BALSAMIC GLAZED CORNISH HENS
It's basically a one dish meal. I added the small Red Potatoes and roasted Brussels Sprouts 35 and 45 minutes later next to the the Cornish Hens to finish cooking
Provided by AngiesWeb.com
Categories General
Time 1h30m
Yield 2
Number Of Ingredients 13
Steps:
- Preheat oven to 375 F.
- Stuff Cornish Hens with rosemary sprigs, sliced onion and sliced pepper. Season with sea salt.
- Bake the Cornish Hens a total for 1 hr 10 min.
- After 35 min, add the small potatoes.
- Shake the Brussels sprouts in olive oil, sea salt and cajun or red pepper seasoning. Place them into the oven after 45 minutes (can be added on a separate sheet). They'll need to be turned halfway through.
- For the Glaze combine the balsamic vinegar, honey, soy sauce and garlic.
- Brush the Balsamic sauce on top the Cornish Hens 10 minutes before the 1 hr 10 min minutes is reached.
- Internal temperature should be at least 160 F or 71 C
Nutrition Facts : Calories 288, Fat 12 g, Cholesterol 124 mg, Carbohydrate 6 g, Protein 36 g, Sugar 5 g, SaturatedFat 5 g, Sodium 534 mg
GRILLED CORNISH GAME HENS
This recipe is great for summertime grilling. Game hens will melt in your mouth.
Provided by Suzanne
Categories Meat and Poultry Recipes Chicken Cornish Hen Recipes
Time 5h15m
Yield 4
Number Of Ingredients 11
Steps:
- In a large, non-reactive bowl, mix onion, garlic, lemon juice, olive oil, white wine, Worcestershire sauce, hot pepper sauce, pepper, celery salt, and salt. Place Cornish game hens in the bowl, coating evenly with the marinade mixture. Cover, and marinate in the refrigerator at least 4 hours.
- Preheat an outdoor grill for medium heat, and lightly oil grate.
- Cook hens about 1 hour on the prepared grill, brushing occasionally with remaining marinade, until no longer pink and juices run clear.
Nutrition Facts : Calories 871 calories, Carbohydrate 8.5 g, Cholesterol 302.4 mg, Fat 69.2 g, Fiber 0.9 g, Protein 52.1 g, SaturatedFat 15.4 g, Sodium 1124.2 mg, Sugar 2.3 g
GRILLED CORNISH HENS
I like experimenting with different foods and adapting them to my own tastes. These hens are one of my specialties, an entree I concocted by combining a few different recipes. The moist meat has a pleasant grilled flavor that's accented with cloves and ginger.-David Baruch, Weston, Florida
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the butter, onions, parsley, ginger, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. , Rub mixture under the skin and over the top of each game hen. Sprinkle remaining salt and pepper inside the hen cavities. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan. , Place hens breast side up over drip pan; grill, covered, over indirect medium heat for 45-60 minutes or until a thermometer reads 180° and the meat juices run clear.
Nutrition Facts : Calories 803 calories, Fat 60g fat (21g saturated fat), Cholesterol 381mg cholesterol, Sodium 855mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 60g protein.
ROTISSERIE BBQ CORNISH GAME HENS
This is a recipe I use when I am in the mood for BBQ Cornish hens (or about a 3 pound chicken)without firing up my grill or smoker. I have one of those Toaster Ovens that have a rotisserie built into them. I simply rub the hens (or chicken) down with the rub, set the timer to 60 minutes and the temperature to Max and if I wanted to, walk away. But instead, I like to baste my birds so they turn out moist and flavorful. The combination of the rub (Very Spicy) and the "mop" (Very sweet) reminds me of a girl I once knew - oops! Another story!! The apple juice is a great addition to a mop because it is not an overpowering flavor, and adds sweetness to the meat. This recipe works well in a sprayer, but can also be brushed on. Shake well each time before spraying. Both the rub and the mop can be used on the grill (Gas or charcoal)
Provided by Witch Doctor
Categories Whole Chicken
Time 2h
Yield 1-2 serving(s)
Number Of Ingredients 16
Steps:
- For a G.E. Countertop Oven with Rotisserie:.
- Combine all the ingredients of the rub. Use on poultry: lightly brush bird with olive oil, then rub spice mixture over and under the skin. Let marinade for up to 12 hours.
- Warning: Do Not reuse leftover rub or marinade after it has been applied to meat or poultry; it may contain harmful bacteria.
- Use a baking twine to secure the bird(s) legs and wings to keep from flopping around as the rotisserie is turning.
- Position a rotisserie fork at the opposite end of the spit from where the point is located and secure into position using the thumbscrews.
- Thread the spit through the bird(s) cavity and secure the fork into the meat of the bird.
- Place the second fork onto the spit and secure into the meat.
- Insert the pointed end of the spit into the rotisserie motor and the other end into the support.
- Place the drip pan in the oven in the lowest position to catch the drippings.
- Turn the timer to the Stay on position (I set mine to 60 minutes then to 30 minutes so I have to check on the birds). Allow to cook for 1 1/2 to 2 hours.
- For the mop:.
- Mix all ingredients in a pot, and heat over med/low for 20 minutes.
- Let the mop cool before placing in a sprayer.
- Moisten the birds by spraying the mop onto them about every 20 to 30 minutes during cooking.
- Birds are done when juices run clear and the legs separate from the birds easily.
Nutrition Facts : Calories 3263.6, Fat 237.8, SaturatedFat 33, Cholesterol 435, Sodium 30161.1, Carbohydrate 184.5, Fiber 12.1, Sugar 132.1, Protein 102.4
BARBECUED CORNISH HENS
I came up with this recipe when I was just a teenager and have made it quite often since then. -Diane Widmer, Blue Island, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Rub Cornish hens with butter; sprinkle salt and pepper inside cavity and over skin. Place on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 30 minutes., Meanwhile, combine the remaining ingredients in a saucepan. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Baste hens with sauce. Bake 45 minutes longer or until juices run clear and a thermometer reads 180°, basting frequently.
Nutrition Facts :
MOROCCAN STYLE BALSAMIC CORNISH GAME HENS
I've made this recipe often in the past, and while putting together my LJ recipe entry list (see http://www.julesong.com/cook/LJentry-recipes.htm ) I discovered it again! I adapted it to our tastes. It was one of our favorites, is perfect for romantic dinners, and it's absolutely delicious! Although it's easy to make, it takes a bit of time but is worth every minute. In my Sunday, February 10th, 2002 LJ entry, and her original was posted by KC at Gail's Recipe Swap. Thanks, KC! She said "I always add lots of extra olives and dates. They taste wonderful. I have even caught friends in the kitchen looking through the pan for more olives and dates."
Provided by Julesong
Categories Poultry
Time 1h40m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Rinse the game hens under running water. Pat dry and cut them in half lengthwise (kitchen scissors work fine).
- Arrange orange slices in bottom of a 9x13" glass baking dish. Top with game hens.
- Mix 4 tablespoons fresh cilantro, chopped garlic and 1 1/4 teaspoons cumin in bowl. Rub mixture all over hens. Wash your hands well with soap and hot water.
- Whisk together port, sherry, oil, vinegar, and honey in small bowl. Taste it to see if the mixture is to your taste, then if it is, pour over hens. (There is quite a difference between the taste of balsamic vinegar - which is sweet - and red wine vinegar, so if you use wine vinegar you'll definitely want to taste the mixture and adjust the amount of honey to your preference before pouring it over the hens.).
- Tuck dates and olives between hens and season with salt and pepper.
- Cover and refrigerate at least 12 hours or overnight, turning hens once. (I've made this recipe beginning in the morning and marinated it 6-8 hrs during the day, too, and it was still delicious.).
- Remove hens from refrigerator and place on counter, covered, for at least 30 minutes. (You don't want to put a chilled baking dish straight into a preheated oven.) Preheat oven to 375 degrees.
- Turn the hens skin side up, then bake hens with marinade, dates and olives until hens are cooked through, basting occasionally, about 40 minutes.
- Transfer hens, dates and olives to serving platter. Discard orange slices. Pour the pan juices into a heavy small saucepan.
- Add remaining 1/4 teaspoon cumin and 1 tsp butter and simmer until reduced to about half, whisking frequently, about 5 minutes.
- Season to taste with salt and freshly ground black pepper. Spoon some sauce over hens. Sprinkle with remaining 2 tablespoon chopped fresh cilantro.
- Serve, passing remaining sauce separately in a gravy or sauce bowl.
- Note: when I first made this recipe, I didn't have fresh cilantro on hand, and couldn't even find dried in our herb stash, which surprised me. Mike collects herbs and spices, and we have a huge collection in the pantry. (I call him Condiment Man.) I had a bunch of a nice Italian dried herb mix (basil, oregano, marjoram, thyme, rosemary, savory, sage), so used that instead. I know it's not really an equivalent to cilantro, but it smelled wonderful anyhow and it tasted great, too. I also add lots more green olives and dates, which the recipe reflects :)
- Note #2: if you want/need to serve more than two people, you can use the above marinade for up to 6 hens, then you'll need to begin adding more ingredients.
BARBECUED GAME HEN
Steps:
- Combine onion, apple cider vinegar, and barbecue sauce. Set aside.
- Coat hens with oil, dry rub, salt, and pepper. Refrigerate overnight.
- Cut aluminum cans in half. Fill cans with onion, vinegar, and barbecue sauce mixture. Place the cans on a hot grill, and set the hens on top of the cans. Grill for approximately 1 hour.
- Brush lightly with barbecue sauce after 1 hour of cooking.
BBQ BALSAMIC CORNISH GAME HENS
Make and share this BBQ Balsamic Cornish Game Hens recipe from Food.com.
Provided by Bergy
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Marinade: (Reserve 2 tbsp of the marinade for basting the hens while barbecuing).
- Combine Garlic, vinegar, oil, rosemary, hot sauce, cumin, oregano and pepper in a large Zip Lock plastic bag.
- Put hens in the marinade bag and turn to coat the hens.
- Refrigerate for 30 minutes.
- Heat BBQ to medium heat.
- Spray grill with oil and place hens skin side down on rack.
- Baste with the reserved marinade.
- Cook until the juices run clear when the thigh pierced 20-30 minutes.
BACON-WRAPPED CORNISH HENS WITH RASPBERRY BALSAMIC GLAZE
Categories Berry Pork Poultry Roast Picnic Backyard BBQ Bacon Summer Jam or Jelly Gourmet
Yield Makes 8 servings
Number Of Ingredients 4
Steps:
- Briskly simmer jam and vinegar in a small saucepan, uncovered, stirring occasionally, until glaze is reduced to about 1/2 cup, about 8 minutes. Cool to room temperature (glaze will thicken slightly as it cools).
- Preheat oven to 450°F.
- Cook bacon in batches in a large heavy skillet over moderate heat, turning occasionally, until some of fat is rendered but bacon is still translucent and pliable, 5 to 7 minutes. Transfer to paper towels to drain.
- Cut out and discard backbone from each hen with kitchen shears, then halve each hen lengthwise. Pat hens dry and season with salt and pepper, then arrange, cut sides down, in a large roasting pan. Brush hens liberally with glaze, reserving remainder, and wrap 2 slices of bacon around each half hen, tucking ends under. Roast in middle of oven, brushing with pan juices and reserved glaze twice (every 10 minutes), until juices run clear when a thigh is pierced, 30 to 35 minutes.
BARBECUED CORNISH HENS
Provided by Pierre Franey
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- With a meat pounder or mallet, pound the hens halves to flatten.
- Combine the spices and the herbs, except the parsley. Blend well.
- Rub the hens on both sides with the mixture and place them, skin sides down, on a large baking dish. Let stand 10 to 15 minutes.
- Preheat charcoal grill or oven broiler.
- If charcoal broiling, place the hens, skin sides down, on the grill. When the skins are nicely browned, turn the hens and cook for about 15 minutes, brushing with the oil every 5 minutes. Then turn over onto the skin sides for about 5 minutes, or until done.
- If using the oven broiler, lay the hens in a shallow baking dish. Place the dish about 5 inches from the source of heat. Cook for 10 minutes, brushing the hens with the oil. Turn the pieces and continue broiling for about 10 minutes more. Baste often until cooked through and browned.
- Pour on melted butter if desired. Sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 495, UnsaturatedFat 22 grams, Carbohydrate 2 grams, Fat 37 grams, Fiber 1 gram, Protein 36 grams, SaturatedFat 12 grams, Sodium 827 milligrams, Sugar 0 grams, TransFat 0 grams
ORANGE BALSAMIC CORNISH HENS
Make and share this Orange Balsamic Cornish Hens recipe from Food.com.
Provided by ratherbeswimmin
Categories Poultry
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425°.
- Line 2 rimmed baking sheets with foil; set a baking rack in each pan.
- Using poultry shears or a sharp chef's knife, cut along both sides of each hen's backbone and discard.
- Open the birds up and turn skin side up, pressing lightly on the breastbones to flatten them a bit.
- Arrange 3 hens on each baking rack, skin side up, and season liberally with salt and pepper.
- Mix the orange juice concentrate, balsamic vinegar, and oil together; pour evenly over the hens, and sprinkle with rosemary.
- Roast hens for 15 minutes at 425°, then decrease heat to 375° and roast for 30 minutes more, OR until the juices run clear (I'd check doneness with an instant read thermometer).
- Let the hens rest for 5 minutes before serving.
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