Haven't made cornish hens since 1988 at LSU..any good recipes?

I usually roast those little buggers with a little lemon and butter.

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take them out the oven, turn temp up to 450 convection and crisp the skin.

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thanks. i will use my gas oven (which has convection) instead of the electric for that.

The one time I made them, I stuffed them with a mixture of smoked boudin from Ronnie's and shredded pepper jack cheese. Then roasted in the oven and at the final 10 minutes, glazed with pepper jelly. They turned deep golden brown from the glaze, and it also ran into the pan with the hen juices to create a pepper jelly type gravy.

Highly recommend.

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Subtle "I have two ovens" brag

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is that really a bragging point?

i actually have 3; 2 on the wall unit and one under the stove.

the wall unit gets used 99% of the time because i'm lazy and don't want to bend down but his suggestion about using convection to help crisp up the skin made sense.

i'll try to be more 'TH03' friendly in my future responses.

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is that really a bragging point?

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From the guy who made a thread everyday during his kitchen remodel? Yes.

I'm planning a kitchen remodel CAD, any kitchen pics porn?

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From the guy who made a thread everyday during his kitchen remodel asking for advice from people he respects

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fixed playa

Roast at 450 till near desired temp with salt and pepper and light EVOO on skin. Remove and drizzle with honey and throw on some chopped nuts. Return to oven at 500 or 550 to caramelize honey for 10ish minutes. One of the wife's favorites.

Surprised there are no sous vide suggestions or to cook bland then dump seasoning on the outside.

I have a friend who likes to fry them whole. I'd rather them baked.

OOH One of my faves

What you want to do is make a brine. I like to add salt, sugar, water, fresh rosemary, fresh thyme, a dash of garlic, and black pepper. Put the hens in the brine over night.

Pull the hens from the brine and season the skins with EVOO, salt, pepper, parsley. Let em sit a room temp for a little while.

While this is going on go outside and heat up the grill. You want it really hot, as hot as you can. Think reverse sear on a hen though.

Come back inside and take the hens and throw them in the garbage.

Pull a 16-20oz ribeye out of the fridge and toss it on the grill. sear 1-2 min on each side with salt pepper and butter. Enjoy