Cornish Game Hen With Prosciutto and Rosemary

By Craig Claiborne

Published April 9, 1985

Total Time
45 minutes
Rating
4(83)
Comments
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Ingredients

Yield:1 serving

  • 1 Cornish game hen, about 1 pound, with giblets

  • Salt to taste if desired

  • Freshly ground pepper to taste

  • 1 thin slice prosciutto, about 1 ounce

  • 1 sprig fresh rosemary or ½ teaspoon dried, chopped rosemary

  • 2 teaspoons olive oil

  • 1 small onion, peeled and cut in half

  • ¼ cup fresh or canned chicken broth

Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

9 grams carbs; 465 milligrams cholesterol; 1044 calories; 35 grams monosaturated fat; 14 grams polyunsaturated fat; 19 grams saturated fat; 74 grams fat; 2 grams fiber; 1525 milligrams sodium; 82 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat oven to 425 degrees.

  2. Step 2

    Sprinkle game hen inside and out with salt and pepper. Stuff the cavity with the whole slice of prosciutto and rosemary sprig. It is best to truss the hen with string or skewers.

  3. Step 3

    Rub oil over outside of hen and arrange it on one side in a baking dish. Scatter onion halves, liver and gizzard around the bird. Place dish in the oven and bake 15 minutes. Turn it to the other side and cook 15 minutes, basting often.

  4. Step 4

    Remove hen and pour off the fat from the dish. Place hen breast side up in the dish and pour broth around it. Place in oven and continue baking 10 minutes. Remove and discard trussing string and serve.

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Ratings

4 out of 5
83 user ratings
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Comments

Alan

Very pleasant. We found no basting juices during the 2nd 15 minutes, but subsequently basted with broth with good result. This poultry does does not become “golden brown”, but was nicely done when thermometer reached 165.

Alan

Very pleasant. We found no basting juices during the 2nd 15 minutes, but subsequently basted with broth with good result. This poultry does does not become “golden brown”, but was nicely done when thermometer reached 165.

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