Up next in 10
Printable recipe below! Want more recipes and tips? Sign up for our monthly email newsletter:
https://kentrollins.com/email-sign-up/
Used in this video:
Red Enamel Bowl: https://amzn.to/2RiG8HP
Lodge 14-inch Dutch oven: https://amzn.to/2Debg6M
Mair Lid lifter: https://amzn.to/2FHSIh5
Red River Ranch Original seasoning: https://kentrollins.com/shop-1/
A Taste of Cowboy Cookbook: signed copies http://www.kentrollins.com/shop-1
Also available at bookstores nationwide, and https://amzn.to/2VWq2X7
==========================
Printable Recipe: https://kentrollins.com/cornish-game-hens/
Show More Show Less View Video Transcript
0:00
You know, I was having a discussion with these fine ladies here, and they say
0:03
what? We need to eat more chicken. Well, folks, I've got them fixed up and you too
0:08
Cornish baked game hens with a bonus gravy on the end. Stick around. You're going to love it
0:24
Hey, thank y'all for stopping by. A great day above the grass it is. My name is Kent Rollins
0:29
and we do a whole lot of cowboy cooking here. And this one is special to me
0:33
because my mother used to fix something similar to this so many years ago when we would come in Sundays after church
0:39
This would grace our table, and you talk about good. What is it
0:43
A cornish-baked hen in a Dutch oven. But this ain't just your regular old cornish-baked hen
0:49
No, we're going to give you a treat, so make sure you stick around all the way to the end
0:53
because I'm going to give you a little bonus gravy deal. And just as always, Shan will have everything
0:59
we need in the little description down below. So let's talk about these little chickens, okay
1:05
Little Cornish game hens, they ain't very big folks. Look at them
1:09
I mean, this is what you call a full-grown cornish game hen
1:13
If it clean your area well, make sure you stay good and clean for this deal because we don't want
1:18
no cross-contamination here. So get you little chicken, make sure it is thawed out all the way
1:24
Now, to do that, you want to make sure that when you reach up through here
1:29
Look here. A piece of ice in there. Even though the chicken is good in limber, and if you want to do chicken aerobics while you're
1:36
at it to limber your chicken, you can because he need a little limbering up and working out
1:42
That way he'll be good to go. So, uh-oh, we have disagreement in the back
1:47
I think it's from them people that are... We're glad we're making chicken today
1:51
They are so proud that beef is not on the menu. Years ago, we would rinse chickens, but they say it's a no-no now
1:59
Don't be wrenching your chicken. Chickens don't like baths. And we've got four of them
2:03
This would probably serve eight people unless you got some really hungry folk
2:06
and then they're gonna eat a whole one at a time. So let's get started. All of them over here in this little bowl they are
2:12
And let's slide it right up here. What do we got? Some good olive oil
2:16
Because what does a chicken need? A chicken need a greasing. So let's just pour some on him there
2:21
Now let's rub him really well and make sure you got good olive oil
2:25
Don't be buying that old cheap stuff that don't even have no flavors. to it. Now I don't like to keep a towel laying around here to where you can just grab it now
2:33
and wipe all this off. I like to use what I'd call a disposable one. So we got our chickens
2:42
greased up really well we do. Well we got here some unsalted butter. Half a stick per chicken
2:50
right in the chicken cavity. And you can see that this does have the approval of the beagle chicken
2:58
dog. So let me get all the butter in the chickens butt and we'll be good. Red River Ranch
3:05
Original. Yep, you heard me right. You don't have none? What you mean you ain't got none
3:09
Shan got a little old deal up there where you can get it in our store off our website
3:13
Now you don't make sure that you season these little darlings everywhere. What I mean by everywhere
3:20
under the armpits and all, because we want them to have some of the love. At this point, we need
3:27
a vessel to cook these in What are we using today A 14 inch deep Why a deep oven Because it gives us more room from the top when we put them colds on there to keep it from browning so fast because I want this to cook for a while and get really tender
3:43
Bertha has got it pre-warmed. I'm going to set it right here
3:48
First of all, folks, we are going to use a whole box of chicken bro
3:52
And my kitchen is highly unlevel. All of it is running over here to this side
3:58
Now, these chickens have been bad they have. I mean they're going to be
4:02
get arrested. So how do they get arrested? We got to handcuff them chickens. Right here is all it
4:09
take. Why? That way we got something for that chicken to set on to where he ain't just sitting right there
4:15
byr. Place him in the oven on his little handcuffed wings. And look here folks, if you ever see a chicken
4:24
that's growing whiskers, you got to get rid of them. So let me find a chicken whisker
4:29
remover. We used to burn them off when we was young and we was cleaning chickens. You'd
4:35
pull all them you could and then you'd send them last ones off. Then they was ready for the
4:39
freezer. So let's get him handcuffed two. You just pull one over, one over. He has the
4:47
right to remain silent. Anything he can say and will be used on the end of a fork. Because we
4:53
want to lay a piece of bacon on each one. It's like a cross-your-heart bra. We're going to
4:59
protect him. We are. We've got to have that flavor in there with it. Okay, at this point in time
5:10
just a tad more seasoning to make sure that everybody got some of it. So we got us a lemon
5:16
folks, and I'm just going to use half of the juice out of one of them. Who gets this one? The
5:22
pond. The only thing it needs now is fire. We'll get us some coals out there, and I'll explain
5:29
what I did, so come on with us. Well, we got the cooking underway. We do. Got us good tall trivet there
5:36
set it down. Good heavy musket colds. Even got some underneath. Now remember, this is a dish that
5:42
has liquid, so we can heat this thing pretty hot. I'm not going to set directly on them colds
5:46
because I don't want to burn it dry in such a hurry. So make sure you got you a good amount of coals
5:51
around the outside edge, good hardwood, even maybe a few inside the trivet. Then I'm going to load up
5:57
that top really well. But before I do, I'm going to do, I'm going to to take that lid off, look in there, and make sure that it is level because we want to keep
6:03
that chicken broth on all of it. Now, this is a longer cook than what you might expect. It might
6:08
nearly be 45 minutes to an hour because we want this to cook and get really tender. So make sure
6:13
you keep your fire source going because we are going to have to refire this oven before we get there
6:19
So you're going to have to rotate a little because you're so hot, make sure you even out all your
6:23
heat all the time. And if there's a little breeze and there is a very little today, but you'll have to rotate more
6:29
We have here a basting apparatus. We want to make sure and baste it
6:36
And as this cooks, sometimes you will run out of juice. But you can see we got one handy just in case
6:46
Get that broth back up there on top. We did have to add some coals top and bottom
6:53
because the wind is picked up a little bit and they're beginning to ash out and I like to keep a good bowl
6:58
Well, it is time to do a little checking we have so we have broke out the thermometer
7:03
I want to be about 155 or a little more. Then we're going to pull that bacon off there to where things can go ahead and start browning
7:10
the top of them Everybody is on the money so just rake them bacon off put them down there in that broth We going to add a lot of extra heat on the top of this oven so that we can brown this because we not too far away from being done
7:28
Let me get rid of this heat that's here on top of this and start out with some fresh, and we'll be good to go
7:40
Now after we added them coals right back there on top with brand new heat, we're going to let this go about five more minutes on the bottom because all of them chickens were at 155
7:48
They'll sure reach that 165, which is the magic time for chickens to be done
7:53
So five minutes there after you change the heat, then we're going to set them off and just brown from the top only
8:43
That right there is what you call mmm-mm good shaking bacon. The beagle helped
8:50
So, you know, fellas, is done. We need to put them right over here
8:54
Be sure and bring that bacon with you when you come. Well, y'all remember me telling you about that bonus
9:04
Well, here it is, folks. We then took them little hens out of there
9:09
Let's tell you what, this is a tip. I was going to do it a different way, but I'm going to do it a different way
9:12
a different way but I'm going to show you a tip. Them is good hot coals that we had, right
9:16
And we need to make gravy. So let's conserve that heat. Put it right there on top of there
9:24
What you call that? Using your noggin. A can of cripple. A can of cripple
9:33
Some of that there. Cream of chicken soup. Now I like to just pour it all in there
9:39
A pint of heavy cream. and we're going to use about half
9:46
We just need to bring it back to a bowl. Now, as a thickening agent for this gravy
9:54
and who don't like some good gravy, you got to have gravy. Now, there's two or three different things you can use
9:59
My mother sometimes would just use a flyer-based deal and just sprinkle some in there
10:03
I like to use some corn starch, but I tell you something else that works really good too
10:08
Get you some of them instant potato flakes, and you can just put them in there and stir that up
10:13
So I got me some of that there, corn starch, in some water
10:19
And we're going to go ahead and put this in there because things have begun to make a simmer
10:23
It will have to come back to a bowl before this happens
10:28
If you be cooking this and it begins to thicken too much
10:32
remember I told you to have that extra chicken broth on hand, don't thin it with no water or none of that
10:36
Just put your little chicken broth back in there, stir it up until you get it the consistency
10:40
you want and you'll be good to go. Baked Cornish game hens and some gravy And this stuff right here folks this is a delicacy i have a good friend named marty webb and he will take a straw and he will get all of that stuff so put him right
11:01
out here on this little plate i just like to take him slashing plum in half and he's hot
11:09
Gotta get some of that bacon too. Oh, we ain't gonna leave him out
11:19
Get you some of that bacon. Oh, hold on a minute, folks
11:23
Tell me is this bacon fit? How many tailwags does that get me
11:27
How many? One, two, three, four, five, six, seven, eight, nine, ten. You got her, buddy
11:33
Dip it around in that gravy just a little. This is fine dining and is a chicken would say
11:44
Hey, you're doing the chicken walk. This is good, I'm telling you for sure
11:49
You can see, this stuff is the tender, it'll just pull right off
11:54
Look at that there. And if you won't, just dip it back over in that gravy
12:01
Now folks the only thing missing here is about 11 pounds of mashed potatoes and one of them big old hearty biscuits that we make
12:12
You could sit out and you could found it yourself. Folks, I'm going to tell you this chicken
12:16
What? Did you all? Did you all? Oh, I'm so sorry you didn't get a bite of chicken
12:21
Excuse me, folks. Sit and you got to wait for it. Wait, wait, wait, and more weight
12:27
You got to wait. Okay. Cooking these little Cornish game hens this way, slow in a good chicken broth liquid, got you something about baking on there, a little lemon juice, and that Red River Ranch original seasoning kicks it over the top of the fence it does
12:43
That gravy, remember, that was a bonus. I don't give that out to many people, but I love y'all, so I'm giving it to you
12:48
We do have a version of this also in our book, A Taste of Cowboy, but the gravy recipe ain't in there, so you're getting that bonus, you are
12:55
So we want to thank you for stopping by camp, me, the little big, and my sweet little wife Shan behind the camera
13:01
We appreciate y'all watching these videos. We never take it for granted
13:05
I want you to be sure when you watch this, also comment later and tell me how you liked it
13:10
how it went with the family, how everything was. I want to thank all our servicemen and women
13:14
and all the veterans who have kept this country free and safe that me and Shan could do this
13:19
and all y'all could enjoy life. We do. Share the food and the video
13:23
Hit the little like button. Get the notification bail ringing so you don't miss one ever Wednesday
13:28
The world needs more good neighbors. God bless you, each one. We'll see you down the Cornish Game Henn Trail
13:37
Say, we got a little special thing we want to do, and that is give some shoutouts to some really fine folks
13:42
Met one of them last week I did. Garrett from Dumas, hey, we appreciate you watching
13:46
It was sure good to run into you up there at Panhandle. It was also Dusty Crow, been watching a long time
13:52
Thank you for tuning in. But folks, I got something that touched my heart in the mail yesterday
13:56
and that's from my sweet little darling, nine-year-old Emma, there in Lake Bidelia, Louisiana
14:01
She sent me this little letter telling me that she cooks and she helps her mom in the kitchen
14:06
Now I want to show you this picture that Emma done drawed for me, and I believe it do look just
14:12
like me. Don't you think, folks. And it says howdy, folks. Howdy, folks
14:16
And thank all of y'all who watch our videos. We appreciate it each other one
14:20
Be sure and share them because we need more friends and we need more neighbors. God bless you
#Cooking & Recipes
#Meat & Seafood
#Cookware & Diningware
#Culinary Training