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).
I have always roasted just like I would a chicken, except shorter cooking time since it is smaller.
we made this for Xmas dinner:
http://giangiskitchen.com/2012/10/10/cornish-game-hen-with-whisky-and-cream-pan-sauce/ (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
Thank you! That sauce could be done for sure with Cognac/brandy.
OK, so that's supper for tomorrow night . . . yummy!
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:
Hmm...I have a couple of these in the freezer - thinking would be good for dinner tomorrow.
We used to do a cranberry sauce.