Herbed cornish hens

Yield: 100 Servings

Measure 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

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, .

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