Monday, March 16, 2009

On chickens

For dinner tonight I'm roasting a Cornish hen. Cornish hens are tricky because they're so small that cooking just one doesn't seem enough, but two is too much. In the past, I thought Cornish hens were a special breed of tiny chickens grown in Cornwall. But then I read somewhere that they're actually just baby chickens that hadn't had a chance to grow yet. And that made me feel bad. Poor baby chickens! Until I remembered that I love eating balut (a Filipino delicacy) - and then I don't feel as bad (if you don't know what balut is, I don't suggest finding out). But can anyone tell me what I'm supposed to do with the doodads wrapped in plastic that's tucked into the cavity of the chicken? I just throw them away, but I think I'm supposed to save this for something. Tonight I threw in a few cloves of garlic, white wine, and chicken stock on the roasting pan, sprinkled seasoning on the chicken, stuffed some chopped onions into the cavity (a lemon is also good here) and voila - the whole house smells heavenly.

4 comments:

Protege said...

Hehe, Hazel, I am a lousy cook, so I a not the one to give out advices; but my mother used to put the "inner organs" into a chicken soup.;) It tastes actually quiet good; it is stomach, heart and neck I think.;))
It sounds like you made a feast.;))

Highmaintenancemom said...

You inspire me to almost want to cook!

Hazel Designs said...

HMM, you're funny!

Hazel Designs said...

Protege, you're funny - I'm not really as good a cook as I pretend to be! Ha! But thanks for the tip on the innards - I'll keep this in mind for next time.