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nsinuosblufyxn
Nsinuosblufyxn  (Level: 106.3 - Posts: 274)
Sat, 22nd Dec '07 11:54 PM

DO YOU HAVE A RECIPE?

Hi, Can anyone give me a recipe for a 22 oz Cornish Hen? It would be greatly appreciated.

Bunny

gypsylady
Gypsylady  (Level: 142.8 - Posts: 6057)
Sun, 23rd Dec '07 11:46 AM

Bunny,

This is a website with several recipes for a cornish hen! Since I don't know what your tastes might be, this should give you a choice! Hope it helps!

http://search.foodnetwork.com/food/recipe/+cornish+hen/search.do?searchString=+cornish+hen&site=food&gosearch=&searchType=Recipe

eesusbejesus
Eesusbejesus  (Level: 75.0 - Posts: 3645)
Sun, 23rd Dec '07 2:31 PM

If you want to try something really funny, cut it up like a chicken, batter it and fry it, and have little baby fried chicken pieces.

So what, I was bored.

nsinuosblufyxn
Nsinuosblufyxn  (Level: 106.3 - Posts: 274)
Sun, 23rd Dec '07 6:23 PM

thanks I'll check it out.
Merry Christmas
Bunny

eesusbejesus
Eesusbejesus  (Level: 75.0 - Posts: 3645)
Mon, 24th Dec '07 2:09 AM

The usual way I make cornish game hens is really simple. Sometimes I just make some stovetop stuffing, put it in the body cavity, then rub the skins with butter, sprinkle heavily with garlic pepper (because I'm addicted to it), cover with foil, and bake until they are done. I take the foil off the last 15 minutes or so of baking so the skin gets nice & crispy brown.

Sometimes I leave out the stuffing and just have it on the side.

The little baby fried chicken thing is pretty darn cute if you have the time and inkling. My kids used to get a big kick out if it.

nsinuosblufyxn
Nsinuosblufyxn  (Level: 106.3 - Posts: 274)
Mon, 24th Dec '07 2:19 AM

Thanks Lodi, I was hoping to get some recipes from you guys b/c you already know the results. I know it's mostly like chicken but all I have to cook it is toaster oven or large crockpot or stovetop. All the stuff I see that I want to try needs the oven & it can be too time consuming to try and do it in the toaster oven, especially if trying to stuff it. Maybe I just need to hijack someone's oven. I need a better gas stove-this one was second hand but didn't know the oven didn't work & haven't had an oven for more than 2 yrs. Is getting very old, especially when I need it to help heat up the house - heating & baking are good for me - relatively warm & fed is really cool (and tasty!).
PS: In case you didn't catch it, I like to put stuff in my mouth.

gypsylady
Gypsylady  (Level: 142.8 - Posts: 6057)
Mon, 24th Dec '07 5:36 AM

Bunny,

Here's a link for the crockpot, you may try:

http://southernfood.about.com/od/cornishhens/Cornish_Hen_Recipes.htm

Marilyn...

eesusbejesus
Eesusbejesus  (Level: 75.0 - Posts: 3645)
Mon, 24th Dec '07 12:32 PM

I see those little rotisserie ovens on sale for $50 at Walmart. I bet those would make some fantastic cornish game hens.

nsinuosblufyxn
Nsinuosblufyxn  (Level: 106.3 - Posts: 274)
Mon, 24th Dec '07 2:15 PM

Thanks a bunch Marilyn, Lodi, & Chyenn (who has pm'd her responses to my recent inquiries). I don't think the rotissere oven is feasible for me as I don't usually cook whole chickens / game hens. I usually try to wait till a 10# bag of leg quarters goes on sale for 29¢ - 42¢/#. These 22oz Cornish Hens were on sale for under a $1 each & I thought it might be a new taste experience.

Ya'll have a Merry Christmas/Happy Holidays,
Bunny

lauramae
Lauramae  (Level: 168.5 - Posts: 1)
Tue, 25th Dec '07 4:35 AM

You might try splitting that hen lengthwise and pan-grilling, or pan-roasting after marinating it a bit in some citrus or other marinade.
Merry Christmas

nsinuosblufyxn
Nsinuosblufyxn  (Level: 106.3 - Posts: 274)
Thu, 27th Dec '07 1:32 AM

Thank You & Merry Christmas / Happy New Year!

Bunny

rnmorg
Rnmorg  (Level: 128.2 - Posts: 690)
Thu, 27th Dec '07 12:36 PM

Here is my favorite way to prepare Cornish Game Hens: (Not for the Health-conscious!)

Butterfly two hens (I cut through the back) and spread them out on a roasting rack in a large roasting pan; salt and pepper them to taste. Line the bottom of the roasting pan with slices of potatoes and a few onions. This will help absorb the juices and prevent it from smoking in the high heat. In a small saucepan, melt 1 stick (yes, I said STICK) of butter, add a few diced shallots and a few pinches of thyme and some freshly ground pepper. Cook this over medium heat until it turns brown, but keep with it, stirring and don't let it burn! When it is browned, pour the butter mixture over the hens. Now, turn up your oven to 450 and roast the lot for about a half an hour to an hour. Baste every 10-15 minutes and check the temperature with a meat thermometer. If it isn't cooked enough, then put it back in and check it every 15 minutes or so. Generally, I take the potatoes out of the bottom at some point and put them back in the oven on a cookie sheet at either 450 or 500 to brown and cook off some of the grease. Really let them crisp if you have the time; they are absolutely delicious with the meal.

rnmorg
Rnmorg  (Level: 128.2 - Posts: 690)
Thu, 27th Dec '07 12:39 PM

I should give credit to Cook's magazine for this recipe, although I have modified it a bit. I also cook regular roasting chickens this way and my kids call it "Crispy Chicken." If I don't have shallots, I add chopped garlic or minced onions and it is just as good.

eesusbejesus
Eesusbejesus  (Level: 75.0 - Posts: 3645)
Thu, 27th Dec '07 8:26 PM



bigbird
Bigbird  (Level: 239.6 - Posts: 3302)
Sat, 29th Dec '07 5:47 AM

Robin - My Cornish game hen recipe is not very different, except that it adds quite a lot of bourbon to the butter. Give it a try next time. I haven't made it in years - the bourbon doesn't seem to last long after I make the hens. Hmmmmmmmm

allena
Allena  (Level: 255.8 - Posts: 1391)
Sun, 30th Dec '07 10:43 PM

Using a meat syringe, squirt the breasts and shortjoints with sage, olive oil and salt water about an hour before cooking. Not too much salt. Dunk in a peanut oil fryer. Two will take about 22 minutes if the oil is 360 degrees F. Use a meat thermometer in a breast. The color is magnificent, the taste is amazing and moist and the ease is rediculous. First time was in Cornwall ... Newquay. Unfortunately, they grow to 2 or 3 pounds there ... not exactly an individual serving like sold in the US.

nsinuosblufyxn
Nsinuosblufyxn  (Level: 106.3 - Posts: 274)
Mon, 31st Dec '07 1:43 AM

Sorry Allena, you'd have to define shortjoints for me. Does it mean the meat in the drums & wings?

Bunny

kaelin
Kaelin  (Level: 49.2 - Posts: 1685)
Thu, 3rd Jan '08 3:27 AM

This is one of my favorite recipes - we do them every couple of months - more during the summer on the grill -
http://www.watkinsonline.com/recipes/recipeDetail.cfm?category=12&subcat=11&detail=343&ECredit=137400N




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