Half Chicken
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Cornish Game Hen, Southwest
U.S.
Serves
Effort:
Sched:
DoAhead:		 2 main  
**
1 hr
Part		 This Recipe, using a Southwest flavored baste, is easy to make up and takes little attention while it cooks. The amounts given here are for one large game hen (nearly 2 pounds) sufficient to serve two. For two hens, just double the amounts.




1
1
2
2
1
1/2
1
1/4
1/3
cl
T
T
t
t
t
t
t 		Game Hen (1)
Garlic
Olive Oil (2)
Lemon Juice
Coriander seed
Cumin seed
Marjoram, dry
Chili powder (3)
Salt
  1. Preheat Oven to 350°F/177°C.
  2. Thaw GAME HEN and cut in half lengthwise with your kitchen shears. One side can get the spine, the other the breastbone for even size, or one can get both to make one a little larger than the other.
  3. Crush GARLIC, slice and chop very fine. Mix together All Items (except hen).
  4. Arrange Hen skin side up in a baking dish,or casserole and pour the baste over. Coat evenly using a basting brush. Slide into the preheated oven.
  5. Roast for about 45 minutes basting (with the brush) every 10 minutes.
  6. Serve hot.
NOTES:
  1. Game Hen: These weigh between 1 and 2 pounds, To serve two you need one at the high end. If frozen, you'll lose about 1-1/2 ounces when thawed (they have ice inside). See my Chicken Page for details.
  2. Olive Oil:   This will be a low temperature process, so you can use Virgin or Pure olive oil.
  3. Chili Powder: Choose the hotness you prefer. I use Korean, which is medium hot.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch
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