| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Fruits |
Cornish |
Poultry |
6 |
Servings |
INGREDIENTS
| 6 |
tb |
Butter; room temperature |
| 1/3 |
c |
Prosciutto; chopped |
| 5 |
ts |
Chopped fresh rosemary |
| 2 1/2 |
ts |
Dijon mustard |
| 3 |
|
1-1/2-lb Cornish game hens |
| 1 1/2 |
c |
Fat-free chicken broth |
| 1 |
c |
Low-fat mayonnaise |
| 3 |
tb |
Apricot fruit spread |
INSTRUCTIONS
Preheat oven to 400º. Combine butter, 3 tbs prosciutto, 2 1/2 tsp rosemary
and 1 1/2 tsp mustard in bowl. Season with salt and pepper. Run fingers
under skin over breast of each game hen, loosening skin from meat. Rub 1
tbs butter mixture under skin over breast of each hen. Sprinkle hens inside
and out with salt and pepper. Place 1 tsp butter mixture in each cavity.
Truss hens with kitchen string.
Place hens on rack in large roasting pan. Pour 1/3 c broth over hens. Dot
each hen with 1 tsp butter mixture. Roast hens 30 minutes, basting with
remaining broth and butter every 10 minutes. Continue roasting without
basting until juices run clear when thigh is pierced at thickest part,
about 30 minutes more. Reserve 1/4 c pan juices. Cut each hen in half.
Mix mayonnaise, apricot spread, remaining prosciutto, rosemary and mustard,
and reserved pan juices in small bowl.
Arrange hens on platter and serve with sauce.
Per serving: 938 Calories; 64g Fat (62% calories from fat); 83g Protein; 3g
Carbohydrate; 287mg Cholesterol; 1791mg Sodium
Recipe by: Bon Appetit
Posted to TNT Recipes Digest, Vol 01, Nr 957 by Betsy Burtis
<ebburtis@ix.netcom.com> on Jan 22, 98
A Message from our Provider:
“There’s a limit to God’s patience”