Roast Cornish Hens With Herbs and Pancetta
Published April 13, 1991
- Total Time
- 45 minutes to 1 hour
- Rating
- Comments
- Read comments
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Ingredients
4 fresh sage leaves
2 teaspoons fresh rosemary leaves
2 teaspoons fresh thyme
2 tablespoons unsalted butter, softened
4 poussins or Cornish hens, air-dried overnight in the refrigerator
Coarse salt and freshly ground pepper to taste
8 slices smoked pancetta
2 tablespoons olive oil
Nutritional analysis per serving (4 servings)
2 grams carbs; 393 milligrams cholesterol; 1018 calories; 37 grams monosaturated fat; 14 grams polyunsaturated fat; 25 grams saturated fat; 81 grams fat; 1 gram fiber; 955 milligrams sodium; 66 grams protein
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
- Step 1
Preheat the oven to 375 degrees. Chop the sage, rosemary and thyme and mix with the butter. Push the herb butter under the loosened skin of the breasts of the poussins or hens. Truss the poussins, season with salt and pepper and cover the breasts with pancetta. Sprinkle with olive oil.
- Step 2
Place the poussins in a roasting pan and roast for 45 minutes to 1 hour. Degrease the pan juices and season to taste. Place each poussin on a heated plate and pour a serving of sauce around each one.
This is good with grilled polenta.
Private Notes
Comments
Delicious! Moist and tasty.
Bell & Evans has Cornish hens. I started using their chicken because we had them at the Guggenheim restaurant. Quality & Flavor!
I did not love this but I think I overloaded the herbs and the hens were not very good quality. It might deserve another try.