Post by Trailpal on Nov 18, 2008 9:49:50 GMT -5
Cornish game hens are usually a pound or pound and a half. I generally figure half a hen for a serving, though if you are serving younger hard-working people they will probably eat a whole one.
Thaw hens in a bowl in the refrigerator over night or longer, there might still be a little frost in the body cavity but that's ok. Remove wrapper and run under cool tap water, rinsing juices and ice away.
Using a kitchen scissors, cut along one side of the backbone. Start at the tail and cut toward the neck opening. Lay the bird, breast down on the cutting board and using a sharp heavy knife, cut down the middle of the breast bone. Rinse each half (there might be some bone pieces, and get rid of any remaining kidney or whatever may be stuck in the back of the cavity). Blot dry with a paper towel and place on a cooking rack (skin side up) over a pan. (Putting a cup or so of water in the pan will make for easier clean up later.)
My pan lets me do up to 6 halves.
Mix 1/2 and 1/2 olive oil and lime juice (I used bottled lime). Crack some pepper and salt in and mix. Baste (I use a clean paint brush) with this a few times over the course of baking.
Bake at 350 for one hour 20 minutes. Skins will be crispy and gold. Let rest for a few minutes after you take them out of the oven.
I serve them over a bed of pilaf or fruited rice. (fruited rice in another thread).
Thaw hens in a bowl in the refrigerator over night or longer, there might still be a little frost in the body cavity but that's ok. Remove wrapper and run under cool tap water, rinsing juices and ice away.
Using a kitchen scissors, cut along one side of the backbone. Start at the tail and cut toward the neck opening. Lay the bird, breast down on the cutting board and using a sharp heavy knife, cut down the middle of the breast bone. Rinse each half (there might be some bone pieces, and get rid of any remaining kidney or whatever may be stuck in the back of the cavity). Blot dry with a paper towel and place on a cooking rack (skin side up) over a pan. (Putting a cup or so of water in the pan will make for easier clean up later.)
My pan lets me do up to 6 halves.
Mix 1/2 and 1/2 olive oil and lime juice (I used bottled lime). Crack some pepper and salt in and mix. Baste (I use a clean paint brush) with this a few times over the course of baking.
Bake at 350 for one hour 20 minutes. Skins will be crispy and gold. Let rest for a few minutes after you take them out of the oven.
I serve them over a bed of pilaf or fruited rice. (fruited rice in another thread).
