BRANDY-BUTTERED CORNISH GAME HENS WITH PECAN STUFFING
These cornish hens are stuffed with a cornbread stuffing enhanced with brandy and pecans, and then flavored with a butter-brandy sauce.
Provided by southern chef in lo
Categories Chicken
Time 5h50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Remove the giblets from the hens, reserve for another use. Rinse hens with cold water and pat dry. Sprinkle cavity of each with salt and pepper. Secure neck skin to back with a toothpick and lift wing tips up and over back so they are tucked under hen. Lightly stuff cavity of hen with the pecan stuffing; close the cavity and secure with toothpicks. Tie leg ends to tail with a string.
- Brush hens with butter and sprinkle generously with pepper. Combine the remaining butter with the brandy.
- Place hens breast side up in a large shallow baking pan. Bake at 350°F degree for 1 to 1 1/2 hours, depending on the size of the hens. Baste every 10 minutes with brandy mixture.
- For Pecan Stuffing: Combine the apple juice, brandy, and butter in a large saucepan. Cook over medium heat stirring occasionally until the butter melts. Add the stuffing mix and pecans stirring lightly--- stuff Cornish hens.
Nutrition Facts : Calories 990.7, Fat 49.6, SaturatedFat 19.6, Cholesterol 474.1, Sodium 958.4, Carbohydrate 35.7, Fiber 6.8, Sugar 6.9, Protein 96.3
BUTTERFLIED CORNISH HENS WITH SAGE BUTTER
Steps:
- Preheat oven to 425 degrees F.
- Place hens on a sheet tray fitted with a cooling rack in the refrigerator to dry skin out for 1 hour. Meanwhile, in a small pan over medium heat, melt butter with sage, zest, salt and pepper. Remove hens from refrigerator. Preheat 2 large saute pans over medium heat, lightly coat with oil. Season hens with salt and pepper and sear, skin side down, in the pans. Sear until skin caramelizes and turns golden brown and crispy, about 7 to 10 minutes. Flip birds over, and baste with sage butter. Sprinkle tops with chopped bacon and place in preheated oven to finish cooking, 25 to 30 minutes, basting occasionally. Let rest 10 minutes before serving.
ROAST CORNISH GAME HENS WITH SAVORY FRUIT STUFFING
Don't remember where I got this recipe, but I have tried it many times and it is delicious! This is a recipe for one. Combine this with some Garlic Mashed Potatoes, Romaine with Parmesan Dressing, and a Raspberry Crème Fraiche Puff and you have yourself a complete dinner for one!
Provided by Witch Doctor
Categories Whole Chicken
Time 1h30m
Yield 1 serving(s)
Number Of Ingredients 12
Steps:
- Thaw hen, if frozen. Rinse hen with cold water and pat dry. For stuffing, in a small saucepan combine water and margarine or butter; cook until margarine melts. Remove from heat. Stir in croutons, fruit bits, onion, and bouillon granules.
- Spoon stuffing into body cavity. Combine mayonnaise and poultry seasoning; coat hen with mayonnaise mixture.
- Place hen, breast side up on a rack in a shallow roasting pan. Roast, uncovered, in a 375 degree F oven for 1 to 1-1/4 hours or until drumstick moves easily in socket.
- Meanwhile, in a small saucepan combine cranberries, brown sugar, and orange juice concentrate. Bring to boiling. Reduce heat and simmer, uncovered, for 3 to 5 minutes or until cranberry skins pop.
- Serve with cranberry sauce, if desired.
Nutrition Facts : Calories 1276, Fat 50.7, SaturatedFat 11.3, Cholesterol 623.8, Sodium 1426.3, Carbohydrate 61.4, Fiber 4.7, Sugar 36.2, Protein 138.6
STUFFED CORNISH GAME HENS
THIS ENTREE makes an ordinary day special. Whenever I cook Cornish hens for my husband and me, it stirs up warm memories of family times around the holiday dinner table. I bake the extra stuffing separately so we're sure to have enough. -Nancy Aubrey, Ruidoso, New Mexico
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 2 servings.
Number Of Ingredients 15
Steps:
- In a large skillet or saucepan, saute celery and onion in 2 tablespoons butter until tender. Remove from the heat. Stir in cornbread, bread crumbs, pimientos, broth, egg, poultry seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper; mix well. , Stuff each hen with 3/4 cup stuffing. Place extra stuffing in a greased 1-qt. baking dish; refrigerate. Place hens breast side up on a rack in a greased 13x9-in. baking dish. Cover loosely with foil; bake at 375° for 45 minutes. , Meanwhile, in a saucepan, melt the remaining butter; add garlic, lemon zest, mint and remaining salt and pepper. Brush over hens. Bake 15-30 minutes longer or until a thermometer reads 180° for hens and 165° for stuffing. Bake the extra stuffing, covered, for 30 minutes.
Nutrition Facts : Calories 1728 calories, Fat 106g fat (44g saturated fat), Cholesterol 601mg cholesterol, Sodium 3675mg sodium, Carbohydrate 106g carbohydrate (9g sugars, Fiber 7g fiber), Protein 82g protein.
CORNISH GAME HENS WITH STUFFING
A fantastic recipe to make for a special dinner for 2! I make them lots of different ways, but this way is nice for those romantic occaisions and want them to be extra special and pretty. Enjoy! (Photo from bing images)
Provided by Kelly Williams
Categories Chicken
Time 1h5m
Number Of Ingredients 13
Steps:
- 1. Make stuffing according to pkg. directions. Add in apples and bacon when fluffing with fork. Set aside. Remove anything inside the hens and rinse inside with cold water. Pat dry with paper towels. (Don't rub or you can have bits of paper towel left in there. Not good.) In small saucepan, melt butter on low. Add seasonings and spices. Stir well to mix. Remove from heat. When stuffing has cooled, stuff each bird. You may have a bit left over. Place in small baking dish with lid for extra helpings. ;) Place hens into metal or glass 13x9 baking pan. Tie legs together and tuck wings under. Baste hens with a little butter mixture to coat. Bake in preheated 350 oven for 50 minutes to 1 hour. Baste with butter mixure every 15-20 minutes. When done, baste with any last remaining butter mixture over them. Tent with foil covering to keep warm, and let rest til serving for at least 5-10 minutes.
ROCK CORNISH GAME HEN WITH CRANBERRY-PECAN STUFFING --
This game hen will make you feel like you are celebrating a holiday, but it is a bird to enjoy any time of the year.
Provided by emmalee1942
Categories Poultry
Time 1h30m
Yield 1-2 serving(s)
Number Of Ingredients 10
Steps:
- 1. Remove giblets from the defrosted hen. Rinse in cold water and pat dry before stuffing.
- 2. Brown the bread crumbs in butter, add the nuts, salt and pepper. Stir in the dried cranberries.
- 3. Fill the game hen cavity, loosely, with the crumb mixture.
- 4. Combine the honey, orange juice concentrate, butter and paprika, stir well.
- 5. Place the stuffed hen in a shallow roasting pan. Brush with the honey butter.
- 6. While roasting the hen, baste several more times to achieve a nice brown coating.
- 7. Roast 350 degrees, about 1 hour, or until the drumstick feels loose.
- 8. Let rest 10 minutes before serving.
Nutrition Facts : Calories 2026.1, Fat 136.5, SaturatedFat 53, Cholesterol 489.2, Sodium 1367.1, Carbohydrate 128, Fiber 10.4, Sugar 50.2, Protein 76.5
GLAZED CORNISH HENS WITH PECAN-RICE STUFFING
Cornish hens bake up with a lovely golden brown shine when they are basted with my sweet and tangy glaze. The traditional rice stuffing has some added interest with crunchy pecans and sweet golden raisins.-Agnes Ward, Stratford, Ontario
Provided by Taste of Home
Categories Dinner
Time 2h25m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Tuck wings under hens; tie drumsticks together. Rub skin with butter; sprinkle with salt and pepper. Place hens breast side up in a shallow roasting pan., Bake, uncovered, at 350° for 1 hour. Meanwhile, place apple juice in a small saucepan. Bring to a boil; cook until reduced by half. Remove from heat. Stir in honey and mustard. Set aside 1/2 cup for serving., Brush hens with apple mixture. Bake, basting occasionally with pan drippings, until a thermometer reads 180°, 25-35 minutes longer. Cover hens loosely with foil if they brown too quickly., For pecan rice, heat butter in a large saucepan over medium heat. Add rice, cumin and curry; cook and stir until rice is lightly browned, 2-3 minutes. Stir in broth. Bring to a boil. Reduce heat; simmer, covered, until rice is tender, 15-20 minutes. Stir in pecans, onions and raisins., Cover hens; let stand 10 minutes before serving. Serve with rice and reserved sauce.
Nutrition Facts : Calories 1075 calories, Fat 68g fat (20g saturated fat), Cholesterol 371mg cholesterol, Sodium 905mg sodium, Carbohydrate 48g carbohydrate (16g sugars, Fiber 3g fiber), Protein 65g protein.
SAVORY CORNISH HENS WITH A BRANDY CURRANT GLAZE
My favorite ... Cornish Hens. I think they are so under appreciated. Sweet succulent, individual "MINI" chickens. Well you know what I mean. These have great flavor and simple to make. Less time than a chicken, twice the WOW impact for dinner parties and just so good. You can serve 1/2 portions or whole chickens to each person. Serve this with some citrus wild rice and I love some roasted cauliflower or roasted brussels sprouts.
Provided by SarasotaCook
Categories Chicken
Time 40m
Yield 2 Whole Hens, 2-4 serving(s)
Number Of Ingredients 17
Steps:
- Prepare the Hens -- Just rinse them well, inside and out, drain and pat try. Then add 1/4 cup butter, parsley, thyme, salt and pepper in a small bowl and melt the butter in the microwave for just a few seconds. Add in the oranges and onion quarters and toss well.
- Stuffing -- Add the orange, onion, butter and herb mix to the cavity of the hens.
- Skin -- Brush each of the hens with 1/4 cup of butter (not melted) and season with salt and pepper.
- Bake -- Place each of the hens on a couple of the onions slices in a small oven proof pan. The onion slices just make a natural baking rack so they don't sit directly on the pan itself. Bake at 425 for 10 minute and then reduce to 350 for about 20-30 minutes uncovered. NOTE: One reviewer wrote they were swimming in butter, but if you bake the hens on the onions used as a rack as suggested, they are not sitting in butter. The butter flavors the inside and outside, and remember, it is for 2 nice size birds. Also, the onions will absorb most of the butter and the natural juices will end up in the sauce at the end.
- NOTE: I used around a 1 3/4 - 2 1/2 lb hen, and then can take anywhere from 30-45 minutes. So just check and have your meat thermometer handy. This is one time when it really helps. I take mine out at 160, as it continues to cook once removed. The last time I cooked 4 for dinner they took 40 minutes. But just check to be sure.
- Glaze -- As the hens back, in a small measuring cup add the garlic, brandy and jelly and just heat until melted. You can also do this on the stove, but the microwave is easier, quicker and just a small cup to clean out vs another pot. Baste frequently with the glaze as the chicken cook.
- Sauce -- No I love the sauce for this but it is optional. Remove the chickens to a plate and cover with foil to let them rest. Bring the pan to the stove on medium heat and add the wine to deglaze. Get all the good dripping off the bottom of the pan. Add the broth and cook 3-4 minutes. Right before serving, just add the butter to thicken the sauce and serve with the chicken. This isn't a thick gravy, just a nice light sauce over the chicken.
Nutrition Facts : Calories 1177, Fat 32.9, SaturatedFat 17.1, Cholesterol 282.1, Sodium 2295.1, Carbohydrate 119.2, Fiber 6.3, Sugar 78.9, Protein 54.1
CORNISH GAME HENS WITH ORANGE STUFFING
These are very easy to make and elegant to serve to dinner guests or to your family. Garnish with an orange slice on the side if desired. Ask the meat cutter to cut the hens in half for you.
Provided by Karen From Colorado
Categories Poultry
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Finely shred 1/4 tsp peel from the orange.
- Remove and discard the remaining peel.
- Section orange over a bowl, squeezing juice out.
- Halve sections and set aside.
- Add water to the sections to equal 3 tablespoons.
- In a small pan, cook green onion and celery in hot oil until tender but not brown.
- For stuffing, toss together peel, orange sections, onion mixture, stuffing mix and enough of the juice to moisten.
- In a large rectangular cake pan, spoon stuffing into 4 mounds.
- Rinse hens and pat dry with paper towels.
- Place hens, cavity side down over the stuffing mounds.
- Cover loosely with foil.
- Roast in a 375°F oven for 30 minutes.
- Uncover and roast another 20 minutes.
- Stir together honey and 1 tablespoon water. Brush over hens.
- Roast uncovered for another 15 minutes or until hens are tender.
- Use a wide spatula to transfer hens and stuffing to dinner plates.
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