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Started By
Message
Any good Cornish hen recipes?
Posted on 10/2/16 at 7:00 pm
Posted on 10/2/16 at 7:00 pm
I picked up a couple at the store and I've never made them myself. How do you do yours?
5
Posted on 10/2/16 at 7:05 pm to Powerman
I did a one pot oven roasted hens with potatoes and carrots, turns out pretty good. Ill do some kind of stuffing next time I do them.
Posted on 10/2/16 at 7:16 pm to Powerman
Make a wild rice stuffing with mushrooms, walnuts, raisins, lemon zest, celery, onion and sage cooked in chicken stock.
Let cool and stuff the hens then roast at 400 for a few minutes turn oven down to 350 and roast probably 30 or so more minutes.
Let rest then serve. Be careful with the skin because it is thin. Maybe rub a little butter on it and season.
Let cool and stuff the hens then roast at 400 for a few minutes turn oven down to 350 and roast probably 30 or so more minutes.
Let rest then serve. Be careful with the skin because it is thin. Maybe rub a little butter on it and season.
Posted on 10/2/16 at 7:21 pm to Powerman
I can get specifics if you really want, but we deep fry them.
injected marinade - something like strained italian dressing, lemon juice, onion juice.
Cover the outside in tony chacere's.
Deep fry until it floats.
We do the turkeys and chickens in a similar fashion.
injected marinade - something like strained italian dressing, lemon juice, onion juice.
Cover the outside in tony chacere's.
Deep fry until it floats.
We do the turkeys and chickens in a similar fashion.
Posted on 10/2/16 at 7:23 pm to Powerman
I like them braised in a Dutch oven with white wine, shallots, and garlic. It's a nice quick braise since they're so small.
Posted on 10/2/16 at 7:27 pm to Powerman
Best way I've ever done it?
1. Buy smoked boudin
2. Squeeze from casing into bowl with shredded pepper jack cheese
3. Stuff hen with boudin and cheese mixture
4. Bake
5. Last 10 minutes, baste with pepper jelly
6. Cut in half and serve with the pepper jelly/hen juice mixture that has collected in the pan
1. Buy smoked boudin
2. Squeeze from casing into bowl with shredded pepper jack cheese
3. Stuff hen with boudin and cheese mixture
4. Bake
5. Last 10 minutes, baste with pepper jelly
6. Cut in half and serve with the pepper jelly/hen juice mixture that has collected in the pan
Posted on 10/11/16 at 3:35 pm to LouisianaLady
That sounds fabulous, I'm going to try it out.
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