahoo.com/group/recipes_for_health/ Need some really good, healthier recipes? ____________________________________________________________________________________ Be a better friend, newshound, and know-it-all with Yahoo! Mobile. Try it now. http://mobile.yahoo.com/;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ
