Yield: 4 servings
|4||Cornish game hens|
|(1 1/4 to 1 1/2 lb ea)|
|Salt and pepper|
|2 tablespoons||Butter or olive oil|
Preheat the oven to 400 F.
Remove any lumps of fat from inside the birds. Season the cavities with salt and pepper and place 1 tbs Seasonin' in each.
Starting at the neck of each bird, worm your finger under the skin to create a pocket between the skin and the breast meat. Try to loosen the skin over the breast, thighs, and drumsticks. Work carefully so as not to tear the skin.
With a small spoon spread 2 tbs Seasonin' under the skin of each bird.
Tightly truss each bird with string. Season the outside of the birds with salt and pepper. Transfer the hens, breast side up, to a roasting pan with a rack. Spoon the remaining Seasonin' on top of the birds and place ½ tbs butter on each.
Roast the birds for 30-40 minutes, or until golden brown. Transfer the birds to a platter and let stand for 3 min. Remove the trussing string and serve at once.
The Caribbean Pantry Cookbook
by Steven Raichlen
Submitted By DIANE LAZARUS On 12-13-95