Casserole Of Cornish Hens And New Potatoes Food

SLOW COOKER CORNISH GAME HENS AND VEGGIES

Steps:

• Spray a 4 quart crockpot with non-stick spray. Click for a 4 quart crockpot.
• Cut the onion into quarters.
• If you are using a full size potato, cut it into large bite size cubes.
• Add the potatoes, onion, and carrots to the crockpot.
• In a bowl, combine the garlic powder, paprika, salt, onion powder, oregano, thyme, and pepper.
• Sprinkle half of the seasonings over the veggies.
• Rinse the hens well under cold water, drain, and pat very dry with paper towels.
• Place the Cornish game hens on top of the veggies.
• Scatter the rest of the seasonings over the hens.
• Cook on low for 8 hours.

CORNISH HENS WITH POTATOES

Steps:

• In a large skillet, brown hens in oil. Place the potatoes in a 5-qt. slow cooker. Top with the hens and bacon. Sprinkle with lemon-pepper and garlic powder. , Cover and cook on low for 6-8 hours or until a thermometer reads 180° and potatoes are tender. Thicken the cooking juices if desired. Sprinkle the hens with parsley.

SLOW COOKER CORNISH GAME HENS AND BAKED POTATOES

Steps:

• NOTE - THE GAME HENS NEED TO BE THAWED COMPLETELY. This takes about 36 hours in the fridge.
• Remove the game hens from their packaging. Rinse them under cold water to remove any debris from their insides and any stuck pieces of ice.
• Pat the game hens dry with paper towels.
• Add the game hens breast up to the slow cooker.
• Squeeze the lemon over the game hens.
• Sprinkle them with the 1 teaspoon of salt, 1/4 teaspoon of pepper, paprika and basil. Be sure to sprinkle the paprika over evenly, this will keep the hens from looking pale after cooking.
• Add the russet potatoes on top, I tuck the potatoes in the empty spaces around the chicken. (no need to pierce the potaotes with a fork)
• Drizzle the olive oil over the potatoes. Sprinkle the potatoes with a touch of salt and pepper.
• Place the lid on the slow cooker.
• Cook for 7 hours on low. DO NOT OPEN THE LID DURING THE COOKING TIME. Check to see if the chicken is cooked through and the potatoes are tender before serving. Cook for an additional hour if your potatoes aren't tender, for every slow cooker cooks slightly different.

CASSEROLE OF CORNISH HENS AND NEW POTATOES

Steps:

• Rinse and dry the hens inside and out. Season the cavities with salt and pepper. Tuck some of the herbs into the cavities of each of the hens. Tuck the wing tips back and tie the legs with butcher's cord.
• Melt the butter in a large, heavy casserole that will hold the hens. Brown the hens on all sides on top of the stove. Remove them from the casserole.
• Preheat oven to 400 degrees.
• Add the shallots to the casserole and saute over medium heat until tender and barely beginning to brown. Stir in the garlic, cook briefly, then stir in the wine and stock. Remove from the heat.
• Place the hens in the casserole, cover and place in the oven for 25 minutes.
• While the hens are roasting, boil the potatoes in salted water until they are just tender, about 20 minutes.
• When the hens are done, remove them to a warm serving platter. Place the casserole on top of the stove and add the potatoes. Simmer very gently for about five minutes, gently turning the potatoes in the sauce. Season to taste with salt and pepper. Add any juices that have drained from the hens onto the serving platter.
• Wipe the rim of the serving platter with a paper towel. Arrange the hens on the platter and spoon the sauce with the potatoes around them. Sprinkle with parsley and serve.

ROAST CORNISH HENS WITH ROSEMARY, POTATOES, LEMONS & WINE

Steps:

• Preheat the oven to 400 degrees F. Brush the chicken or game hens liberally with some of the olive oil and season with salt and pepper inside and out. Sprinkle with paprika.
• Place the lemon quarters in the cavity, giving each (lemon) a little squeeze to release the oil from the skins.
• Season the potatoes with salt and pepper and toss them with the rest of the olive oil and the rosemary leaves. Spread them around the chicken in a large baking pan.
• Fold a piece of aluminum foil double into a rectangle about the size of the chicken. Grease it down the middle, making a little tent, and lay the foil loosely over the breast.
• Roast the chicken for 45 minutes, basting 2 to 3 times with the fat in the pan.
• Add the wine (it will quickly evaporate in the hot oven, leaving a lovely flavor in the potatoes), remove the foil, and cook for 15 to 20 more minutes.
• If the breast is not browned enough, turn on the broiler for a few seconds to crisp the skin, but watch carefully so as not to burn your masterpiece.
• Carve the large chicken or split the game hens and serve with the potatoes and the pan juices poured over the chicken.

GAME HENS WITH ONIONS AND POTATOES

Steps:

• Sprinkle hens inside and out with salt and pepper. Ideally you should truss them with string, but it is not essential.
• Heat oil in heavy casserole large enough to hold hens comfortably in one layer. Add hens and cook, turning often, until nicely browned all over, about 5 minutes.
• Meanwhile, trim ends off potatoes and cut lengthwise into quarters. Put in saucepan with cold water to cover and salt to taste. Let simmer about 3 minutes and drain.
• Add potatoes to hens and onions. Pour fat from casserole. Return to heat and add mushrooms and bay leaf, stirring from bottom.
• Cover closely and let cook about 3 minutes.
• Add wine and broth. Cover closely and let simmer 30 minutes. Remove bay leaf. Serve chicken and vegetables sprinkled with parsley.

ROASTED CORNISH HEN

Steps:

• Preheat oven to 450°F.
• Toss vegetables with 1 tablespoon olive oil and season with salt & pepper to taste (add extra herbs if you'd like).
• Combine the remaining 2 tablespoons olive oil and herbs in a small bowl. Brush hens with olive oil mixture. Twist wings to tuck under the bird.
• Place hens in a large casserole dish or on a rimmed baking sheet. Arrange the prepared vegetables around the hens and place in the oven. Reduce heat to 400°F.
• Bake 55-65 minutes or just until hens reach 165°F with a thermometer and vegetables are tender. (Ensure the thermometer does not touch the bone.)
• Remove from the oven and loosely tent with foil for 10 minutes before cutting.
• Cut hens in half using kitchen scissors and serve.

FRENCH - STYLE POT ROASTED ROCK CORNISH GAME HENS

Steps:

• Preheat the oven to 375°F Heat the olive oil in a large flame-proof casserole and add the onion, garlic and bacon; sauté 5 to 6 minutes, until the onion has softened.
• Brush the hens with a little melted butter and season well.
• Lay the hens on top of the onion mixture and place the other vegetables around hens. Add the chicken stock, wine and herbs.
• Cover and bake for 20 minutes, then remove the lid and brush with the remaining melted butter; bake for another 25 to 30 minutes, until golden.
• Transfer the hens to a warmed serving platter and cut each in half with poultry shears.
• Remove the vegetables with a slotted spoon and arrange them around the hens. Cover with foil and keep warm.
• Discard the herbs from the pan juices. In a small bowl mix the butter and flour to form a paste. Bring the liquid in the pan to a boil and then whisk in teaspoonfuls of the paste until thickened.
• Season the sauce and serve with the Rock Cornish hens and vegetables, garnished with fresh herbs.

ROASTED GAME HENS WITH POTATOES AND CARROTS

Steps:

• Gather the ingredients.
• Preheat the oven to 375 F.
• Melt butter with olive oil in a large, heavy skillet over low heat. Add the minced garlic and herbs. Remove about 1 1/2 to 2 tablespoons of the mixture and set aside.
• Add the onion slices , potatoes, and carrots to the skillet. Sprinkle with salt and pepper. Toss well to coat the vegetables with the butter, oil, and herbs; cook, stirring, for about 2 minutes.
• Sprinkle the cavities of the game hens with salt and pepper.
• Rub the reserved herb mixture all over the hens. If desired, put pieces of lemon and onion and some herb sprigs in the cavities.
• If the skillet is not oven safe, move the vegetable mixture to a baking dish or pan.
• Arrange the hens on the vegetables, and place in the oven. Roast for about 1 hour and 15 minutes, or until the hens register at least 165 F in the meatiest part of the thigh, not touching bone.
• If the hens are browning too quickly, cover loosely with foil near the end of the cooking time. If they don't brown enough, turn the broiler on for 2 to 3 minutes before you take them out of the oven.
• Serve and enjoy!

CORNISH HENS, POTATOES AND CARROTS OVEN DINNER

Steps:

• Put a lemon half in each hen, then tie the legs together
• Put hens, breast side down, in a lightly oiled (or non-stick) baking dish large enough to hold everything.
• Put hens into 400F (200C) oven. Bake for 20 minutes.
• While hens bake prepare the vegetables.
• In a large bowl combine olive oil, lemon pepper, and paprika.
• Add all vegetables and stir well to coat.
• When ready remove hens from oven and turn breast side up.
• Put vegetables around hens.
• Pour remaining oil and seasonings over hens.
• Return to oven and roast another 40 minutes.
• Stir vegetables half way through.
• Remove and serve, pan juices on the side if you like.