Cornish Hens ...Aldi-licious!

Yum! The Herbed Cornish Hens were Aldi-licious! I loved it, Carson loved it, Troy loved it, Ephraim tried it. Overall, I was pleased. I served the meal with Uncle Ben's chicken rice, french cut green beans with smokies (so Ephraim would have some protein) and french bread. We delivered the meal and ate at Troy's office because he has a long night ahead of him at BSF.

Some of you have asked for the recipe. I did a variation of the recipe that Troy usually makes. I attributed it to him, but the recipe card has his mother's handwriting. As I reread the recipe, I seem to recall this recipe may have originally come out of the newspaper. I used two frozen Cornish hens from the Aldi and slow cooked them in my trusty crock pot. That is a hesitant cook's dream appliance. Really all I did was drop in the birds, throw in the herbs, oil, and a little water for extra moistness.

Here is the original recipe:

2 T. Marg or Butter

2 T. Olive or Veg. Oil

1/4 c. Finely Chopped Onion

1/4 c. Lemon Juice

2 T. Worcestershire Sauce

1 1/2 tsp Chopped Fresh or 1/2 tsp Dried Basil

3/4 tsp Chopped Fresh or 1/4 tsp Dried Marjoram

3/4 tsp Chopped Fresh or 1/4 tsp Dried Oregano

2 Large Cloves Garlic, Finely Chopped

3-31/2 lb Fryer Chicken, cut up

Heat oven to 375. Heat marg/butter and oil in 13 x 9 x 2 pan in oven until melted. Stir in remaining ingredients except chicken. Place chicken in pan, turning to coat with herb mixture. Arrange chicken pieces skin side up. Bake uncovered 30 minutes. Turn chicken. Bake about 30 minutes longer until juices run clear. 6 servings. 345 calories per serving.