Herb-roasted cornish hens

Yield: 1 Servings

Measure Ingredient
1 \N Cornish hen for each adult person
1 tablespoon Plus 1 tsp. Poultry Seasoning Blend, divided, for each 2 hens
¼ cup Butter or margarine for each 2 hens
¼ teaspoon Hot sauce for each 2 hens
1½ tablespoon Rubbed sage
1½ tablespoon Onion powder
1½ tablespoon Pepper
1½ tablespoon Celery seeds
1½ tablespoon Dried whole thyme
1½ tablespoon Dried marjoram leaves
2¼ teaspoon Dried rosemary leaves
2¼ teaspoon Garlic powder


I hope it's not too late, Stephanie, for this. Both the cornish hen recipes posted so far look wonderful, and I intend to try them, but if you want a bit faster and easier way, here's one: Seasoning Blend: Combine all ingredients, stirring well. Store in an airtight container in a cool, dry place. Yield: ½ cup.

Prepare hens as usual (washing, etc.). Sprinkle cavities with 2 tsps.

Poultry Seasoning Blend. Close cavities, and tie legs together with string.

(Tuck wing tips under shoulders to hold.) Combine butter, remaining 2 tsps.

Poultry Seasoning Blend, and hot sauce. Spread over both sides of hens.

Place hens, breast side up, in shallow roasting pan just large enough to hold them. Insert meat thermometer in breast of one hen so thermometer doesn't touch bone or fat. Bake at 350 degrees for 1 hour and 15 minutes or until meat theremometer registers 185 degrees, basting often with pan drippings. Serve at once, or if hens are going to be held for a later picnic, wrap each hen separately in foil or a tightly closed plastic bag and refrigerate until ready to be transported in the cooler.

(Recipe originally from SOUTHERN LIVING 1988 ANNUAL RECIPES.) Posted to FOODWINE Digest by "Joanne L. Schweikj" <SCHWEIKJ@...> on Sep 10, 1997

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