Crispy Cornish Hens Recipe
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Ingredients
6 frozen Rock Cornish hens (about 1 pound each), thawed, Salt
1/2 cup buttermilk
2 packages seasoned coating mix for chicken
1 package (1 pound) spinach noodles
1/2 teaspoon onion salt
2 tablespoons butter or margarine
Directions
Remove giblets from Cornish hens and chill or freeze to simmer for gravy another day.
Rinse hens inside and out; pat dry.
Sprinkle cavities lightly with salt.
Brush hens, one at a time, with buttermilk, then shake in coating mix.
Place, breast side up and rot touching, in a jelly-roll pan.
Bake in moderate oven (350°) for 1 1/4 hours, or until tender and golden.
While hens bake, cook noodles in a kettle, following label directions; drain; return to kettle.
Add onion salt and butter or margarine; toss lightly to mix.
Spoon noodles onto a large deep serving platter; arrange Cornish hens on top.
Garnish with sprigs of watercress.
Rinse hens inside and out; pat dry.
Sprinkle cavities lightly with salt.
Brush hens, one at a time, with buttermilk, then shake in coating mix.
Place, breast side up and rot touching, in a jelly-roll pan.
Bake in moderate oven (350°) for 1 1/4 hours, or until tender and golden.
While hens bake, cook noodles in a kettle, following label directions; drain; return to kettle.
Add onion salt and butter or margarine; toss lightly to mix.
Spoon noodles onto a large deep serving platter; arrange Cornish hens on top.
Garnish with sprigs of watercress.
