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Grilled Cornish Hen with Coriander-Walnut Pesto https://www.metro.ca/userfiles/image/recipes/poulet-cornouailles-grille-pesto-coriandre-noix-grenoble-4941.jpg PT20M PT30M PT1H50M
Use kitchen scissors to cut along each side of backbone to remove the backbone.Use a knife to make a small opening in the cartilage in the centre of the breastbone.Place the bird on a work surface, breast side up, and press down on the breasts to completely flatten the bird.In a food processor, blend the pesto ingredients to a smooth mix.Spread the pesto on the skin, covering well.Let sit in the refrigerator for an hour before cooking.Preheat the barbecue to the highest setting and place the hen skin side down.Cook for 10 minutes. Turn over and continue cooking 15 - 20 minutes more (without turning again) or until a meat thermometer reads 180°F (82°C).To serve, cut the hen in half lengthwise.
2
0 0 0 0
1 whole cornish hen
Grilled Cornish Hen with Coriander-Walnut Pesto

Grilled Cornish Hen with Coriander-Walnut Pesto

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  • Gluten-free
  • Lactose-free
2
servings
0:20
Preparation
0:30
COOKING
1:50
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1
    whole cornish hen
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    FRESH CHICKEN BONELESS SKINLESS BREAST VALUE PACK

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    $5.88 /lb

    12.96/kg


    STUFFED BONELESS SKINLESS CHICKEN BREASTS

    STUFFED BONELESS SKINLESS CHICKEN BREASTS

    $7.88 /lb

    SELECTED VARIETIES 17.37/kg


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    FRESH 2 GO HOT BBQ MAMMOTH CHICKEN

    FRESH 2 GO HOT BBQ MAMMOTH CHICKEN

    $9.99 EACH

    1 kg


    FRESH CHICKEN DRUMSTICKS OR THIGHS

    FRESH CHICKEN DRUMSTICKS OR THIGHS

    $3.49 /lb

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    PINTY'S BREADED CHICKEN OR WINGS

    PINTY'S BREADED CHICKEN OR WINGS

    $14.99 ea.

    FROZEN, 810 - 950 g, SELECTED VARIETIES


    STUFFED CHICKEN THIGHS BONELESS SKINLESS

    STUFFED CHICKEN THIGHS BONELESS SKINLESS

    $6.99 /lb

    15.41/kg


  • pesto

  • 2
    bunches of fresh coriander, washed, well drained
  • 1 bag
    fresh Spinach, drained
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    SPINACH

    SPINACH

    $3.49 ea.

    284 g PRODUCT OF U.S.A.


  • 4
    garlic cloves, crushed
  • 1/4 cup
    (60 mL)
    walnuts
  • 2 Tbsp.
    (30 mL)
    lemon zest
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  • 2 Tbsp.
    (30 mL)
    lemon juice
  • 1/3 cup
    (80 mL)
    olive oil
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    750 ml - 1 L SELECTED VARIETIES


Imprimer ma sélection

Preparation

Use kitchen scissors to cut along each side of backbone to remove the backbone.

Use a knife to make a small opening in the cartilage in the centre of the breastbone.

Place the bird on a work surface, breast side up, and press down on the breasts to completely flatten the bird.

In a food processor, blend the pesto ingredients to a smooth mix.

Spread the pesto on the skin, covering well.

Let sit in the refrigerator for an hour before cooking.

Preheat the barbecue to the highest setting and place the hen skin side down.

Cook for 10 minutes. Turn over and continue cooking 15 - 20 minutes more (without turning again) or until a meat thermometer reads 180°F (82°C).

To serve, cut the hen in half lengthwise.

Source : Metro

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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