Email to TRISH      

Recipe Categories: Trish's HOME PAGEAPPETIZERS BBQ Beauty BEVERAGES BIGPOTCOOKING BREAD BreadMachine BREAKFAST CAKESandPIES CANDY CANNINGANDPRESERVING CarePackages CASSEROLES Cheesemaking CHILI Christmas Cocktails COOKIES CraftRecipes CROCKPOT DESSERTS DIABETIC DoggieTreats DutchOvenCooking EGGS ETHNIC FISHandSEAFOOD FreezerRecipes FRUIT IceCream JAMSandJELLIES KITCHENGIFTS KitchenTipsandHints KITTYFOOD KOPYKAT MakeYourOwnMixes MARINADES MEATS PASTA PASTRIES PICKLESandRELISHES PIZZA POULTRY RICE SALADandDRESSING Salsa SANDWICHES SAUCES SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN WildBirdFood WildGame

Broiled Cornish Hens with Red Hots




Source of Recipe


?


List of Ingredients








2 (1 1/4-pound) Cornish hens, split in half, excess fat removed, rinsedand patted dry with paper towels
Salt and black pepper
6 tablespoons (3.4 stick) butter,softened
1 1/2 cups (6 to 8 ounces, depending on size) Red Hots, ground to acoarse powder in a coffee grinderor food processor



1. Preheat the broiler; the heat should be as high as possible, the rack set 4 to 6 inches from the heat source. Sprinkle the birds all over with salt and pepper. Smear some of the butter on the bottom of a roasting pan (or whatever you're using to broil) and the rest all over the birds.

2. Put the birds skin sides up in the pan and sprinkle with the Red Hots powder; broil, adjusting either the heat or the rack distance, so the candy melts and the top of the bird browns while the meat cooks through; probably, you'll want high heat but at least 4 inches of distance between the heat source and the top of the bird. Cooking time will be at least 15 minutes, since the birds should be cooked through; be careful not to burn the tops. Serve, spooning the pan juices over the birds.


Recipe