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Add a photoServings: 4
Ingredients
- 2 x fresh Cornish game hens
- Â Â vegetable cooking spray
- 2 Tbsp. unsalted margarine, melted
- 1 tsp chopped shallot or possibly scallion
- 1 x and 1/2 tsp. fresh rosemary or possibly 1/2 tsp. dry
- Â Â grnd pepper to taste
- 6 sm new potatoes, quartered
- 16 x pearl onions, peeled
- 1 c. low-sodium chicken broth
- 2 Tbsp. cool water
- 1 Tbsp. cornstarch
Directions
- Preheat oven to 350F. With sharp knife or possibly poultry shears, cut hens lengthwise in half. Remove and throw away any visible fat from cavity. Spray shallow roasting pan lightly with vegetable cooking spray. Place hens skin-side up in pan. Stir together margarine and shallot; brush on hens and sprinkle with rosemary and pepper. Arrange potatoes and onions around hens. Cover pan with foil. Bake 20 min. Uncover and continue baking, basting occasionally, 20 to 30 min or possibly till hens and vegetables are tender. Remove to serving platter. Cover with foil; keep hot.
- Pour pan drippings into measuring c.. Allow to stand several min till fat drippings separate from hen juices; throw away fat. Return hen juices to roasting pan; add in broth. Bring to a boil over medium heat, stirring up brown bits from bottom of pan. In c., blend water and cornstarch till smooth; stir into broth mix. Bring to a boil; boil 1 minute, stirring constantly. Serve gravy with hens and vegetables.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 830g | |
| Recipe makes 4 servings | |
| Calories 611 | |
| Calories from Fat 191 | 31% |
| Total Fat 21.26g | 27% |
| Saturated Fat 5.44g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 104mg | 35% |
| Sodium 112mg | 5% |
| Potassium 2036mg | 58% |
| Total Carbs 80.28g | 21% |
| Dietary Fiber 11.1g | 37% |
| Sugars 19.42g | 13% |
| Protein 28.04g | 45% |
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