| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | American | Poultry | 4 | Servings |
INGREDIENTS
| 4 | Fresh Cornish game hens | |
| 1 | lb | Unsalted butter; at room temp. |
| 1 1/2 | tb | Ground cumin |
| 1 | lg | Lemon; juice of |
| 1 | ts | Worcestershire sauce |
| 1 | pn | Salt & cayenne pepper |
INSTRUCTIONS
Preheat oven to 425F. Rinse off hens & pat dry. Cream butter & beat in remaining ingredients. To prepare birds for stuffing, gently loosen skin from meat w/ fingers. Spread spiced butter under skin, quite liberally around breast area, reserving 1/4 for outside of bird. Truss hens, sprinkle w/ salt & smear w/ remaining butter. Roast birds in oven 25 min. or until juices from thigh run clear, basting often w/ fat which accumulates in roasting pan. Serve w/ rice pilaf or buttered noodles. HARVEST RESTAURANT BRATTLE ST.; CAMBRIDGE: WINE: SPRING MOUNTAIN,CHARDONNAY 1977 From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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