Honeyed Cornish Hens Recipe
Simplicity wins the day with the dry sherry and honey combination that goes perfectly with this thawed Rock Cornish hens. I am sure you will enjoy the delights of Honeyed Cornish Hens as much as I do. Check out the recipe and serve it on the table tonight!
Ingredients
4 1 1/2-pound fresh or frozen (thawed) Rock Cornish hens
3/4 cup soy sauce
1/3 cup dry sherry
4 green onions, minced
1/2 teaspoon ground ginger
Salad oil
1/4 cup honey
1 small head iceberg lettuce, thinly sliced
Directions
1. Remove giblets and necks from Rock Cornish hens; refrigerate to use in soup or stew another day. With kitchen shears, cut each hen into quarters. Rinse hens with running cold water; pat dry with paper towels.
2. In 13" by 9" baking dish, mix soy sauce, sherry, green onions, and ginger. Add hen quarters; turn to coat well. Cover; refrigerate at least 6 hours, turning hens occasionally.
3. About 40 minutes before serving, in 12-inch skillet over medium-high heat, in 1/4 inch hot salad oil, fry half of hen quarters until tender and well browned on all sides, about 20 minutes. Remove hen quarters to platter; keep warm. Repeat with remaining quarters.
2. In 13" by 9" baking dish, mix soy sauce, sherry, green onions, and ginger. Add hen quarters; turn to coat well. Cover; refrigerate at least 6 hours, turning hens occasionally.
3. About 40 minutes before serving, in 12-inch skillet over medium-high heat, in 1/4 inch hot salad oil, fry half of hen quarters until tender and well browned on all sides, about 20 minutes. Remove hen quarters to platter; keep warm. Repeat with remaining quarters.
