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Ингредиенты
- 1 Tbsp. extra virgin olive oil
- 1/2 x onion, minced
- 1 stalk celery, (including leaves), diced
- 2 x carrot, finely, minced
- 1/2 c. quinoa
- 1 c. warm water or possibly 1 c. vegetable stock
- 1 x bay leaf
- 1 Tbsp. grated lemon, rind
- 1 Tbsp. lemon, juice
- 1/2 c. frzn peas, thawed
- 1 pch salt
- 1 pch pepper Oregano Pesto
- 3/4 c. packed fresh parsley, sprigs
- 1/4 c. packed fresh oregano, leaves
- 1/4 c. freshly grated parmesan cheese
- 1/3 c. extra virgin olive oil
- 2 clv garlic, chopped Cornish Hens
- 4 x 1 1/2 pound cornish hen
- 3 Tbsp. butter, melted
- 1 pch salt
- 1 pch pepper
- 1 c. chicken stock
- 4 whl heads garlic
Инструкции
- In saucepan, heat oil over medium heat; cook onion, celery and carrots, stirring often for 10 min.
- In strainer, rinse quinoa under cool water; drain well and add in to pan.
- Cook, stirring, for 1 minute.
- Add in water, bay leaf and lemon rind and juice; bring to boil.
- Reduce heat to medium low, cover and simmer for 15 to 20 min or possibly till liquid is absorbed and quinoa is tender.
- Throw away bay leaf.
- Stir in peas; season with salt and pepper.
- Oregano Pesto:In food processor, finely chop together parsley, oregano and Parmesan.
- With motor running, drizzle in oil till thick paste forms.
- Stir in garlic.
- Gently stir 1/4 c. (50 mL) into quinoa stuffing mix.
- Cornish Hens:Cut neck from each hen; rinse and pat dry inside and out.
- Spoon 3/4 c. (175 mL) stuffing into cavity of each hen; fold skin over and secure with poultry pin.
- Place remaining stuffing in baking dish; cover with foil.
- Tie legs together; tuck wings under back.
- Starting at neck end, loosen skin from each breast and thigh to create pocket.
- Stuff remaining pesto into pockets, patting to spread over breast and thigh.
- Place, breast side up, with just wings touching, on rack on rimmed baking sheet.
- Brush with 2 Tbsp. (25 mL) of the butter; sprinkle with salt and pepper.
- Pour in stock and 1 c. (250 mL) water. Roast at 375 degrees F (190 degrees C), basting once, for 30 min.
- Cut tops from garlic heads; brush with remaining butter. Add in to rack.
- Roast for 45 to 60 min or possibly till juices run clear when thigh is pierced and meat thermometer registers 185 degrees F (85 degrees C).
- Transfer to platter; tent with foil. Let stand for 10 min.
- Bake remaining stuffing. Raise oven temperature to 425 degrees F (220 degrees C) for 10 min or possibly till warm.
- Meanwhile, pour pan juices into saucepan; skim off fat.
- Squeeze 2 of the roasted garlic cloves into pan; mash with fork. Boil for 1 to 2 min or possibly till reduced to 3/4 c. (175 mL); strain.
- To serve, cut hens along each side of backbone; throw away backbone.
- Cut through breastbone into halves.
- Serve with stuffing, garlic and pan juices.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 340g | |
| Recipe makes 8 servings | |
| Calories 629 | |
| Calories from Fat 412 | 66% |
| Total Fat 46.0g | 57% |
| Saturated Fat 12.99g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 224mg | 75% |
| Sodium 318mg | 13% |
| Potassium 723mg | 21% |
| Total Carbs 12.71g | 3% |
| Dietary Fiber 2.8g | 9% |
| Sugars 1.61g | 1% |
| Protein 39.8g | 64% |
