| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Cornish |
Cklive13 |
2 |
servings |
INGREDIENTS
| 1/4 |
c |
Honey |
| 1/3 |
c |
Grainy mustard |
| 2 |
|
Garlic cloves; chopped |
| 5 |
tb |
Vegetable oil |
| 1 |
tb |
Chopped fresh thyme |
|
|
(or 1 tspn dried thyme) |
| 1 1/2 |
ts |
Ground cinnamon |
| 2 |
|
Cornish game hens |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1 |
|
Lemon |
INSTRUCTIONS
Mix the honey, mustard, garlic, 3 tablespoons oil, thyme and cinnamon
together in a bowl and set aside. Remove the wing tips from the hens. Roll
the hens in the marinade and marinate overnight. Preheat the oven to 450
degrees. Season the birds inside and out with salt and pepper. Cut the
lemon in half and squeeze over each bird. Put a used lemon half in the
cavity of each bird. Truss the birds. Set a rack in a roasting pan and
brush the rack with several tablespoons vegetable oil. Place the birds,
breast-side down on the oiled rack. Roast for 30 minutes. Turn the birds
breast-side up, reduce the heat to 350 degrees and roast an additional 15
to 20 minutes or until the hens are cooked through and the skin is brown.
Allow the hens to rest 10 minutes before serving. This recipe yields 2 to 4
servings.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Chef Jody
Adams of Rialto in Cambridge, MA From the TV FOOD NETWORK - (Show #
CL-8907)
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
02-18-1999
Recipe by: Jody Adams
Converted by MM_Buster v2.0l.
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