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Honey Glazed Rock Cornish Hens
Source: U.S. Department of Defence | |
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 MEAT, FISH, AND POULTRY No.L 142 00
HONEY GLAZED ROCK CORNISH HENS
Yield 100
Portion 6 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
342 cal
12 g
25 g
21 g
147 mg
92 mg
22 mg
Ingredient
Weight
Measure
Issue
CORNISH HEN,ROCK,RAW,WHOLE
78-1/8 lbs
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
SUGAR,BROWN,PACKED
1-1/2 lbs
1 qts 1/2 cup
HONEY
1-1/2 lbs
2 cup
JUICE,ORANGE
1-1/8 lbs
2 cup
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
Lightly spray sheet pans with non-stick cooking spray. Place each half skin side up, on sheet pans.
4
Using a convection oven, bake at 325 F. for 30 minutes on high fan, closed vent.
5
Heat brown sugar, honey and orange juice until sugar is melted to make a glaze.
6
Remove hens from oven; brush tops with glaze.
Return to convection oven; bake 20 minutes or until golden brown or done. CCP: Internal temperature must reach 165 F. or
7
higher for 15 seconds.
8 Brush remaining glaze over hens in each pan before serving. CCP: Hold for service at 140 F. or higher.
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| Yield: 100 | Portion: 6 Ounces |
| Calories: | 342 cal |
| Carbohydrates: | 12 g |
| Protein: | 25 g |
| Fat: | 21 g |
| Cholesterol: | 147 mg |
| Sodium: | 92 mg |
| Calcium: | 22 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| CORNISH HEN,ROCK,RAW,WHOLE | 78-1/8 lbs | ||
| COOKING SPRAY,NONSTICK | 2 oz | 1/4 cup 1/3 tbsp | |
| SUGAR,BROWN,PACKED | 1-1/2 lbs | 1 qts 1/2 cup | |
| HONEY | 1-1/2 lbs | 2 cup | |
| JUICE,ORANGE | 1-1/8 lbs | 2 cup |
| 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 Lightly spray sheet pans with non-stick cooking spray. Place each half skin side up, on sheet pans. 4 Using a convection oven, bake at 325 F. for 30 minutes on high fan, closed vent. 5 Heat brown sugar, honey and orange juice until sugar is melted to make a glaze. 6 Remove hens from oven; brush tops with glaze. Return to convection oven; bake 20 minutes or until golden brown or done. CCP: Internal temperature must reach 165 F. or 7 higher for 15 seconds. 8 Brush remaining glaze over hens in each pan before serving. CCP: 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