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Prep Time: 15 Minutes Cook Time: 16 Minutes |
Ready In: 31 Minutes Servings: 2 |
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This recipe says you can complement this dish with a Tomato Salad. I found this recipe at a Estate Sale. I have not tried this recipe, but I'm posting it for safe keeping. Ingredients:
4 cornish hens |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/3 cup olive oil |
1/3 cup finely chopped shallot |
1/4 cup finely chopped parsley |
2 tablespoons lemon juice |
1 teaspoon tarragon, crushed |
1/2 teaspoon poultry seasoning |
1/2 teaspoon grated lemon peel |
2 tablespoons butter or 2 tablespoons margarine, melted |
2 teaspoons sugar |
3 tablespoons vegetable oil |
2 tablespoons red wine vinegar |
1 tablespoon chopped parsley |
1/2 teaspoon salt |
1 garlic clove, minced |
2 large tomatoes, sliced |
1 small onion, sliced |
Directions:
1. Place each hen breast-side up; with poultry shears, starting at body cavity, cut straight along one side of breast-bone to neck cavity. Spreading hen open, cut along one side of back-bone to make two halves. Cut along other side of bone to remove bone; discard backbones. Wash and pat dry. Place in shallow glass baking dish. Sprinkle with salt and pepper. Stir together next 7 ingredients. Drizzle mixture over hens, turning until evenly coated. Cover and marinate 1 hour at room temperature.
2. Preheat broiler. Drain hens from marinade. Place hens on rack of broiler pan, skin-side down. Broil 6 from heat source 8 minutes. Turn hens; brush with butter. Sprinkle each with 1/4 teaspoon of the sugar. Broil 8-10 minutes longer until golden brown. Turn off broilerb and leave hens in oven 5 minutes. Arrange on serving platter.
3. Tomato Salad: In a large bowl, blend together first 5 ingredients. Toss with vegetables.
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