Herb-Roasted Cornish Hens with Bread Salad

Name: Herb-Roasted Cornish Hens with Bread Salad
Prep time: 20 min
Cook time: 30 min
Yield: 4
Cuisine: American,
Ingredients: 2 tsps McCormick Gourmet™ Organic Thyme; 1 1/2 tsps McCormick Gourmet™ Organic Rosemary crushed; 1 tsp sea salt grinder; 1/2 tsp McCormick Gourmet™ Organic Black Pepper, Cracked; 2 Cornish hens about 1 1/2 pounds each; 6 tbsps olive oil divided; 4 cups cubed French bread about 1-inch cubes; 2 tbsps pine nuts; 1 tbsp minced garlic; 1/2 cup chicken stock; 2 tbsps Champagne vinegar; 1/2 cup thinly sliced green onions; 1/2 cup tart dried cherries

The delicious pan juices from the roasted Cornish hens moisten a delectable bread salad with ingredients such as pine nuts and dried tart cherries.

20m

PREP TIME

30m

COOK TIME

821

CALORIES

13

INGREDIENTS

Servings: 4

Ingredients

Step1
2 teaspoons McCormick Gourmet™ Organic Thyme Leaves
1 1/2 teaspoons McCormick Gourmet™ Organic Rosemary, crushed
1 teaspoon McCormick® Sea Salt Grinder
1/2 teaspoon McCormick Gourmet™ Organic Cracked Black Pepper
2 Cornish hens, about 1 1/2 pounds each
6 tablespoons olive oil, divided
4 cups cubed French bread, about 1-inch cubes
2 tablespoons pine nuts
1 tablespoon minced garlic
1/2 cup chicken stock
2 tablespoons Champagne vinegar
1/2 cup thinly sliced green onions
1/2 cup tart dried cherries

INSTRUCTIONS

1 Preheat oven to 450°F. Mix thyme, rosemary, sea salt and pepper in small bowl. Brush hens with 1 tablespoon of the oil. Place hens in shallow roasting pan. Rub 4 teaspoons of the seasoning mixture all over hens. Reserve remaining seasoning mixture
2 Roast 30 minutes or until hens are cooked through
3 Meanwhile, place bread cubes in large bowl. Drizzle with 1 tablespoon of the remaining oil; toss to coat well. Arrange bread cubes in single layer on baking sheet. Bake in oven with hens 7 minutes or until lightly toasted, stirring halfway through cooking time. Remove from oven. Set aside
4 Heat large deep skillet on medium heat. Add pine nuts; cook and stir 3 to 4 minutes or until toasted and golden brown. Remove from skillet. Set aside
5 Heat 1 tablespoon of the remaining oil in same skillet on medium heat. Add garlic; cook and stir 30 seconds or until fragrant. Add bread cubes, chicken stock, remaining 3 tablespoons oil, vinegar and reserved seasoning mixture; cook and stir until well blended. Stir in green onions, cherries and pine nuts. Remove skillet from heat. Cover to keep warm
6 Remove hens from oven, tilting hens so drippings drain into pan. Transfer hens to cutting board. Let stand 10 minutes. Drizzle 2 tablespoons of the drippings over bread salad in skillet; toss to coat well. Place bread salad on serving platter. Cut hens in half lengthwise. Serve hens over bread salad