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/ck/ - Food & Cooking


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14066198 No.14066198 [Reply] [Original]

So I've had this sitting in my freezer for a couple months now and I've finally decided to do something with it. I was thinking of throwing it in the slow cooker with maybe some sauce, onion, and some other random things. Do you guys have any experience with Cornish hen? What should I do?

>> No.14066211

Put a stick of butter and some ice cubes inside it

Then drop it directly into a deep fryer while it's still frozen

>> No.14066233

>>14066211
It's been defrosted for a bit now so I don't know if that'll work. I will keep that in mind if I ever decide to have another go at it. Sounds interesting.

>> No.14066244

>>14066233
I'm joking just in case you're that dumb, it'll explode

>> No.14066275

>>14066244
Oh fuck lmao I'm retarded. Thanks for helping a brainlet out

>> No.14066294

>>14066233
>interesting
I threw an ice cube into hot oil as a teenager. It was definitely interesting.

>> No.14066308

>>14066294
Good way to fuck someone's shit up indeed.

>> No.14066337

I've decided to roast it in the oven with ample seasoning for 6-8 hrs at the advice of a relative who is a much more talented chef than I. So I'll try that and see what happens. I'll leave the deep frier bombs for another time.

>> No.14066484

it's a goddamn chicken

>> No.14066507

>>14066484
A chicken for kings, to be sure.

>> No.14066511

>>14066198
>retained water less than 3%
What did they mean by this?

>> No.14066531

>>14066337
>roasting for 6-8 hours

>> No.14066573

>>14066337
>6-8 hours
What the fuck?

Just spatchcock and roast at high heat (at least 400F) for an hour. Honestly probably not even that long since it's a game hen. You got a temperature prove?

>> No.14067123

>>14066573
Thinking back, the suggestion of 6-8 hours seemed off for a small game hen so at the three hour mark I checked on it and the whole thing is perfectly cooked and juicy with no pink area to be found. Thanks /ck/, you saved my chicken.

>> No.14067144
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14067144

With this the hen is finished. It ended up not needing as much time as I was initially led to believe which is unsurprising given its size. I sampled some and it tastes absolutely divine, I honestly can't believe I made this given that I'm not a good cook. I'm quite proud of it and will certainly try this again sometime.

>> No.14067654
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14067654

>>14066337
>I've decided to roast it in the oven with ample seasoning for 6-8

>> No.14067691

>>14067144
Damn that looks really good. What temp was it at?

>> No.14068217

>>14066198
how is that cornish if you’re in america

>> No.14068448

>>14067691
I heated the oven up to 400 then immediately dropped it to 250, after which I put it in

>> No.14068465

>>14068217
Same way our baguettes are still French. All things are possible when you lie.

>> No.14069619
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14069619

>>14066198
Thanks OP, I saw your thread last night and it was the inspiration I needed. Hope your bird turns out good!

>> No.14069626

>>14068217
It refers to a breed of chicken, not it's place of origin.

>> No.14069705
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14069705

:)

>> No.14069708

I have 2 in my freezer that i am saving for a nice meal. I normally do them with herb butter inside the cavity and then baste with strained apricot marmalade

>> No.14069785
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14069785

Done!

>> No.14070234

>>14069619
I'm glad I was of some help! It turned out delicious and my family loved it. Your chicken looks awesome!

>> No.14070260

>>14069705
>>14069785
Looks tasty anon, good job!

>> No.14070377

>>14066198
It's a little small and lean for the slow cooker, but it could work. I like to roast them quickly in a hot oven, especially spatchcocked. Although a slow cooker could work fine, too.

>>
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