Cornish hens with gingery orange sauce

1 servings

Ingredients

Quantity Ingredient
================INGREDIENTS= ==========================
1½ cup Fine dry bread crumbs
3 slices Bacon, cut int 1/2\"(1 cm)pieces 3 slices
½ cup Chopped onions
½ cup Finely chopped walnuts
1½ tablespoon Butter or margarine
¾ teaspoon Salt
⅛ teaspoon Dried thyme
¼ teaspoon Poultry seasoning
1 each In a mixing bowl, combine bread crumbs, bacon, onion,
375 eaches ML
125 eaches ML
125 eaches ML
20 eaches ML
3 eaches ML
½ cup Water
================BASTING SAUCE====================== ====
¼ cup Butter or margarine, melted
2 tablespoons Lemon juice
2 tablespoons Water
¼ teaspoon Salt
================DIRECTIONS== ==========================
½ each ML
1 each ML
125 eaches ML
50 eaches ML
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25 eaches ML
1 each ML

Directions

CONVENTIONAL METHOD

walnuts, butter or margarine, salt, thyme and poultry seasoning. Mix well. Add water, starting with ¼ cup (50 mL) using just enough to moisten dressing. (NOTE: Gently press dressing together in your fist.

It should just hold together when enough water has been added.) 2.

Fill each cavity with dressing, lightly packed. Tie legs close to body. Arrange hens, breast side up, in a roasting pan. 3. In a small bowl, blend basting sauce ingredients. Brush hens with basting sauce. Bake at 350 F (180 C) for 1-½ hours, or until skin is golden. Baste occasionally during cooking until sauce is used up.

Microwave Method: (NOTE: bottled brown bouquet sauce is added to basting sauce.) 1. In a mixing bowl, combine bread crumbs, bacon, onion, walnuts, butter or margarine, salt, thyme and poultry seasoning. Mix well. Add water, starting with ¼ cup (50 mL), using just enough to moisten dressing. (NOTE: Gently press dressing together in your fist. It should just hold together when enough water has been added.) 2. Fill each cavity with dressing, loosely packed. Tie legs close to body. Shield legs and wings with aluminum foil. Arrange hens, breast side down, in a baking dish. 3. In a small bowl, blend basting sauce ingredients plus ½ tsp (2 mL) brown bouquet sauce. Brush hens with basting sauce. 4. Cover loosely with wax paper. Microwave on HIGH (100%) for 3 to 4 minutes per lb. (½ kg). Turn breast side up. Brush with basting sauce again. Recover with wax paper and continue microwaving on HIGH (100%) for another 3 to 4 minutes per lb. (½ kg). Let stand for 10 minutes before serving.

Submitted By FRED TOWNER On 11-05-94

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