Cornish Game Hen With Prosciutto and Rosemary
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1Cornish game hen, about 1 pound, with giblets
- Salt to taste if desired
- Freshly ground pepper to taste
- 1thin slice prosciutto, about 1 ounce
- 1sprig fresh rosemary or ½ teaspoon dried, chopped rosemary
- 2teaspoons olive oil
- 1small onion, peeled and cut in half
- ¼cup fresh or canned chicken broth
Nutritional analysis per serving (1 servings)
690 calories; 49 grams fat; 12 grams saturated fat; 0 grams trans fat; 24 grams monounsaturated fat; 9 grams polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 51 grams protein; 1417 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Preheat oven to 425 degrees.
- Step 2
Sprinkle game hen inside and out with salt and pepper. Stuff the cavity with the whole slice of prosciutto and rosemary sprig. It is best to truss the hen with string or skewers.
- Step 3
Rub oil over outside of hen and arrange it on one side in a baking dish. Scatter onion halves, liver and gizzard around the bird. Place dish in the oven and bake 15 minutes. Turn it to the other side and cook 15 minutes, basting often.
- Step 4
Remove hen and pour off the fat from the dish. Place hen breast side up in the dish and pour broth around it. Place in oven and continue baking 10 minutes. Remove and discard trussing string and serve.
Private Notes
Comments
Very pleasant. We found no basting juices during the 2nd 15 minutes, but subsequently basted with broth with good result. This poultry does does not become “golden brown”, but was nicely done when thermometer reached 165.
Very pleasant. We found no basting juices during the 2nd 15 minutes, but subsequently basted with broth with good result. This poultry does does not become “golden brown”, but was nicely done when thermometer reached 165.
Advertisement