from: Jamey Bennett
to: Daniel Larkin
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)
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.