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Receta Honey Roasted Cornish Hens

by CookEatShare Cookbook

Ingredientes

1/2 c. butter, softened 6 tbsp. lemon juice 1/4 c. chopped parsley 4 cornish hens (1 1/4 pound each) 1/2 c. honey

1 pkg. (12 ounce.) baby carrots, pared 8 sm. new potatoes, halved 1 pkg. (10 ounce.) pearl onions 1 sm. bulb fennel, thinly sliced crosswise (8 ounce.)

Direcciones

1. In small bowl, with wooden spoon, beat butter with 2 Tbsp. lemon juice till blended. Stir in 2 Tbsp. parsley and 1/2 tsp. pepper. Set aside.
2. Sprinkle body cavity of each hen with 1 tsp. salt and 1/4 tsp. pepper. For each hen, using two fingers, loosen skin from breast, being careful not to tear skin; spread breast under skin with one fourth of the butter mix. With kitchen string, tie legs together. Place hens in large roasting pan. In small bowl, mix honey with remaining lemon juice till blended. Brush hens with half of honey mix.
3. Preheat oven to 375 degrees. In large saucepan, combine 2 qts water, the carrots, potatoes, onions and 2 tsp. salt. Cover; bring to boiling. Simmer 5 min; drain. When onions are cold sufficient to handle, remove skins. Toss vegetables with fennel, 2 tsp. salt and 1/2 tsp. pepper; place around hens in roasting pan. Bake 40 min.
4. Brush hens with remaining honey mix; bake 15 min longer or possibly till hens and vegetables are tender. If necessary, broil hens, 6 inches from heat, 3 min or possibly till skin is proportionately browned. Transfer hens to serving platter; remove string. Strain pan juices into glass measure; strain off fat. In roasting pan, toss vegetables with remaining parsley; place around hens. Serve with pan juices. If you like, garnish platter with fresh herbs. Makes 4 servings.

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