5 minutes (50 minutes for Cornish hens).
Stir cornstarch and water
as softened.
Brush the hens with a little melted butter
Wash thawed Rock Cornish hens and pat dry.
Rub inside and out with salt and nutmeg.
Stuff lightly with Brown-Apple Stuffing (if dressing is desired) and truss.
Thaw Cornish hens overnight in refrigerator.
Cook rice according to package directions and stuff hens. Lightly salt and pepper hens.
In a saucepan, combine remaining ingredients.
Let bubble until thick.
Place hens in a roasting pan and cover tightly with foil.
Bake at 400\u00b0 for 1 to 1 1/2 hours, basting often with glaze.
Split hens down the middle to serve. Pass remaining sauce.
Excellent.
Serves 4 to 6.
Wash hens and pat dry.
Split hens lengthwise.
Sprinkle green onions in a 12 x 8 x 2-inch baking dish, coated with vegetable cooking spray.
Place hens over onions.
Combine vermouth, lemon juice and soy sauce; pour over hens, then sprinkle lightly with paprika and pepper.
Bake at 450\u00b0 for 15 minutes.
Reduce heat to 350\u00b0 and bake an additional 25 minutes or until done.
Day before serving:
Remove hens from freezer.
Place on large deep platter in refrigerator to thaw.
Early on the day to be served:
Remove giblets from hens, then wash and dry them. Sprinkle with salt and pepper, tie legs together with string.
Rub hens with soft butter, sprinkle with paprika; refrigerate.
Cook hens, uncovered, at 425\u00b0 until well browned (about 1 hour), basting with melted butter.
Serve on Rice Mingle.
(Recipe for Rice Mingle can be found in the Vegetable Section.)
Heat oven to 350\u00b0.
Wash hens and pat dry.
Season with salt, pepper and paprika.
Rub lightly with oil.
Combine remaining ingredients and toss.
Stuff both hens equally and truss.
Place hens in uncovered roasting pan and roast for 1 hour or until tender.
Serve with candied yams, buttered broccoli and cranberry salad.
Preheat oven to 425\u00b0.
Rinse hens well, pat dry with paper towels and season inside and outside with salt and pepper.
Place hens in large skillet and brush with melted butter.
Cook in oven 15 minutes.
Preheat oven to 350 degrees.
Place hens in a lightly greased 9x13 in. baking dish.
Stuff each hen with lemon half and 1/4 of sliced leeks, then sprinkle with seasonings.
Bake at 350 degrees for 1 hour or until hens are cooked through and juices run clear. Let stand 10 minutes, then remove lemon & leeks.
In a glass bowl, combine first eight ingredients.
With a large sharp knife or poultry shears, remove the backbone from each hen by cutting down either side of the bone.
Halve the hens and place in a large nonreactive bowl.
Pour marinade over the birds and turn to coat.
Cover and refrigerate 2 hours.
Preheat oven to 375\u00b0. Place hens skin side up in large baking dish. Sprinkle with salt and add chicken broth. Cover tightly with aluminum foil and bake for 30 minutes.
Thaw Rock Cornish hens and quarter.
Beat egg slightly and combine with milk.
Gradually add to flour, mixed with salt; stir to a smooth batter.
o 1 1/2 pound rock cornish hen should take 1 to
Split hens up the back and remove backs. You can use the backs and giblets for stock if you wish.
Marinate the hens in 3/4 cup of Calvados for 1 hour. Set up stove top smoker and place hens in smoker breast side up for over medium-high heat about 1 hour or until thoroughly cooked.
Saute apple slices in butter in a large saucepan. When hens are cooked add to saucepan, add remaining 1/4 cup Calvados, and carefully flame and serve immediately, on sauteed apple slices.
Remove giblets from hens if they're present; reserve
egrees C).
Lightly season hens with salt and black pepper
Mix garlic salt, thyme, curry and pepper.
Sprinkle in cavity of each hen.
Truss hens.
Heat butter, lemon and paprika to make basting sauce.
Put hens in shallow baking pan and baste.
Place in hot 450\u00b0F oven for 1/2 hour.
Reduce heat to 350\u00b0F and roast about 50 minutes more (until hens are a deep brown colour).
Baste occasionally while cooking.
Melt margarine in saucepan.
Add salt and pepper.
Split hens; place skin side up in shallow baking pan.
Baste with margarine. Roast hens for 1 1/2 hours uncovered.
When done, pour pan drippings into small saucepan.
Add chicken broth and grape juice. Simmer 15 minutes until reduced to 1 cup.
Add grapes; cook 2 minutes.
Calories:
206.
nd American cheese.
Rinse hens with water and pat dry