Barefoot Contessa Cornish Hens Food

CORNISH GAME HENS WITH CORNBREAD STUFFING

Steps:

• In a medium skillet, heat the 2 tablespoons of the butter over medium-low heat. Saute the leeks for 8 to 10 minutes, until softened. Add the apples and cook for 3 minutes more. In a medium bowl combine the leek mixture with the sage, parsley, cornbread and enough broth to moisten. Season with salt and pepper to taste.
• Preheat the oven to 400 degrees F. Stuff the birds with the cornbread mixture and tie the legs of each hen together with kitchen twine. Melt the remaining butter. Brush the birds all over with butter and season with salt and pepper. Put the hens on a rack in a large roasting pan, breast-side up. Roast 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 the 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 herbs and serve.

TUSCAN GRILLED CORNISH HENS

Steps:

• Sprinkle the Cornish hens with 1 teaspoon salt on each side.
• Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 1 teaspoon pepper in a ceramic or glass dish just large enough to hold the flattened hens. Add the hens, and turn to coat. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight, turning once or twice.
• When ready to grill, prepare a hot charcoal fire on one side of a grill (or turn a gas grill on low heat). Spread 1/4 of the coals across the other side of the grill. Place the hens on the cooler side skin-side up and weigh them down with a gratin dish with a foil-wrapped brick inside.
• Cook for 12 minutes, until the underside is golden brown. Turn the hens skin-side down, weigh them down again, and cook for another 12 minutes until the skin is golden brown and the hens are cooked through.
• Place the lemon halves on the cool side of the grill, cut-side down, for the last 10 minutes of cooking. Remove the Cornish hens and lemons to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut the hens in half, sprinkle with fleur de sel, and serve with the grilled lemon halves.

CORNISH HENS WITH CORNBREAD STUFFING

Steps:

• Preheat oven to 400*F.
• To make stuffing:.
• Melt butter in a medium saute pan, add the onion, and cook over medium low heat for 8 minutes, until translucent. Remove from heat and add celery, parsley, cornbread, and chicken stock. Mix well, set aside.
• For the hens:.
• Rinse them inside and out, removing any pin feathers, and pat outsides dry. In a roasting pan that's just large enough to hold the hens loosely, toss in the onions and then place the hens on top, breast side up. Sprinkle the insides of the hens with salt and pepper and loosely fill the cavities with the stuffing. If there is any stuffing leftover, bake it in a separate pan until heated through.
• Tie the legs of each hen together and tuck the wings under the bodies. Brush with melted butter, sprinkle with salt and pepper and roast for 50-60 minutes, until skin is browned and the juices run clear when you cut between a leg and thigh.
• Remove from oven, cover with foil and allow to rest for about 15 minutes. Serve a whole hen per person. Enjoy!