Cast Iron seared and oven roasted brick weighted cornish hen
Preheat oven to 500 Deg F and wrap bricks in Al foil. Stash them in the oven while it is preheating. Place the hen brest down on the cutting board and using shears cut from the neck to the tailbone and remove the backbone. Then remove the keel bone and tuck the legs under the skin after making small slits. Season both sides with salt and pepper.
Fry bacon in a cast iron pan and remove it then drain most of the fat. Sear the hens skin side down and add the onions and bricks on top of the hens. After 5 minutes put it in the oven and roast for 10 to 15 min. Thigh temp is 170 deg F. Rest for 5 min and serve.
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Serving Size: 1 Serving (308g) | ||
Recipe Makes: 3 Servings | ||
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Calories: 638 | ||
Calories from Fat: 434 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 48.3g | 64 % | |
Saturated Fat 14.3g | 72 % | |
Monounsaturated Fat 21.3g | ||
Polyunsanturated Fat 8.1g | ||
Cholesterol 251.6mg | 77 % | |
Sodium 449.5mg | 15 % | |
Potassium 674.4mg | 18 % | |
Total Carbohydrate 4.6g | 1 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 3.8g | ||
Protein 43.3g | 62 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 638
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