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Honeyed Cornish Hens

Western.Chefs's picture
Simplicity wins the day with the dry sherry and honey combination that goes perfectly with this thawed Rock Cornish hens. I am sure you will enjoy the delights of Honeyed Cornish Hens as much as I do. Check out the recipe and serve it on the table tonight!
  Rock cornish hens 6 Pound (Fresh Or Frozen (Thawed), Four 1 1/2 Pound Birds)
  Soy sauce 3⁄4 Cup (12 tbs)
  Dry sherry 1⁄3 Cup (5.33 tbs)
  Green onions 4 , minced
  Ground ginger 1⁄2 Teaspoon
  Honey 1⁄4 Cup (4 tbs)
  Iceberg lettuce head 1 Small, thinly sliced

1. Remove giblets and necks from Rock Cornish hens; refrigerate to use in soup or stew another day. With kitchen shears, cut each hen into quarters. Rinse hens with running cold water; pat dry with paper towels.
2. In 13" by 9" baking dish, mix soy sauce, sherry, green onions, and ginger. Add hen quarters; turn to coat well. Cover; refrigerate at least 6 hours, turning hens occasionally.
3. About 40 minutes before serving, in 12-inch skillet over medium-high heat, in 1/4 inch hot salad oil, fry half of hen quarters until tender and well browned on all sides, about 20 minutes. Remove hen quarters to platter; keep warm. Repeat with remaining quarters.

Recipe Summary

Side Dish

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