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DEEP FRIED CORNISH HENS Recipe

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This recipe for DEEP FRIED CORNISH HENS is from The Cooper Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 (1½ lb) Cornish hens
Shortening or oil for deep-frying
Salt
Freshly ground pepper
Lemon wedges for serving
Savoie's Rice Dressing Mix
Directions:
Directions:
Rinse the hens and pat completely dry, inside and out, with paper towels. Let stand at room temperature for 1 hour. Preheat the oven to 200º. Place a large wire cake rack over a jelly roll pan or cookie sheet with sides. In a stockpot, melt shortening over high heat to a depth of 2-3 inches and heat up to 375º. Carefully put 1 Cornish hen in the hot oil. Deep fry, turning occasionally, until golden brown, about 12 minutes. To check for doneness, using a wire mesh skimmer (slotted spoon is fine) and tongs, carefully remove the hen from the stockpot and insert-read thermometer in the thickest part of the thigh, not touching the bone - it should read 180º. Transfer to wire rack and keep warm in oven while frying the other hen. Let the second hen rest for 5 minutes after removing from oil. Prepare Savoie's Rice Dressing Mix and stuff the done birds. Serve whole with the salt, pepper and lemon wedges, letting each person season their hen to taste. A nice green salad on the side rounds out this meal. Don't fill your stockpot more than half full with shortening or oil, to allow for the inevitable boiling up when the hens are added. also, be sure the hens are at room temperature so the fat temperature doesn't drop dramatically from the shock of an ice-cold bird.
Personal Notes:
Personal Notes:
(If you don't live in Louisiana, you can get a 12 oz container of Savoie's Rice Dressing Mix from www.cajungrocery.com (fix as directed on package)

 

 

 

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