INGREDIENTS

INSTRUCTIONS

Wash and thoroughly dry Cornish hens. Season the inside of the bird with
salt, pepper and cinnamon. Stuff the birds, taking care not to pack the
cavity too tightly. Tie the legs together to maintain the shape during
roasting. Make a mixture of 1/2 cup melted butter, 2 teaspoons salt, 1
teaspoon pepper, 1 teaspoon cinnamon and brush this all over the birds.
Place breast down a rack in a shallow roasting pan and cook in a preheated
350~ oven for 45 minutes to an hour, basting every 10 minutes with the
following mixture: 1 cup Port wine mixed with 1 cup fresh squeezed orange
juice and the finely chopped peel of one orange. When birds have been
roasting for 20 minutes, turn them breast side up, baste and continue
roasting until bird is finished. NOTE: Add 3/4 cup chicken broth to the
bottom of the pan before you roast the chickens. If there is any basting
mixture left, add it to any accumulated juices on the bottom of the pan and
bring this to a boil just before serving. If you don't want to stuff the
birds, simply bake the stuffing right along with the hens, in a covered
casserole dish, removing the cover about 15 minutes before the birds are
cooked. A number of years ago I had a take out food shop and these hens
were one of the most popular poultry items we sold. I hope you enjoy them.
If you have any questions, please don't hesitate to contact me..Susan
MM Format Norma Wrenn npxr56b Fruited Cornbread Stuffing in another post
Submitted By JANIE BOURKE On 11-07-94
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by Bill Spalding
<billspa@icanect.net> on Apr 14, 1997

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