Good evening, Kye I made this dish today for dinner. First things first...it tasted good and I got some good feedback from hubby-tasty, juicy... But...I'm so used to using the already-cut, skinless chicken parts, preparing the whole cornish hen was not really enjoyable for me. By the way, inside of the hen, there was a sealed plastic bag with some chicken parts. I didn't know what to do with them so I just discarded them. And I have a question about preparing potatos. You know we are supposed to cut off the sprouted part of yellow potatos to avoid solanin poisoning? Do you do the same thing with red potatos too? In the picture, your potatos are perfect with all the skin intact. I tried to cut off all the bumpy (purple-ish, tiny, round shaped things) parts thinking that maybe they have solanin in them, too. So my potatoes while tasted yummy lost lots of skin during my preparation. Any thoughts? (It's amazing how you know people leave comments on your older recipes, you must have some sort of system letting you know that there are new posts) Wishing you a good night. |
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