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Herbed Cornish Hens with Roasted Garlic
4 Rock Cornish hens, rinsed and dried
16 sprigs fresh thyme
4 teaspoon paprika
4 teaspoons garlic powder
4 teaspoons kosher salt
4 teaspoons black pepper
8 large shallots, peeled
4 teaspoons plus 2 tablespoons vegetable oil
2 cups white wine
1 cup chicken stock
4 whole heads of garlic, peeled; cloves left whole
Sugar (optional)
Preheat oven to 425 degrees.
Carefully loosen the skin of the hens, and slide the thyme leaves
under it. Season each hen with 1 teaspoon paprika, garlic powder,
salt and pepper. Place 2 shallots in the cavity of each hen and
tie or skewer legs together. Rub each with 1 teaspoon oil.
Heat a large, oven-proof frying or roasting pan over medium-high
heat. Add remaining 2 tablespoons oil. Brown each hen well on each
side, adding more oil to the pan if necessary.
Add the wine, chicken stock and garlic to the pan. Place in the
oven and roast, basting every 10 minutes. Turn hens after 25
minutes and roast for about 20 minutes more, or until golden and
done.
Taste the sauce and adjust seasonings. Add about 2 teaspoons
sugar, or to taste, if you like to counterbalance any acidity.
Let hens rest about 15 minutes before carving in two. Serve with
the sauce and roasted garlic cloves. Makes 8 servings.
Source: Tania Sigal.
Per serving: 447 calories, 47 grams protein, 14 grams
carbohydrate, 18 grams fat, 37 percent calories as fat, 0 grams
fiber, 136 milligrams cholesterol, 1201 milligrams sodium
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