Cornish Game Hens with Wild Blackberry Sauce

Hay! When it's good, It's very good from the Dutch oven. Wild Blackberries are all over SO. Oregon, in almost every camp ground. You may as well take advantage of it. Yes I had to use frozen ones today, because they are not in season yet. so, gather them when you can, or take frozen ones with you. I have also included How to better fly a chicken in this post for you.

Cut down both sides of the back bone and remove. Turn over and press hard on the Breast bone, until you hair a crack. Fold wing tips under.

2 whole Cornish hens
¼ teaspoon cumin, ground
¼ teaspoon oregano
¼ teaspoon thyme
½ teaspoon garlic powder
½ teaspoon black pepper
1 teaspoon salt
1/8 teaspoon cinnamon
1 cup blackberries
¼ cup sherry
¼ cup soy sauce, low sodium
1 teaspoon garlic powder
one cup water

Mix the 7 spices together. Season the hems by rubbing mixture of spices on dry skin. Place a roasting rack in a 14" Dutch oven. Place the hens on the rack and roast for about 1 hour, with 14 to 16 charcoals on the bottom, and 18 to 20 on the lid, or until internal temperature is 175°f to 180°f. After 30 minutes, Combine berries, sherry, soy sauce, and garlic powder. Baste hens with this berry mixture. Add water to oven; cook until done. Drain and reserve liquid. Place hens on inverted lid. Reduce liquid in a 6" or 8" dutch oven for 10 to 12 minutes. Add cooked rice around hens and pour the reduced liquids over rice and serve.