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Saturday, July 16, 2011

high desert cornish game hens

The following recipe is modified from the manual that came with the ultimate turkey roaster.

I don't have my ultimate turkey roaster anymore, so I used a 5 quart cast iron pot.

First you have to make the stuffing:

Chop a sweet yellow onion and cook down in olive oil, in a cast iron skillet.

Put the onions in a bowl, along with wheat bread broken into 2 inch pieces, and a can of cream of chicken soup.

Add sage and "grub rub" seasoning*. Mix.**

*Grub Rub is an all purpose seasoning available in my local store; you can order it online.

**The recipe called for Camp Chef Sidewinder wing seasoning, which I do not have. So I used grub rub.

The recipe called for stuffing the hens with this mixture, but I baked it separately in a skillet.

Coat the cornish hens with "grub rub" and sage. Spray with olive oil Pam. Place in a cast iron pot, in the oven at 350.

I removed the stuffing when it was done, after about 45 minutes.

After an hour and a half, the hens still weren't quite done, so I took the lid off and roasted another 30 minutes. It helped to brown the skin.

I have to say, the stuffing and the birds were quite good.

Next I'm going to try the final recipe in the manual, which is ultimate roast.

Previously I tried the other two recipes which were ultimate veggies and yankee ribs.

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