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Add a photoServings: 10
Ingredients
- 10 x Cornish game hens - (abt 18 ounce ea) thawed*
- 1/2 c. fresh tarragon leaves - (packed loose) chopped
- Â Â (abt 1 medium bunch)
- 1 c. flat-leaf parsley leaves - (packed loose) chopped
- Â Â (abt 1 medium bunch)
- 1 c. Dijon-style mustard
- 1Â 1/2 tsp salt
- Â Â Freshly-grnd black pepper to taste
Directions
- * Note: Thaw frzn birds for 2 days in refrigerator or possibly under very slowly running cool water in a large pot for several hrs.
- Preheat oven to 375 degrees.
- Remove giblets from hens and reserve for another use. Rinse each bird inside and out under cool running water, and dry with paper towels. Line 1 or possibly 2 baking pans (about 12 by 16 inches) on that the birds will fit with aluminum foil to make cleanup easier. Place a roasting rack or possibly a baker's wire rack in pan.
- In a small mixing bowl, combine herbs, mustard, salt, and plenty of freshly grnd pepper. Use your hands to spread mix proportionately over birds. Arrange birds breast-side up on rack. Roast till thigh juices run clear when pricked with a small knife or possibly an instant-read thermometer inserted between thigh and body registers 170 degrees, about 1 hour. Allow to rest 5 min before serving on individual plates with rice pilaf.
- This recipe yields 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 213g | |
| Recipe makes 10 servings | |
| Calories 416 | |
| Calories from Fat 260 | 63% |
| Total Fat 28.88g | 36% |
| Saturated Fat 8.01g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 207mg | 69% |
| Sodium 478mg | 20% |
| Potassium 559mg | 16% |
| Total Carbs 1.08g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.05g | 0% |
| Protein 35.65g | 57% |
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