CORNISH HEN WITH TART CHERRY SAUCE
This was an idea I had for a long time but never got around to doing it and it came out fantastic couldn't have hoped for better. My wife and I loved it. The tart cherries complement the flavorful rub on the hen perfectly. For golden brown crispy skin increase temperature to 375 degrees F (190 degrees C) for last 10 minutes of cooking.
Provided by Slim Cooker
Categories Meat and Poultry Recipes Chicken Cornish Hen Recipes
Time 1h50m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine sea salt, black pepper, thyme, garlic powder, rosemary, and paprika in a bowl. Place hens on a baking sheet and evenly brush with 5 tablespoons butter. Rub hens with spice mixture.
- Bake hens in preheated oven until no longer pink at the bone and the juices run clear, about 1 1/2 hours, basting every 1/2 hour with white wine. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).
- Mix cherries, red wine, orange juice, and brown sugar in a saucepan; bring to a boil for 2 to 3 minutes. Reduce heat to medium-low, stir in 2 tablespoons butter, and cook until sugar is dissolved and butter is melted, about 10 minutes. Sprinkle flour into the sauce; whisk until thickened, 2 to 3 minutes. Drizzle cherry sauce over cooked hens.
Nutrition Facts : Calories 646.2 calories, Carbohydrate 19.7 g, Cholesterol 204.4 mg, Fat 41.4 g, Fiber 1.5 g, Protein 27.2 g, SaturatedFat 18.6 g, Sodium 530.5 mg, Sugar 13.5 g
CHERRY SAUCE
Make and share this Cherry Sauce recipe from Food.com.
Provided by Karen From Colorado
Categories Sauces
Time 15m
Yield 2-3 cups, 10 serving(s)
Number Of Ingredients 5
Steps:
- Combine sugar, cornstarch and salt in a saucepan.
- Stir in water.
- Add the cherries and cook until thick and bubbly.
CORNISH GAME HENS WITH PORT CHERRY SAUCE
Very tasty dish. Not difficult to make but nice enough for a special occasion or dinner party. Serve with mashed potatoes, grits, polenta or rice to soak up the delicious sauce. You could substitute any dried fruit (cranberries, apricots, etc) for the dried cherries. Use a complimentary fruit preserve accordingly.
Provided by CFRP3473
Categories Poultry
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- Rinse hens thoroughly and cut in half along the breastbone. Place halves, skin side up, in a shallow baking dish coated with cooking spray. Season with salt, pepper and dried thyme.
- Place in oven and roast for approximately 40 minutes to an hour, until skin is nicely browned. For extra color, brush with melted better during last 15 minutes.
- In a medium saucepan, combine port, chicken broth, cornstarch mixture, raspberry preserves, and dried cherries.
- When hens are done cooking, remove from oven and let them rest on counter. Add pan drippings to the port mixture. Bring to a boil and simmer until desired consistency is reached. Add more preserves if the sauce is too tart. (The sauce can actually be made/reduced ahead of time - just reheat when pan drippings are added). Add more water or chicken broth if the sauce is too thick. Season with salt and pepper if needed.
- Serve with sauce spooned over hens.
Nutrition Facts : Calories 218.1, Fat 4.2, SaturatedFat 1.1, Cholesterol 108.8, Sodium 182.1, Carbohydrate 12.8, Fiber 0.1, Sugar 6.7, Protein 24.6
CORNISH GAME HENS WITH GRAPE SAUCE
I developed this recipe. This is a great way to impress your guest or guests. If you have more people for dinner, adjust all the amounts of the ingredients.
Provided by Alan Leonetti
Categories Chicken
Time 1h20m
Yield 2 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 375 degrees.
- Rinse the hens& pat dry inside& outside with paper towel.
- Place hens on a rack in a roasting pan.
- Season hens equally with salt, pepper, garlic, tarragon, rosemary, sage, thyme& paprika.
- Roast in oven until golden brown, or until juice runs clear& not red when hens are punctured between the thigh& breast.
- While the birds are in the oven, using a double boiler, melt the butter& stir in the flour.
- Once blended, add the chicken stock or broth& allow the mixture to thicken, stirring occasionally.
- Add the grape jelly, grape juice, sugar& the dissolved cornstarch.
- Continue to cook& stir until thickened again.
- To serve, pour some of the sauce onto the 2 plates.
- Place the hens on top of the sauce& then pour the rest of the sauce over the hens.
- Garnish the plates with a few small clusters of grapes& a few sprigs of herbs if desired.
Nutrition Facts : Calories 1222, Fat 56.2, SaturatedFat 31.7, Cholesterol 341.3, Sodium 4101.2, Carbohydrate 131.4, Fiber 5.4, Sugar 99, Protein 54.2
ROASTED CORNISH HENS WITH DRIED CHERRY STUFFING
Make and share this Roasted Cornish Hens With Dried Cherry Stuffing recipe from Food.com.
Provided by senseicheryl
Categories Chicken
Time 55m
Yield 4 pieces of Hen, 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°F
- In a large skillet, heat the olive oil over medium heat. Add the onion and celery and cook until the vegetables are tender, about 5 minutes. Add the dried cherries, sage and broth and cook for 2 more minutes. Stir in the cubed bread, salt and pepper and set aside.
- Season the Cornish hen halves with salt and pepper.
- Spray a baking sheet with nonstick cooking spray. Form the stuffing into 4 mounds on the baking sheet. Place 1/2 of a Cornish hen on top of each mound of stuffing. Roast the hens for 45 minutes or until thoroughly cooked.
- When the hens are finished, transfer them to a serving platter and let rest for about 5 minutes before serving.
CORNISH HEN WITH TART CHERRY SAUCE
This was an idea I had for a long time but never got around to doing it and it came out fantastic couldn't have hoped for better. My wife and I loved it. The tart cherries complement the flavorful rub on the hen perfectly. For golden brown crispy skin increase temperature to 375 degrees F (190 degrees C) for last 10 minutes of cooking.
Provided by Slim Cooker
Categories Cornish Hens
Time 1h50m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine sea salt, black pepper, thyme, garlic powder, rosemary, and paprika in a bowl. Place hens on a baking sheet and evenly brush with 5 tablespoons butter. Rub hens with spice mixture.
- Bake hens in preheated oven until no longer pink at the bone and the juices run clear, about 1 1/2 hours, basting every 1/2 hour with white wine. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).
- Mix cherries, red wine, orange juice, and brown sugar in a saucepan; bring to a boil for 2 to 3 minutes. Reduce heat to medium-low, stir in 2 tablespoons butter, and cook until sugar is dissolved and butter is melted, about 10 minutes. Sprinkle flour into the sauce; whisk until thickened, 2 to 3 minutes. Drizzle cherry sauce over cooked hens.
Nutrition Facts : Calories 646.2 calories, Carbohydrate 19.7 g, Cholesterol 204.4 mg, Fat 41.4 g, Fiber 1.5 g, Protein 27.2 g, SaturatedFat 18.6 g, Sodium 530.5 mg, Sugar 13.5 g
CORNISH HEN WITH CHERRY-HAZELNUT WINE SAUCE
Steps:
- Toast the hazelnuts in a small, dry skillet over medium-high heat, stirring constantly, until they are lightly browned and begin to smell toasty, 4 to 5 minutes. Watch carefully; nuts can burn quickly. Transfer to the folds of a clean dish towel to remove the skins while the nuts are still warm, then discard the skins and let the nuts cool. Coarsely chop the nuts.
- Using poultry shears or a very sharp knife, cut along each side of the hen's backbone and remove it. Turn the hen over on your cutting board, splay it out butterfly-style, and press on the breastbone to break it. Sprinkle it with salt and allspice then rub the yogurt all over it.
- Heat the olive oil in a large nonstick skillet over medium-high heat until it starts to shimmer. Place the hen, meat side down, in the skillet and weight it down with a smaller skillet with a large can of tomatoes or other heavy object on top. (Or, do as I do, and use a heavy cast-iron bacon press, made for just this kind of thing.)
- Let the hen cook until the yogurt has formed a dark brown crust on the meat side, 5 to 10 minutes. Lift off the weight assembly, and use tongs to turn the hen over onto the bone side. Return the weights and cook until an internal thermometer inserted into the thickest part of the thigh and the breast reads at least 165°F, another 5 to 6 minutes. Transfer to a plate and loosely cover with aluminum foil while you make the sauce.
- Pour the wine syrup into the skillet and use a spatula to scrape up any browned bits from the bottom of the pan. Add the dried cherries and hazelnuts, stir to combine, and season with salt and pepper to taste. (If you're using wine instead of the syrup, pour it in, scrape up the browned bits from the pan, add the dried cherries and hazelnuts, then let the wine bubble and reduce by about half. Add the sugar to taste and continue reducing the sauce until it is thick and sticky, then season with salt and pepper to taste.)
- Remove the sauce from the heat, spoon the sauce over the hen, and eat.
CORNISH HEN WITH TART CHERRY SAUCE
This was an idea I had for a long time but never got around to doing it and it came out fantastic couldn't have hoped for better. My wife and I loved it. The tart cherries complement the flavorful rub on the hen perfectly. For golden brown crispy skin increase temperature to 375 degrees F (190 degrees C) for last 10 minutes of cooking.
Provided by Slim Cooker
Categories Cornish Hens
Time 1h50m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine sea salt, black pepper, thyme, garlic powder, rosemary, and paprika in a bowl. Place hens on a baking sheet and evenly brush with 5 tablespoons butter. Rub hens with spice mixture.
- Bake hens in preheated oven until no longer pink at the bone and the juices run clear, about 1 1/2 hours, basting every 1/2 hour with white wine. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).
- Mix cherries, red wine, orange juice, and brown sugar in a saucepan; bring to a boil for 2 to 3 minutes. Reduce heat to medium-low, stir in 2 tablespoons butter, and cook until sugar is dissolved and butter is melted, about 10 minutes. Sprinkle flour into the sauce; whisk until thickened, 2 to 3 minutes. Drizzle cherry sauce over cooked hens.
Nutrition Facts : Calories 646.2 calories, Carbohydrate 19.7 g, Cholesterol 204.4 mg, Fat 41.4 g, Fiber 1.5 g, Protein 27.2 g, SaturatedFat 18.6 g, Sodium 530.5 mg, Sugar 13.5 g
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