SPICY MAPLE CORNISH HENS
Steps:
- Preheat the oven to 375 degrees F. Place a wire rack on a rimmed baking sheet.
- Pat the game hens dry and place on the prepared rack. Mix the butter, 1/3 cup maple syrup and 2 tablespoons brown sugar with the salt and all the spices in a bowl. Rub the birds with the butter mixture, making sure it gets in all the cavities and under the skin. Reserve any unused butter for later. Sprinkle the hens with a little extra salt and paprika.
- Roast for 30 minutes, then baste with the juices at the bottom of the baking sheet, or a little of the remaining butter. Return to the oven and roast until the juices run clear and an instant-read thermometer inserted in the thigh (do not touch bone) registers 165 degrees F, another 15 to 30 minutes more. Remove the hens to a cutting board or serving tray to rest and remove the rack. Pour the dry sherry into the hot baking sheet and use a wooden spoon to scrape up any browned bits; add a little of the stock if necessary. Transfer the sherry mixture to a small saucepan and add any remaining butter. Melt over medium heat. Meanwhile, mix the cornstarch with 2 tablespoons chicken stock in a small bowl to make a slurry. Add the slurry and the remaining stock to the saucepan along with the remaining 1/3 cup syrup and remaining 2 tablespoons brown sugar. Cook, whisking constantly, until the mixture thickens, about 5 minutes. Serve the game hens with the sweet and spicy gravy.
GLAZED CORNISH HENS
If you're looking to add a touch of elegance to your holiday dinner table, we suggest these Cornish game hens topped with a sweet apricot glaze. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. Place hens, breast side up, on a rack in a shallow roasting pan. Sprinkle with salt and pepper. Bake, uncovered, 30 minutes. , In a small bowl, combine spreadable fruit and orange juice. Spoon some of the apricot mixture over the hens. Bake until golden brown and juices run clear, 30-35 minutes, basting several times with remaining apricot mixture. Let stand 5 minutes before serving.
Nutrition Facts : Calories 402 calories, Fat 24g fat (7g saturated fat), Cholesterol 175mg cholesterol, Sodium 233mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 0 fiber), Protein 30g protein.
HOISIN-GLAZED CORNISH HEN
Provided by Aaron McCargo Jr.
Categories main-dish
Time 34m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F.
- In a very deep pot, bring enough oil to fill the pot by 2/3 of the way. Heat the oil to 350 degrees F.
- Add the hen slowly to the oil and fry for 8 to 10 minutes on each side until golden brown and have reached an internal temperature of 165 degrees F.
- Remove the hen from the oil and drain on a paper towel.
- Whisk together in a large bowl, the hoisin, honey, red pepper flakes, and the scallions. Brush mixture over the cooked hen on both sides and reserve the extra sauce for dipping.
- Place in oven for about 7 minutes. Take out. Flip over and brush reserved hoisin sauce on flipped side. Place in oven for another 7 minutes.
BOURBON GLAZED CORNISH HENS
These Bourbon Glazed Cornish Hens are so easy to make, but look like they took all day! Perfect for a smaller holidays or special occasion dinner!
Provided by Dan
Categories Dinner
Time 35m
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees.
- Place the Cornish hens on a baking sheet that's been lined with aluminum foil. Tie or truss the Cornish hens by wrapping a pieces of kitchen twine around the breast to tuck in the wings and another piece around the legs to tuck them in close the the body of the chicken. Refer to the photos in the post for a visual of how the hen looks when it's trussed. Season the hens generously with salt and black pepper and then divide the poultry seasoning and garlic powder between the two birds. Rub just a little bit of olive oil onto each bird and then place into the oven.
- Roast the Cornish hens for 15 minutes, then remove them from the oven and reduce the heat to 400 degrees.
- While the chickens are in the oven, combine the ingredients for the glaze in a small saucepan and bring to a boil. Reduce the heat to a simmer and cook for 7-8 minutes until the glaze haas thickened.
- After the hens have roasted for 15 minutes, glaze them generously with the bourbon glaze and then place them back into the oven for another 10 minutes until the temperature on the thighs reach 165 degrees.
- Remove the Cornish hens from the oven, tent loosely with foil and let rest for 10 minutes.
- Serve the chicken whole or cut down the center in half and serve.
ROASTED CORNISH HENS WITH HONEY MUSTARD GLAZE
The original recipe came from "The 21 Cookbook: Recipes and Lore from New York's Fabled Restaurant" by Michael Lomonaco and Donna Forsman. I found the cooking time given was insufficient and the recipe made enough glaze for eight hens, never mind four! Obviously, I will be using the changes I made to the recipe. The end result was a big hit with my family and guests, though!
Provided by Irmgard
Categories Chicken
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Season the hens inside and out with salt and pepper.
- Place equal portions of bay leaves, garlic, thyme and chili flakes inside the cavity of each hen.
- Brush the hens with oil.
- Place, breast side down, on a rack in a roasting pan.
- Cover and roast in a preheated 375 degree F oven for 40 minutes. Check at this point to see if the leg pulls away easily from the body and the meat is no longer pink. If still pink, roast for another 10 to 15 minutes.
- Meanwhile, combine the honey, mustard, vinegar, cumin and cilantro in a bowl.
- Brush over the hens.
- Roast uncovered for another 10 minutes to brown the glaze.
Nutrition Facts : Calories 927.3, Fat 29.7, SaturatedFat 6.8, Cholesterol 619.7, Sodium 687.6, Carbohydrate 20.3, Fiber 1.1, Sugar 17.5, Protein 137
GLAZED CORNISH HENS
I made these for Christmas dinner. The flavor is rich; the glaze is sweet and it balances out nicely. They do take some time so be prepared to look after them. We are a family of 4 with two kids and I made three cut them in half down the breast bone and we were full. I actually had one leftover and heated it the next day in the microwave and it worked out great.
Provided by barefootmommawv
Categories Chicken
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- * A 1 1/4 to 1 1/2 pound rock cornish hen should take 1 to 2 days to thaw in the refrigerator. Do not thaw at room temperature.
- Preheat oven to 350°F Rinse Hens inside and outside with cold water, pat dry with paper towels. Place 1 onion wedge and 1 lemon wedge in cavity of each hen. Tuck wings under hens. Tie legs together with cotton string (if you have it). Place hens on meat rack in shallow roasting pan (if no rack crumple aluminum foil and place in roasting pan and sit hens on it). Spread butter evenly over hens; sprinkle with salt if desired. Roast 45 minutes.
- Meanwhile, combine orange jam, lemon juice and lemon peel in small bowl. Brush half mixture over hens; roast 15 minutes. Brush hens with remaining mixture; roast 15 minutes more or until hens are glazed, juices run clear when hens are pierced with long handled fork and internal temperature reaches 180°F
- Cut string; discard. Remove onion and lemon wedges from cavities; discard.
Nutrition Facts : Calories 777, Fat 50.7, SaturatedFat 15.4, Cholesterol 346.9, Sodium 207.6, Carbohydrate 21.1, Fiber 1.2, Sugar 16.6, Protein 57.7
CORNISH GAME HENS WITH PEACH GLAZE
These are delicious cornish game hens, They take awhile to prepare ,but, are worth it. I have tripled the recipe. these are a family favorite. I found the recipe some time ago on the web.
Provided by Barb G.
Categories Poultry
Time 3h45m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Cut the hens down the backbone (split).
- Brine the hens: dissolve the salt in water,put hens& salted water into large bowl.
- (I usually put them into a large plactic bag) refrigerate 2 to 3 hours.
- Remove hens, Rinse thoroughly, pat dry, prick the skin allover the breast and legs with point of paring knife.
- Melt the butter in small pan& mix with preserves.
- Add salt, pepper& basil.
- Preheat oven to 400 degrees.
- Place hens in shallow pan (I usually line pan with foil for easy clean-up).
- Rub hens with butter.
- Spoon butter& preserve mixture over hens.
- Bake 35 to 45 minutes.
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