| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Cornish |
|
1 |
Servings |
INGREDIENTS
| 6 |
|
Cornish hens; cleaned |
|
|
Melted margerine |
| 1 |
c |
Orange marmalade |
| 1/4 |
c |
Brown sugar |
| 3 |
tb |
Wine vinegar |
| 2 |
ts |
Worcestershire sauce |
| 1/2 |
ts |
Curry powder |
| 1/8 |
ts |
Cayenne pepper |
INSTRUCTIONS
This is Sharon Barbour's recipe. She posted it to the EAT-L list about 3
years ago, and it is a family favorite. I've also used it with chicken leg
quarters and that is fantastic as well.
If I do cut it in half, I still make all the sauce so there's extra to put
on rice or noodles
1. Cut hens in half lengthwise. Wash, and reserve gilets for another use.
Combine remaining ingredients, except margerine, in a saucepan. Heat over
medium heat. Simmer for 2 minutes.
2. Place hens, skin side down, in a shallow roasting pan. Bursh with melted
margerine, then with the sauce.
3. Roast in a preheated 350 degree oven for 30 minutes, brushing often with
the sauce. Turn hens skin-side-up, and bake for another 30 minutes,
brushing often with the sauce. Be sure to bake uncovered.
Note: This is sinfully easy, and you can sit back and reap the compliments.
They reheat really well.
Posted to recipelu-digest by jeryder@juno.com on Mar 23, 1998
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