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Cooking & Baking

cbayer

(146,218 posts)

1. I just like to roast them the same way I would a chicken.

Reply to CTyankee (Original post)

Sun Dec 29, 2013, 06:03 PM

Dec 2013

They are really good with a maple and orange juice glaze too.

Wild rice is the perfect side dish, imo. I would stuff them with some of that.

If you don't stuff them, you can split them prior to cooking. This will give you delicious crisp skin on all sides and provide serving sizes so you don't have to cut them after cooking (which can be messy).

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Highlight:

Anybody got a good Cornish Game Hen recipe? [View all] CTyankee Dec 2013 OP

I just like to roast them the same way I would a chicken. cbayer Dec 2013 #1

I just picked up the hens I'm going to use. They aren't too big but not the tiny ones , either. CTyankee Dec 2013 #2

I wouldn't cut them until they are cooked. BlueToTheBone Jan 2014 #14

They are wonderful cooked on a smoker. Also have made them in the japple Dec 2013 #3

An old favoite I had almost forgotten randr Dec 2013 #4

This is the best one I've ever had B2G Dec 2013 #5

OH MY! Sounds terrific! CTyankee Dec 2013 #6

I've been watching this thread with interest......I'm going to roast a couple. rdharma Jan 2014 #7

NICE! CTyankee Jan 2014 #8

We'll see! rdharma Jan 2014 #9

thanks.... CTyankee Jan 2014 #10

That looks so good and I love what you are putting in your basting liquid. cbayer Jan 2014 #11

I like them split and roasted. Slathered with a sweet/tangy glaze. pinto Jan 2014 #12

good, but a bit bland. I did the sprig of thyme in each hen, olive oil and 12 cloves of garlic CTyankee Jan 2014 #13

Try Baking them with a mustard sauce dem in texas Jan 2014 #15