I made a Cornish game hen, only 24 ounces, a perfect size to feed one person or maybe two if you are not feeling greedy. I used another recipe from Julia Child's cookbook Mastering the Art of French Cooking(Volume 1) but because my chicken was so small, I had to make some small changes.
The chicken turned out beautifully, I was doubting it for a short time before it was done, and I even have some left-overs for my lovely husband to take in his lunch tomorrow. I do have to say the carrots I put in the iron pot with the chicken while it cooked turned out the best. I couldn't believe how tasty they were, I ate them all ;).
NewlyWed, your Cornish game hen sounds great for 1 or two people. I am a single mother of one child and think I would like to try that dinner. Do you think you could post the recipe?
ReplyDeleteI honestly did not follow the one in the book that much, i used it more like a guide. For todays post a broke down what i did so I hope that helps.
ReplyDeleteWhat i did was unthaw her for about 2 days, still in her packaging. I started preparing her for the big show when i had all my ingredients ready so i wouldnt have to let her sit out. Goat cheese, green onions and 3 Tb of heavy cream all mixed together is what i used to stuff her then i tried to fold the flap back over the hole so it would stay in better. I wanted to truss her because it would have stayed inside but because i didnt have the proper tools some of the cheese came out while being cooked.
Because she was frozen there was some moisture on the skin so make sure it is dry, you can pat her down with a paper towel so it can be thrown away after your done. Before you stuff her make sure the cavity is also on the dry side and you can put some pepper in there or mix pepper in the stuffing. I sauted carrots in butter before i added the little hen then i cooked her for 1 hour at 325 degrees. She was covered for 45 min then uncovered for about 15-20 min. If you wanted more food after she is done, add potatoes to pot then cook the 1 hour.