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Prep/Cook Time: 1 hour 25 minutes
Servings: 12
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Ingredients
6 PERDUE® Fresh Whole Cornish Hens
4 teaspoons butter
Hot pepper sauce (optional)
2 teaspoons lemon juice
1 teaspoon Worcestershire sauce
Salt and ground black pepper to taste
Scallion greens (optional)
6 sprigs fresh rosemary (optional)
3 tablespoons flour
1 can chicken broth (13.75 ounces)
1/2 cup dry sherry
Instructions
- Preheat oven to 350°F.
- In large skillet over low heat, melt butter. Stir in lemon juice and Worcestershire sauce. Brush hens with butter mixture, sprinkle with salt and pepper, and tie legs together with kitchen string. (Reserve skillet for making gravy.)
- Place hens in large, shallow roasting pan. Roast about 1 to 1 1/4 hours until skin is crisp and golden brown, and juices run clear, with no hint of pink, when thigh is pierced.
- Remove hens to warm serving platter. Remove and discard string. If desired, tie legs with scallion greens and tuck in sprigs of rosemary as garnish.
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 Nutrition Facts
Servings Per Recipe 12 Amount Per Serving (* % of Daily Value) Calories 219 (11%)
Total Fat 12.5g (19%)
Saturated Fat 4.4g (22%)
Trans Fat 0g
Cholesterol 116mg (39%)
Sodium 156mg (7%)
Total Carbohydrate 3g (1%)
Fiber 0.5g
Sugars 0g
Protein 20g
* Percent of Daily Values are based on a 2,000 calorie diet.
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