Ingredients
1 no ingredients
Directions
BONING:
Begin by trimming the wings with a sharp knife or poultry shears,
cutting the wings at the second joint. Add the trimmings to the
roasting pan or save them for stock. Next, prop up the bird so it's
vertical, with its back toward you. With a sharp knife, cut through
the skin and flesh along the entire length of one side of the spine.
Flip the bird around and repeat on the other side of the spine.
Remove the backbone. This can also be added to the roasting pan or
saved for stock. Use the tip of the knife to remove the little
wishbone at the neck end and spread open the bird with the inside
facing you. Find the whitish triangle of cartilage at the tip of the
breastbone and nick it with the knife. Now pick up the bird and bend
it backward along the breastbone to crack it. Slide the tip of the
knife or your finger under each side of the breastbone to loosen it,
and then yank it out. Leave the ribs in place.
STUFFING: To prepare for an under-the-skin stuffing, begin at the top
of the breast and gently lift and pull the skin away from the flesh
of the bird. Be very careful and very patient; game hen skin is
delicate. Once you've separated the skin from the meat, use your
fingers to gently force the stuffing between the meat and skin,
pushing it back and around the breast and even down the thighs and
legs, as you go. Try to keep the layer of stuffing s even as possible
for a better shape and even cooking. Don't force too much under the
skin (or fill the cavity with too much if you're using that method)
since stuffing expands as it cooks.
Servings: 1 info
Preparing Cornish Hens Recipe brought to you by Recipe Ideas
Categories: Poultry
The History of Recipes
It is actually possible to trace the history of written recipes back into antiquity, certainly as far back as the Egypt of the Pharoahs, and potentially, even further back. Having said that, mostly, these early records were just very basic pictorial recipes for meal preparation.
The truth of the matter is, the oldest recipe in existence, according to Professor Solomon Katz, is a collection of stone tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful and exhilarated. Moving on, there are two interesting books published in the fourteenth century ; one book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Don`t be fooled by the titles though, these books are not about the indian curry that is familiar to us all today, but instead accounts of the types of meals served to the nobility of the period. During the following few centuries, the wealthy families of the West competed with each other to serve the most extravagent banquests, and as a consequence, the best chefs and their recipe collections were greatly in demand. Notwithstanding that, it wasn`t until the nineteenth century that fine cooking and recipe collections reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to collating, verifying, and recording the recipes that were being prepared for the better households. By the advent of the 1900s, cooking books were in high demand, as a result of more people being able to read, people having increased leisure time and being a little richer. The revolution that is television brought us cooking programs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, permitting everyone to search through thousands of recipes like those on the site you are now reading. |
We hope you enjoy this Preparing Cornish Hens recipe.
