How did I screw up cooking a cornish game hen, even with a recipe? DOH!?

Okay… I’ve never cooked one before. Bought a NuWave oven (which is great) & thought I’d try a cornish game hen. Recipe seemed pretty simple – only problem is that apparently I was even simpler.

It said to rinse it, and I did… It said to roast it breast side down for 30 minutes. Did that. Then it said to turn it upright & cook it for 17 minutes, or until meat was 170 degrees. Did it. (my memory of the exact times may not be correct).

PROBLEM: When it said to turn the bird over, it also said to spread open and season the cavity and remove the giblets. Okay, so I nearly tore the poor bird apart trying to open that #(@%! cavity, Finally got it open, but I didn’t see no stinkin’ gizzards in there (not that I would have know what a gizzard looked like even if I’d seen one). Seemed empty to me. So I seasoned it & started the second phase of cooking.

PROBLEM 2: I had to cook it longer than the cookbook said, but I finally got the temperature to 180 degrees (thermometer in the meat of the breast). “Done!” says I, but then I took it off the tray. I lifted it with a fork in the cavity and, in doing so, tilted it up – and blood ran out!! Blood??!! The darned thing was supposed to be cooked!!

What the heck?! I ate the breast meat, where the thermometer was, but not too close to the bone. How are you supposed to cook the inside, when the outside is already cooked?? Or was the dripping blood normal?

I don’t get it… “I am so confused” Please help!!

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  1. You are too funny!! Had a laugh reading your post.

    What kind of oven is a “New Wave”? Conventional coils? Convection? Microwave? And what temperature did you have the oven on?

    Here’s how I do a Cornish Game Hen.

    Serves 4

    4 Cornish game hens
    Lemon juice
    Garlic cloves, crushed
    1/2 tsp. garlic salt
    1/4 tsp. white pepper
    1 tsp. poultry seasoning

    Clean hens with lemon juice and pat dry. Rub with crushed garlic cloves and season, inside and out, with garlic salt, pepper, and poultry seasoning. Place hens breast side up in roasting pan in 1/4 inch water, wine or chicken broth. Cook in preheated 450 degree oven for 15 minutes, reduce heat to 375 degrees and cook for 30 additional minutes or until juices run clear.

  2. Your first problem is you should have removed the giblets and seasoned the bird after rinsing it off. That should have been step 1.

    If the meat or bone is still bloody.. keep cooking but make sure to baste the bird with butter or marinade to keep it moist. Use a thermometer that indicates when you have reached the right temperature for poultry. You should stick the thermometer through the thickest area of the bird. Not on the legs or wings.

  3. First off, I would have seasoned it before any cooking started. I don’t know who wrote that recipe, but to season half way through is retarded. I am taking a guess that the blood is a result of your difficulty in opening up the cavity. If you had as rough a time as I think you may have you probably broke and separated bones as you tried to season it. Broken bones equals exposed marrow, equals blood. I would give this a shot, try again in a regular oven. Same temp, and same times and see what happens. Also bear in mind that the leg meat will take longer to cook through (thus why it’s cooked upside down first) before the breasts. Try extending another five minutes each side, and see what happens.

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