Cornish Game Hen With Roasted Root Vegetables Food

ROASTED GAME HEN WITH ROOT VEGETABLES

Steps:

• Preheat oven to 425 degrees with racks in top and bottom. Place hen, breast-side down, on a work surface. Using kitchen shears, cut along both sides of backbone to remove. Flip over; split lengthwise with a heavy knife. Pat dry; season with salt and pepper. On a rimmed baking sheet, toss vegetables with 1 tablespoon oil; season with salt and pepper. Transfer sheet to bottom rack of oven.
• In an ovenproof skillet, heat remaining oil over medium-high. Add hen, skin-side down; cook until browned, about 3 minutes. Flip; transfer skillet to top rack of oven. Roast, stirring vegetables once, until golden, and a thermometer inserted into thickest part of hen thigh reads 165 degrees, 18 to 20 minutes for hen, and 25 to 28 minutes for vegetables. Transfer hen and vegetables to a platter. Return skillet to medium heat; whisk in mustard, lemon juice, 1 tablespoon water, and capers. Cook until reduced slightly, about 1 minute. Stir in tarragon; spoon over vegetables. Serve, with more mustard.

CORNISH GAME HEN WITH ROASTED ROOT VEGETABLES

Steps:

• Preheat oven to 400 degrees F. In a large bowl, combine carrot, potato, parsnip or turnip, and onion. Add oil and balsamic vinegar; toss to lightly coat. Spread in a 9x9x2-inch baking pan; cover with foil. Roast for 30 minutes. Reduce oven temperature to 375 degrees F.
• Meanwhile, gently separate the skin from the hen breast and tops of drumsticks by easing a paring knife or your fingers between the skin and the meat to make 2 pockets that extend all the way down to the neck cavity and over the drumsticks. In a small bowl, combine garlic, rosemary, salt, and pepper. Set aside 1 teaspoon of the fresh rosemary mixture (1/2 teaspoon if using dried rosemary). Rub remaining rosemary mixture under the skin onto the breast and drumsticks. Using 100%-cotton string, tie drumsticks to tail; tie wing tips to body. Sprinkle the reserved rosemary mixture on the skin. Uncover vegetables. Add hen to baking pan.
• Roast hen and vegetables, uncovered, for 1 to 1-1/4 hours or until vegetables are tender and an instant-read thermometer inserted into the thigh of the hen registers 180 degrees F (the thermometer should not touch the bone), stirring vegetables once or twice. Remove string. Cover with foil; let stand for 10 minutes before serving.
• If desired, garnish with fresh rosemary or sage leaves and tomatoes. To serve hen, use kitchen shears or a long heavy knife to carefully cut hen in half lengthwise. Remove skin and discard. Serve with vegetables. Makes 2 (1/2 of the game hen and 1 1/4 cup vegetables).

ROASTED CORNISH HENS WITH VEGETABLES

Steps:

• Preheat oven to 350°. In a large bowl, combine first seven ingredients. Transfer to a large shallow roasting pan., Brush hens with oil; sprinkle with salt and pepper. Wrap a bacon strip around each hen; secure with a wooden toothpick. Tie legs together. Place, breast side up, over vegetables., Bake, uncovered, 1-1/4 to 1-3/4 hours or until a thermometer inserted in thigh reads 180° and vegetables are tender. Remove hens to a serving platter; serve with vegetables.

CORNISH GAME HENS WITH ROOT VEGETABLES

Steps:

• Preheat oven to 400°F

ROASTED GAME HENS WITH CARAMELIZED ROOT VEGETABLES AND DRIED-CURRANT SAUCE

Steps:

• For caramelized root vegetables:
• Melt butter with oil in very large pot over medium-high heat. Add onion; sauté 5 minutes. Add rutabagas and next 4 ingredients; sauté until vegetables are caramelized and tender, stirring often, about 30 minutes. Stir in chestnuts, garlic, and thyme; sauté 5 minutes. Season generously with salt and pepper. Do ahead Can be made 1 day ahead. Cover and chill. Rewarm over medium heat, stirring frequently, until heated through before serving.
• For hens:
• Mix 1/4 cup thyme, shallots, oil, orange peel, garlic, and crushed juniper berries in small bowl for marinade. Rub marinade all over hens. Place hens in large roasting pan; cover and refrigerate at least 6 hours or overnight.
• Preheat oven to 325°F. Pour 1 1/2 cups broth into roasting pan with hens. Sprinkle hens with salt and pepper. Cover pan tightly with foil. Roast until hens are cooked through and juices run clear when thighs are pierced with fork, about 1 hour 15 minutes. Remove from oven. Preheat broiler.
• Pour pan juices from hens into small saucepan; add dried currants and remaining 1 tablespoon thyme. Boil until liquid is reduced to 1 cup, about 5 minutes (sauce will be thin). Season sauce to taste with salt and pepper.
• Meanwhile, broil hens until lightly browned, watching closely to avoid burning, about 4 minutes.
• Place 1 hen half on each plate. Divide caramelized vegetables among plates. Spoon sauce over hens and serve.

CORNISH HENS ROASTED WITH TARRAGON AND ROOT VEGETABLES

Steps:

• Preheat oven to 475 degrees. Wash the potatoes under cold running water. Salt and pepper inside of birds cavity. Add tarragon to cavities. Rub each bird with 1 tablespoon of olive oil. Place in roasting pan. Toss all vegetables with remaining oil, salt and pepper and place around birds. Place in oven on middle shelf. Lower temperature to 400 degrees. Roast for 50 minutes. Remove tray from oven and drape with aluminum foil. Allow bird to rest for 7 minutes before serving. Place birds on plates with vegetables around. Garnish with tarragon and serve with mustard.

ROAST CORNISH GAME HENS WITH VEGETABLES

Steps:

• Heat oven to 400 degrees.
• Spray a 2 quart glass baking dish with cooking spray.
• Remove and discard neck and giblets from game hen and with kitchen scissors, cut hen in half; place halves, skin side up, in baking dish.
• In a medium bowl, mix together garlic salt, chili powder, ginger, cumin and oil.
• Brush hen halves with 1 tablespoon of the oil mixture, to the remaining mixture in bowl, add the potatoes and bell pepper; toss to coat.
• Arrange vegetables around the hen halves and bake 40 to 50 minutes or until hen halves are fork-tender and juices run clear, and vegetables are tender.