| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Cornish | 1 | Servings | |
INGREDIENTS
| 1 | Cornish hen for each adult | |
| person | ||
| 1 | T | Plus 1 tsp. Poultry |
| Seasoning Blend divided | ||
| for each 2 hens | ||
| 1/4 | c | Butter or margarine for each |
| 2 hens | ||
| 1/4 | t | Hot sauce for each 2 hens |
| 1 1/2 | T | Rubbed sage |
| 1 1/2 | T | Onion powder |
| 1 1/2 | T | Pepper |
| 1 1/2 | T | Celery seeds |
| 1 1/2 | T | Dried whole thyme |
| 1 1/2 | T | Dried marjoram leaves |
| 2 1/4 | t | Dried rosemary leaves |
| 2 1/4 | t | Garlic powder |
INSTRUCTIONS
I hope it's not too late, Stephanie, for this. Both the cornish hen recipes posted so far look wonderful, and I intend to try them, but if you want a bit faster and easier way, here's one: Seasoning Blend: Combine all ingredients, stirring well. Store in an airtight container in a cool, dry place. Yield: 1/2 cup. Prepare hens as usual (washing, etc.). Sprinkle cavities with 2 tsps. Poultry Seasoning Blend. Close cavities, and tie legs together with string. (Tuck wing tips under shoulders to hold.) Combine butter, remaining 2 tsps. Poultry Seasoning Blend, and hot sauce. Spread over both sides of hens. Place hens, breast side up, in shallow roasting pan just large enough to hold them. Insert meat thermometer in breast of one hen so thermometer doesn't touch bone or fat. Bake at 350 degrees for 1 hour and 15 minutes or until meat theremometer registers 185 degrees, basting often with pan drippings. Serve at once, or if hens are going to be held for a later picnic, wrap each hen separately in foil or a tightly closed plastic bag and refrigerate until ready to be transported in the cooler. (Recipe originally from SOUTHERN LIVING 1988 ANNUAL RECIPES.) Posted to FOODWINE Digest by "Joanne L. Schweikj" <SCHWEIKJ@FREDONIA.EDU> on Sep 10, 1997
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