Cornish Game Hens With Mustard And Rosemary Food

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.

ROASTED CORNISH GAME HEN WITH MUSTARD GLAZE

Steps:

• Remove the backbone from the hen with poultry shears or a sharp knife, place the hen, skin side up, on a work surface, and press down the breastbone to flatten the hen.
• In an ovenproof skillet roast the hen, skin side up, in a preheated 450°F oven for 10 minutes.
• While the hen is roasting, in a small bowl whisk together the oil, the mustard, rosemary, the garlic, and salt and pepper to taste.
• Remove the hen from the oven, spread the mustard mixture over the skin, and roast the hen for 15 minutes.
• Transfer the hen to a preheated broiler and broil it about 4 inches from the heat for 2-3 minutes. Now put the mustard seed in with the mustard mixture and broil for 2-3 more minutes(this is so the mustard seeds won't burn).
• Transfer the hen to a platter and keep it warm.
• To the skillet add the wine and boil the mixture over high heat until it is reduced by half. Add the broth, boil the mixture for 1 minute, scraping up and brown bits, and add any juices that have accumulated on the platter. Strain the sauce through a fine sieve onto 2 plates. Cut the hen in half with a sharp knife, and arrange each half on top of the sauce.
• Serve and enjoy!

MUSTARD- AND ROSEMARY-ROASTED GAME HENS

Steps:

• Preheat oven to 375°F. combine first 4 ingredients in small bowl. Gradually whisk in oil. Rub cavities and outside of hens with mustard mixture. Season with salt and pepper. Place 1 large rosemary sprig in cavity of each hen if desired. Arrange in shallow roasting pan. Bake until cooked through, about 1 hour 15 minutes (cover with foil last 15 minutes if hens are browning too quickly). Let stand 5 minutes and serve.

CORNISH GAME HENS WITH MUSTARD AND ROSEMARY

Steps:

• Preheat oven to 400°F. Combine butter, 3 tablespoons prosciutto, 2 1/2 teaspoons rosemary and 1 1/2 teaspoons mustard in bowl. Season with salt and pepper. Run fingers under skin over breast of each game hen, loosening skin from meat. Rub 1 tablespoon butter mixture under skin over breast of each hen. Sprinkle hens inside and out with salt and pepper. Place 1 teaspoons butter mixture in each cavity. Truss hens with kitchen string.
• Place hens on rack in large roasting pan. Pour 1/3 cup broth over hens. Dot each hen with 1 teaspoon butter mixture. Roast hens 30 minutes, basting with remaining broth and butter every 10 minutes. Continue roasting without basting until juices run clear when thigh is pierced at thickest part, about 30 minutes more. Reserve 1/4 cup pan juices. Cool hens. Cut each hen in half.
• Mix mayonnaise, apricot spread, remaining prosciutto, rosemary and mustard, and 1/4 cup pan juices in small bowl. (Hens and sauce can be made 1 day ahead. Cover and chill.)
• Arrange watercress on large platter. Arrange hens atop. Serve with sauce.

ROSEMARY ROAST CORNISH HENS

Steps:

• Remove the giblets from the hens. Rinse the hens with cold water and pat them dry with paper towels.
• Combine the marinade ingredients in a small bowl. Place the hens in a large self-sealing food-storage bag and pour the marinade over them. Close the bag securely and refrigerate for at least 3 hours. Shake the bag once or twice to coat the hens evenly with the marinade. Preheat the oven to 400 degrees.
• Remove the hens from the plastic bag and pat dry with paper towels. Season the hens inside and out with salt and pepper. Stuff the cavity loosely with the Cornbread Herbed Stuffing. Rub or brush butter over the skin of the hens and place the hens breast side up in a shallow roasting pan, large enough to allow space between the hens.
• Roast for 15 minutes to brown. Reduce the oven temperature to 350 degrees and baste frequently with pan drippings and melted butter. Continue roasting for 35 to 45 minutes, or until the juices run clear when the flesh is pierced with a sharp knife.
• In saute pan, melt the butter. Saute the onions and celery in the butter until tender. In a large bowl, toss the bread cubes with onions, celery, poultry seasoning, and herbs. Add the eggs and enough chicken stock to slightly moisten and barely bind the ingredients. Season with salt and pepper to taste. Yield: 9 to 10 cups;

CORNISH GAME HENS WITH ROSEMARY

Steps:

• Preheat the oven to 425 degrees.
• Sprinkle the inside cavity of each game hen with salt and pepper. Insert one slice of prosciutto, two sprigs of rosemary and one crushed whole clove of garlic inside each bird. Truss the birds with string and sprinkle with salt and pepper.
• Pour the melted butter into a metal baking dish and turn the trussed birds in it to coat well. Arrange the birds on their backs and scatter the giblets around them. Place the baking dish on the stove and bring the butter to the sizzling point.
• Place the dish in the oven and bake 15 minutes.
• Turn the hens on their sides and bake 15 minutes longer, basting occasionally.
• Turn the hens to the opposite side and continue baking, basting occasionally, about 10 minutes longer.
• Arrange the hens on their backs and bake 5 minutes longer, basting often.
• Remove the birds to a serving dish. Pour most of the fat from the pan. Add the chicken broth, place the pan on the stove and stir to dissolve the brown particles that cling to the bottom of the pan. Untruss the birds. Pour the sauce over the birds and serve them hot or cold.

CORNISH GAME HENS WITH HONEY-MUSTARD-GARLIC-CILANTRO GLAZE

Steps:

• To make the glaze, combine the celery and mustard seeds in a spice grinder and coarsely grind.
• Combine the ground seeds in a blender with the honey, mustard oil, mustard powder, garlic, cilantro, vinegar, salt, and pepper.
• Pulse on and off for about 15 seconds.
• Set aside.
• Place the hens in a large nonreactive glass dish or container.
• Add half the glaze, cover and marinate in the refrigerator for at least 8 hours or overnight.
• Prepare a medium fire in the grill with the coals piled on one side of the grill or with only one side of a gas grill fired up.
• Place the hens skin side down on the grate opposite the heat source for indirect heat, cover the grill, and grill for 20 to 30 minute, turning frequently and brushing with the reserved glaze, until the meat is tender and cooked through and the juices run clear.
• Transfer hens to serving platter and serve.

ROASTED CORNISH HEN WITH MUSTARD SEED TOPPING

Steps:

• Remove the backbone from the hen with poultry shears or a sharp knife, put the hen, skin side up, on a work surface, and press down the breastbone to flatten the hen. In an ovenproof skillet roast the hen, skin side up, in a preheated 450°F. oven for 10 minutes. While the hen is roasting, in a small bowl whisk together the oil, the mustard, the mustard seeds, the rosemary, the garlic, and salt and pepper to taste. Remove the hen from the oven, spread the mustard mixture over the skin, and roast the hen for 15 minutes. Transfer the hen to a preheated broiler and broil it about 4 inches from the heat for 4 to 5 minutes, or until the skin is crisp. (Do not let the mustard seeds burn.) Transfer the hen to a platter and keep it warm. To the skillet add the wine and boil the mixture over high heat until it is reduced by half. Add the broth, boil the mixture for 1 minute, scraping up and brown bits, and add any juices that have accumulated on the platter. Strain the sauce through a fine sieve onto 2 plates, cut the hen in half with a sharp knife, and arrange each half on top of the sauce.

JUICY CORNISH GAME HENS

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.

ROASTED CORNISH GAME HENS

Steps:

• Preheat the oven to 400 degrees.
• Rinse and dry the hens.
• In the bowl of a mini food processor, add the mustard, wine, rosemary, thyme, oil, salt and pepper.
• Pulse until all is a smooth paste. It will be more of a liquid form than a paste.
• Place the hens in a little roasting pan and shmear the mixture all over the birds, under the skin, around the breasts, and into the cavity.
• Roast, breast side down for 25 minutes then flip and roast for another 25-35 minutes, or until done.
• Remove from the oven and let rest at least 10 minutes.
• Cut each hen in half, down the breastbone, and serve with some sauce on top.

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.

GARLIC & ROSEMARY CORNISH GAME HENS

Steps:

• Heat oven to 450.
• Rinse and pat dry game hens.
• Season cavities lightly with salt& pepper.
• Cut lemon into 4 wedges.
• Place 1 wedge inside each hen along with 1 sprig of the rosemary and 1 clove peeled garlic Rub outside of hens with 1 tbl of oil.
• Season outside of hen lightly with salt& pepper.
• Place hens in pan placing peeled garlic around all.
• Roast hens for appx 25 minutes at 450.
• Reduce temp to 350 and pour wine, broth and remaining oil over hens.
• Continue to cook for about 25 minutes (or until juice from thickest part runs clear) Be sure to baste about every 10 minutes in this final cooking time.
• Remove hens from pan and pour remaining juices as well as any juices from the cavities into medium saucepan Boil juices about 6 to 8 minutes (or until desired consistency).
• Arrange hens on plates and spoon sauce and garlic over and around each, add additional rosemary as a garnish if you like.
• The 4-8 servings is that you can cut the hens in half to double the servings.
• This goes very well with a light salad and rice pilaf (and of course a glass of wine).