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1 whole Cornish Hen
1 Tbs Kitchen Craft Lemon Herb Rub or other seasoning mix for Poultry
4 small New Red Potatoes
1. Pre-heat 1 Quart Unit over medium heat until a drop of water rolls (dances) on the hot surface. This will take 4 - 6 minutes.
2. While the pan is pre-heating, remove as much of the skin from the hen as can be easily cut off. A wooden spoon, turned up-side-down and slid between the skin and the meat will help to loosen the skin without damage to the meat.
3. Sprinkle seasoning inside the hen. Place the hen breast side down in the pre-heated 1 Quart Utensil. Allow to brown; it will stick at first but will release when brown, about 6 minutes.
4. While the hen browns, select 2-4 small new red potatoes; wash and cut in half. When hen is browned, gently turn it over and place the prepared potatoes around the hen in the 1 Quart. Sprinkle seasoning over the hen and potatoes.
5. Cover with the vapor valve close and reduce the heat to low. Cook about 20 minutes or until the meat pulls away from the bone on the leg of the hen and the thigh meat temperature is 180 degrees. Lift carefully to a platter and cut the hen in half, through the center of the breast and center of the back with kitchen shears. Serve cut side down on plates; arrange potatoes to the side.
Servings: 2
Yield: 1/2 hen per person
Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Amount Per Serving
Calories 384, Calories From Fat 43, Total Fat 4.54 g, Saturated Fat 1.13 g, Cholesterol 117 mg, Sodium 87 mg, Potassium 1904 mg, Carbohydrates 53.92 g, Dietary Fiber 4.8 g, Sugar 0 g, Protein 31.83 g
Cooking Tips
Diabetic Exchange: 1 bread, 3 Medium Meat.
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