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Soul Food Sunday: Lemon Herbed Cornish Hens

Get ready for some mouth-watering goodness.  Every month, we’re going to bring you a recipe from the vaults of the Ebony/JET archives as part of a soul food Sunday series.  Try this out, and if you get it right, send us a picture via digitalpitches@ebony.com or Tweet/Instagram it with #soulfoodsunday and we may even feature it in a future post with a nod to the chef.  Now, don’t send it if you’re out here #cooking4bae.  Nobody needs to see that.

Here we go!  And check out some of our cookbooks amid the memorabilia at the Ebony store HERE.

Recipe: Lemon-Herbed Cornish Hens

6              CORNISH HENS (ABOUT 1 ½ pounds EACH)

¼             CUP REDUCED-CALORIE MARGARINE, MELTED

2              TABLESPOONS FRESH LEMON JUICE

2              TEASPOONS FINELY CHOPPED PARSLEY

½             TEASPOON DRIED THYME, CRUSHED

¼             TEASPON DRIED ROSEMARY, CRUSHED

1              CLOVE GARLIC, CRUSHED

Remove giblets and necks from hens; rinse and drain hens. (Use giblets and necks for broth if desired.) Tuck neck skin under wings to secure it. Place hens breast-side up on rack in roasting pan. Combine remaining ingredients; brush hens with mixture. Roast uncovered in 350-degree oven until hens are don, brushing occasionally with margarine mixture, about 1 ½ hours.

Yields: 6 servings