Standing time: 15 minutes Cooking time: 20 minutesFragrant lemon and orange peel slipped beneath the skin infuse the meat with their flavor.
Preparation time: 15 minutes Standing time: 15 minutes Cooking time: 20 minutes
2 Cornish hens (about 1½ pounds each)
1 tablespoon finely grated lemon peel
2 teaspoons finely grated orange peel
1 teaspoon + 2 tablespoons olive oil, preferably extra virgin
½ teaspoon salt, divided
¼ teaspoon ground black pepper, divided
8–12 fresh basil leaves
8 cups mixed baby greens
2 tablespoons fresh orange juice
Orange segments (optional, for garnish)
1. With kitchen shears, remove the backbones of the hens. Halve the hens by cutting through the breastbone. Trim fat. Discard wing tips.
2. In a small bowl, combine the lemon and orange peels, 1 teaspoon oil, ¼ teaspoon salt, and 1⁄8 teaspoon pepper. Using fingers, separate the skin from the flesh of the hens and carefully stuff the peel mixture under the skin, spreading over the breast and thigh. Arrange 2 or 3 basil leaves under the skin and over the peel mixture in each half. Let stand for 15 minutes at room temperature.
3. Preheat the broiler. Coat the broiler pan with vegetable oil spray. Brush both sides of the hens with 1 tablespoon of the remaining oil and place skin side down on the pan. Broil for 10 minutes, 5" to 6" from the heat. Turn and broil for 8 to 10 minutes, or until the skin is browned and a thermometer inserted in a thigh registers 170°F and the juices run clear.
4. Toss the greens with the remaining 1 tablespoon of oil, ¼ teaspoon salt, and 1⁄8 teaspoon pepper. Add the juice and toss. Arrange the greens on serving plates, top with the hens, and garnish with orange segments, if desired.
MAKES 4 SERVINGS
Per serving: 430 calories, 5 g carbohydrate, 31 g protein, 32 g fat, 8 g saturated fat, 170 mg cholesterol, 422 mg sodium, 3 g fiber
Carbohydrate Choices: 0
Dietary Exchanges: 1 vegetable, 8 meat, 2½ fat
NOTE: Remove the skin before eating to lower fat content.
