Rosemary-Scented Cornish Hens with Red Wine Reduction

Name: Rosemary-Scented Cornish Hens with Red Wine Reduction
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 2 kilograms Cornish hens; 118 milliliters dry red wine; 118 milliliters fat-free, less-sodium chicken broth; 2 teaspoons minced fresh rosemary; 5 garlic cloves, minced, divided; 2 teaspoons honey; 1 teaspoons kosher salt; 2 Tbsps fresh lemon juice; 3 Tbsps stone-ground mustard

Rosemary-Scented Cornish Hens with Red Wine Reduction might be just the main course you are searching for. This recipe serves 6. One portion of this dish contains about 49g of protein, 40g of fat, and a total of 602 calories. It is a good option if you're following a gluten free, dairy free, and primal diet. A mixture of kosher salt, rosemary, wine, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Remove and discard giblets and necks from hens; trim excess fat. Split hens in half lengthwise. Starting at neck cavity, loosen skin from hens by inserting fingers, gently pushing between skin and meat.

Ingredients you will need

Meat

Combine mustard, rosemary, salt, pepper, and 3 garlic cloves to form a paste; rub mustard mixture under loosened skin.

Ingredients you will need

Whole Garlic Cloves

Rosemary

Mustard

Pepper

Salt

Dry Seasoning Rub

Place hen halves, meaty sides up, on a broiler pan coated with cooking spray. Chill 30 minutes.

Ingredients you will need

Cooking Spray

Equipment you will use

Broiler Pan

Preheat oven to 42

Equipment you will use

Oven

Bake hens at 425 for 30 minutes or until a thermometer registers 16

Equipment you will use

Kitchen Thermometer

Oven

Place hens on a platter; keep warm.

Place a zip-top plastic bag inside a 2-cup glass measure.

Equipment you will use

Ziploc Bags

Pour drippings from pan into bag; let stand 10 minutes (fat will rise to the top). Seal bag; snip off 1 bottom corner of bag.

Equipment you will use

Frying Pan

Drain drippings into a nonstick skillet, stopping before fat layer reaches opening; discard fat.

Equipment you will use

Frying Pan

Add wine to drippings in pan; bring to a boil over medium-high heat. Cook until reduced to 1/4 cup (about 3 minutes). Stir in broth, juice, honey, and 2 garlic cloves; cook until reduced to 1/4 cup (about 2 minutes).

Ingredients you will need

Whole Garlic Cloves

Broth