Philips HD9238 Recipe Booklet - Page 25

Roasted Cornish, Game Hen

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Entrees Roasted Cornish Game Hen ACTIVE: 15 MIN | TOTAL: 30 MIN | SERVES: 4 1 cornish hen (approximately 2 pounds) FOR THE MARINADE ½ cup olive oil ¼ teaspoon crushed red pepper flakes 1 teaspoon chopped thyme 1 teaspoon chopped rosemary ¼ teaspoon salt ¼ teaspoon sugar zest of 1 lemon 1. Set the Cornish hen upright on a cutting board and with the back of the hen facing you, use a boning knife or a chef 's knife to cut from the top of the back bone to the bottom of the back bone, making 2 cuts. Remove the back bone. Split the hen lengthwise, cutting through the breastplate.Take the two halves of the hen and e set them aside. 2. In a mixing bowl combine all ingredients for the marinade, then add the hens. Refrigerate for 1 n hour up to 24 hours. s 3. Preheat the Airfryer to 390°F. Remove the hens from the marinade, draining any additional liquid with a strainer. Pat dry with a paper towel. Add the hens to the cooking basket and cook for 14-16 minutes or until the leg is at an internal temperature of 165°F. 25

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Entrees
e
n
s
Roasted Cornish
Game Hen
ACTIVE: 15 MIN
|
TOTAL: 30 MIN
|
SERVES: 4
1 cornish hen (approximately 2 pounds)
FOR THE MARINADE
½ cup olive oil
¼ teaspoon crushed red pepper flakes
1 teaspoon chopped thyme
1 teaspoon chopped rosemary
¼ teaspoon salt
¼ teaspoon sugar
zest of 1 lemon
1. Set the Cornish hen upright on a cutting board
and with the back of the hen facing you, use a
boning knife or a chef ’s knife to cut from the
top of the back bone to the bottom of the back
bone, making 2 cuts. Remove the back bone.
Split the hen lengthwise, cutting through the
breastplate. Take the two halves of the hen and
set them aside.
2. In a mixing bowl combine all ingredients for the
marinade, then add the hens. Refrigerate for 1
hour up to 24 hours.
3. Preheat the Airfryer to 390°F. Remove the hens
from the marinade, draining any additional liquid
with a strainer. Pat dry with a paper towel.
Add
the hens to the cooking basket and cook for
14-16 minutes or until the leg is at an internal
temperature of 165°F.
25