Cornish Hens With Bread Stuffing
|White bread||250 Gram, cut into cubes|
|Minced onions||1⁄4 Cup (4 tbs), minced|
|Grated parmesan cheese||1⁄8 Cup (2 tbs)|
|Chicken bouillon cubes||4 , melted in 2 cups hot water|
|Hot water||2 Cup (32 tbs)|
|Garlic powder||1⁄2 Teaspoon|
|Parsley flakes||1⁄4 Cup (4 tbs)|
|Season salt||To Taste (Lawry Brand)|
Wash Cornish hens and drain.
For stuffing: In large bowl, to fit all the bread that is cubed, add all other ingredients, reserving 1 cup bouillon.
Stir together until all is coated.
Stuff Cornish hens firmly with the stuffing mixture until all stuffing is used.
Lay stuffed hens in pan large enough to hold 4 stuffed hens.
Sprinkle with Lawry season salt; pour on the remaining bouillon.
Bake at 350 degrees for 2 hours.
When pan dries, just add water to pan 1 cup at a time.
Make brown chicken gravy with remaining juices in pan.