Special Cornish Hen

Name: Special Cornish Hen
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 2 serving(s)
Ingredients: 10 garlic cloves, peeled; 1/2 large onion, chopped; 1 tablespoon red wine; 2 tablespoons olive oil; 1 1/2 tablespoons dried rosemary, crushed; 1/8 teaspoon rubbed sage; 1 teaspoon seasoning salt; 1/2 teaspoon lemon pepper; 1 slice bacon, chopped and sweated; 1 Cornish hen; 1 whole jalapeno, chopped fine; salt and pepper; 2 tablespoons butter, melted

Submitted by Chef Shadows

"This is a very rich dish. Garlic lovers sing it's praise. This is another of my originals. Recommended side dishes: Rouqfort Green Beans Candied Dill Carrots *This can be cooked at camp in a dutch oven with coals ( majority of coals on lid). Place hen on heat proof plate set on bottle caps or small stones to keep off the bottom of oven. Add water to bottom of oven to just cover; keep water level constant; test for doneness after 1.5 hours. To cook on grill, use indirect heat and turn often. Please make sure you sew or pin closed the cavity...it is need to steam the stuffing. Also make sure you cook to the recommended temp please for the same reason."

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photo by duonyte

Ready In:: 2hrs 10mins
Ingredients:: 13
Serves:: 2

ingredients

10 garlic cloves, peeled
¹⁄₂ large onion, chopped
1 tablespoon red wine
2 tablespoons olive oil
1 ¹⁄₂ tablespoons dried rosemary, crushed
¹⁄₈ teaspoon rubbed sage
1 teaspoon seasoning salt
¹⁄₂ teaspoon lemon pepper
1 slice bacon, chopped and sweated
1 Cornish hen
1 whole jalapeno, chopped fine
salt and pepper
2 tablespoons butter, melted

directions

Pre heat oven to 350o F.
Mix the vegetables,wine, herbs, and oil together in a bowl.
Chop and sweat the bacon in a cast iron skillet, add to vegetable mixture grease and all. Salt and pepper to taste.
Stuff the hen with this mixture and sew closed tightly ( this is needed to maintain moisture in the finished product ).
Salt and pepper the stufffed hen well.
Place hen on rack in shallow oven proof pan*. Brush with melted butter.
Roast for 1.5 to 2 hours, basting often, until juices run clear or instant read thermometer reads 180 o. Allow to sit for 10 minutes before serving.
Cut hen in half lengthwise and serve with the stuffing.

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Reviews

We loved the taste of the cornish hen, but the stuffing did not work out as stuffing. First, I cooked this to 165 deg. internal (stuffing), as that is the USDA recommendation. I was afraid that 180 would dry it out too much. The result was that the garlic cloves were still hard. Also, next time I will probably substitute about 1 tbl. of fresh rosemary - this amount seemed to be too much, and the dry just did not do it for me. I treated the stuffing as a seasoning element and did not serve it after trying it out. I may try precooking the garlic cloves to see if they then finish up soft in the time it takes to roast the hen. But the skin was crisp and golden and the "stuffing" perfumed the meat beautifully.

duonyte

RECIPE SUBMITTED BY

Chef Shadows

212

Run away, as far and as fast as you can! I am a historical reenactor and cooking nut! ( My current photo is an oil painting of me by artist : David Jones. ). I love to research and authenticate recipes as well as create new recipes. I try to use historicaly correct cooking methods when preparing foods from the past. My wife ( of 34 years as of 2008 ) and kids ( all six of them ) have always been supportive and daring in trying the foods I cook. WARNING: Some of My recipes were altered when they were transfered from RecipeZaar to food.com . If any of my recipes seems wrong, they are! Please contact me if you have any questions on my recipes accuracy.  Shadows AS OF 01/14/2010 I WILL NO LONGER BE SUBMITTING MY RECIPES OR PHOTOS TO ZAAR! ( I will still post recipes of interest ) THIS IS DUE TO THE RECENT ANNOUNCEMENT THAT PREMIUM MEMBERSHIP TO BLOCK ADS WILL NO LONGER BE AVAILABLE! You have probibly seen some of my recipes elsewhere on the web, some posted under a different name. I also run a cooking forum on an online celtic radio station. Please try and review my recipes... I can take constructive and subjective reviews... negetive comments help improve...after all that is what this is all about! If you make one of my recipes and have a camera please take a photo and post it! Beasts feed; man eats; only the man of intellect knows how to eat well. - Shadows If you can't pronounce it , don't eat it - Shadows Without food we are nothing, without history we are lost. - Shadows Throw a rock into a pack of dogs and the one hit yelps the loudest! - Raincrow <object width=480 height=360 data=http://w181.photobucket.com/pbwidget.swf?pbwurl=http://w181.photobucket.com/albums/x210/walksinshadows/3ec14980.pbw type=application/x-shockwave-flash> <param name=data value=http://w181.photobucket.com/pbwidget.swf?pbwurl=http://w181.photobucket.com/albums/x210/walksinshadows/3ec14980.pbw /> <param name=src value=http://w181.photobucket.com/pbwidget.swf?pbwurl=http://w181.photobucket.com/albums/x210/walksinshadows/3ec14980.pbw /> <param name=wmode value=transparent /> </object> <a href=http://photobucket.com/slideshows target=_blank><img src=http://pic.photobucket.com/slideshows/btn.gif alt= /></a><a href=http://s181.photobucket.com/albums/x210/walksinshadows/?action=view?t=3ec14980.pbw target=_blank><img src=http://pic.photobucket.com/slideshows/btn_viewallimages.gif alt= /></a> My rating system: Please do not feel slighted if I do not give out 5 stars for everything. Everyone has different taste preferences. 5 Stars: ***** Out of this world,something that tickled our taste buds, new recipe or change to an old recipe that is outstanding to us. Keeper! 4 Stars: **** Very good, will use again often, we liked it, had this one but not exactly the same. Keeper! 3 Stars: *** Nice, some of us liked it, will use again,needed some changes for our tastes. Keeper! 2 Stars: ** OK but won't probibliy make again anytime soon. Needs lots more work to meet our tastes. 1 Star: * Won't try again. Not what we like. Directions were confusing and outcome was poor. Not A Keeper! 0 Stars: I will comment on some recipes without rating. Thank you's for reviews I post are not required and I thank everyone without Zmail for their reviews of my recipes in advance. I have participated in: <img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /><img src=http://i25.photobucket.com/albums/c99/ruemke/food/a.jpg alt= /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/BBQParticipantBanner-Final.jpg alt= /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/EditBeforeandAfterSTICKER.jpg alt= /> <img src=http://farm4.static.flickr.com/3070/2821533761_69a8a5ea82.jpg?v=0 alt= /> <img src=http://farm4.static.flickr.com/3097/2926253432_6e4b9872a4_m.jpg alt=Paprika Sept 2008 width=240 height=144 /> <img src=http://i146.photobucket.com/albums/r271/copperhorse58/Birthday%20and%20Celebration%20Images/FrenchCheeseoftheWeekClub.jpg border=0 alt=Photobucket /> <img src=http://i250.photobucket.com/albums/gg271/MrsTeny/RSC%20Lucky%2013/ParticipationSticker.jpg alt= /> <img src=http://i146.photobucket.com/albums/r271/copperhorse58/ThymeSticker.jpg alt= />  [url]<a href=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/AdoptedSpring2012.jpg>http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/AdoptedSpring2012.jpg</a>[/url] My pet peeves: The I haven't tried this yet statement! Try it for the gods sake and then post it! I don't want to be your research lab. Then the posts from the scripps web sites we all know where they are if we want to try them...

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