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Cornish Hens with Lime Glaze

2 Cornish game hens
2 slices cubed cinnamon bread
1 stalk chopped celery
1/2 tsp. dried tarragon
2 Tbsp. chopped walnuts
1 chopped green onion
1/3 cup vermouth or white wine
3 Tbsp. melted margarine or butter
2 Tbsp. sugar
2 Tbsp. fresh lime juice
1 Tbsp. soy sauce
3 Tbsp. cornstarch
3 Tbsp. water


Thaw hens if frozen. In a bowl, combine bread cubes, celery, tarragon, walnuts and green onion. Sprinkle with vermouth or white wine and toss. Spoon mixture into cavity of each hen. In a bowl, mix together margarine or butter, sugar, lime juice and soy sauce. Brush hens with sauce. Place a rack or trivet in a slow cooker. Place hens on end, neck down, on rack. Cover and cook on low 6 to 7 hours or until hens are tender Remove hens and cover to keep warm. Turn control to high. In a small bowl, dissolve cornstarch in water; stir into cooking juices. Cover and cook on high 10 minutes or until thickened. With shears, cut hens in half. Spoon sauce over each. Makes 4 servings. Can be baked laying down on a rack for 6-1/2 hours; sauce can be cooked in a pan on the stove. Not too sweet, not too tart.

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