SUN 82162 Jan Newsletter P3_SUN82162 January Newsletter | Page 7

RECIPE FROM THE CHEF
Recipe
This is a great holiday recipe that
I’m sure will be enjoyed by all!
Happy New Year!
Chef
from the
Holiday Cornish Game Hen
Serves 6
Ingredients Directions
3 Large Carrots Roughly Chopped
3 Stalks celery Roughly Chopped
3 Large Onions Roughly Chopped
2 Parsnips Roughly Chopped
2 Oranges Cut into Wedges
6 Cornish Game Hens Rinsed and
Dried Thoroughly
• Olive Oil to Drizzle Preheat oven to 450 degrees.
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Dry Rub
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2 Tablespoons Salt
2 Teaspoons Chili Powder
1 Teaspoon Sugar
1 Teaspoon Ground Cinnamon
Combine all Dry Rub Ingredients
Spread the vegetables and orange out evenly in a roasting pan.
Place the Cornish hens over the vegetables. Drizzle with olive
oil. Rub the oil into the hens and sprinkle with the dry rub,
remembering to season the cavity. Place some vegetables and
an orange wedge in the cavity of the hens.
Place in the oven and roast for 45 minutes or until the juices
run clear and they are browned. Let rest for 10 minutes before
carving.
Kevin Heim
Executive Chef
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