Cornish Game Hen with Roasted Root Vegetables
Balsamic vinegar lends a subtly sweet accent to the roasted vegetables in this recipe while garlic and rosemary boost the flavor of the tender, juicy game hen. To round out the meal, toss some salad greens with your favorite salad dressing.
Recipe from Diabetic Living
1 medium carrot, cut into large chunks
1 medium russet potato, cut into large chunks
1 medium parsnip or turnip, peeled and cut into large chunks
1 small onion, quartered
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 Cornish game hen or poussin (about 1-1/2 pounds)
2 cloves garlic, minced
2 teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/8 teaspoon coarsely ground black pepper
Fresh rosemary or sage leaves (optional)
Pear-shaped cherry tomatoes (optional)
Meanwhile, gently separate the skin from the hen breast and tops of drumsticks by easing a paring knife or your fingers between the skin and the meat to make 2 pockets that extend all the way down to the neck cavity and over the drumsticks. In a small bowl, combine garlic, rosemary, salt, and pepper. Set aside 1 teaspoon of the fresh rosemary mixture (1/2 teaspoon if using dried rosemary). Rub remaining rosemary mixture under the skin onto the breast and drumsticks. Using 100%-cotton string, tie drumsticks to tail; tie wing tips to body. Sprinkle the reserved rosemary mixture on the skin. Uncover vegetables. Add hen to baking pan.
Roast hen and vegetables, uncovered, for 1 to 1-1/4 hours or until vegetables are tender and an instant-read thermometer inserted into the thigh of the hen registers 180 degrees F (the thermometer should not touch the bone), stirring vegetables once or twice. Remove string. Cover with foil; let stand for 10 minutes before serving.
If desired, garnish with fresh rosemary or sage leaves and tomatoes. To serve hen, use kitchen shears or a long heavy knife to carefully cut hen in half lengthwise. Remove skin and discard. Serve with vegetables. Makes 2 (1/2 of the game hen and 1 1/4 cup vegetables).
Per Serving: cal. (kcal) 345, Fat, total (g) 12, chol. (mg) 133, sat. fat (g) 2, carb. (g) 27, fiber (g) 5, pro. (g) 32, sodium (mg) 399, Vegetables () 1, Starch () 1.5, Lean Meat () 3.5, Carb Choice () 1.5, Percent Daily Values are based on a 2,000 calorie diet