| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Cornish |
|
100 |
Servings |
INGREDIENTS
| 68 3/4 |
lb |
ROCK CORNISH HEN FZ |
| 2 |
c |
JUICE ORANGE 32 OZ FZ |
| 2 |
lb |
SUGAR; BROWN, 2 LB |
INSTRUCTIONS
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN
:
1. REMOVE NECKS. WASH HENS (INSIDE AND OUT) THOROUGHLY UNDER COLD
RUNNING WATER. DRAIN WELL; PAT DRY.
2. USING SHARP BONING KNIFE OR CLEAVER, SPLIT HENS IN HALF LENGTHWISE.
3. PLACE EACH HALF, SKIN SIDE UP, ON LIGHTLY GREASED PANS.
4. BAKE 30 MINUTES.
5. HEAT BROWN SUGAR, HONEY AND ORANGE JUICE UNTIL SUGAR IS MELTED TO
PRODUCE A GLAZE.
6. REMOVE HENS FROM OVEN; BRUSH TOPS WITH GLAZE.
7. RETURN TO OVEN; BAKE 30 TO 45 MINUTES OR UNTIL DONE (180F.)
8. POUR REMAINING WARM SAUCE OVER HENS IN EACH PAN BEFORE SERVING.
:
**ALL NOTES ARE PER 100 PORTIONS.
NOTE: 1. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.
A02500.
NOTE: 2. IN STEP 4, IF CONVECTION OVEN IS USED, BAKE AT 325 F. 15
MINUTES ON HIGH FAN, CLOSED VENT; IN STEP 7, 20 TO 30 MINUTES ON HIGH FAN,
CLOSED VENT.
Recipe Number: L14200
SERVING SIZE: 1/2 HEN (7
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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