Lemon-roasted Cornish Hens

LEMON ROASTED CORNISH HENS From Southern Living Holiday Meals 1982 Cornish Hens rubbed with fresh mint and served with a lemon-seasoned sauce. 4 (1 1/4 pound) Cornish Hens 1 lemon 3 tablespoons butter, softened 2 teaspoons chopped fresh mint 1 teaspoon salt 1/4 teaspoon pepper 1 small onion, sliced 1 clove garlic, crushed 2 tablespoons vegetable oil 1 cup chicken broth 1/4 cup lemon juice 1 1/2 tablespoons cornstarch 2 teaspoons water Chopped fresh mint Watercress (optional) Remove the giblets from hens, reserve for another use. Rinse hens with cold water, and pat dry. Grate enough lemon zest to equal 1 teaspoon, cut remaining rind into thin strips, and set aside. Combine lemon rind, butter, 2 teaspoons chopped mint, salt and pepper. Rub mixture over hens. Place hens breast side up in a shallow baking pan. Bake at 375� for 1 hour and 10 minutes, basting hens every 15 minutes with pan drippings. Saute reserved lemon rind strips, onion and garlic in oil 5 minutes. Combine broth, lemon juice, cornstarch, and water in a small saucepan; stir well. Cook over medium heat, stirring constantly, until sauce is thickened. Stir in sauteed mixture and serve sauce over hens. Sprinkle with chopped fresh mint and garnish with watercress, if desired. Yield: 4 servings

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