#howtocook #cornishhens #howtomake #delicious HOW TO MAKE DELICIOUS CORNISH HENS
HOW TO MAKE DELICIOUS CORNISH HENS
#howtocook #cornishhens #howtomake #delicious
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INGREDIENTS
(4) Cornish Hens
2 Tsp garlic parsley
2 Medium Carrots chopped Not Mandatory
1 Small Onion, chopped
1 Stalk Celery, chopped
1 Tbs Olive Oil or vegetable oil
2 Tbs Butter
4 Tbs Cornstarch
2-1/2 Cups Chicken Broth
1/4 Cups Apple Cider Vinegar
2 Chicken Flavor Bouillon Cubes
2 Tsp Italian Seasoning
2 Tsp Paprika
1-1/2 Tsp Garlic Powder
1-1/2 Tsp Onion Powder
1 Tsp Salt
1 Tsp Black Pepper
2 Tbs Mojo Marinade
1 Tsp Meat Tenderizer
1 Tsp Sazon Green
1 Tsp sazon Red
2 Tbs EJNLICIOUS SPICES
6 Limes
1Tsp Lemon juice
OR USE YOUR OWN SPICE
Roasted Cornish Hens Recipe [CC Added]
Welcome to our Weekend Meals channel. Today's Weekend Meals will show you how to make beautiful Roasted Cornish Hens. It is an easy, delicious, and popular dish. I hope you like the video. ???? Please share and subscribe to our channel for more videos. Thanks! ????????????
???? Ingredients:
2 Cornish Hens
2 tbsp Garlic Powder
2tbsp Salt
3 tbsp Unsalted Butter (1tbsp for Under the Skin)
2 Slices Apples
150g Yellow or Red Onion
100g Baby Carrots
100g Celery
30g Rosemary
Side Dish:
Corn and Peas
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???? Video link for Roasted Cornish Hens Recipe:
???? To watch more videos from Weekend Meals:
Mexican chicken stew with pink pickled onions | Kidney Kitchen | kidney friendly recipe
This is a wonderful dish to prepare ahead, full of fresh and satisfying flavours. The colours of the dish, served with rice and green beans, are wonderful - especially with the bright hue of the homemade pickled pink onions.
See the full recipe and download the recipe card:
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The Kidney Kitchen was created by Kidney Care UK as a way for people living with kidney disease and their families to enjoy good food together. All of our recipes are created with renal dietitians and are approved by the British Dietetic Association (BDA).
Roasted Cornish Hen 2022(Remake)+ SHOUT-OUTS! ????????️~+Recipe for beginners ????+Q &A
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Let's Make Thanksgiving Dinner CARNIVORE STYLE! // Carnivore Diet Thanksgiving Recipe Ideas
ELLIE'S VIDEO:
Intro & Menu 0:00
Cornish Hens 2:13
Carnivore Stuffing 7:00
Taking the birds out 19:13
Carnivore Mini Cheesecakes 19:48
Keto/vore Cranberry Jello 26:24
Taking the Cheesecakes out 28:30
Straining the Cranberries & Making Jello 29:08
Desserts after they've set! 32:37
Goat Cheese & Prosciutto Appetizer 33:05
Carnivore Deviled Egg Appetizer 34:48
Everything we made! 38:37
Menu Ingredients, Directions & Product Links
//Goat Cheese & Prosciutto Wraps//
Ingredients:
Goat cheese, softened
Prosciutto slices
Directions:
Lay out each slice of prosciutto and spread a thin layer of cheese over one side. Gently roll into a little tube and cut into bite-size pieces.
//Carnivore Deviled Eggs//
Ingredients:
Boiled eggs, as many as desired
8-16 oz full-fat sour cream
Salt, to taste
Seasonings (optional, to taste)
Directions:
Peel eggs and slice in half. Gently scoop out yolks into a bowl and mash with fork until smooth. Spoon in sour cream, continue incorporating until you get a thick, creamy consistency. Sprinkle with salt, optional seasonings.
//Cornish Hens//
Lodge 7qt Dutch Oven
Ingredients:
2 Cornish Hens (as many as needed)
2-4 TBSP Animal fat to brush skin
Salt
Seasonings (optional)
Directions:
Pat hens dry with a paper towel. Brush with animal fat to coat skin, stuffing any extra inside cavity. Sprinkle with salt, optional seasonings. Place in roasting pan or dutch oven and bake uncovered for 45-60 minutes @400 degrees F, or until birds reach 165 degrees F. Cover and let rest after removing from oven for 20 minutes or until ready to serve.
//Neah's Carnivore Stuffing//
(I adjusted the measurements here to reflect what I think will come out as a perfectly moist stuffing. Feel free to omit the pork rinds if you're nervous, it will still taste fantastic!)
Topping Ingredients:
3-4 tbsp butter
3 oz crushed pork rinds
1/2 lb bacon, chopped into 'bits' and drained
Directions:
Heat butter in skillet. Add crushed pork rinds, stirring often until butter is absorbed. Add in bacon bits, stirring frequently until crispy and golden brown. Remove from heat and set aside.
Stuffing Ingredients:
3/4 lb cooked pork roast, ham, or other cubeable meat
2 lb 80/20 ground beef
4 oz pork rinds (plain, unseasoned)
Salt (to taste)
Poultry Seasoning (optional, but really made this dish taste similar to traditional stuffing!!)
1/2 C bone broth
Directions:
Chop pork into bite size pieces and sauté in animal fat of your choice until browned. Season with poultry seasoning and salt to taste. Remove from pan and set aside. Add ground beef to pan, chopping with spatula, seasoning to taste. Try to create a similar size bite to your pork. Add pork back in, mix. Add pork rinds, fold. Add bone broth, unless you feel your mixture already has enough moisture. Set aside until ready to serve. Add topping at the time of serving for best results!
//Carnivore Mini Cheesecakes//
Adapted from recipe by @KetogenicWoman
My Silicone Muffin Pan:
Ingredients:
2 bricks full fat cream cheese (16 oz total)
1/4 cup heavy cream, sour cream, or mascarpone (to make it fancy!)
2 eggs
2 tbsp butter
Directions:
Set ingredients out to soften. Add cream cheese to bowl, mix in choice of cream. Add butter, then eggs. Mix until smooth. Set pan on a cookie sheet for stability. Fill mini muffin cups (silicone), standard cheesecake pan, or other silicone molds of your choice. I added about 1 C water to my baking sheet. Baking time will depend on what pan/sizes you choose. Mine were perfect at 15 minutes @350 degrees F. For best results, cool on the counter and then chill in the refrigerator overnight. Freeze ahead of time and thaw on the day of cooking.
//Keto/vore Cranberry Jello//
(with BONUS cranberry sauce!)
Grass-Fed Beef Gelatin I used:
Orange Pumpkin and Leaf Silicone Molds (2pk):
Ingredients:
12oz whole cranberries
2 tbsp grass fed beef gelatin
3 C filtered water
Sugar/sweetener of choice (optional): I used 2 tbsp raw cane sugar
Cinnamon (optional, to taste)
Directions:
Rinse cranberries and drain. Add cranberries and water to a pot, bring to a boil. Add optional sweetener and cinnamon. Reduce heat to medium and cook, stirring occasionally, until cranberries have popped and your 'juice' is deep in color, about 10 minutes. Strain cranberries into a separate bowl, reserving about 1 1/2 C cranberry juice. Add gelatin powder slowly to avoid clumping, whisking as you go. Mash any clumps with a fork. Spoon into your mold or pan of choice, and refrigerate at least 4 hours or overnight.
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DISCLAIMER:
I am not a medical doctor, and nothing on this channel or any of the associated links should be taken as medical advice. Always discuss any changes to your diet or health routine with your doctor.