ladies who cook!!! *UPDATE-WE ATE*

i'm making stuffed cornish hens tonight and im very excited b/c the hens are so tiny and cute lol

so i have a few questions....

#1 - the recipe says to 'skewer' the opening of the hen closed.... HOW does one do this? i googled images and a few came up, but i cant really see it too well to get a good idea of how to skewer it shut

#2 - it says to bake the hen on a rack inside a shallow pan.... where would i get this? do these things exist - like racks inside of pans? lol

#3 - it also says to tie the legs together... what kind of string would i use to do this? do they have special cooking string?? lol

so as you can see, i am just starting to learn how to cook.... and i need help hahaha

TIA

edited for spelling

****UPDATE****

well ladies - DH and i just finished eating the hens and may i say they were YUUUUMMMMYYYYY!!!!!!

they were SUPER easy to make!! hooray for being successful at cooking something else!!! lol

Yes, there are pans with racks in them. You can get them anywhere, BBB, Target, Macys etc.

You want to get a thick string, more like a white rope.

ok i am assuming here and i am a novice as well..

1. probably through the sides with a shish kabab stick or a metal skewer

2. you can get disposable pans with racks built in

3. you do get special cooking strings, i have seen it at wholefoods before..

To skewer it, a large toothpick or two or halfed skewers should suffice. Just find areas of skin by the opening/legs and use the toothpick to 'close' it in a sense (pierce the skin, bring the skewer to the other side and pierce that side). There is cooking twine that you can use to tie the legs together. See link for an example.

Also, if your roasting pan doesn't come with a rack and you don't want to buy one (you should be able to find separate cooking racks at any store with cooking supplies) if you have a cookie cooling rack that fits in your pan this can be subsituted.

Just a heads up, you may not need to skewer AND tie the birds. One technique may suffice (I would opt for the twine).

Good luck!

cooking twine

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Posted by AR31

ok i am assuming here and i am a novice as well..

1. probably through the sides with a shish kabab stick or a metal skewer

2. you can get disposable pans with racks built in

3. you do get special cooking strings, i have seen it at wholefoods before..

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hmm... okay do you think they will sell the special string at stop and shop??

is this a good pic of skewering?

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Posted by Joette_Terese


Just a heads up, you may not need to skewer AND tie the birds. One technique may suffice (I would opt for the twine).

Good luck!

cooking twine

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ohhh ok - so its either or, not both?!

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Posted by TommysWife08

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Posted by Joette_Terese


Just a heads up, you may not need to skewer AND tie the birds. One technique may suffice (I would opt for the twine).

Good luck!

cooking twine

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ohhh ok - so its either or, not both?!

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Typically recipes call for one OR the other. I don't really see the need for the skewering as the twine would help keep the stuffing in. Tying the legs together and against the bird helps to keep the bird from drying out.

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Posted by Joette_Terese

Typically recipes call for one OR the other. I don't really see the need for the skewering as the twine would help keep the stuffing in. Tying the legs together and against the bird helps to keep the bird from drying out.

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OHHHH so thats why they want you to tie the legs together... this is my first experience cooking poultry that is still all attached haha

i think just the opening, not through the bird..


and twine is so the legs remain intact and the opening is closed.. so i would use twine..

and if you decide to skewer using a wooden skewer, soak it water for atleast an hour or so.. or else it will burn..

I don't know the answer to any of your questions but can I come over for dinner?

the string is sometimes called Butchers String...most local supermarkets should carry it in the baking aisle.

Good luck - it sounds delicious!

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Posted by TommysWife08

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Posted by Joette_Terese

Typically recipes call for one OR the other. I don't really see the need for the skewering as the twine would help keep the stuffing in. Tying the legs together and against the bird helps to keep the bird from drying out.

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OHHHH so thats why they want you to tie the legs together... this is my first experience cooking poultry that is still all attached haha

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Yep, it will help keep whatever stuffing you have inside where it belongs and closing the cavity of the bird as much as possible helps keep the moisture inside. White meat has a tendency of drying out during cooking so this helps to combat that.

Have fun!

You can just put it inside of a big aluminum pan that you can get from the dollar store, if you don't have a roasting pan. Just use rack in the bottom so it doesn't sit in the juices.

I would also agree with the just tying the legs closed. However, just for your information , if you wanted to skewer the meat closed, you would just do this:



That opening there, you would just stick a few wooden/metal skewers through that slit , horizontally to keep it closed, but as you can see just tying the legs will do just fine. :)

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Posted by futuremrsfab

Michelle- can you post the recipe for the cornish hens- I've never done a completely put together bird- but would love to try something new

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yes!!! here it is:

GLAZED CORNISH HEN WITH ORANGE AND
WILD RICE STUFFING

4 cornish hens
1 (6 oz.) pkg. long grain and wild rice mix
1 tsp. orange rind, grated
1 1/3 c. fresh orange juice
1 c. converted rice, uncooked
butter
1/3 c. honey
1 tbsp. brown sugar
1/3 tsp. salt

Thaw hens completely, if frozen.
FOR STUFFING: Cook rice mix according to package directions, adding rind and 1 cup orange juice. In separate pan, cook converted rice according to package directions. Toss rices together (recipe makes 4 1/2 cups stuffing).

RINSE: Hens, pat dry; loosely stuff each body cavity with 1/2 cup stuffing; close with skewers or sew. Tie legs together with string; fold wing tips under backs. Rub with butter. Place breast side up; on rack in roasting pan. Roast at 325 degrees for 1 1/2 hours or until done.

MEANWHILE: Combine honey, remaining 1/3 cup orange juice, 2 tablespoons butter, brown sugar and salt; boil hard for 1 minute. During last 25 minutes of roasting, baste every 10 minutes with glaze. Heat remaining stuffing to pass separately. Garnish hens with parsley and orange wedges.

NOTE: This stuffing also very good when baking duckling. When baking duckling, bake covered for a portion of baking time, duckling will be more tender and well done at the bone.

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Posted by TommysWife08

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Posted by futuremrsfab

Michelle- can you post the recipe for the cornish hens- I've never done a completely put together bird- but would love to try something new

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yes!!! here it is:

GLAZED CORNISH HEN WITH ORANGE AND
WILD RICE STUFFING

4 cornish hens
1 (6 oz.) pkg. long grain and wild rice mix
1 tsp. orange rind, grated
1 1/3 c. fresh orange juice
1 c. converted rice, uncooked
butter
1/3 c. honey
1 tbsp. brown sugar
1/3 tsp. salt

Thaw hens completely, if frozen.
FOR STUFFING: Cook rice mix according to package directions, adding rind and 1 cup orange juice. In separate pan, cook converted rice according to package directions. Toss rices together (recipe makes 4 1/2 cups stuffing).

RINSE: Hens, pat dry; loosely stuff each body cavity with 1/2 cup stuffing; close with skewers or sew. Tie legs together with string; fold wing tips under backs. Rub with butter. Place breast side up; on rack in roasting pan. Roast at 325 degrees for 1 1/2 hours or until done.

MEANWHILE: Combine honey, remaining 1/3 cup orange juice, 2 tablespoons butter, brown sugar and salt; boil hard for 1 minute. During last 25 minutes of roasting, baste every 10 minutes with glaze. Heat remaining stuffing to pass separately. Garnish hens with parsley and orange wedges.

NOTE: This stuffing also very good when baking duckling. When baking duckling, bake covered for a portion of baking time, duckling will be more tender and well done at the bone.

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thank you

my mom used to make something that sounds similar and it was delish! let us know how it comes out!

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Posted by Future_Farrell

You can just put it inside of a big aluminum pan that you can get from the dollar store, if you don't have a roasting pan. Just use rack in the bottom so it doesn't sit in the juices.

I would also agree with the just tying the legs closed. However, just for your information , if you wanted to skewer the meat closed, you would just do this:



That opening there, you would just stick a few wooden/metal skewers through that slit , horizontally to keep it closed, but as you can see just tying the legs will do just fine. :)

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WOW! thank you so much!!! this picture just made things so much more clear in my head haha

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Posted by futuremrsfab


thank you

my mom used to make something that sounds similar and it was delish! let us know how it comes out!

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your welcome!!

yeah i def will... i've never made anything like this either so im excited!!

okay - one more question.... should i glaze the INSIDE of the hen before putting the rice inside? do you think this will help it to stay moist? or do you think that is just a bad bad idea lol

i will def glaze it under the skin!!