Roast Cornish Hens
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
774
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 774 cal. | (37 %) | ||
| Protein | 98 g | (100 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.5 g | (22 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 20.1 μg | (34 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 62.4 mg | (520 %) | ||
| Vitamin B₆ | 2.3 mg | (164 %) | ||
| Folate | 56 μg | (19 %) | ||
| Pantothenic acid | 3.8 mg | (63 %) | ||
| Biotin | 23.6 μg | (52 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 1,533 mg | (38 %) | ||
| Calcium | 90 mg | (9 %) | ||
| Magnesium | 129 mg | (43 %) | ||
| Iron | 5.9 mg | (39 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 4.6 mg | (58 %) | ||
| Saturated fatty acids | 11.6 g | |||
| Uric acid | 782 mg | |||
| Cholesterol | 300 mg | |||
| Complete sugar | 41 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 shallots
- 6 Apple (such as Boskop)
- 2 Tbsps lemon juice
- salt
- freshly ground peppers
- 3 sprigs thyme
- 4 Poussin (ready for cooking, each about 450 grams)
- 2 Tbsps clarified butter
- 150 milliliters chicken stock
- 100 milliliters Cider
- 40 grams melted butter
Preparation steps
1.
Preheat the oven to 180 ° C top and bottom heat Preheat.
2.
For the filling: peel shallots and cut into quarters. Peel apples, halve and core, cut into large pieces. Combine apples with shallots, season with lemon juice, salt and pepper.
3.
Rinse thyme, shake dry, pluck off leaves and add to the filling.
4.
Rinse cornish hens, pat dry, season with salt and pepper and stuff with apple and shallot mixture. Secure openings with wooden skewers. Place into a roasting pan and drizzle with butter. Pour stock and cider in the pan and bake in preheated oven at 180°C (approximately 350°F) for about 45 minutes or until golden brown.
5.
Melt butter and brush hens with it during the last 15 minutes of baking.
6.
Remove hens from oven and serve.
