PEKING CORNISH HENS WITH SCALLION SAUCE
4 fresh Cornish game hens
6 cups water
1/4 cup honey
4-1/4-inch-thick slices fresh ginger
4 skewers (approximately 8-inches long)
Remove giblets. Pat hens dry. Bring water to a boil in large saucepan. When boiling, add honey and stir. One at a time, lower each bird into honey bath, quickly turning it completely over to evenly coat with liquid. Immediately remove and place a slice of ginger in each bird. Let hens dry on metal rack for 10 minutes. Place in roasting pan with wings folded back. Push tail into body cavity, then run skewer through meaty part of drumsticks underneath bone, skewering the tail. (If wood skewers are used, cover ends with foil to prevent burning.) Cook in preheated 3500F oven for 1 hour until tender. Combine sauce ingredients and serve with hens.
Chicken Recipes – The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue – Used with Permission
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