| Herbed Cornish Hens
3 Rock Cornish hens, about 1 lb. each
1 cup of herb seasoned croutons
1/4 cup of sliced ripe olives
2 tablespoons of lemon juice
2 tablespoons of vinegar
1 tablespoon of vegetable oil
1 teaspoon of snipped fresh thyme leaves or
1/4 teaspoon of dried thyme leaves
1/4 teaspoon of salt
1 clove garlic, crushed |
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Heat oven to 350ºF. Dry cavities of hens (do not rub cavities with salt). Mix croutons and olives. Stuff each hen loosely with 1/3 cup stuffing; fasten openings with skewers and lace shut with string. Place hens, breast side up, in shallow baking pan. Mix remaining ingredients; pour over hens. Roast uncovered until hens are done, spooning lemon mixture over hens every 20 minutes, about 2 hours. To serve, cut hens into halves along backbone from tail to neck. Makes 6 servings. |
