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Ingredientes
- 8 x Cornish Hens Salt/pepper Cinnamon
- 1/2 c. Butter, melted
- 2 tsp Salt
- 1 tsp Pepper
- 1 tsp Cinnamon
- 1 c. Port Wine
- 1 c. Fresh Squeezed Orange Juice
- 1 x Orange Peel, minced
- 3/4 c. Chicken Broth
Direcciones
- Wash and thoroughly dry Cornish hens. Season the inside of the bird with salt, pepper and cinnamon. Stuff the birds, taking care not to pack the cavity too tightly. Tie the legs together to maintain the shape during roasting. Make a mix of 1/2 c. melted butter, 2 tsp. salt, 1 tsp. pepper, 1 tsp. cinnamon and brush this all over the birds.
- Place breast down a rack in a shallow roasting pan and cook in a preheated 350 oven for 45 min to an hour, basting every 10 min with the following mix: 1 c. Port wine mixed with 1 c. fresh squeezed orange juice and the finely minced peel of one orange. When birds have been roasting for 20 min, turn them breast side up, baste and continue roasting till bird is finished.
- NOTE: Add in 3/4 c. chicken broth to thebottom of the pan before you roast the chickens. If there is any basting mix left, add in it to any accumulated juices on the bottom of the pan and bring this to a boil just before serving. If you do not want to stuff the birds, simply bake the stuffing right along with the hens, in a covered casserole dish, removing the cover about 15 min before the birds are cooked. A number of years ago I had a take out food shop and these hens were one of the most popular poultry items we sold. I hope you enjoy them.
- If you have any questions, please do not hesitate to contact me..Susan
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 97g | |
| Recipe makes 8 servings | |
| Calories 165 | |
| Calories from Fat 102 | 62% |
| Total Fat 11.6g | 14% |
| Saturated Fat 7.3g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 701mg | 29% |
| Potassium 113mg | 3% |
| Total Carbs 7.61g | 2% |
| Dietary Fiber 0.3g | 1% |
| Sugars 4.87g | 3% |
| Protein 0.64g | 1% |
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