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CHILI-ROASTED CORNISH HENS
(Updated Again 2/19/12) I've had this recipe for ages....these little critters are great hot or cold....terrific for a picnic!
Serves: 4-8

4 Cornish Hens
1/4 cup unsalted butter
2 cloves garlic -- minced
1 tablespoon Tabasco Sauce
1 tablespoon chili powder Blend
1 teaspoon Kosher salt
1/2 teaspoon coarse ground black pepper
Chopped fresh cilantro for garnish

Preheat oven to 375 degrees. Spray a large shallow baking pan with non-stick spray or line with foil or parchment paper.

Remove and discard giblets from hens cavities and wash hens inside and outside thoroughly under cold running water. Pat dry with paper towels and let sit about 20 minutes to come to room temperature.

In a small saucepan, melt butter and stir in remaining ingredients except cilatnro. Place hens onto the prepared pan and slather all over liberally with the butter-chili sauce. Roast 40-45 minutes, basting frequently with sauce and pan juices, until cooked through and juices run clear.

Nutritional Analysis for one 4-oz. serving (about 1/2 hen)
Calorries 280
Sugars 0 g; Total Carbohydrates 0 g; Fat 14 g; Sodium 365 mg; Cholesterol 130 mg; Protein 10 g; Fiber 0 g; Potassium 300 mg

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Copyright 2012 Carol Stevens, Shaboom's Kitchen, All Rights Reserved