One recipe to rule them all… Nah seriously, this hen turned out beautifully with crispy sweet skin and tender juicy meat. The filling gets infused with the lemon and sauce flavors, it’s almost… almost unbeatable.
I honestly don’t know if I’ve written an article on game hen before, but man have I eaten more of these birds than I can count. I introduced myself to these delights when I was in LA and needed some cheap food. I saw them in a grocery store for cheap, and loaded up on them. By the time I’m writing this recipe, I’d already fried, quartered, deboned, roasted, braised, poached, grilled, and every other type of cooking you can think of to these hens.
But either way, these are really versatile little birds with a slightly gamier texture than chicken. Which makes me think that I might deep fry the next one This is a recipe for when you want your hole meal cooked in one place, relatively quickly. Once the prep work’s done, you just have to wait for your timer to go off.
- 1 Cornish Game Hen Thawed
- 5 Baby Bellas – Quartered
- 1/4 Vidalia Onion – Finely Diced
- 1 Garlic Clove – Finely minced
- 1/2 Lemon
- 1 Tbsp. Hot Sauce (Frank’s)
- 2 Tbsp. BBQ Sauce (Jim Beam’s)
- 2 Tsp. Soy Sauce (. . . Kikkoman)
- 1 Tbsp. Black Pepper
- 1 Tbsp. Ground Mustard
- 1 Tsp. Salt
- If you got your Game Hen from the freezer at your grocery store, thaw it out. Drain it, remove gizzards, and rinse it, then pat dry with paper towels.
- Preheat Oven to 300
- Line a small baking dish with Foil, then lay a larger sheet of foil on top of the first and put the bird in that
- Squeeze up the sides of the Foil so you have a little bird boat
- In a bowl combine the liquid ingredients, except the lemon. Squeeze the lemon right on the hen and throw the half lemon inside the cavity of the bird
- Sprinkle the salt, pepper, and mustard now.(Don’t forget to put a little seasoning inside the cavity)
- In another bowl combine the Mushrooms and diced/minced garlic and onion
- Fill the bird to the brim with the mushroom delight, and pour the excess all around the bird in its foil boat
- Pour the sauce on and in the bird and wrap it up pretty tight with a tiny steam hole.
- Cook for 1.5 – 2 hours, or until the internal temp reads 160
- Remove the bird from the oven and turn the oven to broil
- Use the liquid in the bird boat to baste the meat
- Return it to the oven for 2-4 minutes or until the skin gets a nice roasted glaze to it, you may need to baste a second time while broiling
- Remove and serve with the filling as a side and a brown rice for a healthy meal
I hope you enjoy and please leave comments if you try it! The filling will have the flavors of the lemon and the meat, with some of the sweetness of the sauce