Cornish Hens With Apricot Glaze Recipe - Cooking Index
Cornish Hens With Apricot Glaze Recipe - Cooking Index
| 4 | Cornish game hens - (abt 1 1/4 lbs ea) | |
| 1/2 teaspoon | 2.5ml | Salt |
| 1/4 teaspoon | 1.3ml | Freshly-ground black pepper |
| 1/2 cup | 118ml | Steels Gourmet Apricot Jam |
| 1/2 teaspoon | 2.5ml | Cinnamon |
| 1/4 teaspoon | 1.3ml | Cardamom |
| 1 tablespoon | 15ml | Olive oil |
| 1 tablespoon | 15ml | Shallot - finely chopped (small) |
| 1 cup | 237ml | Canned chicken broth |
| 2 teaspoons | 10ml | ThickenThin Not/Starch Thickener |
Heat oven to 450 degrees.
Rinse hens under cold running water and then drain and blot dry with paper towels. Place one hen on its breast. With poultry shears make a lengthwise cut down one side of the backbone to the tail. Repeat on other side of backbone; remove and discard backbone. Remove and discard fat inside the body and neck cavities. Place hen cut-side down and flatten with your hands. Transfer to a baking sheet. Repeat with remaining hens. Sprinkle with salt and pepper.
In a small bowl, mix jam, cinnamon and cardamom. Set aside.
Cook hens 25 minutes, until no longer pink inside and juices run clear.
Heat broiler. Brush reserved glaze on hens. Broil 6 inches from heat source 2 minutes, until browned. Remove from broiler. Transfer hens to a serving platter; tent with foil to keep warm.
In skillet over medium heat, heat olive oil. Add shallots and cook 2 minutes, stirring occasionally, until softened. Carefully pour accumulated juices from the baking sheet into skillet. Add chicken broth. Bring to a boil over medium-high heat. Whisk in thickener. Simmer 1 minute until thickened. Transfer sauce to a gravy boat.
This recipe yields 4 servings.
Carbohydrates: 4 grams
Net Carbs: 3.5 grams
Fiber: 0.5 grams
Protein: 81 grams
Fat: 69 grams
Calories: 994
Description:
"The sweet-tart taste of apricot is comlemented by the fragrant aromas of cinnamon and cardamom."
Source:
Atkins Cookbook at http://atkinscenter.com
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