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Started By
Message
Cornish Hens
Posted on 12/3/14 at 11:51 am
Posted on 12/3/14 at 11:51 am
I bought a couple of these things and I don't know how to cook them or eat them.
I know it seems dumb, but....
Anyway I am going to look up recipes, but want to ask the fine folks (and Otis) what you think.
I know it seems dumb, but....
Anyway I am going to look up recipes, but want to ask the fine folks (and Otis) what you think.
Posted on 12/3/14 at 11:59 am to J Murdah
quote:
Smoke em
Thanks. Not an option
Posted on 12/3/14 at 12:01 pm to Tigertown in ATL
I'm a braising gal, so I usually flour, brown, and then braise.. and then reduce the sauce for pouring on top.
Beyond that, it is popular to stuff and roast them.
Either way, I'd recommend a gravy from the pan drippings.
Beyond that, it is popular to stuff and roast them.
Either way, I'd recommend a gravy from the pan drippings.
Posted on 12/3/14 at 12:01 pm to Tigertown in ATL
Its a chicken...... cook them as you would a whole chicken
Posted on 12/3/14 at 12:09 pm to Tigertown in ATL
I roast them in the oven and make a sauce with butter, garlic, spices and lemon. yummy! My family love them
Posted on 12/3/14 at 12:12 pm to CHEDBALLZ
quote:
ts a chicken...... cook them as you would a whole chicken
Boiled and then cut up for soup or chicken and dumplings?
Posted on 12/3/14 at 12:17 pm to Tigertown in ATL
We've used this John Folse recipe a few times and it is pretty legit.
quote:
Creole Mustard Glazed Cornish Hens
The great thing about this type of dish is that many variations and flavors can be achieved if the cook gets creative. This recipe can also be made with boneless breasts of chicken on the grill. The hens could also be substituted with a large roasting capon.
Ingredients:
6 (1½-pound) Cornish hens
4 tbsps Creole mustard
¼ cup lemon juice
¼ cup melted butter
3 tbsps chopped basil
3 tbsps chopped thyme
3 tbsps chopped tarragon
4 tbsps minced garlic
salt and black pepper to taste
Creole seasoning to taste
1½ tbsps honey
Method:
Preheat oven to 400°F. Rinse hens inside and out under cold running water. Drain well and place birds on a large roasting pan with 1-inch lip. Rub lemon juice and melted butter over chicken and under breast skin. In a large mixing bowl, combine basil, thyme, tarragon and garlic. Place a small amount of herb mixture under breast skin. Rub remaining herbs inside and out of each hen then season generously with salt, pepper and Creole seasoning. Roast hens, uncovered, 30–40 minutes or until golden brown and completely cooked. In a small bowl, combine mustard and honey. Using a pastry brush, coat breasts and legs with honey glaze. Bake 5–10 additional minutes or until glaze is golden brown.
This post was edited on 12/3/14 at 12:20 pm
Posted on 12/3/14 at 12:21 pm to Tigertown in ATL
quote:This sounds good to me.
I roast them in the oven and make a sauce with butter, garlic, spices and lemon. yummy! My family love them
But I usually cut them in half, lightly oil them, lightly salt, pepper, and granulated garlic them, and grill them. Towards the end I brush them with oil (or butter) and hit them with a little more salt and pepper.
Posted on 12/3/14 at 12:22 pm to Tigertown in ATL
quote:
quote:
ts a chicken...... cook them as you would a whole chicken
Boiled and then cut up for soup or chicken and dumplings?
Posted on 12/3/14 at 12:26 pm to Hat Tricks
quote:
We've used this John Folse recipe a few times and it is pretty legit.
I bet it's really good. I do a mustard and white wine braised chicken thigh recipe from Saveur that is very similar.
This post was edited on 12/3/14 at 12:27 pm
Posted on 12/3/14 at 12:27 pm to LouisianaLady
quote:
I bet it's really good. I do a mustard and white wine braised chicken thigh recipe from Saveur that is very similar.
That picture looks awesome. Mind sharing that recipe?
Posted on 12/3/14 at 12:34 pm to Tigertown in ATL
We usually roast ours, although we smoked some for Xmas and stuffed them with boudin.
Posted on 12/3/14 at 12:46 pm to REG861
quote:
stuffed them with boudin.
If I could get boudin here, I wouldn't even want the stupid chickens.
Posted on 12/3/14 at 12:48 pm to LouisianaLady
That looks delicious .
Posted on 12/3/14 at 1:41 pm to Tigertown in ATL
They're young chickens about the size of what used to be called broilers. Cut them in half with a kitchen scissors and run them under the broiler in your oven 5-6 minutes per side.
Posted on 12/3/14 at 2:19 pm to Hat Tricks
Posted on 12/3/14 at 5:25 pm to Tigertown in ATL
Roast them with potatoes, carrots, bell peppers & onions. Sprinkle with Cajun seasoning, poultry Worcestershire sauce and 1/2 bottle of tiger sauce. Cover bake at 300 deg for 3-1/2 to 4 hrs.
Posted on 12/3/14 at 5:30 pm to LSUOFFSHORE
So let me understand.
You got the hen, the chicken and the rooster. The rooster goes with the chicken.
So, who's having sex with the hen?
You got the hen, the chicken and the rooster. The rooster goes with the chicken.
So, who's having sex with the hen?
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