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Fruited Rock Cornish Hens Recipe
|Rock cornish hens||4|
|Onion salt||1 Tablespoon|
|Butter/Margarine||1⁄2 Cup (8 tbs), melted|
|Lemon juice/Vinegar||2 Tablespoon|
|Canned mandarin orange segments||11 Ounce, drained (1 Can)|
|Canned maraschino cherries||8 Ounce, drained (1 Jar)|
Serving size: Complete recipe
Calories 3375 Calories from Fat 2019
% Daily Value*
Total Fat 226 g348.1%
Saturated Fat 95.1 g475.6%
Trans Fat 0 g
Cholesterol 1207.5 mg402.5%
Sodium 5192.8 mg216.4%
Total Carbohydrates 146 g48.7%
Dietary Fiber 8.5 g34%
Sugars 116.1 g
Protein 168 g335.4%
Vitamin A 90% Vitamin C 187.4%
Calcium 28.8% Iron 49.4%
*Based on a 2000 Calorie diet
Heat oven to 400Â°.
Wash hens and pat dry.
Mix onion salt and pepper; rub cavities of hens with seasonings.
Place hens breast side up on rack in open shallow roasting pan.
Brush each with butter.
Roast 45 to 60 minutes, basting hens with butter occasionally.
Blend lemon juice, cornstarch and salt in small saucepan.
Add water to reserved syrups to measure 1 cup; stir into cornstarch mixture.
Cook, stirring constantly, until mixture thickens and boils.
Boil and stir 1 minute.
Stir fruits into sauce; heat through.
To flame, pour fruit sauce into chafing dish over heat.
Warm rum; pour over sauce and ignite.
Serve sauce with hens.