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Cornish hens (each about 580 g)

From Canadian Living March 2016.

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A historical recipe

Canadian Living March 2016.

United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 2 ingredients

  1. 1 lemon
  2. 2 g sugar

Possible health benefits

General information, not medical advice.

  1. Lemon High in vitamin C · Source of protein

    High in vitamin C · 53 mg per 100 g, 66% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Source of protein · 1.1 g per 100 g, 15% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Nutrients per 100 g of “Lemons, raw, without peel”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. 1 lemon, halved crosswise In large bowl, whisk together lemon zest, lemon juice, oil, garlic, thyme, oregano, honey, salt and pepper.
  2. Set aside.
  3. (Make- ahead: Cover and refrigerate for up to 24 hours;
  4. whisk before using.
  5. ) Using kitchen shears, cut 1 hen down each side of backbone;
  6. discard backbone or reserve for another use.
  7. Cut hen in half lengthwise through breastbone.
  8. Repeat with remaining hens.
  9. (Make-ahead: Cover and refrigerate for up to 24 hours.) Add hens to lemon mixture;
  10. toss to coat.
  11. Arrange, skin side up, on lightly greased large heavy-duty rimmed baking sheet.
  12. Add lemon, cut side up.
  13. Roast in 425°F (220°C) oven, basting twice, until instant-read thermometer inserted in thickest part of thigh reads 185°F (85°C), about 45 minutes.
  14. Remove hens to platter.
  15. Let stand for 5 minutes.
  16. Meanwhile, return lemon to oven;
  17. broil, cut side up, until lightly charred, about 1 minute.
  18. Serve with hens.
  19. PER SERVI NG: about 333 cal, 25 g pro, 24 g total fat (6 g sat.
  20. fat), 3 g carb (trace dietary fibre, 2 g sugar), 146 mg chol, 359 mg sodium, 304 mg potassium.
  21. % RDI: 2% calcium, 9% iron, 4% vit A, 13% vit C, 2% folate.
  22. O Using a heavy-duty rimmed baking sheet, instead of a roasting pan, lets air circulate around the hens, giving them a nicer colour.
  23. Look for a baking sheet that won’t bend and is heavy for its size.
  24. I3e a Jirr.cr-parfcj reel;
  25. star liiitt jot a I ti l l* planring.

Plating

Cookware for this recipe

  • Grill or grill pan
  • Roasting tin
  • Baking tray
  • Mixing bowl
  • Whisk
  • Chef's knife
  • Grater
  • Pastry brush
  • Kitchen thermometer
Source not stated by archive.org
Credit

From Canadian Living March 2016, printed page 97, digitised by the Internet Archive: https://archive.org/details/Canadian_Living_March_2016

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.