I made cornish game hens for supper, with green beans.

I should have made a salad, too, but I just didn't feel like it.

So one cornish game hen with fines herbes, and other with some kind of Greek seasoning from Penzy's. The green beans I lightly steamed, then added salt and a bit of butter.

Yummy!

(and no, I didn't eat both hens - I'll probably make soup out of the other halves tomorrow, or slice 'em up and put 'em on a salad).

I made "poor, busy person's casserole" and had some orange juice.

I think you win.

what are the details? do you have to take out entrails or anything, like turkeys? Breast side up for how long and at what temp? :shrug: Inquiring minds want to know...

which is great for people who want ease - but some of us like hearts, gizzards, and livers.

Anyway - all ya gotta do is sprinkle 'em with salt and whatever spices you like, bake them at 350 for 20 minutes on their backs, then 20 minutes on their breasts, then turn the oven to 425 and do another 20 minutes on their backs - gives 'em a nice crispy skin.

Yummy and easy!

One can also shove herbs and spices under the skin and get real fancy, even putting some butter or truffles in there. I don't usually feel like taking that much time, though.

And then of course one must let them rest, like one would with any meat, before cutting.

I also like to do the trick of cutting a little slit on each side of the back where the butt is, and tuck the end of the legs into that slit so that they don't open up. You can also twine them to keep them wrapped tight and whatnot, but again, i don't usually feel like taking that much time.

If I had guests, I would.

I'll have to try them someday... :hi:

I used to spend summers with my maternal grandparents, and one of the things my grandfather liked to do was barbecue cornish game hens. Makes me miss him.

They're small, easy to cook, you each get one and it's a feast.

We had to buy kosher one year because that's all they had left. There was a world of difference! :9 (Can't get them around here, though -- have to buy the store brand.)

I love game hens. We make them stuffed with parsley, sage, rosemary, and thyme (just like the song) and put garlic cloves, sliced leeks, and chunks of turnips around them. I never liked turnips until I cooked them with the hens. :9

We just ate, but you made me hungry all over again. :D

You're right - the taste of Kosher is FAR superior.

Turnips are yummy when baked. I wish I had some leeks, but they're out of season and pricey, so I don't buy them except rarely.

Often I like to bake birds and roasts on mirepoix, but tonight I just put it in the pan. As I said, I am feeling super lazy tonight. :-)

if you don't mind paying the postage (www.empirekosher.com). I might just buy some one of these days.

Leeks are like gold. Actually, all fresh veggies are like gold around here. And hard to get. I might have to plant an indoor garden soon, just so I don't have to mortgage the house to eat right.

If super lazy means you cook at all, c'mon over! When I'm feeling super lazy, we eat sardines and crackers or go out. We would welcome a lazy chef like you! ;)

lemon juice and zest with white wine, rosemary, sage, tarragon and garlic. I stuffed the cavity with the lemon skins I had left over and used the wine/lemon/herb mixture to baste it as it roasted

it was great! I served it with mashed taters and gravy (cuz I had some leftover gravy from chicken fried steaks) and steamed carrots

:9

for the best ta'am.

I usually butterfly one of the little things (by hand, just rip out the backbone if you're saving up for stock), broil it skin side up, then simmer the carcass in a sweet or savory sauce, depending on the night's cuisine.