Cornish Hen with Roasted Vegetables
Prep time 15 minutes, Ready in 1 hour 15 minutes
1 (24 oz.) fresh or frozen Cornish game hen, thawed
¾ cup fresh baby-cut carrots
2 tablespoons apple jelly
1 tablespoon butter or margarine
¼ teaspoon salt
¼ teaspoon dried marjoram leaves
¾ cup frozen sugar snap peas
Heat oven to 350 degrees. Remove giblets; split game hen in half.
Rinse and pat dry. Place skin side up in 12 inch X 8 inch (2 quart)
baking dish. Arrange carrots around game hen.
In small saucepan, combine jelly, butter, salt and marjoram. Cook
over low heat 2 to 3 minutes or until warm, stirring constantly.
Brush half of mixture over game hen and carrots. Cover with foil.
Bake at 350 degrees for 40 minutes. Uncover; brush with remaining
sauce. Add sugar snap peas; bake an additional 20 minutes or until
game hen is fork tender, it’s juices run clear, and vegetables are
tender, basting with pan juices once or twice. Yield: 2 servings.
Nutrition information per serving: 410 calories (190 calories from
fat), 21 g fat (8 g saturated fat), 110 mg cholesterol, 490 mg
sodium, 24 g carbohydrate, 3 g fiber, 32 g protein
Dietary exchanges: 1 starch, 4 medium fat meat, 1 vegetable
Pillsbury Cooking for Two Aug 1996