Easy Jamaican Cornish Game Hens

from: Jamey Bennett

to: Daniel Larkin

Hey Daniel,

I wasn’t going to make a post about this, since I didn’t do much except throw a few things together, but the result was so outstanding, and the ingredients are readily available at many grocery stores, that I thought it was worth sharing. I got all my ingredients at Whole Foods, except for the game hens (though I did seek out cage-free hens).

• 2 Hens
• 1 Bottle Jamaican Jerk sauce (like this)
• 1 Bottle Carribbean-style hot sauce (this one is awesome)
• 1 8.5 oz package of Seeds of Change Carribbean-style rice and red beans (or similar - SOC is organic, and it only needs to be heated)
• A small amount of bell pepper, onion, and mushroom slices (or whatever you’d like)
• Butter

The night before, I brushed the jerk sauce all over the hens, covered them and put them in the fridge. 

When I was ready to eat, I preheated the oven to 400 degrees. While that was heating, I sauteed the veggies in butter. When they were about done, I added the rice mix and stirred for about 60 more seconds. I took that mix, and stuffed the birds silly. It was just about the perfect amount of stuffing. Next, I brushed melted butter all over the outside of the birds, put them in a covered dish in the oven. After 30 minutes, I removed the cover and stuck a meat thermometer in the breast. (I think most say you’re supposed to do the thigh, but their thighs are so tiny.) About every 10 to 15 minutes, I got in the oven and re-brushed the butter and jerk sauce (that was in the bottom of the pan) over the birds. I think it was about 40 minutes later that they were ready. Doesn’t really matter, though, if you watch the thermometer, and brushing is the perfect opportunity. (165 degrees.)

Once I pulled them out, I carefully put them each on a plate, and drizzled the jerk sauce - now a gravy - over the tops of the birds. I served with a bowl of the hot sauce as a dipping sauce. That fruity spicy sauce was a delight! We both devoured our own hens, even after a salad. There were leftover rice and beans and veggies, but I’m going to let them soak up the gravy goodness and have it as leftovers.

Now the little carcasses are on the stove making broth! Easy, delicious, and effective.

jamey

Jive Turkey

Daniel Larkin 11/23/10
to me 

So I’m in charge of the turkey and stuffing for this year’s Knoxville Thanksgiving.  Believe it or not, with as much cooking as I’ve done, I’ve never roasted a bird.  But you have, during the turkey sandwich challenge.  Do you have anytips/suggestions?  The only twist I plan on implementing is rubbing chopped herbs between the skin and meat of the breast and thighs.  (that sounded dirty)

I don’t own a real roasting pan with a rack, so I’m planning on doing this in a disposable aluminum one.  How did you go about this?

Jamey W. Bennett 11/23/10
to Daniel 

Easy. Here’s what I did after consulting my friend Sarah.

Disposable aluminum.
Thawed the turkey in cold water (this takes like 8 hours)
Pulled out all the junk and set it aside
Separated, carefully, the skin from the breast
Rubbed a shitload of butter in there between the skin and breast
Rubbed thyme and rosemary in the same place
Lightly sprinkled the skin with salt and pepper

Dropped that beast into the oven at 475 for 20 minutes to sear the outside and lock the juices in (or at least that’s the theory)

Reduced to 250 (leaving the bird in), and calculated 20 minutes per pound

I didn’t have a thermometer, but I had one of those little pop-out indicators and I did fine. But EVERYBODY says you should use a meat thermometer. Either way, stab that beast when you think it’s ready, and it should be juicy, but clear

I did not do stuffing. I know lots of people do, but there are also a lot of critics about the stuffing in the bird. Dowhachalike.

My grandma uses a rack, and she flips the bird upside down so all of the fat and juices cook into the breast. My mom swears by it. 

And for your enjoyment from Facebook:

Saying prayers for the 45 million turkeys whose lives will be taken in the US this year, and hoping for the truth about the origins of Thanksgiving to make it into the minds, hearts and bellies of humans everywhere!

May the truth set the birds free…….Say NO to genocide for all species!!!!