Baked Cornish Hen

by Carol Ann

2-4 whole Cornish Hens, cleaned and dry.
2-3 tbsp cold Butter
1 tsp Garlic Powder
1 tsp Seasoned Salt
½ tsp dried Parsley Flakes (grind into coarse powder)
1 tsp combined: ½ Table Salt, and ½ Black Pepper.

In large Zip-Lock plastic bag; combine all dry ingredients and mix well. Set aside. Rub dry hens with cold butter, then place inside plastic bag and shake until hens well coated with seasonings.

Heat 2 tbsp olive oil in large skillet. Remove hens from bag and fry entire hen in hot oil until light golden-brown on all sides. Remove hens from skillet, and fit them onto Vertical Chicken BeeRoasters(Chefs Catalog), and place them in the center of a large metal cookie sheet, with sides. Cover with a tent made of aluminum foil.

Bake hens at 425º for 30 mins. Remove foil and continue baking for an additional 10-15 mins, until done.

4-8 servings