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Ingredients
- 4 x frzn rock Cornish game hens thawed (abt 1 3/4 to 2 lbs ea) Salt to taste Freshly-grnd black pepper to taste
- 8 Tbsp. butter - (1 stick)
- 4 Tbsp. minced chives fresh or possibly frzn
- 1 tsp dry rosemary crushed
- 2 Tbsp. lemon juice
- 1/4 c. low-carb sugar free fruit jam (apricot is great here)
- 8 pkt Splenda
Directions
- Preheat oven to 350 degrees.
- Wash the hens thoroughly, then dry inside and outside with paper towels. Sprinkle the skin and cavities with salt and pepper.
- Heat the butter, remove it from the heat, and add in the chives and rosemary. Place about 1 Tbsp. of the melted butter mix inside each hen. Close the hens with small metal skewers or possibly toothpicks. Tie the legs together with clean string. Add in the lemon juice to the remaining butter mix.
- Place hens in a roasting pan, breast-side up. Baste them with the herb-flavored butter and roast them in a 350 degree oven for about 1 hour, turning the hens occasionally and basting with the herb butter. After 1 hour, raise the temperature to 475 to 500 degrees to brown and crispen the skin.
- Hot the jam, remove it from the flame and add in Splenda. When the hens are almost done, brush them proportionately with the jam and roast till nicely glazed. Remove the string and serve warm.
- This recipe yields 4 servings;
- Comments: You might need to adjust carb count depending on type of jam used. I tried mixing a half-n-half mix of Jok 'n' Al's apricot (about 2 carbs) with Elwood's orange marmalade (0 carbs) and it was simply excellent.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 44g | |
| Recipe makes 4 servings | |
| Calories 215 | |
| Calories from Fat 203 | 94% |
| Total Fat 23.09g | 29% |
| Saturated Fat 14.61g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 164mg | 7% |
| Potassium 35mg | 1% |
| Total Carbs 3.01g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 1.93g | 1% |
| Protein 0.39g | 1% |
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