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Ингредиенты
- 4 x Cornish hens - (abt 1 1/2 to 1 3/4 lbs ea)
- 1/2 c. Extra virgin olive oil
- 2 Tbsp. Finely-minced fresh sage
- 4 lrg Sage leaves
- 2 sprg Fresh rosemary leaves minced fine
- 1/4 lb Pancetta half minced,
- Â Â half thinly sliced
- 2 x Garlic cloves peeled, minced
- Â Â A brush made of 4 fresh rosemary sprigs
Инструкции
- Place hens in a 9- by 12-inch ceramic or possibly glass baking pan, add in the extra virgin olive oil, and then sprinkle with half the sage and half the minced rosemary. Leave to marinate in the refrigerator, covered, for 3 hrs, turning occasionally. Remove the hens from the refrigerator 15 min before grilling.
- Prepare a low charcoal fore or possibly preheat a gas grill for 15 min on medium-low. For charcoal grills, the grilling grate should be 12 inches from the source of the heat if adjustable; otherwise, mound the coals to one side and grill the hens over the cold spot with an aluminum drip pan underneath to catch the drippings. I using a gas grill, place a rack on the grill with the drip pan underneath. Keep the pan filled with water as the hens grill. If you cook without a rack, directly on the grill, watch out for flare-ups. Set up the rotisserie attachment.
- Mix the minced pancetta with the garlic and remaining sage and minced rosemary. Remove the hens from the marinade, reserving the marinade. Stuff the hens with the pancetta mix. Lay a slice of pancetta over each hen. Truss the hens, making sure the twine secures the pancetta slices.
- Secure the birds firmly to the spit, making sure their weight is proportionately distributed so the spit rotates smoothly. Make sure the holding prongs on each are tight and grip the hens solidly. If necessary, tie the hens to the spit with butcher's twine so they won't slide while the spit rotates. Grill till golden, about 1 1/4 to 1 3/4 hrs. You can check doneness by puncturing the inside of a leg with a skewer. If the juice is clear, the hens are done; if it is pink, continue cooking. Baste the hens by brushing with the rosemary sprigs dipped in marinade.
- This recipe yields 4 servings.
- Variation 1: Chop 3 ounces of prosciutto, 1 garlic clove, and 6 fresh sage leaves together. Mix together with 1/2 tsp. fennel seeds and salt and pepper to taste. Stuff the body cavities of the Cornish hens with this mix. Rub the skin all over with a crushed garlic clove. Drizzle extra virgin olive oil all over the Cornish hens. Cover the hens with 3 ounces of thinly-sliced fatty prosciutto. Put 1 crushed garlic clove and 3 ounces of minced prosciutto in the craw and truss. Affix the hens securely to the spit and spit-roast for 1 1/4 to 1 3/4 hrs.
- Variation 2: Add in rosemary to the stuffing mix.
- Comments: Slow spit-roasting produces a memorable chicken. The flavors of sage, rosemary, pancetta, and garlic enhance this already perfect taste.
- This recipe calls for Cornish hens instead of chicken because they make terrific individual servings. It also works well with quail.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 243g | |
| Recipe makes 4 servings | |
| Calories 669 | |
| Calories from Fat 509 | 76% |
| Total Fat 56.98g | 71% |
| Saturated Fat 12.43g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 210mg | 70% |
| Sodium 130mg | 5% |
| Potassium 525mg | 15% |
| Total Carbs 2.42g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 0.04g | 0% |
| Protein 35.64g | 57% |
