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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Parmesan Cornish Hen

The Naked WhizThe Naked Whiz Posts: 7,772
edited November -1 in EggHead Forum
I tried the recipe posted in the recipes section, but I used a spatchcock chicken instead of 2 cornish hens. I guess I'm not much of a parmesan fan, and the good seemed to keep the smoke out of the chicken, so I guess I won't try it again. I do have one observation about this recipe, though. It calls for a pint, as in 16 oz of sour cream and 1 egg. As Emeril might say, "I don't know where you get your pints, but mine are pretty big!" A pint of sour cream mixed with one egg would probably be enough to coat a whole ostrich or maybe 15 chickens. I wonder if JJ means an 8 oz carton? Even that would cover a couple of turkeys. Whew!
The Naked Whiz
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