DON'T JUST THINK CHICKEN
ARROW-CIRCLE-RIGHT Cornish game hens are not some rare exotic fowl; they’re just very small, very young, very tender chickens. You can prepare and cook them the same way you would a whole chicken, but you must adjust the cooking time—the hens’ small size means they’ll need less cooking time than larger chickens. We like them roasted and smothered, which helps keep the meat juicy. ARROW-CIRCLE-RIGHT If you’re a dark-meat lover, try duck; unlike chicken or turkey, duck is all dark meat, including the breasts. Duck has a strong flavor that’s more similar to red meat than to chicken, and its skin is fattier than chicken or turkey. So when it’s cooked, that extra fat translates into greater juiciness and a rich flavor. Duck takes longer to cook than chicken, but it’s worth the wait.
REMEMBER TO RINSE YOUR RICE ARROW-CIRCLE-RIGHT We eat rice with just about everything. Rinsing rice before cooking removes any surface starch that could make it gummy as it cooks. Rinse rice in a bowl or pot with several changes of cold water, draining between rinses, just before you cook it;
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you should be able to see the starchiness being released into the water. For best results, use a mesh strainer.
