Tonight’s Cornish hen will change the way you think about poultry with an incredible rub that combines our Monk Fruit 1 to 1 sugar replacement with salt, pepper, rosemary, cinnamon and nutmeg. This same rub combines with vegetable stock to create a fragrant and flavorful pan gravy that perfectly complements this succulent dish.
Ingredient:
1
Cornish Hen
½ cup
2 cups
vegetable stock
3 tablespoons
1 tablespoon
1 teaspoon
black pepper
1 teaspoon
chopped rosemary
½ teaspoon
cinnamon
¼ teaspoon
nutmeg
Directions:
- Preheat oven to 375° F
- In a bowl, combine ¼ cup olive oil, Monk Fruit 1 to 1, salt, pepper, rosemary, cinnamon, and nutmeg.
- Rub Cornish hen with Monk Fruit 1 to mixture until evenly coated.
- In a roasting pan, place vegetable stock on bottom and Cornish hen on top of roasting rack. Cover roasting rack with aluminum foil and place in oven for 35 minutes.
- Take aluminum foil off of roasting pan and cook for an additional 15 minutes.
- Allow Cornish Hen to rest for 5 to10 minutes. Reserve pan drippings for sauce.
- In sauté pan, place ¼ cup oil on medium heat.
- Whisk in flour and cook until brown color is formed. Pour in pan drippings and whisk until gravy has thickened.
- Serve with Cornish hen and enjoy!
Servings:
Serves 4
Calories:
470
Total Fat:
41 g
Saturated Fat:
8 g
Trans Fat:
0 g
Cholesterol:
100 mg
Sodium:
300 mg
Total Carbohydrate:
12 g
Dietary Fiber:
1 g
Sugars:
2 g
Protein:
15 g
Diet:
Iron:
1 mg
Calcium:
10 mg
Serving Size:
246 g