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 |
| 25 | eaches | ML |
| 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