Honey Glazed Rock Cornish Hens L.Meat, Fish, and Poultry No.142
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|Yield: 100 Portions Each Portion: 1/2 Hen|
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|Pan Size: 18 by 24 inch Sheet Pan Temp.: 350 'F. Oven|
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Rock Cornish Hens | 68LB 12OZ|50.00 EA | 1. Remove necks and giblets. |
|Salt | 7OZ| 0.67 Cup | Wash hens thoroughly under |
|Pepper, Black, Groun| | 1.00 Tbsp| cold running water. Drain |
|d | | | well; pat dry. |
| | | | 2. Using a sharp boning knife or |
| | | | cleaver, split hens in half |
| | | | lengthwise. |
| | | | 3. Sprinkle both sides with |
| | | | mixture of salt and pepper. |
| | | | 4. Place each half, skin side |
| | | | up, on lightly greased pans. |
|--------------------|----------|----------|-----------------------------------|
|Margarine | 1LB 4OZ| 2.50 Cup | 5. Brush well with melted butter |
| | | | or margarine. |
| | | | 6. Bake for 30 minutes. |
|--------------------|----------|----------|-----------------------------------|
|Sugar, Brown, #10 | 2LB | 5.33 Cup | 7. Heat brown sugar, honey, and |
|Honey | | 2.67 Cup | orange juice until sugar is |
|Orange Juice | | 2.50 Cup | melted to form a glaze. |
| | | | 8. Remove hens from oven; brush |
| | | | tops with glaze. |
| | | | 9. Return to oven; bake for an |
| | | | additional 30 to 45 minutes |
| | | | until well browned. |
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NOTE: 1. In Step 1, size of hens will vary from 1 lb 4 oz to 1 lb 8oz
before removing necks and giblets. Issue rate will range
from 62 lb 8 oz to 75 lb.
2. In Step 7, 3 lb fresh oranges A.P. ( 6 oranges) will yield
approximately 2 1/2 cups juice.
3. Other sizes and types of pans may be used. See Recipe
Card A-25.
VARIATION
1. ROCK CORNISH HENS WITH SYRUP GLAZE: Follow Steps 1 thru 6.
Omit ingredients in Step 7. Use 3 cups water, 1 2/3 oz
(1/4 cup) Soup and Gravy base, beef and 3 cups blended
syrup. Heat to a boil to form a glaze. Follow Steps 8
and 9.