ROASTED CORNISH HENS
Cornish Hens are easy to roast and stunning to serve! Homemade dry rub takes this show-stopping recipe from great to amazing for holiday dinners.
Provided by Diana
Categories Main Course
Time 1h10m
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F/180°C.
- In a small bowl, combine all of the dry ingredients and set aside.
- Prep the Cornish hens: pat dry with kitchen towels, then stuff each Cornish hen cavity with a piece of onion, garlic, lemon, and a sprig of rosemary. Truss the legs with butcher twine and tuck the wings behind the bird.
- Drizzle with half of the olive oil, then season thoroughly with the dry rub.
- In a 9x13-inch roasting dish, add the onion, garlic cloves, lemon, and rosemary sprigs. Place the Cornish hens on top of the aromatics, and drizzle with the rest of the olive oil.
- Add ⅓ a cup of water or chicken stock to the pan.
- Roast uncovered in the oven for 1 hour or until the internal temperature reaches 180°F/83°C.
- Remove the Cornish Hens to a plate, and tent with foil to rest. Pour the juices into a small saucepan, and reduce for 5 minutes to create a sauce.
- Cut each Cornish hen in half and serve with mashed potatoes, rice, or roasted/steamed vegetables. Drizzle some sauce, and enjoy!
Nutrition Facts : Calories 670 kcal, ServingSize 1 serving
BAJAN ROAST GAME HENS
Steps:
- Prepare the "seasoning": mash the garlic, ginger, shallots, jalapeno, scallions, parsley, cilantro and thyme to a paste in a mortar or puree in a food processor. Work in the allspice, most of the lime juice, butter, salt and pepper. Correct the seasonings, add salt, pepper and lime juice to taste.
- Preheat the oven to 400 degrees. Wash the game hens and blot them dry with paper towels. Loosen the skin on the hens. To do so, start at the neck of each bird and tunnel your fingers under the skin to separate the skin from the breast meat. Work carefully so as not to tear the skin.
- Spread half of the seasoning mixture under the skins of the game hens. Rub the skin to force the mixture over the thigh and drumstick meat. Spread the remaining seasoning over the breast skin of the birds.
- Roast the birds until golden brown, 30 to 40 minutes.
Nutrition Facts : @context http, Calories 780, UnsaturatedFat 33 grams, Carbohydrate 10 grams, Fat 55 grams, Fiber 3 grams, Protein 59 grams, SaturatedFat 18 grams, Sodium 934 milligrams, Sugar 2 grams, TransFat 0 grams
ROASTED CORNISH GAME HENS
Go for a different kind of bird by stuffing and cooking the Neelys' Roasted Cornish Game Hens recipe from Down Home with the Neelys on Food Network.
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 1h20m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F.
- In a small mixing bowl, stir together salt, lemon pepper, dried basil and poultry seasoning. Rub olive oil all over the hens and season each with the salt mixture. Place the hens on a baking sheet pan with plenty of space between them. You may need to use 2 pans. Loosely stuff the cavities of each hen with some green bell pepper, celery and onion. Roast the hens in the preheated oven for about 1 hour or until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F and the juices run clear. Remove the hens from the oven, loosely tent with foil and let rest 10 minutes before carving or serving.
CORNISH GAME HENS WITH GARLIC AND ROSEMARY
Crusty garlic bread and a nice light Chianti wine complement this meal very well.
Provided by MOONANDBACK
Categories Meat and Poultry Recipes Chicken Cornish Hen Recipes
Time 1h20m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Rub hens with 1 tablespoon of the olive oil. Lightly season hens with salt and pepper. Place 1 lemon wedge and 1 sprig rosemary in cavity of each hen. Arrange in a large, heavy roasting pan, and arrange garlic cloves around hens. Roast in preheated oven for 25 minutes.
- Reduce oven temperature to 350 degrees F (175 degrees C). In a mixing bowl, whisk together wine, chicken broth, and remaining 2 tablespoons of oil; pour over hens. Continue roasting about 25 minutes longer, or until hens are golden brown and juices run clear. Baste with pan juices every 10 minutes.
- Transfer hens to a platter, pouring any cavity juices into the roasting pan. Tent hens with aluminum foil to keep warm. Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. Cut hens in half lengthwise and arrange on plates. Spoon sauce and garlic around hens. Garnish with rosemary sprigs, and serve.
Nutrition Facts : Calories 814.3 calories, Carbohydrate 9.7 g, Cholesterol 339.7 mg, Fat 57.5 g, Fiber 1.8 g, Protein 59.4 g, SaturatedFat 14.6 g, Sodium 1382.6 mg, Sugar 0.4 g
CORNISH HENS
Steps:
- Preheat the oven to 425 degrees F.
- Place the sliced onion in the bottom of a roasting pan. Remove the giblets from the hens, and rinse them inside and out. Remove any excess fat and leftover pinfeathers and pat the outsides dry. Place the hens on top of the sliced onion.
- Pack the cavities of the hens with the cornbread stuffing.
- Tie the legs together with kitchen string and tuck the wing tips under the body of the hens. Rub the hens with olive oil and sprinkle with salt and pepper.
- Roast the hens for 30 minutes, or until the juices run clear when you cut between a leg and thigh.
- Melt the butter in a large saute pan. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Break the cornbread into pieces and place the pieces in a large bowl. Add the onion mixture to the cornbread. Add the celery, chicken stock, parsley, salt and pepper, and mix together.
- Yield: 2 servings
CORNISH GAME HENS WITH WILD RICE STUFFING
Provided by Food Network Kitchen
Categories main-dish
Time 2h
Yield 8 servings
Number Of Ingredients 13
Steps:
- In a medium skillet, heat 2 tablespoons of the butter over medium-low heat. Saute the onions and celery until softened, about 10 minutes. Add the thyme and cook for 1 minute more. In a mixing bowl combine the onion mixture with the rice, parsley, nuts and dried fruits and season with salt and pepper to taste. Place 1/2 cup of the stuffing into the cavity of each hen. Tie the legs of each bird together with kitchen twine.
- Preheat the oven to 400 degrees F. Melt the remaining butter with the vinegar. Brush the birds all over with the butter mixture and season with salt and pepper. Put the hens on a rack in a large roasting pan, breast-side up. Roast the hens until an instant read thermometer inserted in the thigh registers 170 degrees F., about 80 minutes. Set the birds aside at room temperature, loosely covered with foil, for 10 minutes before carving. Split hens in half through the breast with a sharp knife or poultry shears, and keep the stuffing intact. Arrange birds skin-side up, on a platter, garnish with sprigs of parsley and serve.
ROASTED CITRUS-HERB GAME HEN
Provided by Giada De Laurentiis
Categories main-dish
Time 1h5m
Yield 2 servings
Number Of Ingredients 16
Steps:
- Place an oven rack in the lower 1/3 of the oven. Preheat the oven to 450 degrees F.
- Rinse the game hens and pat dry with paper towels. In a small bowl, mix together the olive oil, shallots, orange zest, lemon zest, thyme, mint, 1 teaspoon salt and 1 teaspoon pepper. Rub 2 tablespoons of the zest mixture over the skins of the game hens. Place the remainder of the zest mixture under the skin and into the cavities of the hens. Using kitchen twine, truss the legs together. Place the hens in a shallow 9 by 13-inch baking dish. Add the chicken stock, Marsala wine, lemon juice, orange juice, and cranberries. Roast for 30 to 35 minutes, or until the leg juices run clear. Remove the game hens and set aside. Place the flour in a small saucepan. Whisk in the pan juices. Bring the juices to a boil over medium heat. Reduce the heat and simmer for 8 to 10 minutes until slightly thickened. Whisk in the butter and season, to taste, with salt and pepper.
- To serve, remove the kitchen twine and place the hens on 2 serving plates. Drizzle with the citrus-herb sauce.
SPATCHCOCKED AND ROASTED CORNISH GAME HEN WITH GREEN MOJO AND MASHED CITRUS SWEET POTATOES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h40m
Yield 1 serving
Number Of Ingredients 20
Steps:
- For the Cornish game hen: Preheat the oven to 400 degrees F. Set a wire rack over a baking sheet.
- Toast the coriander and cumin seeds in a small skillet over medium heat until fragrant, a few minutes. Grind in a spice grinder. Combine half of the ground spices, the garlic powder, 1 teaspoon salt and 1/2 teaspoon pepper in a small bowl. Reserve the remaining ground spices.
- Pat the hen dry with paper towels and season all over with the spice mixture. Drizzle with olive oil and place, skin-side up, on the prepared baking sheet. Roast until cooked through, 35 to 45 minutes. Cut the hen in half.
- For the green mojo: Combine the olive oil, lime juice, cilantro, garlic, serrano and the reserved ground cumin and coriander in a high-powered blender. Blend until bright green and smooth. Season with salt and pepper.
- Pour the sauce over the hen and serve with Mashed Citrus Sweet Potatoes.
- Place the sweet potatoes in a medium saucepan and cover by 1 inch with water. Bring to a boil over high heat and season with salt. Turn down the heat and simmer until the potatoes are cooked through, 10 to 15 minutes. Strain the potatoes, then add them back to the pot to dry. Mash the potatoes in the pan. Add the chicken stock, honey, thyme, lemon zest and juice and orange zest and juice. Add more chicken stock if needed. Season with salt and pepper.
BAJAN CHICKEN
Provided by Tyler Florence
Categories main-dish
Time 5h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Rinse and dry the chicken pieces and put them into a shallow glass dish.
- Put the allspice, peppercorns, and cinnamon stick into a spice grinder and grind to a powder. To a full sized blender add the onion, peppers, scallions, garlic, scotch bonnet, thyme, lime juice, olive oil, butter, and ground spices. Blend to a puree; add some water if it is too thick. Pour this over the chicken, cover, and refrigerate for at least 4 hours or overnight. Remove the chicken from the refrigerator 1/2 hour before you cook it.
- Heat the oven to 375 degrees F.
- Put the remaining 3 tablespoons oil in a large, oven-proof saute pan over medium-high heat. Remove the chicken from the marinade and season it with salt. Brown the chicken on both sides, then place the pan in the oven and roast until the chicken is cooked through, about 20 minutes. Serve garnished with cilantro leaves.
ROASTED GAME HENS
Steps:
- Preheat oven to 350 degrees. Rinse the game hens and pat them dry. Season the cavities with salt and pepper and place a quarter lemon and a quarter onion in each cavity. Place the birds, breast side up, in a shallow roasting pan. Dot with butter and sprinkle with salt and pepper. Pour the white wine into the pan. Bake for 45 minutes to 1 hour, until the juices run clear when the hen is pierced in the thickest part of the thigh. Remove from the oven and serve with the pan juices spooned over the hens.
- ROASTED GAME HENS WITH ASIAN SPICE RUB: Preheat oven to 350 degrees. Rinse the game hens and pat them dry. Season the cavities with salt and pepper and place a quarter lemon and a quarter onion in each cavity. In a small bowl, combine the butter, ginger and five-spice powder. Rub the five-spice mixture onto the hens. Place the birds, breast side up, in a shallow roasting pan. Pour the white wine into the pan. Bake for 45 minutes to 1 hour, until the juices run clear when the hen is pierced in the thickest part of the thigh. Remove from the oven and serve with the pan juices spooned over the hens. Yield: 6 servings
- ROASTED GAME HENS STUFFED UNDER THE SKIN WITH HERBED RICOTTA: Preheat oven to 350 degrees. Place the ricotta in a fine sieve and drain for 30 minutes. In a medium bowl, combine the drained ricotta, Parmesan, egg yolk, herbs and lemon zest. Put the garlic clove through a garlic press and into the ricotta. Mix well, adding salt and pepper to taste. Rinse the game hens and pat them dry. Season the cavities with salt and pepper and place a quarter lemon and a quarter onion in each cavity. Loosen the skin on the breasts by sliding your fingers under the skin, being careful not to pierce it. Spoon the ricotta mixture under the skin (about 4 tablespoons of stuffing per bird.) Truss the birds. Place the birds, breast side up, in a shallow roasting pan. Pour the white wine into the pan. Bake for 1 hour, or until the juices run clear when the hen is pierced in the thickest part of the thigh. Remove from the oven and serve with the pan juices spooned over the hens. Yield: 6 servings
HERB-ROASTED GAME HENS
These golden Cornish hens, shown at right, are seasoned with basil, sage and thyme for plenty of flavor. They're simple to prepare yet make any occasion seem special. For a fast finish, serve corn bread stuffing and chunky cinnamon applesauce...or roasted cubed potatoes with pepper and carrots plus instant chocolate pudding for dessert.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Place hens, breast side up, on a rack in a shallow roasting pan. In a small bowl, combine the remaining ingredients. Spoon over hens. , Bake, uncovered, at 350° for 50-60 minutes or a thermometer reads 180°.
Nutrition Facts :
BAJAN FRIED CHICKEN
Natives of Barbados (who call themselves Bajans) love this fried chicken with fiery spices. It is a version of "seasoning up" as it's called on many islands. You might even prefer to refrigerate the chicken with the spices for an hour or two, to let the flavors really take hold. From "Caribbean Cooking" by John DeMers.
Provided by lazyme
Categories Whole Chicken
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Bring a large pot of salted water to a boil.
- Add chicken, then reduce heat, cover and simmer until chicken is tender, 30 to 40 minutes.
- Prepare Seasoning Mix.
- Drain chicken and pat it dry.
- Cool completely, then cut into 8 serving pieces.
- Cut a long, deep pocket in meaty part of each piece, filling each pocket with about 2 tablespoons of Seasoning Mix.
- Heat oil in a deep-fryer or large skillet to 375F (190C) or until a 1-inch bread cube turns golden brown in 50 seconds.
- On a large plate, combine flour, salt and pepper; coat chicken pieces, shaking off any excess flour.
- Dip pieces into beaten eggs, then roll them in bread crumbs to coat thoroughly.
- Fry in batches (without crowding) until golden brown, 2 to 3 minutes on each side.
- Drain on paper towels.
- Seasoning Mix:.
- Peel and coarsely chop onions.
- Place them with remaining ingredients in a blender or food processor fitted with the steel blade.
- Process 1 to 2 minutes, until fairly smooth. (This mixture can be spooned into a jar and refrigerated several weeks for use as needed.).
Nutrition Facts : Calories 1195.2, Fat 54.5, SaturatedFat 15.3, Cholesterol 306.9, Sodium 933.2, Carbohydrate 101.3, Fiber 6.9, Sugar 9.8, Protein 70.5
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