Need Cornish Hen recipe? Thanks!

You could spatchcock them like chicken or as I like stuff them. Sometimes I wrap them in bacon when stuffed.

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=496936&catid=1

Halve or spatchcock the hens. Brush with mix of chicken or duck fat (or butter) with tarragon and lemon juice and paprika. Cook direct but not super hot. Or, when I do them whole I put celery leaves, tarragon and lemon wedges inside for aromatics, with the same basting sauce.

I like to stuff them. Two ways that I've tried both with great results.

#1 = Baked some bread in the bread machine, cubed some of it, tossed with olive oil and toasted. Sauteed apples,adding walnuts, maple syrup, rosemary, dried cranberries, Mural of Flavor, salt and pepper to the bread cubes. Stuffed the hen and roasted it in a small CI pan.

#2
1/2 c. butter
1/2 c. chopped onion
1/2 c. chopped green pepper
1 (8 oz.) can cream style corn
1/2 c. milk
1/2 tsp. sage
1 (6 oz.) pkg. Stove Top cornbread stuffing
2 Cornish hens or 1 roasting chicken
Sauté about 5 minutes, the chopped onion and chopped green pepper in the butter. Stir in the cream style corn, milk and marjoram leaves. Bring all this to a boil. Remove from heat and add 1 (6 oz.) package Stove Top cornbread stuffing mix and seasoning packet. Mix well. Set aside to cool. Stuff 2 Cornish hens and bake at 350 degrees for about 1 1/2 hours.


Fire up a full chimney of BGE charcoal. Prepare for indirect cooking at 350-400 degrees.
Rub hens with EVOO and season with rub. Stuff hens.
Cook hens for 1 hour on indirect heat. Remove place setter and cook on direct heat turning often for half hour to crisp the skin.