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Cornish Hens

Posted on 12/3/14 at 11:51 am
Posted by Tigertown in ATL
Georgia foothills
Member since Sep 2009
29842 posts
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.
Posted by J Murdah
Member since Jun 2008
39887 posts
Posted on 12/3/14 at 11:53 am to
Smoke em
Posted by Tigertown in ATL
Georgia foothills
Member since Sep 2009
29842 posts
Posted on 12/3/14 at 11:59 am to
quote:

Smoke em


Thanks. Not an option
Posted by LouisianaLady
Member since Mar 2009
81634 posts
Posted on 12/3/14 at 12:01 pm to
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.
Posted by CHEDBALLZ
South Central LA
Member since Dec 2009
22344 posts
Posted on 12/3/14 at 12:01 pm to
Its a chicken...... cook them as you would a whole chicken
Posted by Kingwood Tiger
Katy, TX
Member since Jul 2005
14162 posts
Posted on 12/3/14 at 12:03 pm to
I usually cook them Opelousa Chicken style LINK
This post was edited on 12/3/14 at 12:04 pm
Posted by CaliforniaTiger
The Land of Fruits and Nuts
Member since Dec 2007
5315 posts
Posted on 12/3/14 at 12:09 pm to
I roast them in the oven and make a sauce with butter, garlic, spices and lemon. yummy! My family love them
Posted by Tigertown in ATL
Georgia foothills
Member since Sep 2009
29842 posts
Posted on 12/3/14 at 12:12 pm to
quote:

ts a chicken...... cook them as you would a whole chicken


Boiled and then cut up for soup or chicken and dumplings?
Posted by Hat Tricks
Member since Oct 2003
28668 posts
Posted on 12/3/14 at 12:17 pm to
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 by Langland
Trumplandia
Member since Apr 2014
15382 posts
Posted on 12/3/14 at 12:21 pm to
quote:

I roast them in the oven and make a sauce with butter, garlic, spices and lemon. yummy! My family love them
This sounds good to me.

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 by Langland
Trumplandia
Member since Apr 2014
15382 posts
Posted on 12/3/14 at 12:22 pm to
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 by LouisianaLady
Member since Mar 2009
81634 posts
Posted on 12/3/14 at 12:26 pm to
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 by Hat Tricks
Member since Oct 2003
28668 posts
Posted on 12/3/14 at 12:27 pm to
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 by REG861
Ocelot, Iowa
Member since Oct 2011
36937 posts
Posted on 12/3/14 at 12:34 pm to
We usually roast ours, although we smoked some for Xmas and stuffed them with boudin.
Posted by Tigertown in ATL
Georgia foothills
Member since Sep 2009
29842 posts
Posted on 12/3/14 at 12:46 pm to
quote:

stuffed them with boudin.


If I could get boudin here, I wouldn't even want the stupid chickens.
Posted by ladytiger118
Member since Aug 2009
20922 posts
Posted on 12/3/14 at 12:48 pm to
That looks delicious .
Posted by Layabout
Baton Rouge
Member since Jul 2011
11082 posts
Posted on 12/3/14 at 1:41 pm to
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 by LouisianaLady
Member since Mar 2009
81634 posts
Posted on 12/3/14 at 2:19 pm to
Posted by LSUOFFSHORE
Madisonville,LA
Member since Nov 2007
527 posts
Posted on 12/3/14 at 5:25 pm to
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 by KosmoCramer
Member since Dec 2007
77587 posts
Posted on 12/3/14 at 5:30 pm to
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?
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