Roast Cornish Hens With Herbs and Pancetta
- Total Time
- 45 minutes to 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 4fresh sage leaves
- 2teaspoons fresh rosemary leaves
- 2teaspoons fresh thyme
- 2tablespoons unsalted butter, softened
- 4poussins or Cornish hens, air-dried overnight in the refrigerator
- Coarse salt and freshly ground pepper to taste
- 8slices smoked pancetta
- 2tablespoons olive oil
Nutritional analysis per serving (4 servings)
526 calories; 47 grams fat; 16 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 7 grams polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 22 grams protein; 436 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.
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Preparation
- Step 1
Preheat the oven to 375 degrees. Chop the sage, rosemary and thyme and mix with the butter. Push the herb butter under the loosened skin of the breasts of the poussins or hens. Truss the poussins, season with salt and pepper and cover the breasts with pancetta. Sprinkle with olive oil.
- Step 2
Place the poussins in a roasting pan and roast for 45 minutes to 1 hour. Degrease the pan juices and season to taste. Place each poussin on a heated plate and pour a serving of sauce around each one.
- This is good with grilled polenta.
Private Notes
Comments
Bell & Evans has Cornish hens. I started using their chicken because we had them at the Guggenheim restaurant. Quality & Flavor!
I did not love this but I think I overloaded the herbs and the hens were not very good quality. It might deserve another try.
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