Roasted Game Hens with Asian Spice Rub
Yield
6 servingsPrep
20 minCook
60 minReady
80 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
cornish game hens
|
*
|
| 1 | x |
salt and black pepper
|
*
|
| 1 ½ | each |
lemons
cut into 6 quarters |
|
| 1 ½ | small |
onions
cut into 6 quarters |
|
| 6 | tablespoons |
butter
softened |
|
| 1 | Inch |
ginger
fresh, knob, minced |
*
|
| ¼ | cup |
chinese five spice powder
|
*
|
| ½ | cup |
white wine
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
cornish game hens
|
*
|
| 1 | x |
salt and black pepper
|
*
|
| 1.5 | each |
lemons
cut into 6 quarters |
|
| 1.5 | small |
onions
cut into 6 quarters |
|
| 9E+1 | ml |
butter
softened |
|
| 1 | Inch |
ginger
fresh, knob, minced |
*
|
| 59 | ml |
chinese five spice powder
|
*
|
| 118 | ml |
white wine
|
*
|
Directions
Preheat oven to 350℉ (180℃).
Rinse the game hens and pat them dry.
Season the cavities with salt and pepper and place a quarter lemon and a quarter onion in each cavity.
In a small bowl, combine the butter, ginger and fivespice powder.
Rub the fivespice mixture onto the hens.
Place the birds, breast side up, in a shallow roasting pan.
Pour the white wine into the pan.
Bake for 45 minutes to 1 hour, until the juices run clear when the hen is pierced in the thickest part of the thigh.
