Saturday, September 29, 2007

Recipe - Roasted Chicken & Corn on the Cob

Last week, I decided for Sunday dinner to make chicken, Cornish game hens in fact, and corn on the cob.

I decided to once again use my Thanes quartz cooker. I have had mine for several years and love to use it. The price has been considerably reduced since I bought it. A picture is shown below:

You can read all about it here on the product page. As the local supermarkets had none fresh I was forced to go with frozen (If I had fresh, I would have decreased the cooking time by about half).

This cooker can roast 4 rock hard frozen game hens to crispy juicy deliciousness in an hour flat!

Ingredients (for each game hen)
3 Tyson giblets removed frozen games hens (22 ounces average)*
Fat Free Olive Oil cooking spray (such as PAM)
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon Red Monkey Cajun Spice Rub
1/2 teaspoon Red Monkey Cajun Spice Rub
3 cloves garlic crushed

3 ears of corn on the cob

Rinse game hens and pat dry. Spray with oil spray and rub with crushed garlic. Sprinkle (evenly distribute on both sides) on sea salt, freshly ground black pepper, and Red Monkey Cajun and BBQ spice rubs. Place in cooker. Set for 400 degrees and 30 minutes cooking time.

Turn chickens over, and set for 400 degrees 15 minutes cooking time. Add corn on the cob and set for 400 degrees and 30 minutes cooking time.

Your meal is done, the chicken should be crispy on the outside, yet moist, juicy, and delicious on the inside! The corn, roasted instead of boiled will be very flavorful. See the picture below for an example, you can click it for a larger version.

A salad of your choice also makes a fine accompaniment to this meal.

The kids loved it, and so did I, choosing to add a bit of extra kick by mixing a tablespoon of Samball Olek into the drippings from my bird and using it as a dipping sauce.

* If you get frozen hens with giblets you most remove the giblets before cooking.


David Louis Harter said...

That looks and sounds delicious. We shall be grilling boneless, skinless chicken breasts today. I made a giant pasta salad to accompany the chicken. It has large pasta shells, red onion, red bell pepper, radishes, pear tomatoes, celery, garbanzo beans, seasonings, mayonnaise, ranch dressing, and wasabi paste. It should be delightful.

- David

Chris said...

David - Your dinner sounds delightful as well! Yum! I find myself drooling copiously as I type!

David Louis Harter said...


I constructed the pasta salad after church this morning. It went into the refrigerator at 11:30 AM, so it will be great when it is time to eat--about 5 PM or so. The chicken breasts are marinating in Red Monkey Cajun spice and a mixture of extra-virgin olive oil and rice wine vinegar. Yum!

- David

Chris said...

David - I have no dount that your dinner shall be most excellent; since one of my kids had plans for dinner I opted not to cook and took the two younger ones to....shudder....Burger King for dinner. At least the girl at the coutner was quite comely and talkative so the trip was not a total loss!