🫙 From the Spice Rack
Harvest Cornish Hens
4 1 3/4 lb. fresh or frozen ro Salt Pepper 2 T Olive or salad oil 1 t Dried parsley flakes 1/4 t Dried thyme leaves 1 T Butter or margarine 1 10-oz bag carrots, sliced 1/ 1 10-oz c...
maineasy
Ingredients8 items
Ingredients
- 41 3/4 lb. fresh or frozen ro
- 1tsp dried parsley flakes
- 1/4tsp dried thyme leaves
- 1tsp butter or margarine
- 110-oz bag carrots, sliced 1/
- 110-oz container brussel spro
- 112-oz. package mushrooms, sl
- 1tsp chicken-flavor instant bouil
Directions
- 1
4 1 3/4 lb
- 2
fresh or frozen ro Salt Pepper 2 T Olive or salad oil 1 t Dried parsley flakes 1/4 t Dried thyme leaves 1 T Butter or margarine 1 10-oz bag
- 3
package mushrooms, sl Milk 1 T All-purpose flour 1 t Chicken-flavor instant bouil Parsley sprigs for garnish Calories per serving: 435 Fat g
- 4
Cook Time: Cholesterol per serving: 105 Remove giblets and necks from Rock Cornish Hens
- 5
refrigerate to use in soup another day
- 6
Rinse hens with running cold water
- 7
pat dry with paper towels
- 8
Sprinkle inside body cavity with salt and pepper