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Fruit Glazed Game Hens
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4 frozen Rock Cornish game hens
(thawed- each weighing between 1-3/4 and 2 pounds)
Salt
Freshly ground pepper
8 tablespoons (1 stick) butter
4 tablespoons chopped chives - fresh or frozen
1 teaspoon dried rosemary - crushed
2 Tablespoons lemon juice
1/4 cup low-carb sugar free fruit jam (apricot is great here!)
8 packets Splenda
Preheat oven to 350°F.
Wash the hens thoroughly, then dry inside and outside with paper towels. Sprinkle the skin and cavities with salt and pepper.
Melt the butter, remove it from the heat, and add the chives and rosemary. Place about 1 tbl of the melted butter mixture inside each hen. Close the hens with small metal skewers or toothpicks. Tie the legs together with clean string. Add the lemon juice to the remaining butter mixture. Place hens in a roasting pan, breast side up. Baste them with the herb-flavored butter and roast them in a 350°F oven for about 1 hour, turning the hens occasionally and basting with the herb butter. After 1 hour, raise the temperature to 475°F - 500°F to brown and crisp the skin.
Warm the jam, remove it from the flame and add Splenda. When the hens are almost done, brush them evenly with the jam and roast until nicely glazed. Remove the string and serve hot.
Serves 4. 1.5 grams carbs per serving.
You might need to adjust carb count depending on the type of jam used.
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