Cider glazed Cornish hen
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 1/2 tsp extra virgin olive oil1 small onion, finely chopped2 tbsp carrots, finely chopped1 minced clove garlic1 medium seckel pear, peeled, cored and chopped**2 tbsp dried cranberries1 cup cooked basmati white rice1/4 cup low sodium chicken broth1/4 ts pherbes de Provence1/2 tsp salt sense1/4 tsp ground black pepper1 cup apple cider1/4 cup sugar free maple syrup1/4 tsp pure vanilla extract1/8 tsp ground cinnamon1 lb skinless Cornish game hen** Other firm, ripe pear can be substituted.
1. Heat 1 tsp of the oil in a medium skillet over medium heat. Add onion, carrot and garlic; cook, stirring, until softened, about 3-4 minutes. Add pear and cranberries, cook 1 minute. Stir in rice, broth, herbes de Provence, 1/4 tsp salt and 1/8 tsp pepper; cook until liquid evaporates - 1-2 minutes. Remove from heat and let mixture cool, about 10 minutes.
2. Combine cider and syrup in a medium saucepan over medium high heat. Bring to a boil and cook until mixture is reduced and syrupy - 12 to 15 minutes. Stir in vanilla and cinnamon; set aside.
3. Preheat oven to 450 degrees. Line a shallow baking pan with foil. Stand a wire rack in the rack; lightly spray with cooking spray.
4. Loosely stuff the hen with rice mixture and secure legs with kitchen twine. Rub hen with remaining 1/2 tsp oil and season with remaining salt and pepper. Place hen on rack in pan. Bake 15 minutes. Reduce temperature to 400 degrees. Remove hen from oven; brush with some of cider mixture and continue to roast, brushing every 10 minutes with more cider mixture, until instant read thermometer inserted into thickest part of hen registers 180 degrees, about 45 minutes longer.
Yields 1/2 hen and 3/4 cup stuffing per serving.
Serving Size: 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user SUSANMV1.
2. Combine cider and syrup in a medium saucepan over medium high heat. Bring to a boil and cook until mixture is reduced and syrupy - 12 to 15 minutes. Stir in vanilla and cinnamon; set aside.
3. Preheat oven to 450 degrees. Line a shallow baking pan with foil. Stand a wire rack in the rack; lightly spray with cooking spray.
4. Loosely stuff the hen with rice mixture and secure legs with kitchen twine. Rub hen with remaining 1/2 tsp oil and season with remaining salt and pepper. Place hen on rack in pan. Bake 15 minutes. Reduce temperature to 400 degrees. Remove hen from oven; brush with some of cider mixture and continue to roast, brushing every 10 minutes with more cider mixture, until instant read thermometer inserted into thickest part of hen registers 180 degrees, about 45 minutes longer.
Yields 1/2 hen and 3/4 cup stuffing per serving.
Serving Size: 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user SUSANMV1.
Nutritional Info Amount Per Serving
- Calories: 724.9
- Total Fat: 30.5 g
- Cholesterol: 300.6 mg
- Sodium: 626.3 mg
- Total Carbs: 58.5 g
- Dietary Fiber: 2.1 g
- Protein: 53.6 g
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