| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cornish | 6 | Servings | ||
INGREDIENTS
| 6 | t | Coarse salt |
| 2 | t | Ground pepper |
| 6 | Cornish game hens, about 20 | |
| oz. each well trimmed | ||
| 12 | Cloves garlic, peeled | |
| 30 | Leaves fresh sage | |
| 1/4 | c | Olive oil, 12 oz |
| 1 | T | Fresh sage, minced |
INSTRUCTIONS
Preheat oven to 450øF. Line large rimmed baking sheet with foil. combine 6 teaspoons salt and 2 teaspoons pepper in small bowl. Sprinkle inside of hens with half of salt and pepper mixture. Place 2 garlic cloves and 3 sage leaves inside each. Using fingertips, loosen skin of game hen. Place 1 sage leaf under skin of each breast. Sprinkle outside of each hen with remaining salt and pepper mixture. Rub hens with oil and minced sage. Place hens, breast side up, on prepared baking sheet. Roast hens 10 minutes. Reduce heat to 425øF; continue baking until juices run clear when hens are pierced with small knife, and meat thermometer inserted into thigh registers 180øF, about 30 minutes. Printed in Bon Appetit April 1998 Typed and Busted by [email protected] 4/98 Recipe by: Vinny Testa's Ristorante - Newton, MA Posted to MC-Recipe Digest by Carriej999 <[email protected]> on Apr 3, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 1569
Calories From Fat: 1095
Total Fat: 122.6g
Cholesterol: 611.2mg
Sodium: 4825.9mg
Potassium: 802.8mg
Carbohydrates: 6.5g
Fiber: <1g
Sugar: <1g
Protein: 109g