PPCXL Garlic BBQ Cornish Hen
2 teaspoons fine sea salt
1/2 teaspoon fresh ground black pepper
40 peeled cloves garlic
1/2 cup white wine
1 1/2 cup chicken stock or beef stock
1 tablespoon fresh thyme leaves (about 10 sprigs)
1 teaspoon paprika
1 teaspoon onion powder
1⁄2 teaspoon oregano
1⁄2 teaspoon garlic salt
1⁄2 teaspoon garlic powder
1⁄2 teaspoon basil
2 sprigs fresh rosemary, plus 1 sprig torn in half
2 tablespoons flour (optional, to thicken sauce)
Lightly toast the garlic in saute mode if you are not a fan of garlic 20 is more then fine, Add the garlic cloves in a single layer into the pot and toast until just turning golden brown, about 2 minutes. (Don’t overcook the garlic – burnt garlic turns bitter.)
Deglaze the pot with wine
Pour in the stock,
Put the bird on a trivet inside the pot unless frozen then trivet is not necessary.
Add all herbs and spices to Cornish Hen I added 2 more tablespoons of pre chopped garlic directly to the bird.
Pressure cook for 25 minutes
Pressure cook on high pressure for 25 minutes if thawed in an electric PC, if frozen 40 minutes with a natural pressure release, then let the pressure come down naturally, about 20 minutes more. Preheat oven 400F lather bird with BBQ sauce of your choice transfer to foil-lined roasting pan
Bake for 18 mins or until skin is golden brown.