A sound thrashing, or a Cornish hen, cooked on a double-sided grill, and a plate of Siberian pelmeni (tortellini-like dumplings)?
The same could be said for the Cornish hen, cooked coq au vin style, the sort of unpretentious, full-flavored bistro dish that one could eat with pleasure five nights a week.
He wanted the soft-cooked hen egg — served with caviar, fines herbes, soubise, and homemade miniature potato chips — to taste smoky, but the smoked solution was turning the outside of the egg the color of putty.
Teriyaki-style dishes are frequently served at room temperature in Japan, and Cornish hens cooked this way are perfectly suited to that treatment.
Some meats are available by the piece, like links of chunky, dry sausage flown in from the legendary Kreuz Market in Lockhart, Tex., and whole game hens cooked on Lone Star beer cans.
"I bought a hen and cooked it, and used the feathers for these," Ye said, holding the box open.
Pintade — guinea hen — was cooked perfectly, the dark meat braised and the white roasted, along with mushrooms and cabbage cooked in butter.
Cornish game hen was nicely cooked, and though the accompanying butternut squash risotto was not a true risotto (it was dry rather than saucy, and sticky with cheese), my dining companion put it away happily.
Cut-up chicken or Cornish hens can be cooked the same way; the total time will be somewhat less.
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Main courses of duck "en cocotte" with quince and fregola and guinea hen are both expertly cooked.
