Recipes

[Tinkrbl44]

Several months ago we prepared two Cornish hens with different marinades.   Neither one seemed to penetrate the meat.  I'm wondering what I can do differently.

If I recall correctly, one was a citrus and fresh herbs marinade, and the other was a garlic, onion, rosemary something.  These coatings were applied to the birds, placed in ziploc bags, and refrigerated overnight.

Both came out very blah.  Very disappointing. 

I was thinking about these hens for Thanksgiving, but want them to be juicy and flavorful this time.

Any thoughts about marinades ... Cornish hens .... or anything else would be greatly appreciated.  

TIA!   

[Mz iMac]

@Tinkrbl44   Stab the chicken all over w/a fork, dinner or a large piercing fork, dosen't matter.

I do cornish hens every week.  I cut them in half then stab them prior to marinating.

[rockygems123]

@Tinkrbl44 

I brush melted butter on cornish hens, sprinkle Montreal Steak or Chicken seasoning and cook them in the convection oven.  The surrounding vegetables are lightly brushed with butter and a bit more seasoning,   

The hens are always crispy moist and delicious!

I do the same with a roast chicken, never fails.

[Tinkrbl44]

@rockygems123 

Hmm .... What oven temperature?  

[Tinkrbl44]

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@Mz iMac wrote:

@Tinkrbl44   Stab the chicken all over w/a fork, dinner or a large piercing fork, dosen't matter.

I do cornish hens every week.  I cut them in half then stab them prior to marinating.

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@Mz iMac 

OMG ... I forgot about stabbing!   lol  

I like the idea of cutting them in half .... reminds me of the spatchcock chicken thing.  

[sunshine45]

marinade injectors.....all price ranges, many kitchen/cooking sites and of course, amazon.

[Mz iMac]

@sunshine45   Thank you. 

I put an OXO injector on Amazon's save for later list.   That one looks the easiest to clean.  I'm an overnight marinater so currently a fork works just a well & much easier to clean.

[rockygems123]

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@Tinkrbl44 wrote:

@rockygems123 

Hmm .... What oven temperature?  

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350 convection for about 1hr 10.  May be too long for some as I like well done chicken. Still moist. 

[wagirl]

I like the idea about splitting the bird in half. I have a meat tenderizer --one that you place on the meat and push down where many sharp stainless needles get pressed into the meat--I do that on both sides of a steak or chicken after seasoning it and then put more seasoning on after. Also you can pour your marinade over the pieces and use the tenderizer too--also I vacuum seal the thing and leave it over night. 

[Tinkrbl44]

@wagirl   @rockygems123  @Mz iMac  @sunshine45 

Oh, darn it .... I forgot to ask .... do you cover the hens with foil or leave them uncovered .... or covered for only half the time?