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Topic Summary

Posted by: Macabre
« on: February 25, 2014, 02:34:21 PM »

We used to do a cranberry sauce.
Posted by: Janelle205
« on: February 25, 2014, 02:09:31 PM »

Hmm...I have a couple of these in the freezer - thinking would be good for dinner tomorrow.
Posted by: ajasfolks2
« on: February 25, 2014, 10:24:13 AM »

Just wanted to report back that this was really good!

I did not halve the hens -- cooked at 325 for about 1 hour.

The kids did not like the sauce as much as I did -- likely I would reduce or omit the Worces. and the Dijon mustard to suit my kids taste.

I did use Cognac.  Could have used DH's really expensive Scotch/Whisky, but I stopped myself . . . :misspeak:
Posted by: ajasfolks2
« on: February 22, 2014, 11:35:39 AM »

Thank you!  That sauce could be done for sure with Cognac/brandy.

OK, so that's supper for tomorrow night . . . yummy!

Posted by: momtoAidenDeclan
« on: February 22, 2014, 08:51:50 AM »

we made this for Xmas dinner:

http://giangiskitchen.com/2012/10/10/cornish-game-hen-with-whisky-and-cream-pan-sauce/

The sauce was AMAZING!  Cook the birds however you'd like to get the crispiness but this sauce is to die for!  ;D
Posted by: hedgehog
« on: February 21, 2014, 01:02:52 PM »

I have always roasted just like I would a chicken, except shorter cooking time since it is smaller.
Posted by: ajasfolks2
« on: February 21, 2014, 01:00:45 PM »

Anyone have a tried-and-true recipe?

I splurged and bought 3 and now need to figure out what to do with them.

Many recipes say cut in half.  Must I?  Can't I just increase the roasting/cooking time by about another 25 minutes?

I have a hankering for something with a fruit glaze . . . and I soooo want crispy skin.

So, fire away and help me!

PS -- I have no wine in the house, and am not going back to the store . . . if there is alcohol needed in the basting/sauce, all I've got is brandy (good stuff).