Herbed cornish hens with potato kabobs
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Light cream cheese -- room |
| Temp | ||
| 2 | tablespoons | Grated parmesan cheese |
| 2 | tablespoons | Fresh parsley -- chopped |
| ½ | teaspoon | Dried thyme leaves |
| ½ | teaspoon | Minced garlic |
| ¼ | teaspoon | Pepper |
| 4 | Cornish game hens -- 1 1/2 | |
| pounds | Approx | |
| Cut in half, backbone | ||
| Removed | ||
| 2 | pounds | Red-skinned potatoes -- |
| medium | Size | |
| Cut in 1/2. Boiled till | ||
| Tender | ||
| 3 | tablespoons | Olive oil |
| ¼ | teaspoon | Salt |
| 2 | tablespoons | Fresh rosemary -- chopped |
Directions
1. Mix herbed cheese ingredients in a small bowl. 2. Put 1 tablespoon of the mixture under skin of each half hen. Press skin to evenly distribute over breast and legs. 3. Thread potatoes on each of 6 skewers, brush hens and potatoes with oil.
4. To Grill: Place hens, skin side down, 4-6 inches above heat sourse. Grill 17-20 minutes, turning once, until meat is no longer pink at bone and juices run clear when thigh is pierced. Grill potato kabobs, turning occasionally, until lightly charred, 3-5 minutes.
Sprinkle all potato kabobs with salt and 4 of them with rosemary.
5. To Broil: Put hens and potato kabobs on broiler-pan rack 3 to 4 inches from heat source.
Cook as directed above.
Recipe By : Womans Day