The Conservative Cave
Interests => All Things Edible (and how to prepare them) => Topic started by: seahorse513 on March 12, 2012, 03:13:40 PM
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I am gonna try this for the first time today. I hope it turns out okay.... :???:
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Tastes like chicken.
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I am gonna try this for the first time today. I hope it turns out okay.... :???:
Use to have them all the time. No leftovers.
Enjoy.
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Oh I have eaten them before, just never cooked them myself....I ccoked it in a meatloaf pan... :-)
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Tastes like chicken ptarmigan.
:fuelfire:
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It is taking forever to cook!!!!! the instructions said an hour and 15 minutes.That is wrong. I need to confer to a cookbook...
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It is taking forever to cook!!!!! the instructions said an hour and 15 minutes.That is wrong. I need to confer to a cookbook...
Or a thermometer.
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Transferred to another pan, added some water and a chicken cube...we shall see....
okay another trait for a boyfriend, he needs to be a good cook...
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Next time take the game hen and split it down the breastbone. Soak in Teriyaki sauce (add pineapple chunks for a little extra sweetness/ enzyme action, but don't cook those) for a couple of hours. Fire up the BBQ (if using coals) split the coals and cook the bird spread out in the center until done and golden brown turning only once. About an hour in a Weber.
Over a gas grill just cook on low so it won't burn.
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Next time take the game hen and split it down the breastbone. Soak in Teriyaki sauce (add pineapple chunks for a little extra sweetness/ enzyme action, but don't cook those) for a couple of hours. Fire up the BBQ (if using coals) split the coals and cook the bird spread out in the center until done and golden brown turning only once. About an hour in a Weber.
Over a gas grill just cook on low so it won't burn.
uh, I don't have a grill???
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:rofl: I saw Alton Brown do that once with a duck. He used a cast-iron skillet to brown the skin and finished it in the oven.
I love soy sauce as a marinade. It's so tasty.
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You all have the most wonderful ideas when it comes to cooking!!!!!
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uh, I don't have a grill???
:chairshot: :maddernhell: :nunchuck: :rulez: :asssmack: :overreaction:
:hammer:
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:chairshot: :maddernhell: :nunchuck: :rulez: :asssmack: :overreaction:
:hammer:
Where does it say, in the rulez i have to have a grill???
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Where does it say, in the rulez i have to have a grill???
ON THIS BOARD? Yeesh.
Get one, we love you long time.
:-)
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We have a jet stream oven that does a pretty good job with cornish hen.
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ON THIS BOARD? Yeesh.
Get one, we love you long time.
:-)
okay.I bought two more.cornish hens. 2 for $7.79. And I got this marinade. All Natural Old CapeCod, Teriyaki with pineapple.
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I love cornish hens, used to make them all the time. Easy dinner for a worknight. I would just treat them like roasted chicken. Coat with butter, salt, pepper, paprika, roast at 350 for hour and a half. Sometimes I would stuff with stuffing or leftover rice.
You can throw the leftovers in a stockpot & make yourself some chicken soup/stock.
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I love cornish hens, used to make them all the time. Easy dinner for a worknight. I would just treat them like roasted chicken. Coat with butter, salt, pepper, paprika, roast at 350 for hour and a half. Sometimes I would stuff with stuffing or leftover rice.
You can throw the leftovers in a stockpot & make yourself some chicken soup/stock.
We season ours that way too sans paprika. The skin gets nice and crispy in that jet air oven.
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Stick a couple of orange wedges inside with a wedge of onion, with some salt, pepper and a chunk of butter.
Rub some butter under the skin, and on top, sprinkle with paprika and bake at 350. It takes about 90minutes or so.
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Game hens are our Christmas Eve traditional dinner. We bake them for almost an hour at 350 and finish them with an Asian Duck Sauce (kind of a sweet and sour sauce) or Plum Sauce. Whatever's available.
Good stuff.
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Stick a couple of orange wedges inside with a wedge of onion, with some salt, pepper and a chunk of butter.
Rub some butter under the skin, and on top, sprinkle with paprika and bake at 350. It takes about 90minutes or so.
The cavity of the bird is pretty tiny, but if you've got an extra nook or cranny, I like to stick in a sprig each of thyme and rosemary. Orange is a great idea and the onion makes it a bit savory.
When the birds come out of the oven (if you're roasting multiple birds, they'll take longer - say about 90 minutes - but if just a single bird and you're using a convection oven, it won't take as long - about an hour), transfer to a plate and allow to rest and prepare a pan gravy by deglazing the drippings with a little white wine (something drier like a pinot grigio), add a bit of chicken stock, and thicken slightly with a lightly cooked roux (about a half-stick of butter cooked with a couple tablespoons of all-purpose flour, seasoned). Season to taste and you're done.
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Shove some spicy sausage up its ass and grill. Better yet spatchcock it and grill.
Do you see the theme here????
Hell you could spatchcock it and bake also
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Shove some spicy sausage up its ass and grill. Better yet spatchcock it and grill.
Do you see the theme here????
Hell you could spatchcock it and bake also
Spatchcock>??? Do I really want to ask?? Sounds like something from a S&M and bondage movie.
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Spatchcock>??? Do I really want to ask?? Sounds like something from a S&M and bondage movie.
Most boyfriends have grillfriends.
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Most boyfriends have grillfriends.
Yeah with the spicey sausage and and shoving it up the ass...just didn't sound .....healthy.... :mental: :panic:
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Spatchcock>??? Do I really want to ask?? Sounds like something from a S&M and bondage movie.
Basically remove the backbone and sternum, which will make a whole bird lay flat
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Yeah with the spicey sausage and and shoving it up the ass...just didn't sound .....healthy.... :mental: :panic:
The ass of the bird..............sheesh, northerners
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lol....oh ok....I might have one this weekend.. a cornish hen..that is
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lol....oh ok....I might have one this weekend.. a cornish hen..that is
Funny Sea, I just brine them and cook them as I do chicken. One box of Stove Top Stuffing i add crushed walnuts--a English thing or Canadian, just family tradition. Stuff up their insides with the stuffing, add melted butter to the skin and perhaps some sage and roast away.
I have tried this with adding potatoes and carrots to the pan the hens were roasting in , tried it with with celery and root vegetables but find the family likes it simple. Just roasted hens and stuffing. all else on the side.
Same as we cook Partrage and Pheasant, these have no stuffing but are roasted with just salt and pepper and all else on the side. Remember if the game is fresh to watch for the shot and spit it out or you can break a tooth.
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okay, bought a fresh cornish he this morning. Cut in half, put on plastic bag with marinade(Old Cape Cod Teyraki w/ pineapple) will marinade for a couple of hours? Will make stuffing later. Bake at 350? More less and how long?? please advise
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Maybe I hate those things because we used to have them all the time on the boat and the cooks ALWAYS, ALWAYS, ALWAYS ****ed them up.
We used to call them "glazed pigeons". Funny thing is, squab is a pricey item in some restaurants.
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okay, bought a fresh cornish he this morning. Cut in half, put on plastic bag with marinade(Old Cape Cod Teyraki w/ pineapple) will marinade for a couple of hours? Will make stuffing later. Bake at 350? More less and how long?? please advise
Give them about an hour. They should be nicely browned when done, and if you poke them with a fork, the juice should run clear.
That or use your spatchcock.
(waits for Gina)
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Give them about an hour. They should be nicely browned when done, and if you poke them with a fork, the juice should run clear.
That or use your spatchcock.
(waits for Gina)
They came out perfect!!!!! moist and yumba!!! The second half will make a delicious lunch for work tomorrow!!!
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They came out perfect!!!!! moist and yumba!!! The second half will make a delicious lunch for work tomorrow!!!
:yahoo: