"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Herbed Cornish Hens Recipe

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This recipe for Herbed Cornish Hens, by , is from Haley Jansen's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dad
Added: Thursday, November 29, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 Rock Cornish Hens, about 1 lb each
1 C Herb seasoned croutons
1/4 C Ripe Olives, sliced
2 T Lemon Juice
2 T Vinegar
1 T Oil
1/4 t Thyme Leaves, dried
1 Garlic glove crushed
Salt/Pepper to taste

Directions:
Directions:
Heat oven to 350.

Dry cavities of hens. Mix croutons and olives. Stuff each hen loosely with 1/3 cup of the stuffing. Fasten opoenings with skewers and lace shut with string.

Place hens, breast side up, in shallow baking pan.

Mix remaining ingredients; pour over hens.

Roast uncovered until hens are done, spooning lemon mixture over hens every 20 minutes, about 2 hours.

To serve, cut hens into halves along back bone form tail to neck.

Serve with mashed potatoes and vegtable.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
This makes a very nice looking dish with a hen cut in half laying on each plate.

 

 

 

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