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Nutrition Facts
Serving Size 135 g
(Approx. 8 Servings)
Amount Per Serving
Calories 260 Calories From Fat 160
% Daily Value*
Total Fat 18 g 28%
Saturated Fat 3 g 15%
Trans Fat 0.0 g
Cholesterol 110 mg 37%
Sodium 560 mg 23%
Total Carbohydrate 1 g 0%
Dietary Fiber 0 g 0%
Sugars 0 g
Protein 24 g
Vitamin A 2% Iron 6%
Vitamin C 2% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Roasted Rosemary Cornish Hens
Prep Time
8 hours
Cook Time
1 hour
Total Time
9 hours
8  People


Recipe makes 8 Servings

3/4 cup(s) Morton Coarse Kosher Salt
1/4 cup(s) brown sugar
2 stems Texas Backyard Organic Rosemary
7 garlic, smashed
2 frozen Cornish hens, thawed
1/4 cup(s) extra virgin olive oil
1 Tsp kosher salt
1 Tsp black pepper
1 Tsp dried rosemary, crushed or cracked
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In a small pot combine salt, sugar, rosemary sprigs, and garlic cloves in 1-1/2 cups of water. Bring to a simmer to just dissolve sugar and salt. Add ice to pot to completely cool down mixture.
Rinse both Cornish hens off under cold water and pat dry. In a large pot with at least a gallon capacity place Cornish hens neck down in the pot and cover with 1 gallon of cold water. Add cold brine to the liquid and stir to mix in salt mixture with hens.
Cover pot with lid and refrigerate for at least 8 hours or overnight.
Preheat oven to 375°F. Remove Cornish hens from brine and rinse them off and pat them dry. (Discard the brine.) Place hens in a 9" x 13" Pyrex dish or roasting pan. Rub each hen with olive oil and season with salt, pepper and rosemary.
Place in oven and roast for 45 minutes to 1 hour or until internal temperature of the thigh reads 180°F and juices run clear. Remove once fully cooked and allow to rest for at least 15 minutes before carving.


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