Brown rice rice cooker version - proceed with step 1. At step 2 put oil and butter in rice cooker and start rice cycle until melted. Add in rice and cook for 3 minutes stirring to coat rice. Follow directions for water to liquid ratio for rice cooker (for me it's 2 rice cooker cups of brown to 2 1/2 standard cups of liquid), add in chicken stock, cover and re-start brown rice cycle for perfect rice :)
And I agree - if you can find hoja santa leaves sub those for parsley!
Ok so this is going to seem like a dumb question to a lot of people.
I was going to make some skewers and one of the ingredients that you're supposed to skewer is wedges of lemon.
Do you actually eat the lemon? Like peel, rind and all? For some reason I'll eat chicken intestines, etc but that just seems so weird to me. I doubt it's for squeezing because there would be WAY too much lemon in the dish then.
Thanks in advance!
This is a super old thread that I found on Google but I wanted to share:
Yield: 4 cornish hen halves
* 1 1/2 tablespoons olive oil (divided
1. In a small bowl, mix together 3/4 tablespoons of oil, 1/2 tablespoon of butter, 4 teaspoons of garam masala, 1 1/2 teaspoons of ginger, 6 cloves of garlic, and 1 teaspoons of salt. Place hens in a large baking dish or plastic bag, loosen the skin from the breast and legs and, using your hands, spread a good part of the mixture underneath. Rub the remaining marinade inside the hen's cavity and over the skin. Loosely cover, refrigerate, and let marinate 30 min or up to 12 hours.
2. Remove hens from marinade and left any excess drip off. Let hens sit at room temp while oven warms up, about 30 minutes. Place probe thermometer into thickest portion of the thigh making sure not to hit bone.
3. Arrange the rack in the center of the oven and preheat to 425 degrees F.
4. Combine remaining 3/4 tablespoon oil, 1 1/2 teaspoons of garam masala, 1/2 teaspoon of ginger, 2 cloves of garlic, and 1 1/2 teaspoons of salt (more or less to taste) in a large bowl. Place cut vegetables in it and toss until the vegetables are well coated. Season veggies with freshly ground black pepper (to taste) Place at bottom of large roasting pan which has been sprayed with nonstick spray.
5. Place hens breast side up on top of vegetables and bake for 15 min at 425 degrees F. Reduce heat to 375 degrees F. When internal temperature hits 145 degrees F, brush yogurt on hens. Make sure to just do a thin and light coating of yogurt. You don't want it to be very thick. When internal temperature hits 160 remove from oven and loosely cover with foil. This is also the time to check the vegetables in the pan and make sure that they're done to your liking. If you'd like them softer, simply put the vegetables back in the oven while the hens are resting.
6. Let hens rest, covered, for 15 minutes. After hens have rested cut each one in half, through the breast and backbone (I just use a big sharp knife or you could use poultry shears) so that each person gets a half a hen. Divide the vegetables evenly.