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Name: Roast Marinated Cornish Hens
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: Sweet Chili Sauce if desired; 1/4 ts Salt; 8 lg Garlic; 1/2 c shallot Chopped; 2 tb Curry powder; 2 c milk Well-stirred canned; 1/4 c Asian fish sauce pla); 1/4 c Palm sugar or firmly packed; 2 ts Black Pepper freshly ground; 3 1 1/4-lb Cornish Hens (up to 1 1/2 lb) butterflied, (backbone and breastbone removed); 4 Stalks fresh lemongrass discarded and root endstrimmed

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INGREDIENTS

Sweet Chili Sauce ; if desired
1/4 ts Salt
8 lg Garlic
1/2 c shallot ; Chopped
2 tb Curry powder
2 c milk ; Well-stirred canned
FOR MARINADE
1/4 c Asian fish sauce ; pla)
1/4 c Palm sugar ; or firmly packed
2 ts Black Pepper ; freshly ground
3 1 1/4-lb Cornish Hens ; (up to 1 1/2 lb) butterflied, (backbone and breastbone removed)
4 Stalks fresh lemongrass ; discarded and root endstrimmed

Servings

INSTRUCTIONS

Make marinade: Thinly slice lower 6 inches of lemongrass stalks, discarding remainder of stalks. In a food processor or blender finely grind together sliced lemongrass, coriander, shallot, garlic, and gingerroot. Add sugar, curry powder, pepper, salt, fish sauce, and 1 cup coconut milk and puree. Quarter each hen and divide between 2 large resealable plastic bags. Divide marinade between bags and seal bags, pressing out excess air. Put bags in large shallow dish and marinate hens, chilled, turning bag once or twice, overnight. Preheat oven to 450F. and line a large shallow roasting pan with foil. Remove hens from marinade, reserving marinade, and arranged hens, skin sides up, in prepared pan. Roast hens 20 to 25 minutes, or until just cooked through. While hens are roasting, in a small saucepan combine reserved marinade and remaining 1 cup coconut milk. Cook sauce at a slow boil, stirring occasionally, 5 minutes and strain through a fine sieve into another small saucepan to keep warm. Serve hens with marinade sauce and/or sweet chili sauce for dipping if desired. Serves 6. Gourmet June 1994

NOTES

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Roast Marinated Cornish Hens

Sweet Chili Sauce if desired
1/4 ts Salt
8 lg Garlic
1/2 c shallot Chopped
2 tb Curry powder
2 c milk Well-stirred canned
 FOR MARINADE
1/4 c Asian fish sauce pla)
1/4 c Palm sugar or firmly packed
2 ts Black Pepper freshly ground
3 1 1/4-lb Cornish Hens (up to 1 1/2 lb) butterflied, (backbone and breastbone removed)
4 Stalks fresh lemongrass discarded and root endstrimmed

Make marinade:    Thinly slice lower 6 inches of lemongrass stalks, discarding remainder of  stalks.    In a food processor or blender finely grind together sliced lemongrass,  coriander, shallot, garlic, and gingerroot. Add sugar, curry powder,  pepper, salt, fish sauce, and 1 cup coconut milk and puree.    Quarter each hen and divide between 2 large resealable plastic bags. Divide  marinade between bags and seal bags, pressing out excess air. Put bags in  large shallow dish and marinate hens, chilled, turning bag once or twice,  overnight.    Preheat oven to 450F. and line a large shallow roasting pan with foil.    Remove hens from marinade, reserving marinade, and arranged hens, skin  sides up, in prepared pan. Roast hens 20 to 25 minutes, or until just  cooked through.    While hens are roasting, in a small saucepan combine reserved marinade and  remaining 1 cup coconut milk. Cook sauce at a slow boil, stirring  occasionally, 5 minutes and strain through a fine sieve into another small  saucepan to keep warm.    Serve hens with marinade sauce and/or sweet chili sauce for dipping if  desired.    Serves 6.    Gourmet June 1994

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Nutrition

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Serving Size: 1 Serving (2424g)
Recipe Makes: 1

Calories: 4014
Calories from Fat: 2292 (57%)

Amt Per Serving		% DV

	Total Fat 254.6g	339 %
	Saturated Fat 71.4g	357 %
	Monounsaturated Fat 111.4g
	Polyunsanturated Fat 50g
Cholesterol 1819.7mg		560 %
Sodium 6729.6mg		232 %
Potassium 5396mg		142 %
Total Carbohydrate 92.6g		27 %
	Dietary Fiber 3g	12 %
	Sugars, other 89.6g
Protein 320.5g		458 %
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: 4014

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