"Giusi" > wrote in
:

> "FERRANTE"
>>I plan on cooking a couple of Cornish hens Sunday, but I do not have a
>> roasting pan. I have never cooked these before. Would sealing them in
>> foil work? A glass dish covered in foil? Also, any suggestions on any
>> spices to add that might enhance the flavor of the birds?
>>
>> Thanks in advance for your help.
>>
>> Mark
>
> Most of what Ed said is what I would advise, EXCEPT do not line with
> foil because then you can't slosh a bit of wine in and grt the browned
> bits off for a sauce. You'll end up losing a lot of flavor in the
> dishwater. I would not use my dutch oven because the sides are too
> high for good heat circulation. Lower is better.
>
>
>

Most frypans can take at least 350F....put the bird(s) in a frypan. No
lid, this will allow for making gravy on top of the stove, later on.

The 350F restriction is mostly due to plastic handles...if your cookwear
has metal handles go nutz.

OR

A cookie sheet will work in a pinch if it has a decent sized lip
surrounding it. Cut the birds in half, place each half bird on a pile of
stuffing (on the cookie sheet), season to your liking and go to town. The
stuffing will absorb most of any liquids and the lip will prevent spillage
from what the stuffing doesn't handle. I usually make up a stuffing by
adding dried diced appricots etc... to a store bought prepared stuffing
mix (not stovetop).

Convection ovens do a fine job on birds.

--

The beet goes on -Alan