Lemon roasted cornish hens - sl 11/82
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | eaches | (1-3/4 lb) Cornish hens |
| 1 | each | Lemon |
| 3 | tablespoons | Butter/ margarine; softened |
| 2 | teaspoons | Fresh mint; chopped |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1 | small | Onion; sliced |
| 1 | clove | Garlic; crushed |
| 2 | tablespoons | Vegetable oil |
| 1 | cup | Chicken broth |
| ¼ | cup | Lemon juice |
| 1½ | tablespoon | Cornstarch |
| 2 | teaspoons | Water |
| Fresh mint; chopped | ||
| Watercress (optional) | ||
Directions
Remove giblets from hens; reserve for another use. Rinse hens with cold water, and pat dry.
Grate enough lemon rind to equal 1 teaspoon; cut remaining rind into thin strips, and set aside. Combine grated lemon rind, butter, 2 teaspoons chopped mint, salt, and pepper; rub mixture over hens.
Place hens breast side up in a shallow baking pan. Bake at 375 degrees F for 1 hour and 10 minutes, basting hens every 15 minutes with pan drippings.
Saute reserved lemon rind strips, onion, and garlic in oil for 5 minutes. Combine broth, lemon juice, cornstarch, and water in a small saucepan; stir well. Cook over medium heat, stirring constantly, until sauce is thickened. Stir in sauteed mixture, and serve sauce over hens. Sprinkle with chopped fresh mint, and garnish with watercress, if desired. Yield: 4 servings.
Tammy Smith of Tennessee, in November, 1982"Southern Living" Typos by Jeff Pruett
Submitted By JEFF PRUETT On 11-08-95