Current flyer Co-op Food - Valid from 09.11 to 03.01 - Page nb 22

Products in this flyer

meat oven skin oil fresh olive bowl breast roasted vegetable pepper wing lemon apple

CR RCE e TA REST l MINUTES 2 5 Lie MINUTES MINUTES ROASTED CORNISH HENS & PARSNIPS CHEF DALE MACKAY | SASKATOON, SK INGREDIENTS CORNISH HENS 2 % cup JAatsp A tsp 1tsp 1tsp 1tsp Cornish hens olive oil salt black pepper garlic powder onion powder lemon zest VEGETABLES 3 cups 2 cups 1% cups 1A tbsp 2 tbsp 1tsp 1tsp a tsp peeled, 1-inch cubed parsnips 1-inch cubed onions 1-inch cubed Granny Smith apples CO-OP GOLD PURE Natural Honey olive oil minced garlic fresh thyme, chopped salt 1. Preheat oven to 375°F. Use paper towels to dry the hens. Fold the wings back behind themselves and tie the legs together with butcher string. 2. Mix all other hen ingredients in a small bowl and then brush the mix over the hens’ skin. 3. Toss all vegetable ingredients in a bowl and put in a roasting pan or casserole dish. Place the hens on top of the vegetables. Bake uncovered for 40-50 minutes or until hen reaches internal temperature of 180°F (82°C). 4. Remove from oven and let rest for 15 minutes. Carve the birds by removing the breasts and legs, saving carcasses for making stock. Arrange the meat and vegetables on a platter to serve.