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Skillet Cornish Hen Halves

Western.Chefs's picture
  Rock 1 1⁄2 Pound (Fresh/Frozen)
  Cornish hen 1
  Salt 1⁄4 Teaspoon
  Butter/Margarine 2 Tablespoon
  Chicken instant bouillon 1 Teaspoon
  Water 1 Cup (16 tbs)
  All purpose flour 2 Teaspoon

1. Remove giblets and neck from hen (refrigerate to use in soup another day). Cut hen in half. Rinse halves with running cold water; pat dry with paper towels; sprinkle with salt.
2. In 10-inch skillet over medium-high heat, in hot butter or margarine, cook hen halves until browned on both sides, about 10 minutes. Stir in bouillon and 1 cup water; heat to boiling. Reduce heat to medium-low; cover and cook 15 minutes or until fork-tender.
3. In cup, mix flour and 1 tablespoon water; gradually stir into liquid in skillet. Cook, stirring constantly, until sauce thickens slightly.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 736 Calories from Fat 517

% Daily Value*

Total Fat 58 g89.1%

Saturated Fat 24.7 g123.6%

Trans Fat 0 g

Cholesterol 305.9 mg102%

Sodium 1796.3 mg74.8%

Total Carbohydrates 9 g3%

Dietary Fiber 0.27 g1.1%

Sugars 0 g

Protein 42 g84.5%

Vitamin A 20.2% Vitamin C 2%

Calcium 3.5% Iron 13%

*Based on a 2000 Calorie diet

Skillet Cornish Hen Halves Recipe