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Herbed Cornish Hens
Source: U.S. Department of Defence | |
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 MEAT, FISH, AND POULTRY No.L 142 02
HERBED CORNISH HENS
Yield 100
Portion 6 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
295 cal
1g
25 g
20 g
147 mg
369 mg
26 mg
Ingredient
Weight
Measure
Issue
CORNISH HEN,ROCK,RAW,WHOLE
78-1/8 lbs
JUICE,LEMON
1-1/8 lbs
2 cup
SALT
2-1/2 oz
1/4 cup 1/3 tbsp
GARLIC POWDER
3/4 oz
2-1/3 tbsp
PEPPER,BLACK,GROUND
1/2 oz
2 tbsp
1/2 oz
2 tbsp
PAPRIKA,GROUND
ONION POWDER
1/2 oz
2 tbsp
CELERY SEED
1/2 oz
2 tbsp
1/4 oz
2 tbsp
SEASONING,POULTRY
THYME,GROUND
1/3 oz
2 tbsp
1/2 oz
3 tbsp
BASIL,SWEET,WHOLE,CRUSHED
Method
1
Remove necks and giblets. Wash hens, inside and out, thoroughly under cold running water. Drain well; pat dry.
2
Using sharp boning knife or cleaver, split hens in half lengthwise.
3
Place each half skin side up, on ungreased pans; brush hens with lemon juice.
4
Combine salt, garlic, black pepper, ground paprika, onion powder, celery seed, ground poultry seasoning, ground thyme, and
crushed sweet basil; mix well. Sprinkle 3 tbsp mixture evenly over hens in each pan.
5 Using a convection oven, bake 1 to 1-1/4 hours at 325 F. on high fan, closed vent for 40 minutes or until done. CCP: Internal
temperature must reach 165 F. or higher for 15 seconds. Hold for service at 140 F. or higher.
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https://theodora.com/recipies/meat_fish_and_poultry/herbed_cornish_hens.html Copyright © 1995-2019 ITA all rights reserved.
|
| Yield: 100 | Portion: 6 Ounces |
| Calories: | 295 cal |
| Carbohydrates: | 1g |
| Protein: | 25 g |
| Fat: | 20 g |
| Cholesterol: | 147 mg |
| Sodium: | 369 mg |
| Calcium: | 26 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| CORNISH HEN,ROCK,RAW,WHOLE | 78-1/8 lbs | ||
| JUICE,LEMON | 1-1/8 lbs | 2 cup | |
| SALT | 2-1/2 oz | 1/4 cup 1/3 tbsp | |
| GARLIC POWDER | 3/4 oz | 2-1/3 tbsp | |
| PEPPER,BLACK,GROUND | 1/2 oz | 2 tbsp | |
| PAPRIKA,GROUND | 1/2 oz | 2 tbsp | |
| ONION POWDER | 1/2 oz | 2 tbsp | |
| CELERY SEED | 1/2 oz | 2 tbsp | |
| SEASONING,POULTRY | 1/4 oz | 2 tbsp | |
| THYME,GROUND | 1/3 oz | 2 tbsp | |
| BASIL,SWEET,WHOLE,CRUSHED | 1/2 oz | 3 tbsp |
| Method: | |
|
1 Remove necks and giblets. Wash hens, inside and out, thoroughly under cold running water. Drain well; pat dry. 2 Using sharp boning knife or cleaver, split hens in half lengthwise. 3 Place each half skin side up, on ungreased pans; brush hens with lemon juice. 4 Combine salt, garlic, black pepper, ground paprika, onion powder, celery seed, ground poultry seasoning, ground thyme, and crushed sweet basil; mix well. Sprinkle 3 tbsp mixture evenly over hens in each pan. 5 Using a convection oven, bake 1 to 1-1/4 hours at 325 F. on high fan, closed vent for 40 minutes or until done. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. Hold for service at 140 F. or higher. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence