On Wed, 28 Mar 2012 08:00:27 -0800, (Judy Haffner)
wrote:

>
> Hubby came home with a couple of the little game hens yesterday, so they
> are on the menu for tonight's supper. It has been years since I've
> prepared them, and seems like I would just put some sort of dressing in
> them and bake them whole?
>
> I did find a recipe where you crush cheese flavored crackers and mix
> with some thyme and pepper. Cut the hens in half lengthwise. Roll them
> in some sour cream garlic dip and then coat well with the crumbs and
> bake about 1 hour. I thought that sounded rather good, so may try them
> that way.
>
> If you ever cook them, what is your favorite way to prepare them?
>
I spatchcock them and season them with the same herbs I would use on a
bigger chicken. You can always roast them on a bed of onions, carrots
and potatoes for a one dish meal. DD has a Rachael Ray cookbook
(don't remember which one) that I copied a little fancier Cornish hen
recipe from - here it is http://oi41.tinypic.com/11uw1vn.jpg

Om posted a yummy looking recipe here a couple of years ago (or maybe
she sent it to me).

Citrus and Tarragon Roast Chicken

Rinse and cut one whole fryer chicken in half down the middle.

Lay both halves in a roasting pan with the breasts towards the center
of the pan.

Sprinkle Salt and Pepper to taste over the bird and a generous
sprinkling of dried Tarragon and a light sprinkling of Paprika.

Take one lemon and one lime and juice them. Pour the mixed lemon and
lime juice liberally over the bird.

Take one more lemon and one more lime and slice thinly and layer over
the bird.

Cover the bird with some plastic wrap and let sit in the refrigerator
for an hour or two to marinate.

Remove plastic wrap and roast bird at 375 degrees for 15 minutes per
lb.

Remove bird from oven and let rest for 10 or 15 minutes before
carving.

This recipe also works well for Cornish game hens.

http://oi43.tinypic.com/ww0kdg.jpg


--
Food is an important part of a balanced diet.