3 cornish game hens
Place aluminum foil on a baking sheet with a metal cooking rack on top. Clean hens and place on top of the cooking rack. Add lemon juice on top and a splash inside of the hens. Rub butter-or-olive oil (I used butter) on hens and throw a little inside the bird. Next rub salt and garlic/parsley powder on the skin. Add some rosemary on top and inside the hens, and pour some white wine inside the hens.
I covered the birds with aluminum foil and let the sit in the fridge for the day, but you don’t have to.
Place in oven and cook at 350 degrees for about 1 1/2 hours-until done.
I made up a salad to go with this:)
Chicken Salad-or- Cornish Game Hen salad:
*If there’s meat left on the bones-or you’re just tired of eating on the hens try this!
Place the hens in crock pot or boiling water and cook until the meat is falling off. Pull out the meat and let cool. Sometimes the boiled water becomes an awesome broth. If this happens I let it cool then place it in the freezer for future use.)*
Chicken or Hen meat
Dice grapes, onions and tomatoes and blend all of the ingredients together.
Sandwich Wraps: (This was an experiment and came out great except for falling apart sometimes.)
5 large eggs
1 cup water
3 tablespoons coconut flour
½ cup melted coconut oil plus 2 tablespoons for cooking
Anything- I used cream cheese, pastrami, and lettuce
- To make the wraps combine the ingredients in a large mixing bowl and whisk until smooth.
- Heat a 12-inch skillet over medium. Lightly coat with coconut oil. Add ⅓ cup batter. Cook until underside of wraps is golden brown, 3 to 4 minutes.
- Loosen edge of wrap with a rubber spatula, then quickly flip. Cook 1 minute more. Slide wrap out of skillet and repeat with remaining batter. (Coat pan with coconut as needed.)