Perdue
Cornish Hens with Fresh Herbs Served with Bacon-Sage Roasted Red Potatoes
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Cornish Hens with Fresh Herbs Served with Bacon-Sage Roasted Red Potatoes

Cornish Hens with Fresh Herbs Served with Bacon-Sage Roasted Red Potatoes

Serves 4 | Prep/Cook Time:
  • Calories 368
  • Protein 25g
  • Sodium 198mg
  • Sat.Fat 6.3g
Nutritional Information
Serving Per Recipe: 4
Amount Per Serving
Calories 368
% Daily Value*
Total Fat 16.8g 0%
Saturated Fat 6.3g 0%
Cholesterol 127mg 0%
Sodium 198mg 0%
Total Carbs 29g 0%
Dietary Fiber 4g 0%
Sugars g
Protein 25g
Vitamin A %
Vitamin C %
Calcium %
Iron %
*Percent Daily Values are based
on a 2,000 calorie diet.

Ingredients
2 PERDUE® Fresh Whole Cornish Hens, Twin Pack
1 1/2 pounds small red potatoes
Salt and pepper
3 cloves garlic, minced
3 strips bacon, cooked, drained and diced (use the microwave for quick preparation)
6 fresh sage leaves, minced
1 tablespoon butter
1/4 cup finely chopped fresh herbs such as thyme, rosemary and sage, plus extra sprigs for stuffing cavity and garnishing plates
Kitchen string (optional)
Instructions
1 Preheat oven to 400° F. Cut potatoes into small, bite-size pieces; toss with salt and pepper, garlic, bacon and sage and place in a large, shallow roasting pan. Set in the oven while you prepare the hens, approximately 10-15 minutes.
2 Meanwhile, remove giblets from hens. Fold back wings. Rub with butter and sprinkle inside and out with salt and pepper. Sprinkle with finely chopped herbs, and place a few more herb sprigs into each hen’s cavity. Tie each hen’s legs together with kitchen string to hold shape, if desired.
3 Remove potatoes from oven and place hens on top. Return to pan and roast for 50-55 minutes, or until hens’ juices run clear when thigh is pierced with a fork and a thermometer inserted in the thickest part of the thigh registers 180° F.
4 Remove hens from the pan and let them sit for 10 minutes before serving. Gently stir potatoes to incorporate hens’ juices.
5 To serve, place some potatoes and a hen, or half a hen for smaller appetites, on each plate. Garnish with fresh herb sprigs.