Honeyed Cornish Hens
|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.