Cornish Game Hens

Gandolf

We've got a couple of these waiting for me to do some egg magic on them. Problem is, I don't have any good ideas for cooking them. Sure will appreciate any suggestions. Thanks everyone.

Richard Fl

You can spatchcock or beer butt them. If you want to go the extra mile, here is the way I like to do them.

Cornish, Stuffed, Richard




INGREDIENTS:
2-3 Whole Cornish Game Hens
OR
6-8 Whole Quail
Stuffing
3 cups Cooked Rice, Basmati preferred
1/2 cup Pignole, Pine Nuts, Pecans, Walnuts, your choice
1/2 cup Chutney
1/4 cup Scallions
Wrap
4-6 Pieces Bacon
SAUCE
1 Jar Raspberry Jam 4-6 Oz. or Orange Marmalade
Dijon Mustard
Balsamic Vinegar
Lemon Juice
Salt/Pepper




Procedure:
1 Cook Rice, Basmati or Jasmine preferred, Use 1/3 orange juice by volume of total liquid used to cook rice.
2 Mix cooked rice w/ nuts ( pignoles or pecans chopped), chutney, scallions, stuff cornish game hens, works well w/quail. Use: pepper, salt,poultry seasoning whatever you like for rub.. Stuff birds w/mixture.
Optional for game hens:
1 Wrap birds w/bacon , may take 2-3 pieces to totally wrap quail, cornish lay 2-3 pieces on breast and cook indirect breast up. For quail skewer w/large tooth picks or something else to hold the bacon.
2 Place in oven baking dish on rack to keep drippings underneath or place on BGE and grill using indirect method. Bake 325-350 F for 40-50 minutes until bacon is crispy, Start quail birds breast down, and turn breast up 1/2 way into cook. "V" rack works well for cornish, cook breast up with bacon strips.
3 Rest 10 minutes. Serve. If Egging be careful not to let the drippings flare and burn bacon/birds. Great reheated next day.
Sauce
1 Mix the sauce ingredients in a pan on low heat, add raspberry jam first. Tablespoon Dijon, Tablespoon Balsamic vinegar. Lemon juice and seasoning. Bring to slow boil and stir; adjust to your tastes. Orange marmalade may be substituted for the raspberry.
Side Dishes:
1 Grilled Asparagus & Oyster Mushrooms w/ Italian Dressing to grill.
Portions:
1 !/2 Cornish or 2-3 Quail per person.


Servings: 6
Preparation time: 45 minutes
Cooking time: 1 hour
Ready in: 1 hour and 30 minutes

Recipe Type
Main Dish, Poultry

Recipe Source
Author: Richard Howe, 05/25/02

Source: BGE Forum, Richard, 02/27/06

Jeffersonian

There's one recipe in the cookbook for them, all the way at the end. Looks pretty good.

Others here have posted pics of spatchcocked or beer-butted hens that look good, too. I'd just wet with EVOO and rub with Shakin' the Tree or some other appropriate spice.

Gandolf

Saw that one. Hoping for some other ideas from the experts. Thanks

cookn biker

I personally don't like orange marmalade BUT my friend made some with a mixture of horseradish and orange marmalede and they were very good.
Molly

Jeffersonian

Granted, it's not a recipe but Rascal has a nice photo suggestion for Cornish hens. If I'd add anything, it might be a bacon wrap.

Rick's Tropical Delight

cooking can be as complicated or as simple as you want. personally, i prefer to keep it simple. all you really need is s&p and heat to get it to 160 in the breast and till the leg moves easily in the joint. i've cooked the carp outta game hens and they were still juicy and fantabulous. how bout just s&p (and or a rub) and lemon/apple/rosemary in the cavity and maybe a little apple or cherry chips for light smoke?

Frank from Houma

Spatchcocked a few about 10 days ago. Brocolli and cornbread dressing on the side

ThrRoff

Did you do those direct or indirect? Kind of hard to tell from the picture.

Gandolf

Thanks everyone, some great ideas. Tomorrow is the day for these babies.

Frank from Houma

They were cooked direct.