This recipe comes from The Good Housekeeping Illustrated Cookbook Revised and Expanded Edition (The Hearst Corporation, 1980). I received it as an engagement present in 1998, and it's one of my favorites because it provides instruction and not just recipes. For vegetables, it tells you when they are in season, what to look for, how to store them, and how to prepare them.
My family isn't a huge fan of Rock Cornish hens, but I've loved them since I was a kid. They humor me every once in a while by eating them. This isn't the quickest recipe, as it must marinate for at least 6 hours, but if you prepare it one day and cook it the next, it's not bad.
Honeyed Rock Cornish Hens
- 4 1 1/2 pound frozen Rock Cornish hens, thawed
- 3/4 cup soy sauce
- 1/3 cup dry sherry
- 1/2 teaspoon ground ginger
- 4 green onions, minced
- salad oil
- 1 small head, iceberg lettuce, shredded
2. In 13" by 9" baking dish mix soy sauce, sherry, ginger and green onions. Add hen quarters to soy sauce mixture and turn to coat well. Cover and refrigerate at least 6 hours, turning occasionally.
3. About 40 minutes before serving: In 12-inch skillet over medium-high heat, in 1/4 inch salad oil, fry half of hen quarters until tender and well-browned on all sides, about 20 minutes. Remove to platter: keep warm. Repeat with remaining pieces.
4. To serve: Brush hen quarters with honey. Arrange on platter lined with lettuce.
I would typically serve this with white rice--the family doesn't like any other kind--and either streamed green beans or a corn and peas mix. I think asparagus would make a nice alternative vegetable.
No comments:
Post a Comment