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Name: Roasted Cornish Game Hens Marinated in Honey and Mustard
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 1
Cuisine: American
Ingredients: 1/4 c Honey; 1/3 c Grainy mustard; 5 tb Vegetable oil; Salt; 1 Lemon; 2 Cornish game hens; 2 Cloves garlic chopped; 1 ts Dried thyme; 1 1/2 ts Ground cinnamon

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INGREDIENTS

1/4 c Honey
1/3 c Grainy mustard
5 tb Vegetable oil
Salt
1 Lemon
2 Cornish game hens
2 Cloves garlic ; chopped
1 ts Dried thyme
1 1/2 ts Ground cinnamon

Servings

INSTRUCTIONS

Mix the honey, mustard, garlic, 3 tablespoons oil, thyme and cinnamon together in a bowl and set aside. Remove the wing tips from the hens. Roll the hens in the marinade and marinate overnight. Preheat the oven to 450 degrees F. Season the birds inside and out with salt and pepper. Cut the lemon in half and squeeze over each bird. Put a used lemon half in the cavity of each bird. Truss the birds. Set a rack in a roasting pan and brush the rack with several tablespoons vegetable oil. Place the birds, breast side down on the oiled rack. Roast for 30 minutes. Turn the birds breast side up, reduce the heat to 350 degrees and roast an additional 15 to 20 minutes or until the hens are cooked through and the skin is brown. Allow the hens to rest 10 minutes before serving. Yield: 2 to 4 servings OLIVERS FAVORITE BURNED UP CARROTS (Recipe courtesy of Chef Jody Adams of Rialto in Cambridge, MA) 1 pound small carrots 1/4 cup olive oil Salt and freshly ground black pepper Preheat oven to 400 degrees F. Peel the carrots and cut into 2-inch pieces on the diagonal. In a large bowl toss the carrots with the oil and season with salt and pepper. Arrange the carrots in a single layer in a roasting pan. Roast the carrots for 20 minutes. Toss the carrots around in the pan and continue roasting for another 20 to 30 minutes or until carrots are tender and the edges are dark and caramelized. Yield: 4 servings Recipe by: Cooking Live Show #CL8907 Posted to MC-Recipe Digest V1 #653 by "Angele and Jon Freeman" on Jun 30, 1997

NOTES

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Roasted Cornish Game Hens Marinated in Honey and Mustard

1/4 c Honey
1/3 c Grainy mustard
5 tb Vegetable oil
 Salt
1 Lemon
2 Cornish game hens
2 Cloves garlic chopped
1 ts Dried thyme
1 1/2 ts Ground cinnamon

Mix the honey, mustard, garlic, 3 tablespoons oil, thyme and cinnamon  together in a bowl and set aside. Remove the wing tips from the hens. Roll  the hens in the marinade and marinate overnight.    Preheat the oven to 450 degrees F.    Season the birds inside and out with salt and pepper. Cut the lemon in half  and squeeze over each bird. Put a used lemon half in the cavity of each  bird. Truss the birds.    Set a rack in a roasting pan and brush the rack with several tablespoons  vegetable oil. Place the birds, breast side down on the oiled rack. Roast  for 30 minutes. Turn the birds breast side up, reduce the heat to 350  degrees and roast an additional 15 to 20 minutes or until the hens are  cooked through and the skin is brown. Allow the hens to rest 10 minutes  before serving.    Yield: 2 to 4 servings    OLIVERS FAVORITE BURNED UP CARROTS (Recipe courtesy of Chef Jody Adams of  Rialto in Cambridge, MA)    1 pound small carrots 1/4 cup olive oil Salt and freshly ground black  pepper    Preheat oven to 400 degrees F. Peel the carrots and cut into 2-inch pieces  on the diagonal. In a large bowl toss the carrots with the oil and season  with salt and pepper. Arrange the carrots in a single layer in a roasting  pan. Roast the carrots for 20 minutes. Toss the carrots around in the pan  and continue roasting for another 20 to 30 minutes or until carrots are  tender and the edges are dark and caramelized.    Yield: 4 servings    Recipe by: Cooking Live Show #CL8907 Posted to MC-Recipe Digest V1 #653 by  "Angele and Jon Freeman" <jfreeman@netusa1.net> on Jun 30, 1997

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Nutrition

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Serving Size: 1 Serving (961g)
Recipe Makes: 1

Calories: 1972
Calories from Fat: 1291 (65%)

Amt Per Serving		% DV

	Total Fat 143.4g	191 %
	Saturated Fat 29.8g	149 %
	Monounsaturated Fat 72.3g
	Polyunsanturated Fat 32.3g
Cholesterol 678.7mg		209 %
Sodium 1358.6mg		47 %
Potassium 1927mg		51 %
Total Carbohydrate 56.4g		17 %
	Dietary Fiber 10.3g	41 %
	Sugars, other 46.1g
Protein 120.9g		173 %
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: 1972

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