Cornish Hens Milanese
Cornish Hens Milanese
Gremolata, the name given to the tasty blend of chopped fresh parsley, freshly grated lemon peel, and pungent garlic we use here, is a popular way to finish a meat, poultry, or fish dish in Italy. Try gremolata scattered over steamed green beans or new potatoes..
Ingrediënten
4-main dish servings.
- 2 cornish hens 1½ pounds each
- 3 tablespoons chopped fresh parsley
- 1 teaspoon extra-virgin olive oil
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 small garlic clove minced
- ½ teaspoon freshly grated lemon peel
Instructies
- Preheat oven to 375°F.
- Remove giblets and necks from hens; reserve for another use.
- With poultry shears, cut each hen lengthwise in half.
- Rinse hen pieces with cold running water; pat dry with paper towels.
- In small bowl, combine 2 tablespoons parsley with oil, salt, and pepper.
- With fingertips, carefully separate skin from meat on each hen half; spread parsley mixture under skin.
- Place hens, skin side up, in large roasting pan (17” by 11½ ”).
- Roast hens, basting with drippings three times, until instant-read thermometer registers 165°F when inserted into thickest part of thigh, about 50 minutes.
- Arrange hens on warm platter.
- In cup, combine remaining 1 tablespoon parsley, garlic, and lemon peel; sprinkle over hens.
Nutritional Information
Calories: 240 kcal
