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Buttermilk Cornish hens

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2 Cornish hens
3 cups buttermilk
2 tsp. salt
1 tsp. cayenne pepper
1 tsp. garlic powder
1 tsp. cumin
1 lime, juiced
1 lemon, halved
2 tbsp. butter, melted
Salt and pepper

Rinse the hens well and pat dry. In a bowl, whisk together the buttermilk, salt, cumin, garlic powder, cayenne pepper, and lime juice. With the breasts facing the bottom, place the hens in the bowl. Cover the bowl with plastic wrap and chill for at least 3 hours. Preheat oven to 425º. Pat the hens dry and season the cavities with salt and pepper. Place the lime halves and thyme in the cavity as well. Tie the legs together and roast for 1 hour, until skin is browned.

Recipe from Kitchen Confidante

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