Gremolata, the name given to the tasty blend of chopped fresh parsley, freshly grated lemon peel, and pungent garlic we use here, is a popular way to finish a meat, poultry, or fish dish in Italy. Try gremolata scattered over steamed green beans or new potatoes..
Cornish Hens Milanese
Gremolata, the name given to the tasty blend of chopped fresh parsley, freshly grated lemon peel, and pungent garlic we use here, is a popular way to finish a meat, poultry, or fish dish in Italy. Try gremolata scattered over steamed green beans or new potatoes..
Ingredients
4-main dish servings.
- 2 cornish hens 1½ pounds each
- 3 tablespoons chopped fresh parsley
- 1 teaspoon extra-virgin olive oil
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 small garlic clove minced
- ½ teaspoon freshly grated lemon peel
Instructions
- Preheat oven to 375°F.
- Remove giblets and necks from hens; reserve for another use.
- With poultry shears, cut each hen lengthwise in half.
- Rinse hen pieces with cold running water; pat dry with paper towels.
- In small bowl, combine 2 tablespoons parsley with oil, salt, and pepper.
- With fingertips, carefully separate skin from meat on each hen half; spread parsley mixture under skin.
- Place hens, skin side up, in large roasting pan (17” by 11½ ”).
- Roast hens, basting with drippings three times, until instant-read thermometer registers 165°F when inserted into thickest part of thigh, about 50 minutes.
- Arrange hens on warm platter.
- In cup, combine remaining 1 tablespoon parsley, garlic, and lemon peel; sprinkle over hens.
Nutrition values
Calories: 240 kcal