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Cornish Hens with Lemon Pepper Recipe

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This recipe for Cornish Hens with Lemon Pepper, by , is from The cunliffe Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sharon Cunliffe
Added: Saturday, November 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 Cornish Hens, room temperature, rinsed well and patted dry
4 lemons quartered for stuffing the hens
1 lemon sliced for garnish
1 stick butter room temperature
1 stick butter cut into cubes for the roasting pan
6 large carrots, rinsed
1 large onion cut in thick slices
1 tbsp. lemon pepper
Kosher salt and black pepper

Directions:
Directions:
1. Preheat oven to 450บ.
2. Place onions and carrots in the roasting pan to form a bed for the hens. Add pieces of butter.
3. Sprinkle cavity of hens with salt and pepper and put lemons inside. Tie legs together.
3. Mix softened butter with lemon pepper.
4 Loosen the skin from the breast and put bits of softened butter mixture. Use remaining butter mixture to coat the hens. Place hens breast side up on top of the carrots and onions.
5. Roast hens for 30 minutes. Baste and rotate position in the oven. Continue roastin for another 30 minutes or until thigh registers 180. Let stand 10 minutes. Cut hens in half lengthwise, removing the lemons from inside.
11. Platter the hens and garnish with lemon slices.
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Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
1 1/2 hrs.
Personal Notes:
Personal Notes:
Sides: Creamed spinach and Roasted Mini Yukon gold potatoes

 

 

 

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