ISO advice preparing Cornish hen

[TeonW]

I want to prep a Cornish hen when I get off work at 4:00, Any Ideas on how long i should set it before putting it in the Oven? Haven't quite decided how to season it much, may go with a bit of Parsley and peppers.

Also I kinda wanted to do something with strawberries, any Ideas on how to blend the two without making a squishy mess (unless it's a sauce ^.^)

 

[Wyogal]

are you roasting them whole? you could split down the back, roast them flat with a foil covered brick on top. I like to rub them with butter and herbs, your choice. Sometimes Italian seasonings, or sage, garlic, and pepper.
How about a side salad, greens with strawberries?

 

[TeonW]

are you roasting them whole? you could split down the back, roast them flat with a foil covered brick on top. I like to rub them with butter and herbs, your choice. Sometimes Italian seasonings, or sage, garlic, and pepper.
How about a side salad, greens with strawberries?

I haven't decided yet. I'm thinking of brineing(sp? <.<) the halves, I don't have many seasonings left T.T so I'm confined to S&P (Thank bejeebus) Curry powder, Parsley, Some Italian seasons mix, Season Salt,Oregano, and rosemary (which I'm very proud to have ^.^) butter, and Garlic.

As for a salad, I'm not getting my hopes up, I have lettuce, that blackberries and Strawberries may help me finagle something up. but I was kinda hoping for a sweet sauce, If not with the chicken, maybe Something I can drizzle over sweetbread.

 

[luvs]

well, teon, if you're proud of your rosemary, i'm glad you have it. goes great with poultry. i put lemon with my hens, rosemary, salt, pepper, & grnd. sage.

 

[TeonW]

well, teon, if you're proud of your rosemary, i'm glad you have it. goes great with poultry. i put lemon with my hens, rosemary, salt, pepper, & grnd. sage.

I lament my lack of lemons (they taste great raw)but the rest, ) just so I don't overdue it (one time ONE TIME i put too much seasoning in a cornish hen, mom said too much, but she usually says not enough (i usually flavor it to my tastes (bold flavors, or subtle spiciness) could you toss me a general measurement ( otherwise I may add about, half a cup!))

 

[Katie H]

As for the rosemary, Teon, I usually just lift the skin on the hens and slather a little butter under and add a sprig of rosemary and put the skin back down. Salt and pepper lightly. That seems about right for us.