Re: USCHO Cooks: Maybe We Can Beat Bobby Flay
Okay, so we're doing Thanksgiving tomorrow, because of that Packer game we all insisted on not interfering with Turkey Day.
Mrs. EoDS, ever the iconoclast, wants to do Cornish Game Hens in lieu of the normal poultry arrangements (mostly because I refused to budge on some of the side dishes).
So here I am, with 10 thawed Cornish Game hens, ready to put my plan together for cooking them tomorrow... and only a faint idea of how I'll do it. What I do know:
Any suggestions? Really the part that I'm stuck on is time/temperature. And maybe if I should throw some aromatics/lemon wedges in the cavity.
Okay, so we're doing Thanksgiving tomorrow, because of that Packer game we all insisted on not interfering with Turkey Day.
Mrs. EoDS, ever the iconoclast, wants to do Cornish Game Hens in lieu of the normal poultry arrangements (mostly because I refused to budge on some of the side dishes).
So here I am, with 10 thawed Cornish Game hens, ready to put my plan together for cooking them tomorrow... and only a faint idea of how I'll do it. What I do know:
- I'll put some fresh rosemary, butter and some dry seasoning between the skin and the breasts, then a light salt/pepper on the outside.
- I have a Nesco roaster, which would probably be better so I can keep my regular oven available for sides.
- Most recipes I see online call for a set amount of time (60-90 minutes, for instance) at a set temperature (say, 425), but...
- My best success with Turkey (that's required the least amount of basting) has been to cook it at a super hot temp for 1/2 hour, then turn it down and cook through. I'm wondering if there's a similar technique I can do with 10 ****ed hens in a roaster.
Any suggestions? Really the part that I'm stuck on is time/temperature. And maybe if I should throw some aromatics/lemon wedges in the cavity.
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