| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Cornish |
|
100 |
Servings |
INGREDIENTS
| 68 3/4 |
lb |
ROCK CORNISH HEN FZ |
| 2 |
T |
GARLIC DEHY GRA |
| 2 |
c |
LEMON FRESH |
| 2 |
T |
PEPPER BLACK 1 LB CN |
| 2 |
T |
POULTRY SEASONING GR. |
| 3 |
T |
BASIL SWEET GROUND |
| 2 |
T |
THYME GROUND |
| 2 |
T |
PAPRIKA GROUND |
| 1/4 |
c |
SALT TABLE 5LB |
INSTRUCTIONS
2 T
PAN: 18 BY 26" SHEET PAN TEMPERATURE: 350F.
OVEN : REMOVE NECKS AND GIBLETS. WASH HENS (INSIDE AND OUT)
THOROUGHLY UNDER COLD RUNNING WATER. DRAIN WELL; PAT DRY. USING SHARP
BONING KNIFE OR CLEAVER, SPLIT HENS IN HALF LENGTHWISE. PLACE EACH
HALF, SKIN SIDE UP, ON 5 UNGREASED PANS; BRUSH HENS WITH LEMON JUICE.
COMBINE SALT, GARLIC, PEPPER, PAPRIKA, ONION POWDER, CELERY SEED,
POULTRY SEASONING, THYME, AND BASIL. SPRINKLE ABOUT 3 TBSP MIXTURE
EVENLY OVER HENS. BAKE 1-1 1/4 HOURS IN 325F. CONVECTION OVEN 40
MINUTES OR UNTIL DONE (180F.) ON HIGH FAN, CLOSED VENT. 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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