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Lemon-roasted Cornish Hens

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Description Edit

Cornish hens rubbed with fresh mint and served with a lemon-seasoned sauce.

  • Contributed by Catsrecipes Y-Group
  • Source: Southern Living Holiday Meals 1982
  • Yield: 4 servings

Ingredients Edit

Directions Edit

  1. Remove the giblets from hens, reserve for another use.
  2. Rinse hens with cold water, and pat dry.
  3. Grate enough lemon zest to equal 1 teaspoon, cut remaining rind into thin strips, and set aside.
  4. Combine lemon rind, butter, 2 teaspoons chopped mint, salt and pepper.
  5. Rub mixture over hens.
  6. Place hens breast side up in a shallow baking pan.
  7. Bake at 375°F for 1 hour and 10 minutes, basting hens every 15 minutes with pan drippings.
  8. Saute reserved lemon rind strips, onion and garlic in oil 5 minutes.
  9. Combine broth, lemon juice, cornstarch, and water in a small saucepan; stir well.
  10. Cook over medium heat, stirring constantly, until sauce is thickened.
  11. Stir in sauteed mixture and serve sauce over hens.
  12. Sprinkle with chopped fresh mint and garnish with watercress, if desired.

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