Prep 5 mins
Cook 45 mins
More affectionately known as Beer Butt Game Hen. In the photo I have used a rinsed out coke can as I wanted to use my Arrogant Bastard Ale & it comes in a bottle... The things one must endure... Anyway, simple, easy & delicious, crispy on the outside & moist & tender on the inside, this little birdie will serve two and makes for a lovely romantic dinner (especially when you have some extra beer!!!)
- 1 Cornish hen
- 1 (12 ounce) can beer (I prefer Arrogant Bastard Ale)
- all purpose Greek seasoning (liberally sprinkled)
- garlic salt (a good coating)
- pepper (whatever will stick)
- Preheat oven to 400 degrees.
- Line a broiler pan with foil, open the Game bird package (Tyson sells them in packages of two, individually wrapped which is darned convenient, you can freeze the other one for next time) & find an empty beer or soda can (or you can go the cheap route & use a can of Bud which works just as well) and fill to the brim with Arrogant Bastard Ale, get the dark stuff, gives a lovely flavor, pop the top (if going the Bud route) & stick it up that randy little bird's butt. Seriously. If I can add a photo you'll see what I mean, I'll give it my best shot --.
- You can put the dry ingredients in a ziplock bag & shake the bird until good & coated or just sprinkle on once on the can. VERY IMPORTANT - IF YOU USE AN ALREADY IN THE CAN BEER, POP THE TOP, I'm pretty sure you don't want it to explode in your oven -- Place the bird atop the can (really give it a good shove, get it in there good & solid) place the whole shebang in the middle of the broiler pan & then place pan in the middle of your oven. Set the timer for 45 minutes & go have a beer or two while you wait. You could also use this time constructively by getting together some nice veggies to sautee as a side dish but if you're already into the beer you probably won't care either way --.
- Enjoy the heck out of this, make two so you can invite the neighbors over, make sure you open the oven so they can point & laugh and tell you what a freak you are, it adds to the fun!
- When you think the bird is done, usually in about 45 minutes (check the thigh joint to see if the juices run clear, smaller birds don't take as long as bigger ones, duh) remove the tray from the oven & ever so gently extract the can from the bird's behind (it will be very hot so be careful!). I usually slice the bird from stem to stern while still atop the can, makes extraction easier. Whatever you do DON'T SPILL THE BEER, especially if you're naked as it will leave a nasty burn, trust me on this one--.
- Anyway, enjoy the heck out of this recipe, it's simple and you'll really love the Game hen. To substitute a regular chicken use a tall beer can & roast for an hour or more -- .
I will give this a star rating after I try this tonight, but I had to say the only reason I tried it was out of the sheer hilarity of the instructions.
This is so simple and amazing! Tried this last night and we couldn't get enough! Thank you so much for this recipe, because even a beginner cook like myself can do it. I used a light beer, mixed some butter with the spices and rubbed it on the birds. I also injected the birds with beer, which really added flavor. This is definitely a keep!
Good! Simple. I did everything called for in this recipe - basically. Onion powder, not salt. Paprika added. Bob Chinn's Crab House Bob's Seasoned Sea Salt, rather than Greek seasoning. And I used some kind of Lite beer. I was _terrified_ I would be burned by the beer in the can, which was the hardest part of prepping the hen. Putting the can up the hen's bum, as it were. I ended up cutting the hen from around the can. It was incredibly tender and tasty. Served it with macaroni and cheese. Would have been good with lots of things - nice salad, steamed veggies, sliced on a sandwich with mayo.... Yum.