Since my buddy Ken and I both get off work on Monday's at 11:30, our wives decided that we should have a dutch oven meal everyMonday because we have the time to prepare it. Ken and I have no complaints, because we really enjoy doing it.
Last night we had Cornish Game Hens with the Banana Dump Cobbler for dessert. Everything turned out wonderfully. The recipe for the hens calls for using a meat thermometer, which we did. But to be perfectly honest, I have more faith in just wriggling the wings to check the tenderness.
Next Monday will be Swiss Steak and homemade biscuits.
Cornish Game Hens
Use a 14” deep dutch ( a 12” will work too)
Use 18 coals on lid in ring around edge
Use 10 coals on bottom in checkerboard pattern
4 Cornish Game Hens
1 Box Stove Top Stuffing
¼ to ½ teaspoon ground sage
1 can (14 ½ oz.) chicken broth
Salt and pepper
2 cups hot water
¼ cup cold water
2 tablespoons cornstarch
Mix the Stove Top dressing according to directions on box except use chicken broth in place of the water and add ¼ to ½ teaspoon ground sage. Set aside.
Clean Cornish game hens and stuff with dressing. Truss up hens with string and toothpicks.
Mix poultry seasoning, paprika, salt and pepper (all to tatste) together and sprinkle over chickens.
Place treivet in dutch and add 2 cups hot water. Place hens on trivet with breast side up. Place oven thermometer in a chicken. Bake until thermometer reaches 190 degrees. Remove hens from dutch.
De-glaze bottom of dutch.
Mix 2 tablespoons cornstarch with ¼ cup cold water and slowly pour into liquid in dutch to make gravy.