Recipes

[JeanLouiseFinch]

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@Tinkrbl44 wrote:

@Mz iMac 

Wow, great information!

One thing that I found a little confusing .... the oven temps varied so much.  The Joy of Cooking said 450 degrees, somewhere else said preheat to 425, then put bird in and reduce to 350 degrees ... and a couple other opinions. 

And I'm not sure which outcome is the better for what I want.

Since I was hoping for moist and juicy, with a little crispiness to the skin, should the temperature matter more ... or whether I'm using butter or oil on the bird's skin?  

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@Tinkrbl44 Starting with a very hot oven will seer the skin, to help make it crispy, but you want to turn it down so the meat will cook through but still remain juicy.  Later in the roasting time, you may notice certain areas getting too brown and overcooking. Put some foil on and finish the roasting period. And, I'd use butter. It's more flavorful.  

[Mz iMac]

@Tinkrbl44  "should the temperature matter more ... or whether I'm using butter or oil on the bird's skin?"

@Tinkrbl44

I think it's a little of both and/or the type of oven you are using....

Big oven

Counter top oven

Convection or non-convection

A convection oven cooks differently than a regular oven.  Convection ovens cooks your food cooks evenly.

As I previously fonted, I have a counter top convection oven.  My hens are always juicy when done.  Even when I don't fridge overnight.

It's trial & error.  What I did when I first got my convection oven I took notes just in case the hens did not come out juicy the first time I baked mine.

What worked for me was the way I "pre-heated."

When marinating overnight, I turn on my oven right before I take the hens out of the fridge.

If I don't marinate, I turn my oven on right before I prep.  My prep time is a little less than 5 minutes.

Both times, when I get the desired browness I want, there is plenty of juice left in the pan to make gravy if I wish.  It's just enough gravy to cover both halves.  Of cource the skin is no longer crispy.

[Pixie12]

My sister and I thought having a Cornish hen would be such a treat. We were preteens. Eating like the rich and famous. My mother surprised us with the hens for dinner. Looking at the little bodies on our plates filled us with sadness. We couldn't eat them. I have never wanted one since.

[JeanLouiseFinch]

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@Pixie12 wrote:
My sister and I thought having a Cornish hen would be such a treat. We were preteens. Eating like the rich and famous. My mother surprised us with the hens for dinner. Looking at the little bodies on our plates filled us with sadness. We couldn't eat them. I have never wanted one since.

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@Pixie12  I had the same experience soon after DH and I were married.  I wanted to impress him.  Mind you, I am a meat lover, but that whole little bird sitting on my plate, nope, I couldn't do it.  DH had both. I've never made them since either, but today I may be ok with it.  I just never think of buying them. 

[Tinkrbl44]

Just wanted you to know they came out GREAT.   

I will try other recipes, but don't think stuffing such a small bird is worth the trouble.  The cavities are so small, even fully stuffed wouldn't be a serving .... I think garlic cloves, onions and citrus-something would good to stuff with, and make the meat more flavorful.  

[ECBG]

Stuffing always yeilds moist results.

You could cook them in a bag to keep them moist, or constantly baste.

Use a lower heat like 325 degrees, not 350.