Cornish Hen Soup Food

CORNISH GAME HEN SOUP

Steps:

• Chop the game hen up into 6-8 pieces, bacon on top included, and boil in about 6 cups of water for an hour.
• Remove all the chicken, bones and bacon and set aside to cool.
• Mix 3-4 cubes of chicken bouillon into the stock, depending on your tastes. This bouillon was very, very good.
• Chop up all your veggies and put them into the broth. I added more carrots after I took this picture, because it was really sad and white looking.
• Chop up as much meat as you can from the hen.
• Add in meat and the wild rice mix, I used 1 cup and it was a very thick soup, If you want more broth, use half a cup. Add more water if needed while it's cooking.
• Simmer for another 40-50 minutes to cook the rice, then serve.

CORNISH HEN SOUP

Steps:

• Remove the gizzards, and wash the hen thoroughly. Cut hen into several pieces.
• Heat oil in a large pot. Add hen pieces, and brown on all sides. Add carrots, celery, onions, garlic, and potatoes; cook until onion is tender.
• Pour in chicken broth. Use more or less broth to your taste, but make sure to cover all the ingredients in the pot. Bring to a boil, and then reduce heat. Simmer until vegetables are tender and hen is cooked through.
• Remove hen from pot, and remove meat from the bones. Discard bones. and return meat to soup. Serve.

CORNISH HEN

Steps:

• Preheat the oven to 350 degrees F.
• Coat each Cornish hen with 2 tablespoons of the butter and sprinkle with salt and pepper. Into the cavity of each bird, insert a lemon half, an onion quarter, half a garlic head and 3 thyme sprigs. Set aside.
• Spread the carrots and potatoes in an even layer in a 9-by-13-inch baking dish or roasting pan. Add the chicken broth and then the prepared Cornish hens. Roast until the juices run clear and the hens are golden brown, 45 minutes to 1 hour.

STUFFED CORNISH HENS

Steps:

• Cook the rice according to package directions.
• In a small skillet, saute celery and onion in 1 tbsp butter until tender. Stir in the soup, mushrooms and prepared rice.
• Sprinkle the inside and outside of the game hens with salt and pepper. Stuff with the rice mixture. Place on a rack in a greased shallow roasting pan; cover with foil.
• Bake at 350 degrees for 40 minutes. Remove the foil. Melt the remaining butter; brush over the hens. Bake 25-35 minutes longer or until the juices run clear and a meat thermometer reads 180 degrees for the hens and 165 degrees for the stuffing.

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.