Herb-Roasted Rock Cornish Hens
Prep
25m
Cook
1h 10m
| Category: | |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Ingredients:
| 8 Rock Cornish game hens, thawed |
| 4 medium carrots, peeled and sliced |
| 2 teaspoons salt |
| 4 teaspoons thyme, crumbled |
| 1/2 cup butter or margarine |
| 1/8 teaspoon salt |
| 1/8 teaspoon paprika |
| 1/8 teaspoon thyme |
| 1 10.5 ounce can condensed bullion |
| 1 cup water |
| 3 tablespoons lemon juice |
Herb-Roasted Rock Cornish Hens Directions
- Heat oven to 450° F. Wash rock cornish hens; pat dry. Put half sliced carrots, quarter teaspoon salt, half teaspoon thyme, and 1 tablespoon butter or margarine in each game hen. Place in shallow, open roasting pan, breast side up. Brush hens well with soft butter or margarine. Sprinkle lightly with salt, paprika, in time. Combine beef Bouillon and water.
- Roast hens 20 minutes. Continue roasting 30 minutes longer, basting every 10 minutes with Bouillon mixture. Reduce oven heat to 350° F. Roast hens 20 minutes longer. Remove to heated platter.
- Skim off any fat from juices in pan. Stir lemon juice into juices. Serve in sauce boat with hens. Hens should be tender enough to cut in half a long breastbone with poultry shears for easier handling, if desired.
- Makes eight servings
Notes
