Apricot Roasted Cornish Hens - 20g Carbs, 2g Fiber
From www.lifescript.com & Food Fit
Serves: 4
Preparation time: 20 minutes
Cooking time: 45 minutes
For the apricot sauce:
1/2 cup water
1/4 cup sugar
2 ripe apricots, peeled and pitted
Lemon juice to taste
For the herb roasted Cornish hens:
2 Cornish hens
Salt to taste
Freshly ground black pepper
2 cloves garlic, sliced
2 tsp minced, fresh thyme
2 shallots, roughly chopped
1 1/2 carrots, roughly chopped into 1" pieces
1 1/2 stalks celery, roughly chopped into 1" pieces
1. Preheat the oven to 375 degrees F.
2. Prepare the apricot sauce: Bring the water and sugar to a
boil in a small saucepan over high heat to make a syrup. Remove
from heat. Let cool.
3. Puree the apricots in a blender with half of the sugar syrup.
Adjust the taste by adding a few drops of lemon juice and more
sugar syrup until a pleasant balance of sweetness and tartness
is reached. Divide the sauce in half and set aside.
4. Rinse the Cornish hens with cold water and pat dry. Season
with salt and pepper inside and out.
5. Stuff the insides of the hens with garlic and thyme. Place
a few pieces of shallots, carrots and celery in the cavity.
6. Scatter the rest of the shallots, carrots and celery on the
bottom of a roasting pan. Place the hens on top of the vegetables.
7. Brush the hens with half of the sauce and roast in the oven
until the hens are golden brown and crisp and the juices run
clear when the thigh is pierced with a sharp knife, about
45 minutes.
8. When the hens are finished, transfer them to a serving platter
and let rest for about 5 minutes. Remove the skin from the hens
and cut each one in half. Serve with the remaining apricot sauce.
Serving Size: 1/2 Cornish hen
Nutrition Facts:
221 Calories, 25g Protein, 20g Total Carbs, 2g Dietary Fiber,
252mg Sodium, 4g Total Fat, 1g Saturated Fat
17% Calories from Fat, 46% Calories from Protein,
37% Calories from Carbs