Melissa Houle wrote:
>
> Kate Connally > wrote in message >...
> > Melissa Houle wrote:
> > >
> > SNIP> >
> > > I generally roast gamehens at 350 F for approximately an hour, and
> > > baste them often as they cook. I put olive oil in the roasting pan
> > > first,then put a whole, peeled clove of garlic in and spread the olive
> > > oil in a thin layer over the bottom of the roasting pan with it. A
> > > sprinkle of Balsamic vinegar also makes a nice basting juice as the
> > > bird roasts. After Roasting, I cut them apart and have half for
> > > dinner, then the other half for lunch or dinner the following day.
> > > Delish!
> > >
> > > Melissa
> >
> > This sounds right to me. I used to roast cornish
> > hens all the time and it was 350F for 1 hour.
> > I don't do them anymore because they're so expensive
> > these days.
> > Kate
>
> Interesting... I find them one of the more economic meats I cook. I
> go to Costco, and get a package of six frozen game hens at a time,
> which is about $12.50 $13.00. So we're talking about $2.25 ish per
> bird, and I can get two meals off one of them. This seems like a good
> value to me, especially when compared to the price of beef and lamb,
> these days.

Well, I don't shop at places like that so I have to go with
the supermarket price. We have Sam's Club but for me it's not
worth the membership price because I wouldn't shop there that
often. They don't have much that I want to buy and I don't like
have to go to more than one store for my grocery shopping as I
don't have the energy. Also, I don't have room in my freezer to
store 6 game hens (or even five it I eat one right away).

I remember when I would get a game hen for about $1 or $1.50
now they're about 4 bucks a piece - maybe more - I haven't
looked in a while.

> Another favorite way to cook them is with little baby pearl onions,
> carrots and potatoes all in the roasting pan together. This has the
> added advantage on cutting down the number of dishes you have to wash
> after supper.

I have a killer recipe for game hens stuffed with a curried
rice stuffing (it has almonds and dried apricots in it - yum)
so I splurge once in a while for company and make them.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?