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Roast Rock Cornish Hens

Chicken
Serves4
Prep0:45
Baking time0:45
Total1:45
Poultry

Ingredients

Herb Rub, See Note2

Stuffing, See Note3

Basic Rub

Basic Glaze

Jelly Glaze, See Note4

Directions

1.

THAW hens by leaving in refrigerator overnight; See NOTE regarding size of hens.

2.

When hens are thawed and about 2 hours before serving time, PREHEAT oven to 450 F.

Herb Rub:

1.

MELT butter; STIR in minced garlic, basil, salt, sage, thyme, lemon pepper, and red pepper flakes; BRUSH onto hens.

Initial Cooking

1.

PLACE hens, breast sides up, in well-buttered shallow baking dish; ROAST hens for 15 minutes.

2.

REMOVE hens from oven; REDUCE heat to 350 F

Final Cooking

1.

RETURN hens to oven; BAKE for 25 to 40 minutes longer (depending on size of hen) or until a thermometer inserted into thickest part of thigh reads 175 F.

2.

REMOVE hens to platter; let STAND for 10 minutes before serving.

Stuffing

1.

aAddition to step 4: Meanwhile, COOK rice mix according to package direction, shortening cooking time to 15 minutesGo to step 5.

2.

aAddition to step 5: TURN hens over; SPOON partially cooked rice mix into cavitiesGo to step 6.

Basic Rub:

1.

/AltAlternative to step 3: SPRINKLE hens with lemon juice, salt and pepper; RUB into hensGo to step 4.

Basic Glaze:

1.

bAddition to step 5: BRUSH a tablespoon of melted butter over each hen; SPRINKLE with white wineGo to step 6.

Jelly Glaze

1.

b/AltAlternative to step 5b, above: In a small saucepan over low heat, STIR together jelly and sauce until blended; BRUSH mixture over each henGo to step 6.

*NOTE1: If hens weigh in the range of 1 1/4 to 1 1/2 pounds, use one hen per person; otherwise use larger hens and split in half; if needed, CUT off and DISCARD skin around necks. *NOTE2: Although the original recipe called for basic rub and basic glaze, we use the herb rub as we feel it results in a zestier taste *NOTE3: Because we use a separate stuffing recipe/dish for our dinners, we omit using this step for the birds *NOTE4: Substitute the jelly glaze for the basic glaze to give a richer appearance *NOTE5: May substitute any variety of jellies, jams, or preserves, depending on taste *NOTE6: May substitute balsamic vinegar for soy sauce APPROXIMATE TIMING TO SERVE AT 6:00pm: Step 2: 4:15 Step 3: 4:30 Step 4: 4:45 Step 5: 5:00 Step 6: 5:10 Step 7: 5:45

From Women's Day Encyclopedia of Cookery

Entered by Tom King via MasterCook

Nutrition

Per Serving (excluding unknown items): 995 Calories; 65g Fat (59.5% calories from fat); 63g Protein; 37g Carbohydrate; 2g Dietary Fiber; 386mg Cholesterol; 920mg Sodium. Exchanges: 1 1/2 Grain(Starch); 8 Lean Meat; 0 Vegetable; 0 Fruit; 8 1/2 Fat; 1 Other Carbohydrates.