| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Cornish |
Meat, Poultry |
2 |
Servings |
INGREDIENTS
| 2 |
|
Cornish hens; rinsed |
| 1 |
|
Lemon |
| 4 |
|
Cloves garlic; peeled |
| 1 |
|
Branch fresh rosemary; or 2 teaspoons dried |
| 1 |
tb |
Honey |
| 1 |
tb |
Olive oil |
|
|
Salt and pepper |
| 1/4 |
c |
White wine |
| 1/2 |
c |
Chicken stock |
INSTRUCTIONS
Preheat oven to 400 degrees. Pat the hens dry with a cloth. Slice lemon in
half and squeeze juice into a medium bowl. Stuff hen cavities with half
lemon, 2 cloves garlic and 1/2 branch of fresh rosemary. Add honey, oil and
salt and pepper to lemon juice and blend together. Baste the hens with the
lemon honey sauce. Place in a small roasting pan and roast for 20 Minutes.
Reduce heat and continue roasting for 20 to 30 minutes basting the hens
occasionally. Roast the hens until the juices run clear from the thigh.
Transfer hens to cutting board and let sit for 10 minutes. Place roasting
pan on stove burner and stir in white wine. Bring to a simmer and scrape
brown bits from bottom of pan. Stir in chicken stock and simmer. Serve hens
hot with sauce.
Recipe By : TVFN How to Boil Water
Posted to MC-Recipe Digest V1 #225
Date: Thu, 26 Sep 1996 17:32:42 -0500
From: "Jon and Angele Freeman" <jfreeman@netusa1.net>
NOTES : Show #BW8353
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