How do you cook a Cornish Hen?

[WillyBrandt]

A nice, easy way to cook one of these beautiful things is what I'm looking for...

[short bus president]

1. microwave - full power - 17 minutes

it won't taste good, but it'll be nice and easy.

:P

[WillyBrandt]

4. How about a popcorn popper?

[freetobegay]

2. Roast it in a rotisserie.

[mitchum]

3. In a very tiny oven

[Just Me]

5. Stuff with cooked wild rice (Big Ben's is great),...

,...graciously spice the tops with "Nature's Seasoning", cover with aluminum foil, and bake at no more than 250 for four hours. Uncover (in oven) fifteen minutes before serving.

Guaranteed yummy!!!

:bounce:

[TheWizardOfMudd]

10. Oh WOW

Now that sounds like the way to go!!! Yum yum!!!!!!

[sir_captain]

6. Roast it like a chicken

since after all, it's a baby chicken.

But seriously, yeah, I like them best roasted. And cause they're little, it only takes 30 minutes or so to cook them.

[AngryAmish]

7. Brick method on the BBQ

Wrap 2 bricks in foil.

Cut chicken in half, backbone and breastbone brutally hacked though with good quality chef's knife or poultry shears. (Invest in a good chef's knife - I got mine for $75 bucks in the meatpacking district, it sells for $150 in department stores. And get a good sharpening steel also. It really makes a difference and will keep your fingers safe. A dull knife is really dangerous.) Keep the gizzards etc for stock.

Marinade chicken in olive oil, juice of a lemon, tons of garlic and rosemary sprigs (kinda whack the rosemary sprigs with a meat tenderizing hammer to release the oils beforehand. if no hammer just kinda whack it softly with the chef's knife) for about an hour.

Start the BBQ and let it get good and hot, about 1/2 hour on a Weber. After the starting fluid burns off lay the foiled bricks on the grate to heat them up.

Throw each 1/2 chicken under a brick on the grill skin side down. Do not move it for at least 5 minutes, the skin has to get scorched or it will stay on the grill. It is time to flip when the flesh gets white 2/3 to 3/4 of the way up the flesh. Then and only then flip it. Keep the cover on because the olive oil marinade has a very low flame point, and if the grill is open it will look like a failed missle launch.

[havocmom]

8. Roemertopf 'em

It's the best! Unglazed terracotta roasting pot you soak in water for 15 minutes. Butter up the birds. Season as you would a chicken, but you can add: orange peel, lemon peel, nutmeg, any fruity or slightly sweet seasoning. Put in soaked roemertopf, add about a half cup wine, juice, broth or water for 2-3 birds, put on cover & place in COLD oven (do not preheat with the clay pot or thermal shock will break it) then set oven at 400 degrees. Cooks hot and faster, very good way to good poultry keeps meat moist, take lid off for last few minutes if the skin needs to brown a bit.

The hens are very good stuffed with white/wild rice(cooked) mixed with either apples/onions/herbs or with raisins/orange peel/herbs. It is fun to experiment.

I have had my roempertopf for 32 years now and it is a great way to roast just about anything. Recommend them highly.

Or: split the birds in half, grill or broil, basting with melted butter mixed with some orange juice... delicious with a side of seasoned rice with raisins.

[warrior1]

9. My way

Clean the bird,rinsing it with water and dry. "making sure you remove the little package in the gut." Salt and pepper inside and out. Not a lot but a reasonable amount.

In a pan, melt butter on low, add rosemary and half the juice from a lemon. Put the other half of lemon inside the bird.

Put the bird on a grill that has a pan to catch the drippings. If you don't want a mess put about 3/4 inch of water in the pan.

Now, every 10 minutes based the bird with the butter.

It will be done in 40 minutes.

Check the package for temp.

later
dude

[HEyHEY]

11. In a Dutch Oven?

Snicker

[warrior1]

12. ?

regular oven

[HEyHEY]

13. It's a filthy joke

A dutch oven is when you're lying in bed with your S/O. You then fart and pull the covers over their head.