I’m speaking of the cornish game hen in my fridge.
Rather than subject it to the same old thing (salt, pepper, onion, garlic, and paprika at 350 degrees for ~1 hour) I wondered if anyone has any favorite recipes for cooking a whole bird (I used to work at KFC and despise disassembling birds, except, of course, for the one on my plate ;))?
It’s a bit late to start cooking it now (6:45 p.m. locally), especially after the wait for recipes, but that’s never stopped me before.
–Baloo
I once lost my corkscrew and had to live on food and water for several days
-W.C. Fields
http://members.tripod.com/~Bob_Baloo/index.htm
Hmmm… Okay, I guess culinary expertise is not necessarily everyone’s strong suit. In any case, I decided not to cook the bird until today since I developed a mild case of gastrointestinal stress. I had tea and toast instead, which was satisfying enough, given the circumstances. I had hand made (by my own hands) egg rolls for lunch, and I suspect I made them bulkier than they ought to have been, so the middles may have not been cooked as well as they ought – you learn.
I experiment in the kitchen and try to figure out how to make things by just jumping in and doing things. My primary method is to look at recipes for items similar to what I want and try to find the common thread. My first cake was not quite a disaster, but it was more like chocolate bread than real cake. Attempt #2 was quite an improvement (it takes an astonishingly large amount of sugar to make a proper cake; at least *I was astonished).
This form of kitchen science is kind of a hobby. The best stuff I make is bread. I’m good enough at it now that I don’t even use a written recipe. No two loaves turn out quite the same, but that’s because I like to vary the recipe (hint: adding about ½ tablespoon of sesame oil per cup of flour gives the bread a nice, nutty flavor).
If a particular kitchen experiment turns out poorly, I can always eat the evidence. I have 2 dogs, so I can enlist their help if the quantity of failed experiment exceeds my capacity (and as long as it does not contain chocolate).
Today will be the second time (ever) I have cooked a whole bird. The last time it turned out great, but I want to see how else to do it. Usually I like to cook everything in one pot, but I don’t know if it’s practical to do that with a whole bird, so I am willing to bear the burden of extra dishes that steaming a potato in a different pot will entail.
–Baloo
I once lost my corkscrew and had to live on food and water for several days
-W.C. Fields
http://members.tripod.com/~Bob_Baloo/index.htm