I found these Cornish Hens at the Local Bi-Lo in a BOGO pack.
Last week at some point, I made what I like to call “Old English Cornish Hen” …yes, that Old English.
I just rubbed pepper and kosher salt on this bird–not that it really mattered, I guess…it all just washed off when I poured the OE on it.
So what, I really like garlic.
I usually cut the little butts off the end and smash the rest with the flat end of a crappy knife and the skin usually comes off pretty easily, then just throw’em in the pot.
You know what’s coming next.
POUR IN ALL OF THE OLD ENGLISH “800″ ON TOP OF THAT CORNISH HEN.
not really though–just enough to cover it…kind of. Listen, I really don’t know what I’m doing here. Don’t ever try re-create these things.
About 1 minute in. I was very impatient with this thing…until I forgot about it for a day.
A day later, I woke up to my entire apartment smelling like the inside of a roasted garlic clove, and I remembered that I had started to cook this thing. A lot of the liquid was still in there, so I left it for another couple of hours.
Turns out, the liquid never went down. Oh well, this still looks surprisingly good, except for the gooey, marrow-business in the neck-hole
I pulled a drumstick off to gnaw on, and this happened. I guess it makes it easier to get into, but in the true spirit of this blog, it looks like total garbage. Like, actual garbage.
- I ended up eating a good bit of this while it was still hot, and it was pretty good. The breast meat was dry as crap (as usual), but the rest of the bird was pretty good. It was pretty damn oily, but I don’t think that was my fault at all…hell, it might’ve been. If y’all haven’t yet figured this out, I really don’t know anything about cooking actual food, it’s kind of a miracle that this didn’t give me some kind of disease.