The Tri-City Herald's Food & Wine section March 16 will feature Menu Planner, a weekly feature giving seven days of dinner menus, shopping hints and tips on using leftovers from one meal in a new way later in the week. The section also includes more recipes plus buying, cooking and health tips on a variety of food-related subjects.
Roasted Cornish Hens
Serves: 6 (generous servings) Basting sauce
1/2 cup orange marmalade
1/4 cup pineapple juice
2 tablespoons Dijon mustard
2 tablespoons reduced-sodium soy sauce
2 tablespoons honey
Salt and pepper to taste
6 Cornish hens (about 1 1/4 pounds each), preferably without giblets, thawed
12 shallots, peeled but left whole
3 whole bulbs garlic
2 tablespoons olive oil
In a blender, combine all of the basting sauce ingredients. Divide the sauce among two bowls; set aside.
Preheat the oven to 425 degrees. While the oven is preheating, rinse the hens inside and out with cold water and pat dry. Place on a large, foil-lined jelly-roll pan or broiler pan . Peel the shallots but leave whole. Remove some of the papery skin of the garlic and cut about 1/4 inch off the top of the bulbs. Toss the shallots with the olive oil and brush the cut side of the garlic with the olive oil and season with salt and pepper. Arrange the shallots and garlic around the hens.
Set aside about 1/3 cup of the basting sauce for serving.
Brush the hens with some of the sauce, place in the oven and roast about 45 minutes to 1 hour, basting every 15 minutes with more sauce and rotating the pan to ensure even doneness. Hens are done when juices run clear, the skin is golden brown and the internal temperature is 165 degrees in the thickest part of the breast.
Remove the hens from the oven, let rest a few minutes, baste again before serving with 1/3 cup of the reserved sauce and serve whole or carve as desired. Serve the shallots on the side; spread the garlic on crusty bread. Analysis based on a 6-ounce serving with skin: 502 calories (47 percent from fat), 26 grams fat (7 grams sat. fat), 24 grams carbohydrates, 42 grams protein, 329 mg sodium, 129 mg cholesterol, trace of fiber. From: Detroit Free Press.