JUICY CORNISH GAME HENS
Make and share this Juicy Cornish Game Hens recipe from Food.com.
Provided by Chuck in Killbuck
Categories Poultry
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 297.6, Fat 15.9, SaturatedFat 8.4, Cholesterol 139.3, Sodium 227.6, Carbohydrate 14.7, Fiber 1, Sugar 13.4, Protein 24.5
CORNISH GAME HENS CANZANESE
Provided by Amanda Hesser
Categories dinner, easy, main course
Yield Serves 4
Number Of Ingredients 14
Steps:
- Season the hens with salt and pepper. Spread the lardo in the base of a large skillet set over medium heat. Add 2 of the garlic cloves, and cook, rendering the fat, until the lardo just begins to brown. Discard the garlic.
- Increase heat to medium-high and add the hens, skin side down. Cook until skin is golden. Add 2 of the rosemary sprigs, the chilies and the remaining garlic. Turn the hens and add * cup of wine. Cover, lower the heat to medium-low and simmer for 6 minutes. Remove the breast pieces and let the legs simmer for another 5 minutes.
- Meanwhile, make the salad: combine the prosciutto, arugula and currants in a bowl. Sprinkle with 1 tablespoon olive oil and toss to mix. Season with fleur de sel, and add more olive oil, if needed.
- Remove the lid from the skillet and discard the rosemary. Return the breasts, skin side up to the skillet and pour in the remaining wine. Boil down the juices and baste the hen parts for 1 minute. Pull the pan off the heat, add the butter and swirl to incorporate it.
- To serve, sprinkle the hens with rosemary leaves from the remaining sprig, spoon over a little sauce and accompany each piece with some salad.
Nutrition Facts : @context http, Calories 647, UnsaturatedFat 28 grams, Carbohydrate 8 grams, Fat 49 grams, Fiber 2 grams, Protein 33 grams, SaturatedFat 18 grams, Sodium 970 milligrams, Sugar 3 grams, TransFat 1 gram
ROASTED CORNISH GAME HENS
Go for a different kind of bird by stuffing and cooking the Neelys' Roasted Cornish Game Hens recipe from Down Home with the Neelys on Food Network.
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 1h20m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F.
- In a small mixing bowl, stir together salt, lemon pepper, dried basil and poultry seasoning. Rub olive oil all over the hens and season each with the salt mixture. Place the hens on a baking sheet pan with plenty of space between them. You may need to use 2 pans. Loosely stuff the cavities of each hen with some green bell pepper, celery and onion. Roast the hens in the preheated oven for about 1 hour or until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F and the juices run clear. Remove the hens from the oven, loosely tent with foil and let rest 10 minutes before carving or serving.
EASY CORNISH GAME HENS
Make and share this Easy Cornish Game Hens recipe from Food.com.
Provided by -------
Categories Wild Game
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients except hens.
- Clean & cut hens in half.
- Pour sauce over hens & bake 1 hour at 350°F.
HERB-ROASTED CORNISH GAME HENS
Think of this recipe as a dinner-party building block: People-pleasing and delicious, it will become your signature dish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 10
Steps:
- Place parsley, rosemary, thyme, garlic, lemon, salt, and pepper in a food processor. Blend until finely chopped. With machine running, add olive oil.
- Loosen skin from the hens. Put 1 tablespoon of herb mixture under skin of each hen, smoothing to cover breasts. Place the birds on a large rimmed baking sheet, cover with plastic wrap, and refrigerate overnight.
- Remove hens from refrigerator and bring to room temperature (about 1 hour). Preheat oven to 400 degrees.
- Place hens on a clean rimmed baking sheet (it's okay if they touch). Brush butter over surface of hens and sprinkle generously with salt and pepper. Roast in oven, rotating pan once until golden brown and cooked through (meat thermometer should read 165 degrees when placed in the thigh), about 50 minutes.
- Remove from oven and let stand at least 15 minutes before placing on individual plates. No carving necessary!
FLAVORFUL CORNISH GAME HENS
"These hens taste wonderful. They're just the right thing to serve when you're having company over. Your guests will think you spent the whole day in the kitchen!" Kara de la Vega - Santa Rosa, CA
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the first five ingredients; sprinkle over hens. In a large skillet, cook hens over medium-high heat in oil until browned on both sides. Transfer to an ungreased 13-in. x 9-in. baking dish; set aside and keep warm., In the same skillet, saute green onions and garlic until tender. Stir in broth and orange juice concentrate; pour over hens. Bake, uncovered, at 350° for 35-40 minutes or until meat is tender and juices run clear. To serve, drizzle with pan juices and sprinkle with almonds and parsley.
Nutrition Facts :
BAKED CORNISH GAME HENS
Cornish game hens stuffed with a vegetable mixture, then roasted. A Cornish game hen recipe that I found and tweaked a bit for the taste and size of our small family, but it would be very easy to adjust it to fit your needs. It goes well with oven-roasted potatoes.
Provided by JMRYGH
Categories Meat and Poultry Recipes Chicken Cornish Hen Recipes
Time 2h
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a small bowl combine the 1/2 cup melted butter, onion, celery, bell pepper, mushrooms, garlic, basil, oregano and parsley.
- Season hens inside and out with salt and pepper to taste, then stuff with equal amounts butter/vegetable mixture. Place stuffed birds in a 9x13 inch baking dish, breast side up. Drizzle with 1/4 cup melted butter.
- Cover dish and bake in the preheated oven for 1 1/2 hours. Remove cover and brown at 500 degrees F (260 degrees C).
Nutrition Facts : Calories 476.2 calories, Carbohydrate 4.5 g, Cholesterol 166.8 mg, Fat 45.2 g, Fiber 1.7 g, Protein 14.3 g, SaturatedFat 24.8 g, Sodium 421 mg, Sugar 1.8 g
CORNISH GAME HENS WITH PANCETTA, JUNIPER BERRIES AND BEETS
Sauté any remaining greens from the beets to serve on the side with the [lentils with port-glazed shallots](/recipes/food/views/103018) . A Moulin-à-Vent is the wine of choice; purchased cheesecake topped with cherries marinated in brandy and sugar is a scrumptious finale.
Yield 4 servings
Number Of Ingredients 5
Steps:
- Position 1 rack in top third of oven and second rack in bottom third of oven and preheat to 375°F. Mix 1 1/2 cups chopped beet greens, pancetta and juniper berries in medium bowl. Season to taste with salt and pepper. Fill hen cavities with pancetta mixture, dividing equally. Tie hen legs together. Place hens in heavy large roasting pan. Rub 1 tablespoon olive oil over hens. Sprinkle hens with salt and pepper. (Can be prepared 8 hours ahead. Cover and refrigerate.)
- Roast hens on bottom rack in oven until golden and juices run clear when thickest part of thigh is pierced, about 1 hour 15 minutes.
- Meanwhile, toss chopped beets with remaining 2 tablespoons olive oil on heavy large baking sheet. Season with salt and pepper. Arrange beets in single layer. Roast beets on top rack in oven until tender and beginning to caramelize, stirring occasionally, about 45 minutes.
- Transfer hens to plates. Remove string. Scrape up any browned bits from bottom of roasting pan. Pour pan juices through sieve into 2-cup glass measuring cup. Spoon fat off top of pan juices.
- Spoon beets around hens. Drizzle pan juices around hens and serve.
CORNISH GAME HENS WITH GARLIC AND ROSEMARY
Crusty garlic bread and a nice light Chianti wine complement this meal very well.
Provided by MOONANDBACK
Categories Meat and Poultry Recipes Chicken Cornish Hen Recipes
Time 1h20m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Rub hens with 1 tablespoon of the olive oil. Lightly season hens with salt and pepper. Place 1 lemon wedge and 1 sprig rosemary in cavity of each hen. Arrange in a large, heavy roasting pan, and arrange garlic cloves around hens. Roast in preheated oven for 25 minutes.
- Reduce oven temperature to 350 degrees F (175 degrees C). In a mixing bowl, whisk together wine, chicken broth, and remaining 2 tablespoons of oil; pour over hens. Continue roasting about 25 minutes longer, or until hens are golden brown and juices run clear. Baste with pan juices every 10 minutes.
- Transfer hens to a platter, pouring any cavity juices into the roasting pan. Tent hens with aluminum foil to keep warm. Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. Cut hens in half lengthwise and arrange on plates. Spoon sauce and garlic around hens. Garnish with rosemary sprigs, and serve.
Nutrition Facts : Calories 814.3 calories, Carbohydrate 9.7 g, Cholesterol 339.7 mg, Fat 57.5 g, Fiber 1.8 g, Protein 59.4 g, SaturatedFat 14.6 g, Sodium 1382.6 mg, Sugar 0.4 g
MOROCCAN-STYLE CORNISH GAME HENS
Categories Chicken Game Poultry Vegetable Roast Dinner Spice Carrot Fall Winter Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F. Finely grind first 7 ingredients in spice grinder or coffee grinder. Transfer to small bowl. Whisk in orange juice, oil and garlic. (Spice mixture can be made 1 day ahead. Cover and chill.)
- Rub spice mixture all over hens; place hens in large roasting pan. Sprinkle hens inside and out with salt and pepper. Tie legs together to hold shape. Arrange carrots in pan around hens. Sprinkle carrots with salt and pepper. Roast 30 minutes. Add stock to roasting pan. Roast hens until juices run clear when thickest part of thigh is pierced and carrots are tender, basting hens occasionally with pan juices, about 35 minutes longer. Place 1 hen on each of 4 plates. Arrange carrots alongside. Spoon warm Orange-Honey Sauce over and serve.
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