Summer Cornish Roast Recipe
Ingredients
| Tyson Cornish Game Hens- 3, halved | ||
| Buttermilk | 1 Pint | |
| Cream and mushroom soup | 1 Cup (16 tbs), canned | |
| Garlic | 1/4 Teaspoon | |
| Basil | 1 Teaspoon | |
| Thyme | 1 Teaspoon | |
| Rosemary | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Pepper - 2 dashes | ||
| Cheddar Cheese | 8 Ounce, grated | |
| New small potatoes - 3 cups | ||
| New small onions - 3 cups | ||
| Celery - 3 stalks, sliced, leaves reserved | ||
| Mushrooms | 3 Cup (16 tbs) | |
Directions
GETTING READY
1. Preheat the oven to 350ºF
MAKING
2. In a large casserole or baking dish, arrange the hen halves, skin side up.
3. Sprinkle them with the herbs, seasonings and cheese.
4. In a bowl, combine the buttermilk, soup and garlic and stir to blend.
5. Pour the evenly over the hens.
6. Place the dish in the preheated oven
7. Cook hens for about 30 minutes.
8. Add the vegetables and cook until the hens and vegetables are tender, another 20 to 30 minutes.
SERVING
9. Arrange the hens on a platter and spoon the vegetables around them.
10. Garnish with reserved celery leaves.
1. Preheat the oven to 350ºF
MAKING
2. In a large casserole or baking dish, arrange the hen halves, skin side up.
3. Sprinkle them with the herbs, seasonings and cheese.
4. In a bowl, combine the buttermilk, soup and garlic and stir to blend.
5. Pour the evenly over the hens.
6. Place the dish in the preheated oven
7. Cook hens for about 30 minutes.
8. Add the vegetables and cook until the hens and vegetables are tender, another 20 to 30 minutes.
SERVING
9. Arrange the hens on a platter and spoon the vegetables around them.
10. Garnish with reserved celery leaves.
Chef
