| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Cornish |
Poultry |
3 |
Servings |
INGREDIENTS
| 6 |
|
Lemons |
| 2 |
|
Inches Fresh Gingerroot, |
|
|
Chopped |
| 1/2 |
c |
Honey |
| 1/3 |
c |
Cooking Oil |
| 1 |
|
Stalk Lemongrass, split |
|
|
Lengthwise |
|
|
Salt and Pepper |
| 3 |
|
24 oz Cornish Hens, thawed |
| 1/3 |
c |
Packed Brown Sugar |
| 2 |
lb |
Onions, sliced |
|
|
Lemon Slices |
INSTRUCTIONS
MARINATED CORNISH HENS
GLAZED ONIONS
Marinated Cornish Hens: Grate zest from 3 lemons and juice all 6 lemons. In
a medium bowl whisk together grated lemon zest, lemon juice, ginger, honey
and oil. Add lemongrass. Season to taste with salt and pepper. Split
Cornish Hens in half lengthwise. Arrange in a single layer in a large
plastic bag set in a shallow roasting pan. Pour marinade over hens. Tie bag
tightly closed, pressing as much marinade as possible up around hens.
Refrigerate 12 hours or overnight, turning bag once. Roasted Cornish Hens:
Preheat oven to 375=F8F. Drain hens, reserving marinade. Discard lemongrass
from marinade. Arrange hens skin side up in same baking pan. Pour half the
marinade over hens. Bake at 375=F8F for 35 minutes. Baste hens with pan
juices. Continue baking 25 minutes until juices run clear when thighs are
pierced with a fork.
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