This is mostly a recipe for the Gourmia 18-n-1 but you can also roast the cornish hens in a regular oven as well. Using the Gourmia for the hens freed up my oven for the stuffing and also kept it moist throughout the roasting process and at the end I was able to change the setting to the grill feature to get a crispy, grilled skin.
Ingredients:
- 2 Cornish Hens
- 2 tablespoon Butter
- 1 tablespoon Brown Sugar
- 1 tsp Cumin
- 1 tsp Paprika
- 1 tsp Ginger or Nutmeg or Allspice
- 3/4 tsp Salt
- 1/8 tsp Cinnamon
- 2 cloves Garlic
Cooking:
1. Prepare the hens by patting dry with paper towels and separating the skin from the breast without tearing it
2. Add brown sugar, cumin, paprika, salt, cinnamon and your choice of ginger/nutmeg or allspice in a small bowl.
3. On the dry chicken, rub the seasoning on the skin and add the butter in small chunks underneath the skin. Add the clove of garlic inside the cavity.
4. Set Gourmia to meat (320°) and an hour, pour water in the bottom to provide extra moisture for the hens as they cook. Place hens in and close the lid and let cook until done. You can also roast these in the oven at 375° for an hour.
5. Set the Gourmia cooker to grill and 10 minutes to get the brown, grilled skinned.
6. Enjoy!
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