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KOSHER CHICKEN

מתכונים כשרים לעוף  
 
 
  KOSHER CHICKEN RECIPES  
  ROSEMARY-LEMON CORNISH HENS WITH ROASTED POTATOES:  
 
INGREDIENTS: 
  • 2 Tsp crushed dried rosemary
  • tsp salt, divided
  • tsp black pepper, divided
  • 2 (1 pound) Cornish Hens
  • lemon, halved and divided
  • Cooking Spray
  • 2 cups cubed Yukon gold or red potato
  • 2 tsp olive oil
DIRECTIONS: 
  1. Preheat oven to 375 degrees F.
  2. Combine crushed dried rosemary, tsp salt, and /8 tsp pepper. 
  3. Remove and discard giblets from hens. Rinse hens with cold water, pat dry. Remove skin, trim excess fat. Working with 1 hen at a time, place 1 lemon piece in the cavity of hen; tie ends of legs together with twine. Lift wing tips up and over back; tuck under hen. Repeat procedure with remaining hen and lemon piece. Rub hens with rosemary mixture. Place hens, breast sides up, on a broiler pan coated with cooking spray.
  4. Toss potato with oil, sprinkle with tsp salt and 1/8 tsp pepper. Arrange the potato around hens.
  5. Insert a meat thermometer into meaty part of a thigh, making sure not to touch bone. Remove twine. Bake at 375 degrees F for 1 hour or until thermometer registers 180 degrees F. 

Yield: 2 servings (serving size: 1 hen and about 3/4 cup potatoes).


 
   
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