CATEGORY |
CUISINE |
TAG |
YIELD |
|
Cornish |
Classic, Try |
4 |
Servings |
INGREDIENTS
4 |
|
Cornish game hens, thawed or |
|
|
fresh |
2 |
t |
Salt |
2 |
t |
Dried thyme |
1/2 |
t |
Red pepper flakes, crushed |
1 1/3 |
c |
Fresh orange juice |
1/4 |
c |
Honey |
INSTRUCTIONS
Prep 10 mins | Cook 45 mins Serve hot or at room temperature. Makes 4
with leftovers. REVISE! remove back, skin, wing tips. Per serving...
Place rack in center of oven and preheat to 425 degrees. Line a
shallow roasting pan with aluminum foil. 2. With kitchen shears, cut
down both sides of the backbone of each hen to remove it. Cut through
the center of the breast bone to cut the hens in half. 3. Mix the
salt, thyme and red pepper flakes together. Sprinkle over the tops and
bottoms of the hens. Arrange the halves in the pan, skin side up. Bake
for 20 minutes. 4. Stir the orange juice and honey together. After the
hens have baked for 20 minutes, pour this mixture onto the foil in the
bottom of the roasting pan. Bake for 5 minutes to melt the honey. then
begin brushing the hens with the juice and pan drippings every 5
minutes until the juices run clear from the thigh, about 20 minutes
longer, for a total baking time of about 40 minutes. NOTES : A whole
hen is large. But a half hen doesn't seem quite enough. Abby serves on
per person, halves them for service. Uses left-overs in salads.
Recipe by: Abby Mandel (1988) More Taste Than Time Posted to Digest
eat-lf.v097.n081 by PATh <phannema@wizard.ucr.edu> on Mar 25, 1997
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