Herbed cornish hens
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 68¾ | pounds | ROCK CORNISH HEN FZ |
| 2 | tablespoons | GARLIC DEHY GRA |
| 2 | cups | LEMON FRESH |
| 2 | tablespoons | PEPPER BLACK 1 LB CN |
| 2 | tablespoons | POULTRY SEASONING GR. |
| 3 | tablespoons | BASIL SWEET GROUND |
| 2 | tablespoons | THYME GROUND |
| 2 | tablespoons | PAPRIKA GROUND |
| ¼ | cup | SALT TABLE 5LB |
Directions
2 tb -
PAN: 18 BY 26" SHEET PAN TEMPERATURE: 350F. OVEN :
1. REMOVE NECKS AND GIBLETS. WASH HENS (INSIDE AND OUT) THOROUGHLY UNDER COLD RUNNING WATER. DRAIN WELL; PAT DRY.
2. USING SHARP BONING KNIFE OR CLEAVER, SPLIT HENS IN HALF LENGTHWISE.
3. PLACE EACH HALF, SKIN SIDE UP, ON 5 UNGREASED PANS; BRUSH HENS WITH LEMON
JUICE.
4. COMBINE SALT, GARLIC, PEPPER, PAPRIKA, ONION POWDER, CELERY SEED, POULTRY
SEASONING, THYME, AND BASIL. SPRINKLE ABOUT 3 TBSP MIXTURE EVENLY OVER HENS.
5. BAKE 1-1¼ HOURS IN 325F. CONVECTION OVEN 40 MINUTES OR UNTIL DONE (180F.) ON HIGH FAN, CLOSED VENT.
6. BASTE WITH COOKING JUICES BEFORE SERVING.
:
NOTE: OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25.
Recipe Number: L14202
SERVING SIZE: ½ HEN
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .