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Name: Lemon-Ginger Cornish Hens
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 3
Cuisine: American
Ingredients: Salt and pepper; 1/3 c Cooking oil; 6 Lemons; 1/3 c Brown sugar packed; 1/2 c Honey; 2 lb Onions, sliced; 2 Inches Fresh Gingerroot,; Chopped; Lengthwise; 3 24 oz Cornish Hens, thawed; Lemon slices; 1 Stalk Lemongrass, split

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INGREDIENTS

Salt and pepper
1/3 c Cooking oil
6 Lemons
1/3 c Brown sugar ; packed
1/2 c Honey
2 lb Onions, sliced
GLAZED ONIONS
2 Inches Fresh Gingerroot,
MARINATED CORNISH HENS
Chopped
Lengthwise
3 24 oz Cornish Hens, thawed
Lemon slices
1 Stalk Lemongrass, split

Servings

INSTRUCTIONS

Marinated Cornish Hens: Grate zest from 3 lemons and juice all 6 lemons. In a medium bowl whisk together grated lemon zest, lemon juice, ginger, honey and oil. Add lemongrass. Season to taste with salt and pepper. Split Cornish Hens in half lengthwise. Arrange in a single layer in a large plastic bag set in a shallow roasting pan. Pour marinade over hens. Tie bag tightly closed, pressing as much marinade as possible up around hens. Refrigerate 12 hours or overnight, turning bag once. Roasted Cornish Hens: Preheat oven to 375=F8F. Drain hens, reserving marinade. Discard lemongrass from marinade. Arrange hens skin side up in same baking pan. Pour half the marinade over hens. Bake at 375=F8F for 35 minutes. Baste hens with pan juices. Continue baking 25 minutes until juices run clear when thighs are pierced with a fork.

NOTES

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Lemon-Ginger Cornish Hens

Salt and pepper
1/3 c Cooking oil
6 Lemons
1/3 c Brown sugar packed
1/2 c Honey
2 lb Onions, sliced
 GLAZED ONIONS
2 Inches Fresh Gingerroot,
 MARINATED CORNISH HENS
 Chopped
 Lengthwise
3 24 oz Cornish Hens, thawed
 Lemon slices
1 Stalk Lemongrass, split

Marinated Cornish Hens: Grate zest from 3 lemons and juice all 6 lemons. In  a medium bowl whisk together grated lemon zest, lemon juice, ginger, honey  and oil. Add lemongrass. Season to taste with salt and pepper. Split  Cornish Hens in half lengthwise. Arrange in a single layer in a large  plastic bag set in a shallow roasting pan. Pour marinade over hens. Tie bag  tightly closed, pressing as much marinade as possible up around hens.  Refrigerate 12 hours or overnight, turning bag once. Roasted Cornish Hens:  Preheat oven to 375=F8F. Drain hens, reserving marinade. Discard lemongrass  from marinade. Arrange hens skin side up in same baking pan. Pour half the  marinade over hens. Bake at 375=F8F for 35 minutes. Baste hens with pan  juices. Continue baking 25 minutes until juices run clear when thighs are  pierced with a fork.

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Nutrition

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Serving Size: 1 Serving (635g)
Recipe Makes: 3 Servings

Calories: 785
Calories from Fat: 222 (28%)

Amt Per Serving		% DV

	Total Fat 24.6g	33 %
	Saturated Fat 2.1g	10 %
	Monounsaturated Fat 14.9g
	Polyunsanturated Fat 6.9g
Cholesterol 0mg		0 %
Sodium 95.2mg		3 %
Potassium 1282.2mg		34 %
Total Carbohydrate 148.9g		44 %
	Dietary Fiber 16.8g	67 %
	Sugars, other 132g
Protein 9.3g		13 %
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.

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Calories per serving: 785

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