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Cornish Hens Cape Breton

Tummy.Tucker's picture
Ingredients
  Cornish hens 60 Ounce (3 Small Sized, 20 Ounce Each)
  Salt 2 Teaspoon
  Sage 1⁄2 Teaspoon
  Freshly grated nutmeg 1⁄2 Teaspoon
  Garlic powder 1⁄2 Teaspoon
  Lemon juice 2 Tablespoon
  Chicken bouillon 1 Cup (16 tbs)
  Orange extract 1⁄2 Teaspoon
  Imitation butter flavoring 1⁄2 Teaspoon
Directions

GETTING READY
1) Preheat the oven to 350°F.
2) In a bowl, mix together salt, sage, nutmeg and garlic powder.
3) Dredge the hen with the salt mixture inside the cavity as well as outside.
4) In a bowl mix, together lemon juice, bouillon, orange extract and butter flavoring.

MAKING
5) Brush the bouillon mixture over the hens and place it in roasting pan.
6) Roast in the oven for 1 to 1 1/4 hours or until hens are tender.
7) Baste with the bouillon mixture at regular interval while roasting.

SERVING
8) Serve hot over a bed of small mixed salad.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Meat
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
75 Minutes
Ready In: 
95 Minutes
Servings: 
6

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