Brandy-buttered cornish hens

Yield: 6 servings

Measure Ingredient
6 \N Cornish hens
\N \N Salt
\N \N Pepper
1 cup Apple juice; unsweetened
¼ cup Brandy, apricot, peach or plum flavored
½ cup Butter (or marg.); melted
¼ cup Brandy, apricot, peach or plum flavored
¼ cup Butter (or marg.)
8 ounces Cornbread stuffing mix
¾ cup Pecans; chopped

PECAN STUFFING

Remove giblets from hens; reserve for another use. Rinse hens with cold water, and pat dry. Sprinkle cavity of each with salt and pepper. Secure neck skin to back with toothpick; lift wingtips up and over back so they are tucked under hen.

Lightly stuff cavity of hens with Pecan Stuffing; close cavity, and secure with toothpicks. Tie leg ends to tail with cord or string.

Brush hens with butte,r and sprinkle generously with pepper. Combine remaining butter with brandy.

Place hens, breast sude up, in a large shallow baking pan. Bake at 350 degrees for 1 to 1-½ hours, depending on size of hens; baste every 10 minutes with brandy mixture.

Pecan Stuffing: Combine apple juice, brandy, and butter in a large saucepan; cook over medium heat, stirring occasionally, until butter melts. Add stuffing mix and pecans, stirring lightly. Yield: enough for 6 Cornish Hens.

SOURCE: Southern Living Magazine, April 1980. Typos by Nancy Coleman.

Submitted By KEN SMALL On 12-28-95

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