From, "To Market, To Market...A Collection of Kentucky Recipes," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
1. If using frozen hens, thaw before cooking. Remove giblets and boil giblets in water until tender.
2. Mix soft butter with salts and pepper. Cover birds with mixture.
3. Mash cooked giblets with chopped parsley. Place a generous spoon of mixture into cavity of each bird.
4. Place birds in shallow casserole and roast in 400 degree oven for 35 minutes.
5. Reduce heat to 350 degrees. Pour white wine over birds. Continue to cook until tender, 30 to 35 minutes, basting once or twice with juices in pan.
6. Add tomatoes and scallions. Cook 10 minutes. Just before serving, blend sour cream into pan gravy and heat thoroughly. Serve at once with wild rice.
SERVINGS: 4
- 4 cornish hens, 1 to 1-1/2 pounds each
- 1/3 cup butter, softened
- 1/2 teaspoon salt
- 1/2 teaspoon garlic salt
- 1/4 teaspoon black pepper
- 4 Tablespoons chopped parsley
- 1 cup white wine
- 3 tomatoes, diced
- 6 scallions, chopped
- 1 cup sour cream
- Prepared wild rice
TO PREPARE:
1. If using frozen hens, thaw before cooking. Remove giblets and boil giblets in water until tender.
2. Mix soft butter with salts and pepper. Cover birds with mixture.
3. Mash cooked giblets with chopped parsley. Place a generous spoon of mixture into cavity of each bird.
4. Place birds in shallow casserole and roast in 400 degree oven for 35 minutes.
5. Reduce heat to 350 degrees. Pour white wine over birds. Continue to cook until tender, 30 to 35 minutes, basting once or twice with juices in pan.
6. Add tomatoes and scallions. Cook 10 minutes. Just before serving, blend sour cream into pan gravy and heat thoroughly. Serve at once with wild rice.
SERVINGS: 4
