| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Cornish |
Poultry |
2 |
Servings |
INGREDIENTS
| 1 |
|
(1 1/4 Lb.) Cornish Hen |
| 1/3 |
c |
Burgendy OR Dry Red Wine |
| 1/3 |
c |
Raspberry OR Red Wine |
|
|
Vinegar |
| 1/2 |
ts |
Dried Rosemary Crushed |
| 1/8 |
ts |
Dried Thyme |
| 2 |
lg |
Cloves Garlic Minced |
INSTRUCTIONS
Remove Giblets From Hen & Discard. Rinse Hen & Remove Skin & Trim Excess
Fat. Split Hen Lengthwise With Poultry Shears. Place Hen, Meaty Side Down,
in A 9 Inch. Square Dish. Combine Remaining Ingredients, Stirring Well.
Pour Over Hen. Bake At 325 For 20 Min. Then Turn Over & Bake An Additional
Hour, Bastingevery 15 Min. Then Broil 6 Inches From Heat 5 Min.
Serve With Wild Rice, Brussel Sprouts, Cranberry-Onion Relish. (Fat
6.4. Chol. 76.)
A Message from our Provider:
“In the sentence of life, the devil may be a comma–but never let him be the period.”