| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cornish | 6 | -8 | ||
INGREDIENTS
| 4 | Cornish Hens, about 1 pound | |
| 6 ounces each | ||
| Salt and freshly ground | ||
| pepper to taste | ||
| 1 | c | Thinly sliced scallions |
| green tops included | ||
| 3 | Cloves garlic, minced up | |
| to 4 | ||
| 1 | T | Sesame oil |
| 1 | T | Vinegar |
| 2 | T | Soy sauce |
| 1 | t | Sesame oil |
| 1 | T | Sugar |
| 1/2 | t | Dry mustard |
INSTRUCTIONS
Preheat oven to 350 degrees F. Remove giblets. Rinse hens, pat dry, and season with salt and pepper. Set aside. Place scallions, garlic, 1 tablespoon sesame oil, and vinegar in food processor or blender. Process until pureed. Rub mixture inside cavity and on surface of hens. Tie legs together and place, breast-side up, on rack in baking pan. Roast in preheated oven, basting frequently with pan drippings, 1 hour or until temperature on meat thermometer is 180 degrees F and juices run clear. To prepare sauce, place 1/3 cup water, soy sauce, and 1 teaspoon sesame oil in 2-cup microproof measuring cup or small saucepan. Stir in sugar and mustard to make smooth paste and microcook on HIGH 45 seconds or place in sauce pan and cook just until mixture comes to a boil. Serve with hens. 6 to 8 servings. Gold Kist Farms Cookbook Posted to EAT-L Digest by Al & Diane Johnson <johnson@NEGIA.NET> on Jan 18, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 798
Calories From Fat: 495
Total Fat: 54.9g
Cholesterol: 327.5mg
Sodium: 457.4mg
Potassium: 988.2mg
Carbohydrates: 4.4g
Fiber: <1g
Sugar: 2.6g
Protein: 67.2g