STUFFED CORNISH GAME HEN WITH GARLIC AND SAGE
This tender garlic and sage Cornish game hen is stuffed with delicious, homemade Anjou pear and baby bella mushroom stuffing. The best recipe for an elegantly rustic dinner party with friends!
Provided by Genevieve Morrison
Categories Main Course
Time 1h
Number Of Ingredients 9
Steps:
- Make your bread stuffing with Anjou pear, baby bella mushroom and red onion first, set aside and preheat oven to 450.
- Chop 5-7 leaves of fresh sage and 6 cloves of garlic into pieces small enough to mix evenly in a food processor. you don't have to mince.
- In a food processor, add 4 tbsp. of softened unsalted butter, 2 tbsp. olive oil, juice from half a lemon and the chopped garlic and sage. Process till creamy with small flecks of sage and garlic. Set aside.
- Pat 5 Cornish game hens with paper towel, and place them in a 4 quart baking pan or pyrex. Cut about 1½ feet of baking string and tie their legs close to their body by wrapping each leg first, then securing them together with a bow.
- Fill each cavity with stuffing, but don't over-stuff. Leave most of the stuffing to serve as a side dish.
- Lift the skin of the breast and spoon in some of the garlic-sage butter. Make sure it's nicely distributed under the skin (It helps to use a spoon to separate it first).
- Roll up your sleeves and give the hens a luxurious massage with the garlic-sage butter. Make sure to cover every part of them, including between the legs and breast.
- Sprinkle them with 1 tsp. salt and 1 tsp. pepper, making sure to evenly distribute all over the hens. Bake for 45 minutes or until a meat thermometer shows 165 F (74 C) in the thickest parts, like the thigh and breast. Allow to sit for 15 minutes under tin foil before serving.
Nutrition Facts : ServingSize 1 hen and stuffing, Calories 1108 kcal, Carbohydrate 13 g, Protein 80 g, Fat 79 g, SaturatedFat 24 g, Cholesterol 479 mg, Sodium 858 mg, Fiber 1 g, Sugar 1 g
BUTTERFLIED CORNISH HENS WITH SAGE BUTTER
Steps:
- Preheat oven to 425 degrees F.
- Place hens on a sheet tray fitted with a cooling rack in the refrigerator to dry skin out for 1 hour. Meanwhile, in a small pan over medium heat, melt butter with sage, zest, salt and pepper. Remove hens from refrigerator. Preheat 2 large saute pans over medium heat, lightly coat with oil. Season hens with salt and pepper and sear, skin side down, in the pans. Sear until skin caramelizes and turns golden brown and crispy, about 7 to 10 minutes. Flip birds over, and baste with sage butter. Sprinkle tops with chopped bacon and place in preheated oven to finish cooking, 25 to 30 minutes, basting occasionally. Let rest 10 minutes before serving.
CORNISH GAME HENS WITH SAGE AND GARLIC
Sage is one of my favourite herbs. And who doesn't like garlic!! So this works well for me. Hope it works for you too. This can be prepared ahead of time up to the point of putting it into the oven.
Provided by Tebo3759
Categories Poultry
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 7
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.
CORNISH GAME HENS UNDER A BRICK
Crispy and juicy with a delectable sauce of wine and thyme. Very quick and easy to make if you've prepared the garlic oil ahead You'll be licking your fingers in short order. This dish is a bit oily but for a special treat, it's wonderful. Substitute any favorite herb for the thyme, if desired. From Rozanne Gold, a favorite cookbook author. Prep and cook times for the garlic oil are not included below. It will take about 20 minutes to prepare the garlic oil if it's used while still warm.
Provided by sugarpea
Categories Poultry
Time 25m
Yield 1-1 1/2 pound hen, 1-2 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 4780.8, Fat 455, SaturatedFat 65.5, Cholesterol 619.7, Sodium 486, Carbohydrate 19.6, Fiber 1.4, Sugar 1.6, Protein 139.8
ROAST CORNISH HENS WITH SAGE BUTTER
Steps:
- In a small bowl blend together well 2 tablespoons of the butter with the sage,the zest, and the salt. Loosen the skin covering the breast meat on each hen by slipping your fingers under the skin and sliding them between the skin and the meat. Divide the butter mixture between the hens, inserting it under the skin of each hen and smoothing it evenly by rubbing the outside of the skin, and season the hens with salt and pepper. Tie each hen's legs together with kitchen string.
- In a large ovenproof heavy skillet or small flameproof roasting pan heat the remaining 1 tablespoon butter over moderately high heat until the foam subsides, in it sauté the hens, breast sides up, for 1 to 2 minutes, or until the underside is golden brown, and roast them in the middle of a preheated 450°F. oven, basting them with the pan juices every 10 minutes, for 30 to 35 minutes, or until a meat thermometer inserted in the fleshy part of the thigh registers 180°F. Let the hens stand for 5 minutes and discard the string.
CORNISH GAME HENS WITH GARLIC & ROSEMARY
Lemon and rosemary infused hens basted with wine and garlic broth that is incredibly delicious- and easy to do
Provided by Sracampo
Categories Whole Chicken
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 418.4, Fat 18.4, SaturatedFat 3.5, Cholesterol 217.5, Sodium 231.1, Carbohydrate 9.4, Fiber 1.6, Sugar 0.4, Protein 49.8
CORNISH GAME HENS WITH SAGE STUFFING
Fix this for a special dinner to impress your guests or for a romantic dinner for the one you love. You may need to decrease the sage if the stuffing mix already has sage in it.
Provided by Redneck Epicurean
Categories Whole Chicken
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees. Line a roasting pan with foil.
- Melt the butter and stir in 1/2 teaspoons salt and pepper, sage, onion, and celery. Cook until the veggies are soft, about 5 minutes. Add mushrooms and cook 3 minutes.
- Stir in the stuffing and 1/4 cup water. Stir until absorbed and cool for 10 minutes.
- Sprinkle the hens with the remaining salt and pepper. Fill the cavities of the hens with the stuffing and truss.
- Roast until the meat thermometer in the thigh reads 180 degrees, about an hour and 15 minutes.
Nutrition Facts : Calories 375, Fat 16.8, SaturatedFat 7.6, Cholesterol 240.4, Sodium 827.4, Carbohydrate 4.7, Fiber 1.2, Sugar 1.9, Protein 49
CORNISH GAME HENS WITH HERBS
Make and share this Cornish Game Hens With Herbs recipe from Food.com.
Provided by Derf2440
Categories Chicken
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Place 2 whole garlic cloves and 2 lemon wedges in each hen.
- In a small bowl, combine oil,smashed garlic, rosemary, sage, tarragon, thyme, salt and pepper.
- Gently separate skin from breast and thigh of each hen and rub meat with herb mixture.
- Rub any extra over skin.
- Arrange birds on baking sheets lined with parchment paper.
- Roast birds in a preheated 400°F oven for 45 minutes or until well browned and cooked through.
- Baste occasionally.
- Place birds on a platter and transfer pan juices to measuring cup.
- To make sauce, remove fat from pan juices.
- Place juices in a saucepan with stock, soy sauce and Worcestershire sauce and bring to a boil.
- Cook a few minutes.
- In a small bowl, combine flour and margarine.
- Stir into sauce and cook until just slightly thickened.
- Adjust seasonings.
- Serve hens with sauce on the side.
CORNISH GAME HENS WITH GARLIC CLOVES AND ONION
An easy recipe.I use the garlic and onion in this recipe to make a blended mixed sauce for mashed potatoes.
Provided by Montana Heart Song
Categories Poultry
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 163.6, Fat 4, SaturatedFat 1, Cholesterol 108.8, Sodium 83.6, Carbohydrate 5.8, Fiber 0.6, Sugar 1.3, Protein 24.8
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