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MsT
02-28-2000, 12:20 AM
I'm looking for a recipe for Cornish Hens.
Can anyone help?


SueC
02-28-2000, 02:02 AM
* Exported from MasterCook *

Glazed Cornish Hens

Recipe By :Weight Watchers Magazine, May/June 1997, page 76
Serving Size : 6 Preparation Time :0:00
Categories : Geese-Duck & Game Birds Main Dishes


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1 1/4 pound Cornish hens
1/2 teaspoon salt
1/4 teaspoon ground red pepper
nonstick cooking spray
3/4 cup peach preserves
2 tablespoons low-sodium soy sauce
1 teaspoon grated peeled fresh ginger

1. Preheat oven to 350 oF.
2. Remove and discard giblets and necks from hens. Rinse hens under cold water, and pat dry. Remove skin, and trim excess fat. Split hens in half lengthwise; sprinkle with salt and red pepper.
3. Place hen halves, meaty sides up, on a broiler pan coated with cooking spray; bake at 350 oF for 20 minutes. Combine peach preserves, soy sauce, and ginger, and brush over hens. Bake an additional 45 minutes or until juice runs clear, basting frequently with preserves mixture.

Yield: 6 servings.

Selections: 3 P/M, 110 C.

Per serving: CAL274 (20% from fat); PRO 28.2 g; FAT 6.1 g (sat 1.6 g); CARB 25.8 g; FIB 0.5 g; CHOL 83 mg; IRON 1.3 mg; SOD 41.9 mg: CALC 22 mg.




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utr. Assoc. : 0 0 0 0 0 0 0



[This message has been edited by SueC (edited 02-27-2000).]

SueC
02-28-2000, 02:03 AM
* Exported from MasterCook *

Cornish Hens With Apricot Sauce - 6 Points

Recipe By :Weight Watchers Dieting with The Duchess Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : @ SENT 6/99 Suzanne C.
Ww Forum

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup orange juice
1/4 cup coffee liqueur -- plus
2 tablespoons coffee liqueur
1/4 cup apricot preserves
2 tablespoons balsamic vinegar
2 tablespoons dijon mustard
2 cornish hens -- quartered (1 1/2
-- lb)

1. Preheat the oven to 450 degrees F. In a small saucepan, combine the
orange juice, liqueur and preserves; bring to a boil. Cook, stirring,
until the preserves melt, 1-2 minutes. Reduce the heat and simmer until
syrupy, about 4 minutes. Remove from the heat and stir in the vinegar and
mustard. Transfer 1/4 cup sauce to a small bowl . 2. Gently lift the
skin from the meat on each hen; brush 1 tablespoon of the sauce from the
bowl under the skin of each. Place the hens in a single layer in a
roasting pan. Roast until cooked through, about 25 minutes. 3. Just
before serving, bring the sauce back to boil. Place 2 pieces of hen on
each of 4 plates; spoon the sauce over each. Makes 4 Servings.

* NOTE: Ruby Port can be substituted for the liqueur.

Serving size (1 quarter) According to the cookbook: Per Serving: 296 Cal,
5g Fat, (1g Sat Fat), 103mg Chol, 279mg Sod, 30g Carb, 0g Fib, 24g Pro,
34mg Calc Weight Watcher Points: 6


NOTES : MC formatted by Pamela S.<SWAN@INTERNETWIS.COM on 3/19/99. Shared
by Pamela S. on 3/20/99 to the W. W. Forum.





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SueC
02-28-2000, 02:04 AM
* Exported from MasterCook *

Cornish Hens with Rosemary-Wine Sauce - 4 Points

Recipe By :Weight Watchers Simple Goodness Magazine, page 26-27
Serving Size : 4 Preparation Time :0:00
Categories : @ SENT 6/99 Suzanne C.
Ww Forum

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 (1-lb) Cornish hens
cooking spray
1 cup dry white wine
1/3 cup white wine vinegar
2 tablespoons low-sodium soy sauce
1 teaspoon dried rosemary -- crushed
1/4 teaspoon dried thyme
4 garlic cloves -- minced

1. Preheat oven to 350 degrees F.
2. Remove and discard giblets from hens. Rinse hens under cold water, and
pat dry. Remove the skin, and trim excess fat; split hens in half
lengthwise. Place hen halves, meaty sides up, in a 13" x 9" baking dish
coated with cooking spray.
3. Combine wine and next 5 ingredients, and pour over hens. Bake at 350
degrees F for 1 hour or until done, basting occasionally with wine
mixture. Makes 4 servings.

Serving size (1/4 recipe)
According to the magazine:
Per serving: CAL 185 (33% from fat); PRO 26.2g; 6.8g Fat (sat 1.8g), CARB
2g; FIB 0.1g; CHOL 80mg; IRON 1.6mg; SOD 279mg; CALC 29mg
Selections: 3 P/M
Weight Watcher Points: 4


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NOTES : Scanned & MC formatted (using MC_Buster) by Pamela
S.<SWAN@INTERNETWIS.COM on 2/2/99. Shared by Pamela S. on 3/20/99
to the W. W. Forum.




Nutr. Assoc. : 0 0 0 0 0 0 0 0

e; 1/2 Fruit; 2 Fat; 1 Other Carbohydrates

NOTES : MC formatted by Pamela S.<SWAN@INTERNETWIS.COM on 3/19/99. Shared
by Pamela S. on 3/20/99 to the W. W. Forum.





Nutr. Assoc. : 0 0 0 0 0 0 0 0

SueC
02-28-2000, 02:04 AM
* Exported from MasterCook *

Lime & Cumin Cornish Game Hens - 7 points

Recipe By :Oven-Roasted Etc.; Healthy Choice Foods
Serving Size : 8 Preparation Time :0:00
Categories : Gail June 99
Reg 6 Suzanne C.


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup dark corn syrup
1/2 teaspoon grated lime peel -- (1/2-1)
2 tablespoons lime juice
1 teaspoon ground cumin -- divided
4 24 ounce Cornish game hens
1/2 teaspoon dried oregano leaves
1/4 teaspoon salt
1/8 teaspoon pepper

Combine syrup, peel, juice and 1/2 teaspoon cumin in small bowl. Set
aside.
Secure hens' legs together with string. Place hens in large plastic
food-storage bag. Pour syrup mixture over hens. Secure bag and place in
dish. Refrigerate at least 2 hours, turning bag over once.

Heat oven to 350F. Remove hens from marinade and arrange breast-side-up
on rack in shallow roasting pan. Discard marinade. In small bowl, combine
remaining 1/2 teaspoon cumin and remaining ingredients. Rub hens with
mixture.

Bake for 45 minutes to 1 hour, or until internal temperature in thickest
portions of thighs registers 175F. Cut hens in half lengthwise before
serving. Before eating, remove and discard skin.

8 servings. WW Points = 5.

Shared by Gail Shermeyer <4paws@netrax.net>

Serving Size 1/2 hen (117g). Servings per Recipe: 8. Calories 195,
Calories from Fat 69, Total Fat 8g, Saturated Fat 2g, Cholesterol 87mg,
Sodium 154mg, Total Carbohydrate <1g, Dietary Fiber<1g, Sugars <1g,
Protein 29g, Vitamin A 2%, Vitamin C 0%, Calcium 2%, Iron 8%. Diet
Exchanges: 4 lean meat.

Source:
"Oven-Roasted Etc. From the Kitchens of Healthy Choice Foods"
Copyright:
"1969"


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Serving Ideas : Serve with Carrots Gremolata and steamed new potatoes.


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MsT
02-28-2000, 04:09 AM
SueC, thanks so much for the recipes. Really
appreciate your help.

ChicagoGal
02-28-2000, 11:21 AM
Those all look great, and I'll no doubt try them http://www.3fatchicks.com/ubb/smile.gif I have a really easy hen recipe, if you're short on time and ingredients!

Just stuff each hen with either a lemon or an orange (poked with a fork, so the juices can start coming out). Salt and pepper the outside. Bake. Baste as it's cooking. No fat added, and yummy!!

synn1977
09-01-2004, 02:42 AM
Had cornish game hen tonight actually....I made it with onion quartered, one quarter of which goes in the cavity, the remaining gets sprinkled throughout the pan, a bit of minced garlic, aoubt 3 tbsp of olive oil, and scampi mis from wildweeds (local herb shop)
I rubbed the hens down with the oil, hooked up the onions, sprinkled the garlic about, and sprinkled the herb mix over the top. Baked them on 400 for an hour and a half, and they were perfect.
One hen was aproximately 5 oz. of meat, although I only eat white meat, so my mother in law and I split one hen.