Esta es una exhibición prevé de cómo se va ver la receta de 'Rosemary Lemon Cornish Hens With Roasted Potatoes' imprimido.

Receta Rosemary Lemon Cornish Hens With Roasted Potatoes
by Global Cookbook

Rosemary Lemon Cornish Hens With Roasted Potatoes
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 2

Ingredientes

  • 2 tsp crushed dry rosemary
  • 1/2 tsp salt, divided
  • 1/4 tsp black pepper, divided
  • 2 x (1-1/4-lb.) Cornish hens
  • 1/2 x lemon, halved and divided
  •     Cooking spray
  • 2 c. cubed Yukon gold or possibly red potato
  • 2 tsp extra virgin olive oil

Direcciones

  1. You can easily vary this recipe by using thyme in place of rosemary or possibly sprinkling grnd red pepper and garlic pwdr over the potatoes.
  2. Preheatoven to 375 degrees. Combine crushed dry rosemary, 1/4 tsp. salt, and 1/8 tsp. pepper. Remove and throw away giblets from hens. Rinse hens with cool water; pat dry. Remove skin; trim excess fat. Working with 1 hen at a time, place 1 lemon piece in the cavity of hen; tie ends of legs together with twine. Lift wing tips up and over back; tuck under hen.
  3. Repeat procedure with remaining hen and lemon piece. Rub hens with rosemary mix. Place hens, breast sides up, on a broiler pan coated with cooking spray. Toss potato with oil; sprinkle with 1/4 tsp. salt and 1/8 tsp. pepper. Arrange the potato around hens. Insert a meat thermometer into meaty part of a thigh, making sure not to touch bone.
  4. Remove twine. Bake at 375 degrees for 1 hour or possibly till thermometer registers 180 degrees.
  5. Yield: 2 servings (serving size: 1 hen and about 3/4 c. potatoes).