Recipe - Herbed Cornish Hens

2 tablespoon
68 Three fourths pound ROCK CORNISH HEN FZ
2 tablespoon GARLIC DEHY GRA
2 cup LEMON FRESH
2 tablespoon PEPPER BLACK 1 LB CN
2 tablespoon POULTRY SEASONING GR.
3 tablespoon BASIL SWEET GROUND
2 tablespoon THYME GROUND
2 tablespoon PAPRIKA GROUND
One fourth cup SALT TABLE 5LB

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 11 One fourth 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. A25.

Recipe Number: L14202

SERVING SIZE: One half HEN

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.