| Cornish Game Hens, Lime and Chutney | Poultry |
|
6-1 1/4 lb. Rock Cornish Game Hens, rinsed and patted dry
1/2 cup unsalted butter 2 tbsp. good curry powder 1 cup mango chutney,chopped |
3 tbsp. fresh lime juice
1 medium papaya, peeled,seeded and cut into 1/2" slices OR 1 can of papaya chunks,for garnish 1/4 cup fresh parsley leaves, for garnish Gourmet Magazine/ June,1985 |
Sprinkle the cavities of the hens with salt and pepper and arrange the hens, patted dry, in a large shallow roasting pan. In a small saucepan melt the butter; add the curry powder and simmer over low heat for 4 to 5 minutes, stirring constantly. Brush the hens with the curry mixture, and roast them in a preheated 375F oven for 30 minutes. In a bowl, combine the chutney and lime juice, brush the hens with the mixture and roast them for 30 to 40 minutes more, basting once during this time. Transfer the hens to a heated platter. Add the fresh papaya to the roasting pan and heat it over moderate heat for 1 minute. Garnish the hens with the papaya and the parsley.
Serves 6 lumberjacks or 10 to 12 average gourmands.