Cornish Game Hens With Bacon And Cranberry Sauce Food

CLEMENTINE AND CRANBERRY GLAZED CORNISH GAME HENS

Steps:

• Preheat the oven to 400 degrees F.
• In a small saucepan, saute the shallots in the butter over medium heat until translucent, about 5 minutes. Add in the clementine zest and juice, cranberry, brown sugar and rosemary. Simmer until thick, about 10 minutes. Set aside to cool.
• Season the game hens liberally with salt and pepper. Using a basting brush, paint each bird entirely with the glaze. Cover the wing tips with foil to keep them from blackening too much.
• Place the glazed birds in an enameled cast-iron Dutch oven. Roast for 20 minutes, and then reglaze the birds. Check after 15 more minutes; if the sugars in the glaze are turning too brown, lightly tent the Dutch oven with foil to protect the skins. Baste again after 45 more minutes, then check with an instant-read thermometer after another 5 minutes; the thighs must register at 165 degrees F, the breasts at 170. Let rest for 10 minutes and serve.

CORNISH GAME HENS WITH BACON AND CRANBERRY SAUCE

Steps:

• Preheat oven to 375 degrees F.
• Season hens with salt and pepper.
• Place, cut side down, in large shallow roasting pan.
• Put 1/2 slice of bacon on each half hen.
• Sprinkle with lemon juice.
• Dissolve bouillon cube in the boiling water and add to the bottom of the pan.
• Bake for 1 hour and 15 minutes or until juice runs clear when thigh is pierced with a fork. Baste often with pan drippings.
• When hens are done, remove to a serving platter.
• Pour pan drippings into medium saucepan.
• Blend flour into the drippings.
• Cook over low heat, stirring constantly until browned.
• Gradually add 1 cup of water. Cook, stirring contanstly, until smooth and thickened.
• Stir in cranberry sauce and mushrooms.
• Add salt and pepper to taste.
• Simmer 10 minutes and serve over the hens.
• Serve with rice.

CRANBERRY-GLAZED CORNISH HENS

Steps:

• In 1-qt. saucepan, combine the gravy, cranberry sauce, mustard and orange zest. Cook over low heat, stirring constantly, until glaze is smooth., Cut hens in half lengthwise; rinse and pat dry. Sprinkle with salt and pepper. Place on rack with drip pan, skin side down; spoon half of the glaze over hens. , Bake at 400° for 20 minutes. Turn hens; bake 25 minutes longer or until a thermometer reads 180°, basting occasionally with remaining glaze., Serve on bed of wild rice and garnish with twists of thinly sliced orange.

HERB CORNISH HENS WITH CRANBERRY-ORANGE SAUCE

Steps:

• Heat oven to 350°F. On rack in shallow roasting pan, place hens, breast sides up. Brush with oil. Sprinkle inside and out with salt, dried thyme and pepper. Insert meat thermometer so tip is in thickest part of inside thigh and does not touch bone.
• Bake uncovered 1 hour to 1 hour 15 minutes until juice of hens is clear when thickest pieces are cut to bone (at least 165°F).
• Meanwhile, in 1-quart saucepan, heat cranberry sauce over low heat, stirring constantly, until melted. Stir in marmalade, gingerroot and clementine sections. Cook 1 minute.
• To serve, cut each hen in half along backbone and breastbone from tail to neck, using kitchen scissors. Serve hens with warm sauce. Garnish with thyme sprigs.

CRANBERRY-STUFFED CORNISH GAME HENS

Steps:

• Preheat oven to 350 degrees. Spread out diced bread on a rimmed baking sheet; toastin oven, turning occasionally, until light brown and dry, 10 to 12 minutes. Set aside.
• Raise oven temperature to 450 degrees. In a large nonstick skillet, heat the oil over medium-high heat until hot but not smoking. Add leek, mushrooms, garlic, and 1/2 teaspoon salt. Cook, stirring occasionally, until softened, about 2 minutes. Transfer to a bowl; stir in bread, chopped sage, parsley, mustard, thyme, 1/2 cup dried cranberries, and 1/2 cup broth.
• Spoon stuffing into bird cavities; tie legs together with kitchen twine. Rub birds with butter, then sprinkle with pepper and remaining 1/2 teaspoon salt.
• Arrange birds on a roasting rack in a large roasting pan. Roast until golden brown, about 30 minutes. Reduce oven temperature to 350 degrees, and continue roasting until an instant-read thermometer inserted into thickest part of thighs (avoiding bone) registers 170 degrees, 15 to 20 minutes more. Transfer rack with birds to a rimmed baking sheet, and let rest.
• Set roasting pan on top of stove across two burners; set heat to medium-high. Add port and remaining 1/4 cup broth; deglaze pan, scraping up any browned bits from bottom with a wooden spoon. Add remaining 1/4 cup dried cranberries; cook, stirring, until sauce reduces slightly, 2 to 3 minutes.
• Place birds on a serving platter, and drizzle sauce over them. Garnish with sage leaves, if desired, and serve.

CORNISH GAME HEN WITH BACON AND ONIONS

Steps:

• Preheat oven to 500 degrees F. Wrap a brick in aluminum foil and place into the oven to heat.
• Place the game hen breast side down on a cutting board. Using scissors or poultry shears, cut from the neck to the tailbone to remove the backbone. Once you remove the backbone you will be able to see the inside of the bird. Make a small slit in the cartilage at the base of the breastbone to reveal the keel bone. Grab the bird with both hands on the ribs and open up like a book, facing down towards the cutting board. Remove the keel bone. Cut small slits in the skin of the bird behind the legs and tuck the drumsticks into them in order to hold them in place. Season on both sides with salt and pepper.
• Fry the bacon in a 12-inch cast iron skillet over medium heat. Once crisp, remove the bacon from the skillet and reserve. Drain all but 1 tablespoon of fat from the pan. Immediately add the two birds to the pan, skin side down. Add the onions to the pan around the edges. Top the birds with the brick and allow to remain on the heat for 5 minutes. Place the pan into the oven and cook 10 to 15 minutes or until the thigh meat reaches 170 degrees F. Remove from the oven and allow the bird to rest for 5 minutes before serving with the onions and bacon.

CORNISH GAME HENS WITH CRANBERRY SAUCE

Steps:

• Preheat the oven to 450 degrees.
• Put the game hens in a shallow, flameproof baking dish without crowding. Rub the hens all over with oil and sprinkle with salt and pepper. Cut the onion in half and place the halves, cut side down, around the hens. Arrange the gizzards and livers around the hens.
• Place the baking dish with hens on top of the stove over low heat. Turn the hens around in the dish to coat with the oil. Arrange the hens on their sides. Place in the oven and bake 15 minutes, basting often.
• Turn the hens to other side and continue baking 15 minutes, basting often.
• Turn the hens breast side up and continue baking about 10 minutes, basting often.
• Transfer the hens to a heated serving platter and cover with foil to keep warm.
• Skim off most of the fat from the pan liquid in the baking dish. Put the baking dish on top of the stove and bring the pan liquid to a boil. Add the wine and stir to dissolve any brown particles that may cling to the bottom of the pan. Strain the sauce into a saucepan and bring to a boil. Cook down to about half and add the honey, chicken broth and tomato paste. Stir. Add any liquid that has accumulated inside or around the hens. Add the cranberries and bring to a boil.
• Cook until the cranberries pop, about 3 minutes, stirring often. Swirl in the butter. Add salt and pepper. Pour the sauce over the hens and serve.

EASY CORNISH GAME HENS

Steps:

• Mix all ingredients except hens.
• Clean & cut hens in half.
• Pour sauce over hens & bake 1 hour at 350°F.

CORNISH GAME HENS WITH DOUBLE CRANBERRY AND THYME SAUCE

Steps:

• Preheat oven to 450°F Blend 2 tablespoons butter, sugar, and 2 teaspoons thyme in small bowl.
• Sprinkle hen halves with salt and pepper. Spread skin of each with half of butter mixture.
• Heat large nonstick skillet over medium-high heat.
• Add hen halves, skin side down. Sear until deep brown, about 4 minutes.
• Turn, skin side up, and sear 1 minute. Remove from heat.
• Transfer hen halves, skin side up, to small rimmed baking sheet.
• Reserve skillet (mixture will be dark). Roast hen halves until cooked through and juices run clear when pierced with fork, about 20 minutes.
• Meanwhile, blend remaining 1 tablespoon butter and 1/2 tablespoon flour in small bowl.
• Add broth, grape juice, cranberry concentrate, and remaining 1 teaspoon thyme to reserved skillet.
• Boil until sauce is reduced to 3/4 cup, whisking often, about 7 minutes.
• Whisk in flour mixture and cranberries. Simmer until sauce coats spoon, stirring often, about 2 minutes.
• Season with salt and pepper.
• Transfer hen halves to plates.
• Spoon sauce over and serve.

BACON-WRAPPED CORNISH HENS WITH RASPBERRY BALSAMIC GLAZE

Steps:

• Briskly simmer jam and vinegar in a small saucepan, uncovered, stirring occasionally, until glaze is reduced to about 1/2 cup, about 8 minutes. Cool to room temperature (glaze will thicken slightly as it cools).
• Preheat oven to 450°F.
• Cook bacon in batches in a large heavy skillet over moderate heat, turning occasionally, until some of fat is rendered but bacon is still translucent and pliable, 5 to 7 minutes. Transfer to paper towels to drain.
• Cut out and discard backbone from each hen with kitchen shears, then halve each hen lengthwise. Pat hens dry and season with salt and pepper, then arrange, cut sides down, in a large roasting pan. Brush hens liberally with glaze, reserving remainder, and wrap 2 slices of bacon around each half hen, tucking ends under. Roast in middle of oven, brushing with pan juices and reserved glaze twice (every 10 minutes), until juices run clear when a thigh is pierced, 30 to 35 minutes.

BACON-WRAPPED CORNISH GAME HENS WITH RASPBERRY BALSAMIC GLAZE

Steps:

• Briskly simmer jam and vinegar in small saucepan, uncovered, stirring occasionally, until glaze is reduced to about 1/2 cup.
• About 8 minutes.
• Cool to room temperature (glaze will thicken slightly as it cools).
• Preheat the oven to 450 degrees.
• Cook bacon in batches, over med.
• heat until some of the fat is rendered but bacon is still translucent and pliable, 5-7 minutes.
• Transfer to paper towels to drain.
• Cut and discard back bones from each hen with kitchen shears and then halve each hen length wise.
• Pat dry and season with salt and pepper.
• Arrange cut sides down, in a large roasting pan.
• Wrap 2 slices around each half hen, tucking ends under.
• Brush liberally with glaze, reserving the remainder.
• Roast in the middle of the oven, brushing with pan juices and reserved glaze twice (every 10 minutes), until juices run clear when a thigh is pierced, 30-35 minutes.