Ingredients:

Cornish Hens (I used 4 on this recipe)
Potatoes (instant or small fresh ones)
frozen brussel sprouts
a small block of cheese (I used dubliner)
Lots of butter
Rub sage
Thyme grounded
Salt
Celery seed
Garlic
Minced onion
Five spice complete (with pepper in it)
[secret ingredient Local honey]
Rosemary
Creole
Peper

First start the oven at 350⁰F and make sure rack is in the center. Foil line the pan with enough to make 4 walls around the birds; then spread butter wide enough for all the chicken to rest on. Season the butter with the complete spice, garlic and minced onion. Next make sure you wash and pluck any feather quills you find. Place on cutting board and cut 4 diagonal slashes. Use the same knife to separate the the skin from muscle so you have pockets for butter. Add slices of butter, if possible be really generous.

Next add these spices to taste: salt, thyme, sage, garlic and a pinch of celery seed. Press spices in skin to flip bird and add just a little bit of rub sage. Place the belly on the seasoned butter and repeat with the rest of the birds Once all birds are on the tray take a secret ingredient of honey and drizzle a bit on top to help make a crunchy skin. Make a foil top but leave the ends open for steam. Add to the oven and set a 45 minute timer.

After 45 minutes take the chicken out, flip them upside down and back in for another 15-20 minutes (or till the top has color) during that time let's season our potato water with a full stick of butter. You can flip the birds easier by using wide tongs and going up the butt of the bird to grab it.

Let’s start the sides and keep the heat on medium low.

In our potato water also goes, salt, garlic, rosemary, thyme, and black pepper. We want the rosemary to soften before we add potatoes. I'm doing instant because I'm a little broken.

After seasoning our water let's grade the cheese. The cheese used in this recipe is Dubliner’s cheese for a bit of a Munster and blue cheese taste to the potatoes

To make my pan fried Brussel sprouts so you'll need frozen Brussels and a lemon herb blend mix (any lemon herb blend) and of course our favorite Creole season mix.

Butter the pan generously. Season the butter with Creole and add the frozen Brussels. Top them off with lemon herb and more Creole to taste. Cover them and let them be.

Once the birds second timer goes off flip them back over and baste the tops. Then return to them uncovered to the oven for 20 minutes.

Baste again at 20 and keep uncovered for crispier tops. Cook birds till they are 165⁰F each.

During this time you should begin to see potato water begin to boil and smell the green Brussels. As water is ready and the potato flakes and shredded cheese. Please know you don't have to add all of the cheese if you are lactose intolerant or just don't like Munster cheese.

Roll the Brussels as soon as you smell a deep green veggie smell. Toss Brussels and cook without lid for about 3 minutes to render the juices down a little. Roll the brussels again before plating.

Images below from my cooking session:

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