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Double the recipe to create an instant meal for later in the week, incredible lunches, or strip the meat from the bones and serve over a bed a baby spinach for an incredible salad.
Drizzle with a little lemon juice blended with olive oil for a light dressing.
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| Baked Cornish Hens with Lemon and Herbs |
Ingredients
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| 2 (1-1/2 lb) |
rock cornish hens, split lengthwise |
| 2 tbsp |
onion, finely chopped |
| 1 clove |
garlic, finely chopped |
| 1/4 cup |
olive oil |
| 1/4 |
lemon juice |
| 2 tsp |
chicken boullion paste or 2 chicken boullion cubes |
| 1 tsp |
parsley, chopped |
| 1 tsp |
rosemary leaves, crushed |
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- Heat oven to 375 degrees.
- Place hens in large baking pan and season lightly with salt and pepper.
- In small saucepan, cook onion and garlic in oil until tender.
- Add remaining ingredients and simmer for 10 minutes.
- Pour mixture over hens in pan.
- Bake for 1 hour and 15 minutes, basting frequently.
- Serve hot. Garnish with parsley springs, if desired.
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