Cornish Game Hens in Vermouth
At a Glance
- Prep
- 10 minutes
- Cook
- 40 minutes
- Total
- 50 minutes
- Servings
- 2 hens, 4 serving(s)
Categories
- Chicken
- Main Course
- Baked
- Easy
Dietary
- Low sodium
- Low-calorie
- Very Low Carb
Allergens
- Soy
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
A simple yet impressive dish. Low in sodium and calories, this is great for people who are on a restricted diet, yet still want to indulge their gourmet cravings. From Southern Living, February 1986.
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Equipment
12x8x2-inch baking dish, knife
Ingredients
- 2 (1 1/4 lb) Cornish hens
- 1/4 cup chopped green onion
- vegetable oil cooking spray
- 1/2 cup dry vermouth
- 2 tablespoons lemon juice
- 1 tablespoon reduced sodium soy sauce
- paprika
- fresh ground black pepper
Instructions
Preheat oven to 450°F/230°C Remove giblets from hens, and reserve for other uses. Rinse hens with cold water, pat dry, then split lengthwise butterfly-style with a sharp knife (or an electric knife).
Sprinkle green onions in a 12x8x2-inch baking dish coated with cooking spray; place the split hens over onions.
Combine vermouth, lemon juice, and soy sauce and pour over the hens.
Sprinkle lightly with paprika and pepper.
Bake at 450°F/230°C for 15 minutes. Reduce heat to 350°F/180°C, and bake an additional 25 minutes or until done.
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