So the past few months I have been looking at these cornish game hens at my local Marianos. They are so cute and precious looking (I mean they are the trinkets of all white meats) – so I finally sucked it up and bought one.
Then I looked up a recipe on what the hell to do with the darn thing.
I let it be in the fridge for a day or so to thaw (two days would have been better).
I followed the instructions on the package on how to cook it- which worked out well.
I baked it at 450 for the first 45 minutes, and 350 for the last 15 or so. Basically the bird is safe to come out when its heated to 180 (both breast and leg) – the most effective way to find this out is a food thermometer.
I took the bird out of the fridge after a day or so of thawing – my one small mistake. So when you try to thaw a bird/cook it too fast from its frozen state it does something unfavorable to the blood vessels – and it can produce this very unattractive red goop. I googled this as I was very concerned I had done something wrong. But let me fast forward- the bird came out ok- I just recommend waiting a full two-ish days with the bird thawed well before cooking it.
So prior to the red goop debacle I coated the bird with olive oil, and seasoned it with thyme, pepper, lemon juice, and I cooked it with blood orange slices.
The finished product was a delicious bird. Now that I have a better understanding of what the heck I’m doing- I’ll be making these more often.