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Cooking Cornish Hens..Help! Okay, So I'll admit I'm kinda young (24), been out of college for a year and half now, and I'm starting to get the hang of cooking :rolleyes:. Last time my bf and went grocery shopping, he put two cornish hens in the cart, and I really have no idea how to cook them, I dont think Ive ever even tasted it before. Do you cook it just like regular chicken, or do you have to do something special? I started to look up some ways to cook them online, but wanted to see what you guys had to say. Thanks in advance :) |
Hi, i season them the same way as i would chicken, and bake them in the oven for 25-45 minutes (i like them nice and toasty :) ). I also sometimes baste it with a chinese sauce (general tso or teriyaki sauce) and they come out so delicious and juicy. They really taste great! |
They are good stuffed with cooked wild rice. |
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Oh my gosh, my mom bakes them stuffed with ground linguisa, Bell's stuffing and lipton seasoning mix. She makes a stuffing to die for and puts it in the hen and bake.....yummy! |
I bake them just like a chicken. I think the meat tastes just like chicken, maybe a bit more oily, they are good really. I just put some salt and pepper on them and put them in a baking pan with a tiny bit of water on the bottom, cover with tin foil and bake on 350 for about 45 mins to an hour. I usually make them with mashed butternut squash or sweet popatoes, they have that FALL dinner feeling to me! LOL |
If you have not already cooked them (OP was few days ago) consider the following marinade: olive oil, dijon mustard, cracked black pepper, ground fennel seed, bit of salt, and some red pepper flake. Smear this all over the hens and refrigerate for few hours before cooking. bake them, and serve with a nice salad. IF you are a bit adventurous, I would suggest cutting the backbone out. I always do this to my hens (and chickens). They cook a lot faster and it actually makes it a lot easier to eat. You can either use poultry shears, or a very sharp knife. You just run the blade down either side of the back bone and it will come right out. Allows you to clean the inside cavity really well too. If you do this - it should be done first prior to any marinade Good luck! |
If you're up to spending some extra money, I recommend buying a rotisserie and cooking the hens in there. It works great and all the fat drips right off! The skin comes out nice and crispy and the meat so tender and juicy! |
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