Hi folks, in case you've forgotten, my name is Chef G. and I'm the pompous braggart who hosts this program. It's great to see so many of you loyal viewers tuning in month after month, week after week, episode after episode. I have to believe you appreciate my delicious recipes, my nostalgic stories, my impeccable cooking techniques, and my sparkling personality almost as much as I do.
My inspiration for today's episode derives from the wonderful world of poultry. That's right, we are going to roast a couple of miniature ostriches.
Actually, they aren't so much miniature ostriches as they are miniature turkeys, which is perfect timing because Christmas will be here in two days. More turkeys are cooked on Christmas Day than any other day except Thanksgiving. (I don't have any real proof of that assertion other than my own gut feeling.)
But, as a world famous chef, I've got to be honest. While it's true I'm going to be cooking a bird, this dish involves a bird that is more like a mini-chicken than a mini-ostrich or mini-turkey. In fact, technically speaking, it truly IS a small species of chicken.
It's called a Cornish Game Hen, which is a more pretentious term than "miniature chicken." Cornish Game Hens, like chickens, are 4.5 times tastier than turkeys and ostriches. Therefore, I highly recommend you throw out the turkey you were planning to cook for Christmas dinner, and pick up a few of these hens. (You'll be able to distinguish them from chickens because they're only about 1/4 the size.)
The very BEST thing about Cornish Game Hens is the coolness factor. I mean, how could your guests' plates look any cooler than having an entire roasted bird on it? Certainly not by having a couple slices of dry turkey breast on it!
Let's get down to the prep, shall we?
Preheat your oven to 350-degrees (F). (Note how Chef G. uses a regular household oven--not a fancy- pants restaurant oven like most of the other celebrity chefs use. Chef G. is a man of the people.) |
Roast in the oven, breast side up, for about 70 minutes and it will look something like this. Let them rest for five more minutes before serving. |
Serve with saffron rice topped with a bit of olive oil. Add a green vegetable if that's your thing. This meal pairs well with a good Chardonnay, I think. It pairs better with a good IPA, I KNOW. |
In conclusion, your family members will absolutely LOVE eating their own individual mini-turkeys. Take the actual turkey you were planning to serve, and save it for another occasion--like your annual neighborhood block party. The dogs will love it.
That looks very tasty - and I like the onion wedge stuffing idea. It makes sense that cornish game hens would be popular with someone that likes pasties since they are of Cornish origin too. I had a boyfriend that liked to grill those little game hens on a weber bbq. I remember they were good, but his marinated, grilled venison was even better.The saffron rice is a nice touch. Merry Christmas!
ReplyDeleteI thought of mentioning my apparent attraction to Cornish dishes--despite not having a drop of British blood in me--but I didn't because I figured nobody would even remember my pasty article. Another factor is that I didn't want my millions of fans (ha ha ha) to start demanding more recipes from Cornwall. Nevertheless, I'm glad you noticed the Cornish connection.
DeleteI've made those game hens on my Weber a couple of times too. I was going to do so for this article as well, but I had just gotten home from a bike ride in the 25-degree air and I just didn't feel like cooking in it
Merry Christmas to you too, and Happy New Year as well.