| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Cornish |
Infood01 |
1 |
servings |
INGREDIENTS
|
|
Cornish hen |
| 1 |
bn |
Thyme and rosemary |
| 2 |
lb |
Baby bliss potatoes |
| 2 |
lb |
Patti pan squash |
| 1 |
lb |
Baby peeled carrots |
| 3 |
|
Red peppers |
| 1 |
c |
Butter |
| 1 |
bn |
Chives |
| 5 |
|
Cloves Garlic & Shallots |
INSTRUCTIONS
Wash hens and dry. Soften butter and add 1 bunch chopped chives and 2
cloves chopped shallot.
Stuff the cavity of the hen with thyme and rosemary. Save some thyme and
rosemary for roasting pan. Take softened butter and spread a Tablespoon in
under the breast of the hen. Put birds on a rack in a roasting pan and add
potatoes that have been seasoned with salt and pepper. Also add baby
carrots and 3 red peppers that have been seasoned and cut into quarters.
Add the remaining herbs and garlic and shallots to pan and roast for 25
minutes at 375 then add the squash to the pan. Baste the hen with the left
over herb butter and finish cooking 25 - 30 minutes.
Yield: 6-8
Converted by MC_Buster.
Recipe by: IN FOOD TODAY SHOW #INJ308
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Plan ahead — It wasn’t raining when Noah built the ark.”