Cornish Hens
Serves: 3
Imelda VonRueden
1 January 1970
Based on User reviews:
51
Spice
57
Sweetness
52
Sourness
38
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 large
Onion (spanish, sliced)1 tsp
Kosher Salt4 tbsps
Unsalted Butter1 cup
Yellow Onion (chopped)2.5 cups
Cornbread1 cup
Chicken Stock2 tbsps
Parsley (chopped flat-leaf)Directions:
1
Watch how to make this recipe
2
Preheat the oven to 425 degrees F
3
Place the sliced onion in the bottom of a roasting pan
4
Remove the giblets from the hens, and rinse them inside and out
5
Remove any excess fat and leftover pinfeathers and pat the outsides dry
6
Place the hens on top of the sliced onion
7
Pack the cavities of the hens with the cornbread stuffing
8
Tie the legs together with kitchen string and tuck the wing tips under the body of the hens
9
Rub the hens with olive oil and sprinkle with salt and pepper
10
Roast the hens for 30 minutes, or until the juices run clear when you cut between a leg and thigh
11
Melt the butter in a large saute pan
12
Add the onion and cook for 5 minutes over medium-low heat, until translucent
13
Break the cornbread into pieces and place the pieces in a large bowl
14
Add the onion mixture to the cornbread
15
Add the celery, chicken stock, parsley, salt and pepper, and mix together
16
Yield: 2 servings