Barbecued Vietnamese 5 Spice Cornish Game Hens Food

SUCCULENT GLAZES AND RUBS FOR CORNISH GAME HENS

Succulent Glazes and Rubs for Cornish Game Hens image

Cornish game hens can be a dinner for one or an entree for special events and holidays. These seven quick rubs and glazes are tasty and easy to make.

Provided by Peggy Trowbridge Filippone

Time 1h10m

Number Of Ingredients 2

Ingredients

4 (1 to 1 1/4-pound) Cornish game hens
Your choice of glaze and rub ingredients (see below)

Steps:

When the juices run clear (when a thigh is pierced with a knife) and a meat thermometer registers 170 F, the hens are done.
Serve Cornish game hens simply roasted out of the oven or with one of the variations detailed below.

Nutrition Facts : Calories 859 kcal, Carbohydrate 52 g, Cholesterol 337 mg, Fiber 0 g, Protein 58 g, SaturatedFat 13 g, Sodium 197 mg, Sugar 35 g, Fat 47 g, ServingSize 4 Cornish Hens (4 Servings), UnsaturatedFat 0 g

BARBECUED VIETNAMESE 5-SPICE CORNISH GAME HENS

Barbecued Vietnamese 5-Spice Cornish Game Hens image

Make and share this Barbecued Vietnamese 5-Spice Cornish Game Hens recipe from Food.com.

Provided by evelynathens

Categories Poultry

Time 50m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

4 (14 ounce) Cornish hens
4 garlic cloves
2 shallots (white part only) or 3 green onions (white part only)
1 1/2 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/2 teaspoon five-spice powder
1 1/2 tablespoons vietnamese fish sauce (nuoc mam)
1 1/2 tablespoons light soy sauce
1 1/2 tablespoons dry sherry
2 garlic cloves
2 fresh chili peppers, preferably serrano
1 tablespoon sugar
3 tablespoons fish sauce
2 1/2 tablespoons fresh lime juice
4 tablespoons water

Steps:

For Hens: Halve the hens through the breast. Flatten the breasts with the palm of your hand.
In a mortar or food processor, pound or mince the garlic, shallots and sugar. Add the salt, pepper, five-spice powder, fish sauce, soy sauce and sherry. Mix thoroughly. Pour the mixture over the hens. Cover and refrigerate for at least 2 hours or overnight.
Prepare a fire in a barbecue. Let the coals burn down to medium-hot. Set the hens skin-side down on the rack and grill over medium-hot coals for 15 minutes. Turn and grill for 15 minutes longer, or until they are thoroughly cooked and the skin is crisp and browned. Serve with Nuoc Cham Dipping Sauce.
For Dipping Sauce: In a mortar, pound the garlic, chile pepper and sugar into a paste. (Or blend in a food processor or blender.) Transfer the mixture to a bowl and add the fish sauce, lime juice and water; stir to blend. Let the mixture sit for 5 minutes, or until ready to serve. Strain into dipping saucers. Yields about 3/4 cup.

Nutrition Facts : Calories 532.1, Fat 13.4, SaturatedFat 3.4, Cholesterol 361.2, Sodium 2532.4, Carbohydrate 15.1, Fiber 0.6, Sugar 10.2, Protein 82.3

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