roast rock Cornish hens
By Yankee Magazine|Jan 13 2007|
Ingredients
ROAST ROCK CORNISH HENS
6 frozen rock Cornish hens
3/4 c. Butter
3/4 c. Dry white wine
3 tbsp. Dried tarragon
6 cloves of garlic, peeled
Salt and pepper
Garlic salt
1 bunch watercress
_________ _________
Instructions
Let Cornish hens thaw. Make basting sauce: In saucepan, melt butter; add
Wine, 1 tablespoon dried tarragon. Let this sit. In each Cornish hen,
Place 1 clove of garlic, 1 teaspoon dried tarragon, 1/4 teaspoon salt,
1/8 teaspoon pepper. Sprinkle outside liberally with garlic salt;
refrigerate. About 1 hour before serving: start heating oven to 400
degrees to 450 degrees. In large shallow open pan, without rack, roast
Cornish Hens 1 hour or until well browned and drumstick twist easily out
of thigh joint, basting several times with basting sauce. Arrange birds
on bed of watercress on serving platter; pour drippings from pan over
them.
____________ _________ _________
