Cornish Game Hens With Garlic Cloves And Onion Food

FORTY CLOVE CORNISH HENS WITH LEMON AND OREGANO

Steps:

• Heat oven to 425 degrees. Cut 6 garlic cloves crosswise into very thin slices. Set aside in a small bowl. In another small bowl, set aside 12 cloves. Pick leaves from 3 or 4 sprigs oregano, and set aside in a small bowl. Set aside 3 sprigs oregano. Place remaining garlic cloves and oregano, onion, celery, and bay leaves in the bottom of a medium nonstick roasting pan.
• With your finger, gently loosen the skin on the breast of the hens. Gently slide a few garlic slices and a few oregano leaves under the skin in a single layer. Place 4 garlic cloves, 1 sprig oregano, and 2 lemon wedges in the cavity of each hen; set aside remaining lemon wedges.
• Tie each hen's legs together with kitchen twine. Tuck wings under breast; place hens in pan over the garlic mixture.
• Add wine and 1/2 cup chicken stock to pan. Brush the skin with melted butter; transfer pan to oven.
• Cook, basting occasionally and adding more chicken stock to pan if dry, until golden brown and internal temperature reaches 165 degrees when measured with a meat thermometer, 45 to 60 minutes. Remove hens from pan, and set aside on a board to rest 5 minutes before serving with reserved lemon wedges.

CORNISH GAME HENS WITH GARLIC AND ROSEMARY

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.

CORNISH GAME HENS WITH GARLIC CLOVES AND ONION

Steps:

• Sprinkle the seasoning salt on the birds.
• Stuff 2 cloves in each hen. Sprinkle the rest of the cloves in the baking dish.
• Place the hens on top of the garlic. Add the onions.
• Preheat oven 350*.
• Cover with dish with foil.
• Bake 1 hour.
• Note: Uncover after 1 hour to brown the birds. About 15 to 20 minutes or so. Check.
• Mixed Sauce for Mashed Potatoes:.
• Take all cooked garlic cloves and cooked onion pieces and the drippings. Place in a blender and pulse twice.
• Add to mashed dry potatoes. Add milk, salt and pepper. Serve with margarine or butter.

CORNISH HENS WITH FORTY CLOVES OF GARLIC

Steps:

• Preheat oven to 425 degrees. Cut 6 garlic cloves crosswise into very thin slices. Set aside in a small bowl. In another small bowl, set aside 12 cloves. Pick leaves from 3 or 4 springs oregano, and set aside in a small bowl. Place remaining garlic cloves and oregano, onion, celery, and bay leaves in the bottom of a medium nonstick roasting pan.
• With your finger, gently loosen the skin on the breast of the hens. Gently slide a few garlic slices and a few oregano leaves under the skin in a single layer. Place 4 garlic cloves, 1 sprig oregano, and 2 lemon wedges in the cavity of each hen; set aside remaining lemon wedges.
• Tie each hen's legs together with kitchen twine. Tuck wings under breast; place hens in pan over the garlic mixture.
• Add wine and 1/2 cup chicken stock to pan. Brush the skin with melted butter; transfer pan to oven.
• Cook, basting occasionally and adding more chicken stock to pan if dry, until golden brown and internal temperature reaches 165 degrees.when measured with a meat thermometer, 45 to 60 minutes. Remove hens from pan, and set aside on a board to rest 5 minutes before serving with reserved lemon wedges.

GAME HENS WITH LIME, GARLIC AND OREGANO

Steps:

• In a small bowl, mix the juice of the 3 limes, garlic, dried oregano and olive oil. Rub all over the hens and set in the refrigerator 1 to 2 hours.
• Preheat the oven to 375 degrees.
• Remove the hens from the refrigerator. Stuff the cavity of each with half of the fresh oregano, a lime half and half of the onion chunks. Tie the legs together with string and sprinkle all over with salt and pepper. Place on a rack in a roasting pan and roast breast side up, 20 minutes. Turn breast side down and roast another 20 minutes. Then turn over again and roast 20 minutes longer (1 hour total). Serve hot.

CORNISH GAME HEN THREE WAYS

Steps:

• Preheat the oven to 375 degrees F. Line a shallow roasting pan with foil and set aside.
• For the blackening spice: In a bowl stir together the dark chili powder, garlic powder, onion powder, red pepper flakes, paprika, salt, celery powder, dried parsley, dried thyme and cayenne pepper. Store in an airtight container. Yield: 2/3 cup.
• For the lemon pepper seasoning: In a bowl, stir together the pepper, dried lemon peel, dried minced onion, dried thyme, coriander seeds and sugar if using. Store in an airtight container. Yield: 1 1/4 cups.
• For the game hens: Sprinkle one of the game hens all over with 2 tablespoons blackening spice. Sprinkle another game hen all over with 2 tablespoons lemon pepper seasoning. Sprinkle the third all over with the rosemary and thyme, garlic, and some salt and pepper. Place the game hens, breast-side up, in the pan; twist the wing tips under the backs. Roast, uncovered, until an instant-read thermometer inserted into the thigh of each hen registers 180 degrees F, 1 hour to 1 hour 15 minutes. Remove from the oven and let rest for 5 to 7 minutes before serving.

ROASTED CORNISH GAME HENS

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.

CORNISH GAME HENS WITH SAFFRON, OLIVES, AND LEMON CONFIT

Steps:

• Preheat the oven to 350 degrees F.
• Mix the ginger, saffron, olive oil, onion, and garlic together. Heat a large saute pan over medium-high heat. Add the oil mixture and cook until the onions soften, about 8 minutes.
• Carefully add 2 cups of water to the mix and bring to simmer. Add the hens, skin side down into and cook for 10 minutes at a very low simmer. Remove only the hens to a baking dish, keeping the sauce warm over a low heat. Put the hens in oven and bake until it is cooked through, about 45 minutes. Serve on warm plate, hens first, then garnish with lemon and olives. Pour reserved sauce over hens.

CORNISH GAME HENS WITH GARLIC & ROSEMARY

Steps:

• Preheat oven to 450°F (230°C). Rub hens with 1 tbsp of olive oil. Lightly season with salt and pepper. Place 1 lemon wedge and 1 sprig of rosemary in each cavity. Arrange in a large roasting pan and arrange garlic cloves around hens. Roast in preheated oven for 25 minutes.
• Reduce oven temp to 350°F (175°C). In mixing bowl combine wine, broth and 2 tbsp of olive oil and pour over hens. Continue roasting about 25 minutes or longer (I cooked total 1 hr 15 min), until hens are golden brown and juices run clear. Baste with pan juices every 10 minutes.
• Transfer hens to platter, pouring cavity juices into the roasting pan. Tent hens to keep warm with tin foil. Transfer pan juices and garlic cloves to saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. (I mashed garlic). Cut hens in half lengthwise and arrange on plates. Spoon garlic sauce around hens. Garnish with rosemary and serve.

CORNISH GAME HENS WITH SAGE AND GARLIC

Steps:

• Blend 3 Tbs of butter with the sage, garlic, lemon zest, salt and pepper.
• Separate breast and leg skin from hens.
• Press the mixture under the skins and spread evenly.
• Melt remaining butter and add paprika Brush this butter over the hens.
• Place hens in single layer in shallow oiled pan.
• Roast at 400 F, uncovered, 40 to 45 minutes.
• Baste twice with pan drippings.

FLATTENED CORNISH GAME HENS WITH GARLIC-CITRUS MARINADE

Steps:

• Prepare BBQ (Medium heat).
• Combine olive oil, chopped thyme, garlic,lemon peel, lime peel, honey, salt, and pepper in a baking dish and stir marinade to blend well.
• Place hens on work surface and cover with plastic wrap and pound gently with mallet to flatten slightly.
• Place hen halves in marinade in dish, using fingers, rub both sides of hens with marinade.
• Let marinate 20 minutes at room temperature.
• Grill hen halves until just cooked through and skin is lightly charred, brushing with remaining marinade, about 12 minutes per side.
• Arrange hen on plates and garnish lemon wedges, lime wedges, and fresh thyme sprigs.

CORNISH GAME HENS UNDER A BRICK

Steps:

• Garlic Oil: Gently heat garlic and oil in a small saucepan for 5 minutes, until bubbles form on top; turn heat off and add bay leaves and peppercorns.
• Steep and cool; can be kept, refrigerated, for 2 weeks.
• Cornish Hen: Cut the hen along its backbone with kitchen shears; butterfly with hands; sprinkle with salt and pepper.
• In a nonstick skillet large enough to hold the flattened hen, heat the oil over medium heat; add the hen, skin side down and weight down evenly with an aluminum foil-wrapped brick.
• Cook, turning every 2-3 minutes until golden brown and cooked through; remove hen to serving plate (s).
• Pour the wine into the skillet, add the thyme and reduce over high heat, scraping up browned bits, until thickened; pour over hen and serve immediately, drizzling with Garlic Oil if desired.