Wednesday, May 31, 2017

Kate Smith's Rock Cornish Hens

Kate Smith's Rock Cornish Hens

2 two-pound Rock Cornish hens (thawed)
Monosodium glutamate (or salt)
Freshly ground pepper
Melted butter

Rub hens inside with seasonings. Truss and place breast-side up on rack in shallow roasting pan. Brush lavishly with melted butter. Roast uncovered about 1 1/4 hours in preheated oven (350 degrees). Baste frequently. To brown, turn up oven to 400 degrees during last 10 minutes. Split in half along backbone before serving. Serves 4.

1 1/3 cups day-old white bread (or crumbs)
1 1/3 cups devoid whole wheat bread
1 1/3 cups leftover cornbread
Giblets (liver, gizzard and heart)
1/2 cup finely chopped celery
1/4 cup minced onion
1/4 cup butter
2 1/2 tablespoons chopped parsley
1/4 teaspoon savory seasoning
3/4 teaspoon monosodium glutamate (or salt)
1/16 teaspoon pepper

Cut bread in small cubes. Toast in oven until delicately brown and mix with cornbread. Simmer giblets in water until tender. Drain, reserve broth and chop giblets. Saute celery and onion in butter until glazed. Add to crumbs with parsley, seasonings and giblets. Moisten slightly with giblet broth. Form into balls. Bake in buttered casserole during last 40 minutes with hens. Makes 4 cups.

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