| 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 |
tb |
Sesame oil |
| 1 |
tb |
Vinegar |
| 2 |
tb |
Soy sauce |
| 1 |
ts |
Sesame oil |
| 1 |
tb |
Sugar |
| 1/2 |
ts |
Dry mustard |
INSTRUCTIONS
SAUCE
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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