Name: Herbed Cornish Hens
Ingredients: 68 3/4 lb ROCK CORNISH HEN FZ; 2 tb GARLIC DEHY GRA; 2 c LEMON FRESH; 2 tb PEPPER BLACK 1 LB CN; 2 tb POULTRY SEASONING GR.; 3 tb BASIL SWEET GROUND; 2 tb THYME GROUND; 2 tb PAPRIKA GROUND; 1/4 c SALT TABLE 5LB

CATEGORY	CUISINE	TAG	YIELD
Meats	Cornish		100	Servings

INGREDIENTS

68 3/4	lb	ROCK CORNISH HEN FZ
2	tb	GARLIC DEHY GRA
2	c	LEMON FRESH
2	tb	PEPPER BLACK 1 LB CN
2	tb	POULTRY SEASONING GR.
3	tb	BASIL SWEET GROUND
2	tb	THYME GROUND
2	tb	PAPRIKA GROUND
1/4	c	SALT TABLE 5LB

INSTRUCTIONS

2 tb -
PAN:  18 BY 26" SHEET PAN                          TEMPERATURE:  350F. OVEN
  :
1.  REMOVE NECKS AND GIBLETS.  WASH HENS (INSIDE AND OUT) THOROUGHLY UNDER
COLD RUNNING WATER.  DRAIN WELL; PAT DRY.
2.  USING SHARP BONING KNIFE OR CLEAVER, SPLIT HENS IN HALF LENGTHWISE.
3.  PLACE EACH HALF, SKIN SIDE UP, ON 5 UNGREASED PANS; BRUSH HENS WITH
LEMON
JUICE.
4.  COMBINE SALT, GARLIC, PEPPER, PAPRIKA, ONION POWDER, CELERY SEED,
POULTRY
SEASONING, THYME, AND BASIL.  SPRINKLE ABOUT 3 TBSP MIXTURE EVENLY OVER
HENS.
5.  BAKE 1-1 1/4 HOURS IN 325F. CONVECTION OVEN 40 MINUTES OR UNTIL DONE
(180F.) ON HIGH FAN, CLOSED VENT.
6.  BASTE WITH COOKING JUICES BEFORE SERVING.
  :
NOTE:  OTHER SIZES AND TYPES OF PANS MAY BE USED.  SEE RECIPE NO. A-25.
Recipe Number: L14202
SERVING SIZE: 1/2 HEN
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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