CORNISH HEN,ROCK,RAW,WHOLE 78-1/8 lbs
JUICE,LEMON 2 cup
SALT 1/4 cup 1/3 tbsp
GARLIC POWDER 2-1/3 tbsp
PEPPER,BLACK,GROUND 2 tbsp
PAPRIKA,GROUND 2 tbsp
ONION POWDER 2 tbsp
CELERY SEED 2 tbsp
SEASONING,POULTRY 2 tbsp
THYME,GROUND 2 tbsp
BASIL,SWEET,WHOLE,CRUSHED 3 tbsp
Remove necks and giblets. Wash hens, inside and out, thoroughly under cold running water. Drain well; pat dry.
Using sharp boning knife or cleaver, split hens in half lengthwise.
Place each half skin side up, on ungreased pans; brush hens with lemon juice.
Combine salt, garlic, black pepper, ground paprika, onion powder, celery seed, ground poultry seasoning, ground thyme, and crushed sweet basil; mix well. Sprinkle 3 tbsp mixture evenly over hens in each pan.
Using a convection oven, bake 1 to 1-1/4 hours at 325 F. on high fan, closed vent for 40 minutes or until done. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. Hold for service at 140 F. or higher.
Portion 6 Ounces
Yield 100