Best way to cook Cornish hen..?

I would definitely bake it. This recipe is really nice and it serves 8 people if you also offer veggies, salad, potatoes or rice, and bred on the side, or 4 if you just serve a small side dish. You can use chicken pieces instead of the Cornish hens if you prefer, but bear in mind chicken breasts cook faster than legs and thighs. Use a meat thermometer to check.

CORNISH HEN RECIPE

Ingredients -

4 Cornish game hens, rinsed and patted dry with paper towels

1/8 cup olive oil

1/4 cup honey

1/4 cup balsamic vinegar

1/2 teaspoon ground sage

1/2 teaspoon chili powder

1/2 teaspoon onion powder

1/4 cup red wine

1 teaspoon ground allspice

Salt and black pepper

Preparation:

Preheat the oven to 400 degrees F and line a roasting pan with non-stick foil. Bring the olive oil, balsamic vinegar, red wine, allspice, chili powder, onion powder, honey and sage to a boil in a small, heavy pan, then reduce the heat and simmer for 10 minutes, stirring often, or until reduced and thicker. Remove from the heat and let it cool for 10 minutes.

Tie the legs of the Cornish hens together with twine. You can also tuck back the wingtips under the birds or trim them off completely. (They sometimes get blackened due to the sugars in the glaze so it is your choice). Brush the Cornish hens on both sides with the cooled glaze, keeping the rest of it for basting. Put the birds in the prepared pan, breast up. Sprinkle liberally with salt and black pepper.

Bake for 50 to 60 minutes, basting every 10 minutes with the reserved glaze. The hens are done when a meat thermometer placed between the thigh and breast reaches 165 degrees F. Let the game hens rest for 10 minutes before serving with your favorite accompaniments.

you are able to always bake them, further as you would possibly want to a usual fowl, yet I favor barbequeing them. to practice, pour pro pineapple juice on and in them. enable them sit down interior the juice and spices interior the refrigerator for an hour. Baste them with it periodically. Get a large carrot, after cleansing it, decrease in 1/2 and position contained in the chook. Rub the chook with olive oil. make positive you've positioned Pam or different oil on the grill of the barbecue. Stick the chook on it, as a ways from the nice and cozy temperature as available, you desire a sluggish warm practice dinner, not a blackened chook. position it breast all the way down firstly, that is the thickest meat and takes somewhat longer to practice dinner. The carrot continues to be in for the period of cooking to stay away from drying out. turn the chook even as curiously the juices run typically sparkling from the breast. enable the bottom to proceed grilling. Take some clean pineapple juice, put in small sauce pan. warmth, upload your well-liked spices. large as a good sauce extremely of barbecue sauce. i like Mrs sprint, no salt. Grilled, those might want to correctly be served with any type of factors, from rice to potatoes, or different greens. suitable thanks to get it in human being parts is to diminish with very sharp knife down the middle after it has rested (cooled really) from the grill. you should use fish fry sauce in case you want. that is amazingly sturdy as well. sturdy success! And sturdy eats!

I like to fry them as they are just young chicken after all. Spatchcook them. Use your kitchen shears and cut up the underside, flip them over and squash them down to break the back length.

If you are doing several at a time it is better to roast.

Just treat them the same way as chooks.