Baking a small cornish hen with truffle zest stuffing in a fluffy crust makes it look and taste like you hunted for a wild pheasant to serve as the center piece for a festive dinner.

Cornish hens are young and most tender, but bland. The special flavors and aromas of native wild rice pilaf and sage are stuffed in this crust baked whole cornish hen, making them taste like quail or pheasant delicacies.A cornish hen is a small bird, slightly over one pound each, a cross between a cornish heritage breed and a plymouth rock chicken, bred for their tender breast meat. The wild rice and sage and raisins give flavor to the breast meat, the crust locks in the juiciness.Serve on bed of wild rice pilaf, recipe below.

Elephant Garlic is large and mild and juicy, one bulb fills the cavity of a whole 22 ounce rock hen on the rotisserie in the airfryer, with just enough room left for two pickled lemon wedges.Serve with half pound baked Idaho potatoes stuffed with the garlic from the cavity, greek yoghurt and chopped mexican green onion, a 30 minute gourmet dinner.Some body asked, I use the Aria Ariawave 36 quart airfryer from Home Depot, black, $209 delivered overnight.

For the Performance Triad, please use the nutrient & serving size information provided below.Recipe Analysis: (1 serving = 1/4 hen)Per Serving: 395 calories; 29 g protein; 29 g fat, 3 g carbs (0 carbs: 1 protein)Recipe = 0 servings of vegetables, 0 servings of fruit (0 vegetable per serving, 0 fruit per serving)*This recipe is from 10th Sustainment Brigade Dining Facility, Ft. Drum, NY.

You can trim and quarter artichokes and panfry them to make a tasty dinner that rivals any meat dish.Makes a full dinner when dipped in aged white cheddar and fresh mozarella cheese and nutmeg sauce, mother’s recipe. I use her antique handmixer to whip the ingredients into a thick rich sauce. You can use a standmixer, food processor or handheld mixer to do the same.#GoldenApron23

2nd time around on this delicious "fried" hen. First time used chopped garlic and kept getting stuck in the syringe so decided to switch to garlic powder when I had a chance to make again. Less frustration and just as tasty!

Our Mexican neighbors make the best chocolate sauces for meat and other dinner dishes in the world, called mole sauces, and our supermarkets carry inexpensive but bland frozen turkeys, an opportunity to combine the two and spice up a turkey.If you stew turkey in tangy chocolate sauce in a traditional cast iron pot, the frozen ones will become just as juicy and delicious as if you went out in the spring hunting season for wild turkeys and brought one home. Sweet and spicy, gamey and juicy, not dry at all.This mole sauce is my copy of the Pelayo family “ pollo en mole” sauce from Fruitvale Avenue, Oakland.

A whole chicken is half the price per pound of chicken breasts per pound, making chicken cordon blue from breasts affordable on a budget, this shows how we do that. A chicken breast typically weights half a pound, one pound per chicken. The whole chicken weights 4 to 5 pounds. The remaining 3 to 4 pounds can be used for other meals, like buffalo wings, and chinese sweet lemon chicken leg quarters. After the breasts, wings and leg quarters have been removed, the carcass, organs, skin and fat weight about 2 to 3 pounds. Perfect for chicken broth and dinner soup.

The one time that the chicken and the egg both come first! Two egg omelette that turns an omelette from weekday breakfast to weekend dinner special.

For pan frying summer squash, make even slices, 1/4” and 1/2”, and pre- salt to draw out excess moisture. Bread with cornmeal. Batchfry in 1/2” of canola oil in deep cast iron skillet, single layer. Keep warm on rack in 170F degree oven.

If you want to add a meatless day to your weekly diet, this is a great way to start. Purple egg plants or Taiwanese Ping Tung eggplants cook like chicken or pork in a skillet and marinade to taste like Mexican Al Pastor dinners, delicious and easy to prepare.Serve with freshly baked pine apple and easy fool proof yellow rice.

A French classic dish, you set a chicken on fire……… simply quarter a whole chicken, brown in a cast iron pot in butter, pour brandy over, boil and light with a match when the alcohol evaporates, then simmer in wine and chicken broth with mushrooms with shallots and bacon bits.Get ready to serve this meal as soon as your guests arrive, the smell is irresistible.