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Receta Honey And Coconut Marinated Cornish Hens
by Global Cookbook

Honey And Coconut Marinated Cornish Hens
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Ingredientes

  • 4 x servings:
  • 2 x (1 1/4-lb.) Cornish hens
  • 1/4 c. minced fresh cilantro
  • 1/4 c. minced peeled fresh lemongrass
  • 1/4 c. light coconut lowfat milk
  • 1/4 c. honey, divided
  • 2 Tbsp. fish sauce
  • 1 Tbsp. grated peeled fresh ginger
  • 1 Tbsp. Thai chile sauce
  • 2 clv garlic

Direcciones

  1. Cornish hens become more tender and flavorful when they soak in a sweet and spicy marinade. The marinade's also used for basting. Remove and throw away giblets and necks from hens. Rinse hens with cool water; pat dry.
  2. Split hens in half lengthwise. Remove skin; trim excess fat. Place cilantro, lemongrass, coconut lowfat milk, 3 Tbsp. honey, fish sauce, and remaining ingredients in a blender; process till smooth. Pour mix into a large zip-top plastic bag. Add in hen halves; seal and marinate in refrigerator 12 hrs or possibly overnight.
  3. Preheat oven to 400 degrees. Removehen halves from bag, reserving marinade. Place reserved marinade in a small saucepan. Bring to a boil; cook 1 minute, stirring frequently.
  4. Remove from heat. Place hen halves, meaty sides up, on a broiler pan.
  5. Insert a meat thermometer into meaty part of a thigh, making sure not to touch bone. Bake at 400 degrees for 30 min, basting frequently with the reserved marinade. Brush remaining 1 Tbsp. honey over hens, and bake hens an additional 20 min or possibly till thermometer registers 180 degrees.
  6. Yield: 4 servings (serving size: 1 hen half).