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Old 08-30-2014, 11:04 PM   #1
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ISO - Cornish Game Hen - Spice Advice

I'm going to cook up a cornish game hen in the oven on a stand. I usually zest an orange, but decided to buy dried orange zest for those times when I have a game hen but no orange. Anyways, I came across a site that has a chicken/game hen dry spice mix I want to copy because I have all the spices they use in their blend.

Anyways, below are the spices in their blend. I could use some help in concocting the right percentage of each spice. I think they probably list their ingredients from most to least. Could any here advise me what percentage of each ingredient to use to make up the 100%? I could guess I suppose.

"Hand mixed from: flake salt, cracked Tellicherry black pepper, sugar, minced orange peel, coriander, and turmeric". I intend to generously sprinkle it inside the game hen cavity. I don't have Tellicherry black pepper or flaked salt. I have peppercorns/ground pepper/course pepper and sea salt tho. THANKS, I am clueless what proportions to use.

If you want, you could even tell me in tsp/tbs to make up enough for one game hen.

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Old 08-30-2014, 11:44 PM   #2
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Their mixture looks something like this:

Anyways, its from The Spice House. Here's what there's looks like.

I'm suddenly thinking about buying flaked salt. I'm not sure I've seen it on store shelves. I gotta look.
Tellicherry black pepper? An online order pepper for sure.

Flake salt, cracked Tellicherry black pepper, sugar, minced orange peel, coriander, and turmeric.

Any ideas? Think they listed their product by quantity? I might try 1 Tbs of salt, go down in quantity from there. I'm tempted to use more dried orange zest tho, lol. Maybe I should hydrate the zest. We'll see, we'll see.

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Old 08-31-2014, 12:09 AM   #3
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Baking a Cornish game hen this Sunday, need spices advise

Caslon, just do it in the order listed on the label, most to least. You can sub kosher or sea salt for flake salt. I would use fresh ground pepper, doesn't need to be Tellicherry, whatever you have on hand. And using more orange zest sounds great!

I rarely follow a recipe, just keep tasting until it works for you! A spice blend can be anything you want.
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Old 08-31-2014, 02:05 AM   #4
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Quote:
Originally Posted by Dawgluver View Post
Caslon, just do it in the order listed on the label, most to least. You can sub kosher or sea salt for flake salt. I would use fresh ground pepper, doesn't need to be Tellicherry, whatever you have on hand. And using more orange zest sounds great!

I rarely follow a recipe, just keep tasting until it works for you! A spice blend can be anything you want.

Ok. I'm likely to use a heaping of newly bought Mccormicks dried orange zest.

BTW...Bake time is about umm-diddy...17 hours from.....NOW!
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Old 08-31-2014, 07:52 AM   #5
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We like to make a duxelles. Once cooled we stuff it under the skin. Then coat the skin with softened butter and roast. You can enhance the duxelles by grinding some dried porcini in a spice grinder and adding some of the powder to the duxelles. Wild rice is always a side dish for us. If you are making gravy from the drippings, hit the mushroom flavor home by adding some of the ground porcini to it.
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Old 08-31-2014, 11:40 AM   #6
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Caslon, are you a Costco member? I get Tellicherry peppers there. We didn't even notice until a chef friend was helping me with supper and he spotted the jar.

I would just sub some regular, freshly ground pepper.
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Old 08-31-2014, 12:52 PM   #7
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Quote:
Originally Posted by Caslon View Post
"Hand mixed from: flake salt, cracked Tellicherry black pepper, sugar, minced orange peel, coriander, and turmeric". I intend to generously sprinkle it inside the game hen cavity. I don't have Tellicherry black pepper or flaked salt. I have peppercorns/ground pepper/course pepper and sea salt tho. THANKS, I am clueless what proportions to use.

If you want, you could even tell me in tsp/tbs to make up enough for one game hen.
This is an educated guess, based on other spice rubs I've put together. This will make about 2 tbsp. of spice mix. I would think that's more than enough for one hen, assuming it's the size of a small chicken - about 3 pounds?

I would put some under the skin as well, to flavor the meat, and then brush the skin lightly with soy sauce. The soy sauce imparts a nice savory flavor but it doesn't taste like soy and it doesn't make it salty. I do this with baked or roasted chicken all the time. Also, no need to hydrate the zest - the juices from roasting the bird will do that.

1 tbsp. sea salt
1 1/2 tsp. ground black pepper
1 tsp. sugar
1 tsp. minced orange peel
1/2 tsp. coriander
1/2 tsp. turmeric

Good luck Let us know how it turns out.
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Old 08-31-2014, 05:41 PM   #8
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Quote:
Originally Posted by GotGarlic View Post
This is an educated guess, based on other spice rubs I've put together. This will make about 2 tbsp. of spice mix. I would think that's more than enough for one hen, assuming it's the size of a small chicken - about 3 pounds?

I would put some under the skin as well, to flavor the meat, and then brush the skin lightly with soy sauce. The soy sauce imparts a nice savory flavor but it doesn't taste like soy and it doesn't make it salty. I do this with baked or roasted chicken all the time. Also, no need to hydrate the zest - the juices from roasting the bird will do that.

1 tbsp. sea salt
1 1/2 tsp. ground black pepper
1 tsp. sugar
1 tsp. minced orange peel
1/2 tsp. coriander
1/2 tsp. turmeric

Good luck Let us know how it turns out.
I'll use your suggestion as I prepare it. thanks.
I once made this dish with rice inside the cavity consisting of rice, orange zest, celery, peas. I lost the recipe. It was so good I ate the rice all up before the chicken!
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Old 08-31-2014, 07:53 PM   #9
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I like your balance of the spices GG. They sound perfect. It has me thinking now about Cornish hens. It has been years since I have one. I love the idea of the orange zest.
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Old 08-31-2014, 09:54 PM   #10
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Thanks. Can't wait to hear how Caslon likes it
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