(serves 2 to 4 - 2 servings if whole hens or 4 servings if halfs)
Ingredients:
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2X Cornish game hens
4x pieces of turkey bacon
1x box of Jiffy corn bread mix
1/2 cup shredded carrots
Poultry seasoning
1/4 cube butter
splash red wine vinegar
4 tablespoons orange juice
dash Garlic salt
Preheat oven to 400 degrees
-Hen prepping:
In skillet cook bacon until crisp. Add shredded carrots and cood until
carrots are crisp. (drain excess grease if any)
Mix Jiffy cornbread mix in bowl and follow directions for cornbread.
Add carrots and bacon bits to mix and stir.
After washing hens and patting dry, rub hens with poultry seasoning.
Take hens and stand them on their heads and spoon cornbread mix into
hen. Fill hen leaving a little room for rise of the corn bread.
Place in a Pyrex-glass dish(8x8) for 2. Lay hens in pan and tuck wings
behind the back and close skin around the mix.
Cover with foil and cook for 45 minutes. Basting regularly.
Excess corn bread can be spooned into muffin cups and cooked if desired.
-Sauce prep after hens are in oven:
Mix melted butter, splash of wine vinegar, dash of garlic salt, and
4tbls of orange juice.
After 45 minutes of cooking, remove foil from hens and baste with
orange sauce for remaining 45 minutes uncovered.
Remove hens when legs are tender(loose) or skin is browned.
Cool 5 minutes and serve.
Hens can be halved with a serrated knife.
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