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<topic>
  <id>575646</id>
  <title>Cornish Game Hen question</title>
  <published_at>Wed Nov 26 20:22:01 -0800 2008</published_at>
  <post_count>6</post_count>
  <board>
    <id>31</id>
    <name>Home Cooking</name>
  </board>
  <posts>
    <post>
      <post>
        <level>0</level>
        <id>4204906</id>
        <content>I make these so infrequently I can't remember how I roasted them before.
Should I just treat them as small chickens and roast to 160-165?
Also any idea for ideal oven temperature?

My plans right now are to baste them toward the end with orang maramalade mixed with some pure maple syrup and a splash of soy sauce. Should brown nicely but any help  or other recipes would be greatly appreciated!</content>
        <published_at>Wed Nov 26 20:22:01 -0800 2008</published_at>
        <parent_id></parent_id>
        <user>
          <id>228855</id>
          <name>jerzzy</name>
        </user>
      </post>
    </post>
    <post>
      <level>1</level>
      <id>4204917</id>
      <content>Of course that should read "Cornish Game hen"
Durn fingers lol</content>
      <published_at>Wed Nov 26 20:27:10 -0800 2008</published_at>
      <parent_id>4204906</parent_id>
      <user>
        <id>228855</id>
        <name>jerzzy</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>4204978</id>
      <content>Roast them hot. I would use a 400&#186; oven, and roast them to no more that 150&#186;, just because they're going to shoot on past that after they're out of the oven, and better juicy than dry. Yes, they ARE small chickens, no two ways about it.

My favored method these days is to remove the backbones with poultry shears, then flatten and season the birds and put them facing each other in a hinged wire grilling basket. Then I cook them either in the oven or on the gas grill, very quickly. Drop-dead delicious.</content>
      <published_at>Wed Nov 26 21:08:19 -0800 2008</published_at>
      <parent_id>4204906</parent_id>
      <user>
        <id>11478</id>
        <name>Will Owen</name>
      </user>
    </post>
    <post>
      <level>2</level>
      <id>4205209</id>
      <content>right on with the temp, don't worry hens are good practice. over cooking them are your only real obsticale. im sure you know the rest, I love jamacian "wet jerk" in the oven or kentucky fried game hen! fear does not exist in this dojo! as for the recipies if your interested ican hit you back but yours sounds delicious daniel-son!</content>
      <published_at>Thu Nov 27 02:56:13 -0800 2008</published_at>
      <parent_id>4204978</parent_id>
      <user>
        <id>239254</id>
        <name>heredia76</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>4205217</id>
      <content>You guys are great!
This has to be the very best food forum on the net for quick answers   :)

Hope the posts continue would love to hear any other tips or pointers!</content>
      <published_at>Thu Nov 27 03:26:36 -0800 2008</published_at>
      <parent_id>4204906</parent_id>
      <user>
        <id>228855</id>
        <name>jerzzy</name>
      </user>
    </post>
    <post>
      <level>2</level>
      <id>4205302</id>
      <content>http://chowhound.chow.com/topics/463007#3152511

My experience making them last year for Thanksgiving.</content>
      <published_at>Thu Nov 27 06:06:56 -0800 2008</published_at>
      <parent_id>4205217</parent_id>
      <user>
        <id>10985</id>
        <name>MMRuth</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>4205501</id>
      <content>jfood normally cooks about 25-30 minutes at 400</content>
      <published_at>Thu Nov 27 08:37:15 -0800 2008</published_at>
      <parent_id>4204906</parent_id>
      <user>
        <id>11290</id>
        <name>jfood</name>
      </user>
    </post>
  </posts>
</topic>
