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Categories:
Cornish hens slightly dry celery onion salt sage black pepper red pepper apple raisins garlic butter sugar
Viewed: 109 - Published at: 9 years agoIngredients
- 1 (3 to 4 lb.) fryer or 4 Cornish hens
- 3 c. slightly dry, cubed bread
- 1 rib celery, diced up
- 3 Tbsp. minced onion
- 1/2 tsp. salt or more to your taste
- 1 tsp. crumbled sage or rubbed sage
- 1 tsp. black pepper or more to your taste
- 1 tsp. red pepper or less to your taste
- 1 large Granny Smith apple, diced up small
- 1/2 c. raisins
- 2 cloves garlic, minced
- 2 Tbsp. butter, melted
- 1/4 tsp. sugar
Method
- Preheat oven to 400°.
- Wash
- chicken
- or
- hens
- and pat dry. Mix all other ingredients and
- stuff
- chicken
- or
- hens. Place breast down in pan so juice will run downward from juicy birds. Roast, uncovered, for 1 3/4 to
- 2 hours or until done. (Drumsticks will move up and down when ready.) Baste occasionally with drippings.
- Serves 4.
