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May 29, 2008 10:56 AM

Cornish hen

Want to cook a cornish hen but haven't a clue how to do it. If I am going to stuff it with rice, do I cook the rice first? I'd like to cook one without having it butterflied, but it's not that big of a deal.

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  1. Yes, cook rice first.

    1. This is one way to cook it:
      Just use the Cornish Hen instead of chicken.

      I am working on a recipe for roast cornish hen and will post that when done.

      1. Think about it. You can butterfly before you cook it or after. Jfood gotta believe you will not place the whole cooked bird on the plate. It will be much less messy to cut pre-cooking.

        Cook the rice and add whatever else you would like into the rice. Place on a baking sheet and lay half a CH on top. Cook at 425 for about 25 minutes until juices run clear.

        Spatula them onto a plate and voila.

        BTW - mrs jfood uses a mustard wine glaze for the birds during the last 5 minutes. Earlier than that and it burns.

        Enjoy, they are terrific.

        2 Replies
        1. re: jfood

          I served the whole cooked birds for Thanksgiving and it wasn't an issue in terms of cutting them up to eat them. They were pretty tiny though.

          1. re: jfood

            I've put stuffing of several kinds in the bottom of baking pans and laid half-birds on top, and cooked'em that way quite a few times. Always really good, and the stuffing doesn't get all jammed up inside bony cavities that way. One thing you do have to remember is that ALL the fat is going to drip down into the stuffing, instead of the little that might seep into stuffing done the usual way, so use a drier-than-normal mixture when you do the pan method. My first attempt at this was almost a disaster, with my regular-recipe cornbread stuffing coming out like goopy mush. I just drained it in cheesecloth and re-baked it in a shallow pan, and then pretended I'd done it that way on purpose...

          2. By coincidence, I just grilled some last weekend. Spatchcocked the hens (cut out the backbone, then remove the keel-shaped breast bone) so they could lay flat on the grill, marinated them for a bit in a mixture of olive oil, parlsey lemons, sea salt and garlic, then grilled them over a medium flame (gas grill) for about 10 minutes a side around a smoker box filled with soaked hickory chips.

            Rested the birds about 10 minutes, then cut each in half again, drizzled some more olive oil and lemon juice over them along with a slight sprinkling of salt and fresh parsley for color, then served. Each guest ate a half bird, which left a good amount of leftovers for next day sandwiches on crusty bread.