Broiled Cornish Hens Recipe 395 Food

BROILED CORNISH HENS WITH SPICY SALT

Steps:

• Adjust broiler rack of oven so that it is about 6 inches from heating element. Preheat oven on broil setting. Place a large skillet or broiling pan into oven, and heat for 10 or 15 minutes.
• Meanwhile, toast peppercorns in another dry skillet over medium heat, shaking occasionally, until fragrant, about 5 minutes. Grind to a powder in a spice mill or a coffee grinder or with mortar and pestle. Sprinkle about one teaspoon of ground peppercorns over skin side of hens; sprinkle with a bit of salt as well. Combine remaining powder with an equal amount of salt, and set aside.
• Carefully remove skillet from oven, and put hens in it, skin side up. Broil without turning, moving pieces as necessary to brown evenly, about 20 minutes, or until nicely browned and cooked through.
• Remove birds to a plate, and drizzle with a little of their pan juices and lime juice. Serve, passing spicy salt at the table.

WALNUT PESTO BROILED CORNISH HENS

Steps:

• 1. Set the oven rack on the lowest level and preheat the broiler to high. Line the bottom of a broiler pan with foil and brush with oil.
• 2. Combine the parsley, walnuts, pecorino, 1/4 cup olive oil, lemon zest, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a food processor. Add 1 tablespoon water and process until smooth and creamy, about 30 seconds. (Makes about 1 cup.)
• 3. Pat the chicken dry and carefully loosen the skin to form a pocket under the skin. Lift the skin, and use a spoon or fingers to stuff about 1/4 cup pesto deep into the pockets of each of the halves, cover as much of the meat as possible without breaking the skin. Season each side of the chicken with salt and pepper. Place the chicken skin-side down on the pan and broil until lightly browned, about 15 minutes. Carefully turn to keep the skin intact and cook the other side until crispy and dark brown, about 10 minutes. Garnish with lemon and serve with potatoes.
• Total Fat: 51 grams
• Saturated Fat: 12 grams
• Total Carbohydrates: 3 grams
• Protein: 37 grams
• Sodium: 724 milligrams
• Cholesterol: 185 milligrams
• Fiber: 1 gram
• Recipe courtesy of Food Network Kitchens for entwine.
• Copyright 2010 Television Food Network, G.P. All rights reserved

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.

BROILED CORNISH GAME HENS

Steps:

• PREHEAT 450°F BROILER!
• Remove any giblets and rinse cavity and hen well and pat dry.
• Split hens in half vertically.
• Sprinkle both sides of each half hen with lemon pepper.
• Place skin side down in foil covered broiler pan.
• Place 1 T butter on each cavity half; pour 1 T lemon juice over each half.
• Broil 7 inches away from heat.
• Broil 5 minutes then baste.
• Broil 15 minutes longer.
• Turn hen over; baste and broil 15 minutes, basting 1 to 2 times.
• Place pineapple around hens and sprinkle with sugar. (Be sure to put in the juice). Broil 5 minutes.
• Mix parsley with rice.
• Serve hens over the rice with pineapple slices and drippings for gravy.
• Serve with lemon wedges or slices for garnish as well as for more lemon flavor on hens.

BROILED CORNISH HENS WITH LEMON AND BALSAMIC VINEGAR

Steps:

• Preheat the broiler, and adjust the rack to about 4 inches from the heat source. Use a sharp, sturdy knife to split the hens through their backbones; it will cut through without too much effort. Rub the skin side with olive oil. Flatten the hens in a broiling or roasting pan, skin side down, and liberally sprinkle the exposed surfaces with salt and pepper. Slice one lemon as thinly as you can (a mandoline is best for this) and lay the slices on the birds.
• Broil for about 10 minutes, or until the lemon is browned and the birds appear cooked on top; rotate the pan if necessary. Turn the birds over, sprinkle with salt and pepper, and return to the heat. Cook another 10 minutes, or until the skin is nicely browned. Meanwhile, slice the remaining lemon as thinly as possible.
• Lay the lemon slices on the skin, and broil 5 minutes. The lemons should be slightly browned and the birds cooked through; if not, cook a couple of minutes more. Drizzle with the balsamic vinegar, garnish with parsley and serve.

GRILLED MEXICAN-STYLE CORNISH HENS

Steps:

• To butterfly the hens, turn them breast side down and using poultry shears, cut down each side of the backbone and discard it. Turn the birds over and open them out flat, pressing down hard on the breastbone. Thread 2 skewers diagonally through each hen from the wings to the thigh bones.
• To make the marinade, skewer the chili peppers and garlic together and cook on a preheated medium-hot outdoor grill or under a broiler for 10 minutes, turning frequently until evenly browned. Scrape off and discard the skins from the peppers and chop the flesh coarsely. Put the flesh (and seed if you like the heat) into a blender. Add garlic and all the remaining marinade ingredients and blend to a puree. Pour the marinade over the hens and let marinate in the refrigerator overnight. Return them to room temperature for 1 hour before cooking.
• When ready to cook, remove the birds from their marinade and grill over preheated medium-hot coals for 12 minutes on each side (or until juices run clear), basting occasionally. Remove from the heat and let rest for 5 minutes, then serve with corn salsa.

GRILLED HERBED CORNISH GAME HENS

Steps:

• Heat a gas grill to high. Using sharp kitchen scissors or poultry shears, remove the backbone of each hen by cutting on either side of it through the ribs. Turn the hens skin side up on the cutting board and press on the breastbone to flatten. Rinse each hen and pat dry. Spread the hens out flat on a large shallow baking sheet and sprinkle them on both sides with salt and pepper. Bend the wingtips under the breasts to protect them from burning.
• Pour 1/4 cup of the olive oil into a small bowl and add the garlic, a generous amount of pepper, and all but 1 teaspoons each of the thyme and rosemary. Brush the hens liberally on both sides with the seasoned oil then add more pepper.
• Grill the hens skin side down, uncovered, until the skin develops nice grill marks (rotate the birds a quarter turn after first 3 minutes to create a crosshatch pattern). Turn the hens and sear them on the second side, again uncovered, about 4 minutes.
• Sprinkle the skin side with the reserved herbs and salt, close the lid, and reduce the heat to medium. Cook until the hens are tender throughout and the skin is crisp and very golden; an instant read thermometer inserted in the thickest part of the thigh should read 180°F, 10 to 15 minutes. Put the hens on a large serving platter.
• Whisk together the remaining 1/4 cup oil and the lemon juice. Serve the hens drizzled with the lemon oil.

GRILLED CORNISH GAME HENS WITH PESTO

Steps:

• Cut off the wing tips of the Cornish hens.
• Split open, cutting through the breast.
• Split in half through the back by cutting on both sides of the backbone.
• Using a small, sharp knife, remove the ribs and breastbone.
• These bones are easily removed and doing so makes it much easier for the diner to enjoy.
• Slip your fingers under the skin to separate it from the meat. Go in from the side which was next to the backbone. This is where the pesto stuffing goes. Set hen aside while preparing the pesto.
• Give the garlic cloves a firm whack with the side of a knife to remove the skin.
• Crush to release the oils then place in a food processor along with the parmesan cheese, pine nuts, basil leaves,parsley,salt and freshly ground pepper.
• Process until finely ground.
• Slowly add just enough olive oil to make the pesto pasty and moist, but not runny.
• Place about 2 tablespoons of the stuffing under the skin of each half and evenly distribute it by applying gentle pressure to the skin.
• Any remaining pesto can be placed in a covered container and refrigerated for several weeks. Because the parsley has been added it will retain its bright green color.
• Sprinkle the skin with salt and freshly ground pepper.
• Lightly drizzle with olive oil.
• Cover with plastic wrap and refrigerate until ready to serve.
• Close to serving time, place about six pieces of pecan or oak chips in water to soak.
• Get a charcoal fire ready to grill on or turn on the gas grill if using that.
• Place the wet wood chips on the coals/ burner to create flavorful smoke.
• Grill the stuffed hens until richly browned on both sides, about 10-20 minutes in all, depending on size of hen.
• Serve immediately.

BROILED CORNISH HENS WITH MOLASSES AND ALLSPICE

Steps:

• Preheat the broiler. In a small bowl stir together the molasses, the lemon juice, the allspice, and salt and pepper to taste. Arrange the hens skin side down on a lightly oiled rack of a broiler pan and brush them with some of the molasses mixture. Broil the hens about 4 inches from the heat, brushing them once with some of the remaining molasses mixture, for 10 minutes, turn them, and broil them for 4 minutes more. Brush the hens with the remaining molasses mixture and broil them for 4 to 5 minutes more, or until they are golden brown and cooked through.

JUICY CORNISH GAME HENS

Steps:

• Preheat oven to 350°F.
• Melt butter and stir in honey and chili powder; mixing well.
• Stir in orange juice, salt and pepper and remove from heat.
• Cut each hen into two halves.
• Rinse well and pat dry with paper towels.
• Place hens in baking dish, skin side down, and place in oven for 6-8 minutes.
• Turn hens over and baste generously with all of the mixture.
• Bake for approximately 45 minutes or until well browned.

GRILLED CORNISH GAME HENS

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.

GRILLED CORNISH HENS

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.

BROILED CORNISH HENS WITH LEMON AND BALSAMIC VINEGAR

Steps:

• Preheat the broiler and put the rack about 4 inches from the heat source, a little lower for a chicken, which will take longer to cook. Use a sharp, sturdy knife to split the hens through their backbones; it will cut through without too much effort. Flatten the hens in a broiling or roasting pan, skin side down, and liberally sprinkle the exposed surfaces with salt and pepper. Slice one of the lemons as thinly as you can and lay the slices on the birds.
• Broil for about 10 minutes, or until the lemon is browned and the birds appear cooked on this side; rotate the pan in the oven if necessary. Turn the birds, sprinkle with salt and pepper, and return to the broiler. Cook for another 10 minutes, or until the skin of the birds is nicely browned. Meanwhile, slice the remaining lemon as you did the first.
• Lay the lemon slices on the birds' skin side and return to the broiler; broil for another 5 minutes, by which time the lemons will be slightly browned and the meat cooked through; if it isn't, cook for an additional couple of minutes. Drizzle with the balsamic vinegar, garnish if you like, and serve.
• Variation
• In step 3, spread 1 teaspoon finely minced garlic combined with 1 tablespoon minced fresh rosemary (or 1 teaspoon dried) on the birds' skin after it browns but before covering with the lemon slices.