Guitars911

Ran across some plump cornish hens from Kroger the other day. This is what I did to prepare them: (yep tasted as good as they looked!)



Ingredients

• 16oz container of shucked oysters and their brine ( or fresh if you can get them )
• 4 tablespoons butter
• 2 large hand fulls chopped yellow onions
• 1 large hand full chopped green bell peppers
• 1 large hand full chopped celery
• Small hand full sliced mushrooms of your choice
• Large pinch of coarse salt to taste
• Lots of Essence ( Emeril’s seasoning blend. Good stuff for just about anything! )
• Small pinch cayenne pepper
• 2 bay leaf
• 4-5 cloves minced garlic
• Small pile of finely chopped fresh basil leaves
• About 1 cup of either chicken, beef, venison stock or water ( stock is always better than water )
• Small pile of chopped green onions
• 2 to 3 large hand fulls of ( cut to 1-inch cubes) French bread or homemade-style white bread
• Small hand full freshly grated Parmesan cheese
• 4 Cornish hens 1 to 1.5lbs in size.
• Olive oil to drizzle on hens

Directions

Preheat the oven to 375 degrees F.

Drain the oysters, reserving the oyster brine.

Heat the butter in a large skillet over medium-high heat. Add the onions, mushrooms, bell peppers, celery, salt, healthy dash of Essence, cayenne pepper, and sauté, stirring occasionally until soft. Add the bay leaf, garlic and basil, and sauté for another minute. Add the stock of your choice and cook for 2 to 3 more minutes. Add the green onions, oyster brine and the bread cubes. Lightly stir to mix well, but not break up bread cubes and remove from the heat. (pull out bay leaves now)

Let cool slightly then add the Parmesan cheese, a few chopped oysters (toss the rest in the trash as nothing beats fresh ones and we really only needed the brine for flavor), then mix lightly.

Season each hen, both inside and out, with lots of Essence. Place stuffing into the cavity of each bird and use twine to tie the hens so that the cavity is shut and the legs are tucked in. Twist the wing tips behind the backs of the hens and place on a large baking pan.

Drizzle each bird with olive oil and place in the oven to roast until an instant-read thermometer inserted into the cavity of the hens registers 165 degrees F, about 1 hour.

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'03 Rincon, GPS-Garmin 60CS, DynoJet Kit / K&N Filter, Stainless 2" Exhaust End Cap, Stainless Hitch, Warn 2.5ci Winch / Amsteel Blue Winch Rope, 26" Mud Lite's, Padded Nylon Rear Bag-Seat, Dynatek CDI, GN4 10w-40 Oil

Be nice to Honda riders, they will inevitably be your ride home!!!

Harley Dog

Looks great. I can't eat shell fish though so I would have to skip them. It's a shame too, because I love shell fish.

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2005 Green Rincon, Dynotek Ignition, Dynotek HP Coil, HMF Utility Exhaust, K&N Air Filter with Outerwear, DynoJet Spring and Needle, Keihin Jets 162 Main, 52 Pilot ,TPI Valves, 2500 Super Winch, Warn Front Bumper, ATV-GURU Rear Bumper, HighLifter Front Springs, A\P Belly Plate\w front and rear Stick Gaurds, ITP Wheels, Bighorn 25 inch Tires, AIPP Headlight Bulbs, Temp Gauge, Modified A\F Screw, Tiny Tach, Rear Hitch, ATV Guru Front Tow Hook, Stainless Steel 17-4 Tie Rods

GsxrJarrett

Good thing its almost lunch time. Thats making me hungry ! Looks awesome.

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2007 Rincon 680FI
RDC Rad Relocate Kit, 27" Executioners, SS106ITP Rims, HL 2" Lift Kit, Powermadd Handguards, Warn Bumper,2500lb Warn Winch, QuadRax Cargo Box, Plow.

" If your gonna be stupid, you better be tough"

Proud to serve Volunteer FireFighter

River

yuuummm...after riding and modding my reliable Rincon over the years, I look forward to all these stomach mods you guys offer...TFS

Oilcan

Woah... I'm in for a stomach mod of the Cornish/oyster kind. Harley substitute the seafood for a cranberry dressing...

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2003 Green Rincon

Ultratec

Looks great, YUM!!

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