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
