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Prep Time: 16 Minutes Cook Time: 85 Minutes |
Ready In: 101 Minutes Servings: 4 |
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Cornish hens are small, specially-bred chickens that typically weigh less than 1 1/2 pounds and have tender meat. Cook the hens with the skin on to keep them perfectly moist throughout the cooking process, but remove and discard it before serving for a low-fat feast. Garnish with rosemary or thyme sprigs. Ingredients:
2 tablespoons low-sodium soy sauce |
2 tablespoons dry sherry |
1 tablespoon light brown sugar |
2 teaspoons sesame oil |
1 teaspoon ground allspice |
1 teaspoon chopped fresh rosemary |
2 garlic cloves, minced |
2 (1 1/2-pound) cornish hens |
cooking spray |
Directions:
1. Preheat oven to 350°.
2. Combine first 7 ingredients in a small bowl.
3. Remove and discard giblets and necks from hens. Rinse hens under cold water; pat dry. Place hens in an 11 x 7-inch baking dish. Pour marinade evenly under skin and inside of hens. Cover and chill 4 hours. Drain; discard marinade.
4. Working with 1 hen at a time, tie ends of legs together with string. Place hens, meaty side up, on a broiler pan coated with cooking spray. Lift wing tips up and over back; tuck under hen. Insert a meat thermometer into meaty part of a thigh, making sure not to touch bone. Bake at 350° for 1 hour and 25 minutes or until thermometer registers 170°, basting occasionally. Let stand 5 minutes. Remove skin and discard.
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