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Cornish Hens Recipe

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This recipe for Cornish Hens, by , is from The Dimiceli Cucina, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sue DiMiceli
Added: Saturday, February 28, 2009


4 (1 pound size) frozen Cornish hens, thawed
4 cloves garlic, split
2 teaspoons dried thyme
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup butter, melted
For Basting Sauce:
Additional 1/2 cup butter, melted
1/2 cup lemon juice
1/4 teaspoon paprika
Additional 2 teaspoons dried thyme

Preheat oven 450
Inside each hen, place 1 clove garlic, 1/2 teaspoon thyme, 1/4 teaspoon salt, and 1/8 teaspoon pepper
Carefully roll each hen over in your hands (wing over wing direction) once or twice to distribute the ingredients you just placed in the cavity avoiding having any ingredients fall out
Truss hens (optional): Bring skin over neck opening and fasten it to the back with a wooden toothpick
Bend wings under the bird; close cavity with wooden toothpicks
Heat 1/2 cup butter in a skillet; brown the hens on all sides
Make Basting Sauce: Combine the 4 ingredients and stir well
Arrange hens in large roasting pan, without rack; brush with the basting sauce
Roast, basting several times with sauce, about 40 minutes, or until nicely browned and tender

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
Roughly an hour




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