Hens on the Backslide

News is not so good this week. I've gained back everything I lost plus 0.2 lb. That's what I get for only walking once last week...and snacking too much. I keep getting the hungries. On another note, here's a recipe guide for grilling Cornish hen:

Grilled Cornish Hens

Ingredients:

Cornish hens (1/4 - 1/2 hen per person)
EVOO (Extra virgin olive oil)
Flavorings of your choice (Cajun seasoning, Greek seasoning, Red Ape cinnamon, salt and pepper, etc.)
Side of choice (brown rice, quinoa, whole wheat pasta, etc.)

• Thaw hens overnight in the refrigerator, or for several hours in cold water. Honestly, I cheat and thaw at room temperature, I just keep an eye on them.
• Using kitchen shears, cut up both sides of the backbone and remove it (save it to make chicken stock).
• Cut up the center of the breast so you end up with two halves.
• Dry off the hens with paper towels. (Side note: if you don't have an empty plastic storage bag you are throwing away, store everything that touches the poultry in a plastic storage bag in the freezer until you take out the garbage. This will eliminate the smell from your kitchen.)
• Brush or rub EVOO onto both sides of both halves of the hen. A tablespoon for each half will be plenty.
• Generously sprinkle seasonings of choice onto both sides of both halves of the hens.

• Place hens on a plate and cover with plastic wrap. Refrigerate for at least 4 hours. Overnight is best.
• Remove hens from the refrigerator 2 hours before cooking. Remove plastic wrap and let hens come up to room temperature. (Side note: Unless otherwise noted, cooking times in recipes is for room temperature foods. Placing cold food in whatever you are cooking in [oven, oil, etc] lowers the temperature very rapidly, and it takes time to come back up to cooking temp.)
• Heat up your grill. I have an electric grill, and set it on 4. Med-high should work for gas grills, and coals for charcoal grills should be as you would have them for any kind of poultry cooking.
• Place hens on grill outside up (ribs should be facing down). Cover the grill and let cook for 13 minutes.
• Turn over hens and cook for 12 minutes more.
• Turn one last time and cook for 5 more minutes, or until they are done to your satisfaction.

• Remove hens from grill and let sit for about 10 minutes to redistribute the juices.
• At this point, the ribs are easy to remove if you choose to do so. If you would like to serve quarters, cut the halves in half, basically separating the white meat and dark meat. Serve hens over brown rice, quinoa, or pasta, or serve the grains on the side.

You may want to grill some veggies at the same time, or serve with a green salad. I'm making a hen today, so I'll add more pictures as the cooking progresses.