Cornish Game Hens

BurntRaw

I have gone through the archives (which should mandatory for anybody that’s in a chipper mode) and came across a few suggestions.[p]Came across one using a Parmesan coating which didn’t sound too bad and one posted by the Lawn Ranger wherein he marinated the birds in Balsamic vinegar (this dude uses balsamic on everything including the vinegar pie he whipped up at the Texas Eggfest which was outstanding) and cooked indirect at 350 for an hour, basting with (and you are not going to believe this) some balsamic.[p]Any other ideas or should I go with the Balsamic?

Celtic Wolf

BurntRaw,[p] I rub mine with garlic powde inside and out. Put some Tarragon on the inside. Cook them indirect at 350 deg till tender. You will want to save the dripping with this one. I bast the hens with a mix of Water, White Wine, Tarragon, Garlic and butter that has been reduced some on the stove.[p] Use the dripping to make a gravy for the hens after they are cooked.[p] I normally do these in a Dutch Oven, but I have tried it indirect. All I can say is YUMMMMM!!!![p]

Unknown

BurntRaw,
did you consider using a balsamic marinade and baste? [p]if you did, and want something else, try a light, dry stuffing made with some or all of the following:
- chopped dried apricots
- chopped wild mushrooms, or portabellos
- chopped celery
- cooked wild rice (NOT the mixes, but actual wild rice, if you can swing it - it's kinda pricey, but these *are* small birds)[p]cover the birds with herbs/spices to your liking, and cook direct/elevated at around 350F. until done to taste[p]the Two Fat Ladies served this with a butter-and-fresh herb sauce poured over the birds, if I remember correctly (their recipes are nowhere to be found on the 'net)[p]
[ul][li]I don't where in the South she's from, but this is similar[/ul]