Cornish Hens

The recipe Cornish Hens can be made in about 1 hour. This recipe makes 2 servings with 1570 calories, 86g of protein, and 108g of fat each. For $4.87 per serving, this recipe covers 49% of your daily requirements of vitamins and minerals. 16 people were impressed by this recipe. A mixture of black pepper, cornish hens, unsalted butter, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It works well as a main course. It is brought to you by Foodnetwork. Overall, this recipe earns an awesome spoonacular score of 83%. Cornish Hens, Glazed Cornish Hens, and Grilled Cornish Hens are very similar to this recipe.

Servings: 2

Preparation duration: 25 minutes

Cooking duration: 35 minutes

 

Ingredients:

1/4 teaspoon freshly ground black pepper

Freshly ground black pepper

1 celery stalk, diced

1/4 cup chicken stock

2 1/2 cups cornbread

2 Cornish hens

2 tablespoons chopped flat-leaf parsley

1/2 teaspoon kosher salt

Kosher salt

Olive oil

1 large Spanish onion, sliced

4 tablespoons unsalted butter

1 cup yellow onion, chopped

Equipment:

oven

roasting pan

kitchen twine

frying pan

bowl

Cooking instruction summary:

Watch how to make this recipe. Preheat the oven to 425 degrees F. Place the sliced onion in the bottom of a roasting pan. Remove the giblets from the hens, and rinse them inside and out. Remove any excess fat and leftover pinfeathers and pat the outsides dry. Place the hens on top of the sliced onion. Pack the cavities of the hens with the cornbread stuffing. Tie the legs together with kitchen string and tuck the wing tips under the body of the hens. Rub the hens with olive oil and sprinkle with salt and pepper. Roast the hens for 30 minutes, or until the juices run clear when you cut between a leg and thigh. Melt the butter in a large saute pan. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Break the cornbread into pieces and place the pieces in a large bowl. Add the onion mixture to the cornbread. Add the celery, chicken stock, parsley, salt and pepper, and mix together. Yield: 2 servings

 

Step by step:


1. Watch how to make this recipe.

2. Preheat the oven to 425 degrees F.

3. Place the sliced onion in the bottom of a roasting pan.

4. Remove the giblets from the hens, and rinse them inside and out.

5. Remove any excess fat and leftover pinfeathers and pat the outsides dry.

6. Place the hens on top of the sliced onion.

7. Pack the cavities of the hens with the cornbread stuffing.

8. Tie the legs together with kitchen string and tuck the wing tips under the body of the hens. Rub the hens with olive oil and sprinkle with salt and pepper.

9. Roast the hens for 30 minutes, or until the juices run clear when you cut between a leg and thigh.

10. Melt the butter in a large saute pan.

11. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Break the cornbread into pieces and place the pieces in a large bowl.

12. Add the onion mixture to the cornbread.

13. Add the celery, chicken stock, parsley, salt and pepper, and mix together.


Nutrition Information:

Quickview
2298k Calories
100g Protein
128g Total Fat
181g Carbs
47% Health Score
Limit These
Calories
2298k
115%

Fat
128g
198%

  Saturated Fat
45g
281%

Carbohydrates
181g
61%

  Sugar
57g
64%

Cholesterol
684mg
228%

Sodium
2880mg
125%

Get Enough Of These
Protein
100g
201%

Phosphorus
1865mg
187%

Vitamin B3
32mg
165%

Vitamin C
114mg
139%

Selenium
80µg
115%

Vitamin B6
2mg
100%

Vitamin K
92µg
88%

Vitamin A
4360IU
87%

Vitamin B2
1mg
84%

Vitamin B1
1mg
68%

Folate
249µg
62%

Iron
10mg
56%

Potassium
1908mg
55%

Manganese
1mg
53%

Zinc
7mg
51%

Calcium
502mg
50%

Vitamin B5
4mg
49%

Fiber
11g
45%

Vitamin E
6mg
45%

Magnesium
160mg
40%

Vitamin B12
2µg
37%

Copper
0.54mg
27%

Vitamin D
0.42µg
3%

covered percent of daily need
Widget by spoonacular.com

 

Related Videos:

Roasted Cornish Hens - Cooked by Julie episode 254

 

Deep Fried Cornish Game Hens - I Heart Recipes

 

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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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