Recipe - Herb-Roasted Cornish Hens

1 Cornish hen for each adult
person
1 tablespoon Plus 1 tsp. Poultry
Seasoning Blend, divided,
for each 2 hens
One fourth cup Butter or margarine for each
2 hens
One fourth teaspoon Hot sauce for each 2 hens

POULTRY SEASONING BLEND
1 One half tablespoon Rubbed sage
1 One half tablespoon Onion powder
1 One half tablespoon Pepper
1 One half tablespoon Celery seeds
1 One half tablespoon Dried whole thyme
1 One half tablespoon Dried marjoram leaves
2 One fourth teaspoon Dried rosemary leaves
2 One fourth teaspoon Garlic powder

I hope it's not too late, Stephanie, for this. Both the cornish hen recipes
posted so far look wonderful, and I intend to try them, but if you want a
bit faster and easier way, here's one:

Seasoning Blend: Combine all ingredients, stirring well. Store in an
airtight container in a cool, dry place. Yield:
One half cup.

Prepare hens as usual (washing, etc.). Sprinkle cavities with 2 tsps.
Poultry Seasoning Blend. Close cavities, and tie legs together with string.
(Tuck wing tips under shoulders to hold.) Combine butter, remaining 2 tsps.
Poultry Seasoning Blend, and hot sauce. Spread over both sides of hens.
Place hens, breast side up, in shallow roasting pan just large enough to
hold them. Insert meat thermometer in breast of one hen so thermometer
doesn't touch bone or fat. Bake at 350 degrees for 1 hour and 15 minutes or
until meat theremometer registers 185 degrees, basting often with pan
drippings. Serve at once, or if hens are going to be held for a later
picnic, wrap each hen separately in foil or a tightly closed plastic bag
and refrigerate until ready to be transported in the cooler.

(Recipe originally from SOUTHERN LIVING 1988 ANNUAL RECIPES.)

Posted to FOODWINE Digest by "Joanne L. Schweikj" SCHWEIKJ@FREDONIA.EDU
on Sep 10, 1997