The original recipe came from “The 21 Cookbook: Recipes and Lore from New York’s Fabled Restaurant” by Michael Lomonaco and Donna Forsman. I found the cooking time given was insufficient and the recipe made enough glaze for eight hens, never mind four! Obviously, I will be using the changes I made to the recipe. The end result was a big hit with my family and guests, though!
Make and share this Kikko Roni Cornish recipe from Food.com.
I love cornish hens and think that they are forgotten at times. So, I tried to create a dish with a lot of my favorite fall flavors. Roasted poultry, squash, rich herbs, fruits, grains and fall greens. I love this with a sauteed kale on the side and baked apples for desert. One of the easiest best desserts. This is a great elegant meal that kids love and adults as well. Who doesn’t love eating their own mini chicken … Elegant but still great comfort food.
Make and share this Cornish Hen Bordelaise recipe from Food.com.
This is my great-aunt Delia’s famous New Year’s Day main dish, with notes for a cheaper version that my mom made most Sundays. It is so good that my sibs and I would fight (literally) over the last bits of rice clinging to the pan! Don’t be tempted to replace the butter with margarine–this is a holiday meal, after all, and you just don’t skimp for holidays! Also, don’t forget to dry the poultry. If you don’t, the butter won’t stick to the skin and help crisp and flavor it. Oh, and canned mushrooms work fine instead of fresh.
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