Herb Roasted Cornish Hens
|Rock cornish hens||8 Pound, thawed (8 Hens, 1 Pound Each)|
|Soft butter/Oleo||1⁄2 Cup (8 tbs)|
|Water||1 Cup (16 tbs)|
|Carrots||4 Medium, peeled and sliced|
|Canned beef bouillon||10 1⁄2 Ounce (1 Can)|
|Thyme leaf||4 Tablespoon, crushed|
|Lemon juice||1 Tablespoon|
Heat oven to 450°.
Wash hens, pat dry.
Put 1/2 sliced carrot, 1/2 t.salt, 1/2 t.thyme and 1 T.butter in each hen.
Place in shallow open roasting pan breast side up, brush hens well with soft butter.
Sprinkle lightly with salt, paprika and thyme.
Combine beef bouillon and water.
Roast hens for 20 minutes; baste with liquid, then cook 30 minutes longer, basting every 10 minutes thereafter.
Reduce oven heat to 350° and roast 20 minutes longer.
Remove hens; skim off any fat from juices in pan, stir in lemon juice and serve sauce with hens.
Hens should be tender enough to cut with poultry shears - cutting in half along the breast bone for easier handling, if desired.