Cornish Hens On A Rotisserie Food

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TANDOORI MARINATED CORNISH HENS ON THE ROTISSERIE



Tandoori Marinated Cornish Hens on the Rotisserie image

Provided by Bobby Flay

Categories     main-dish

Time 5h35m

Yield 4 to 6 servings

Number Of Ingredients 16

1 medium yellow onion, coarsely chopped
6 cloves garlic, coarsely chopped
1-inch fresh ginger, peeled and coarsely chopped
1 teaspoon saffron threads
1/4 cup fresh lime juice
16 ounces plain yogurt, drained through a strainer lined with cheesecloth for 2 hours
2 teaspoons kosher salt
1 teaspoon coriander
1 teaspoon ground cumin
2 teaspoons cayenne
1 teaspoon turmeric
1/2 teaspoon ground white pepper
4 cornish hens
Thinly sliced white onion
Fresh cilantro sprigs
Lime wedges

Steps:

  • Place onion, garlic, ginger, saffron, lime juice, yogurt and the remaining spices in a bowl. Stir to combine.
  • Place the hens in a baking dish and rub the entire hen, including the cavity with the marinade. Cover the hens and let marinate in the refrigerator for at least 4 hours and up to 24 hours.
  • Preheat the grill to high. Skewer the hens on the rotisserie and grill for approximately 1 1/4 hours or until cooked through.
  • Place the sliced onions in a bowl of ice water, cover and refrigerate while the hens are grilling. Right before serving, remove the onions from the water and pat dry. Half the hens and serve with onion slices, cilantro sprigs and lime wedges.

ROTISSERIE CORNISH GAME HENS, BRINED AND HERBED



Rotisserie Cornish Game Hens, Brined and Herbed image

Rotisserie Cornish Game Hens, brined and rubbed with a herb paste from my garden.

Provided by Mike Vrobel

Categories     Rotisserie

Time 4h45m

Number Of Ingredients 12

4 (1.5 pound) cornish hens
1/2 cup table salt
1/4 cup sugar
2 quarts water
4 teaspoons fresh thyme, minced
2 teaspoons fresh oregano, minced
2 teaspoons fresh rosemary, minced
2 teaspoons sage, minced
1 teaspoons freshly ground black pepper
Zest of 1 lemon (roughly 1.5 teaspoons)
2 cloves garlic, minced
2 tablespoons extra virgin olive oil

Steps:

  • In a container large enough to fit all the hens, mix the salt and sugar in the water until dissolved. Submerge the hens in the brine, and refrigerate for 2-4 hours.
  • Put the herb rub ingredients in a small bowl, mix to combine, and set aside. Remove the hens from the brine, and pat dry with paper towels. Be thorough - wet hens won't brown! Loosen the skin covering the breasts of the hen by carefully running your finger under the skin. Get a little of the herb rub on the breast meat where you just loosened it, and spread it all over the breast. Rub the hens with the rest of the herb rub, making sure to get some inside the cavity as well. Truss the hens and put them on the spit. It helps if you have four sets of forks for your spit for this. Put the hens on in two sets of two - first bird on the spit feet first, then the second bird breast first, so the neck part of the backbone of the two hens are touching. Then use a fork to secure the first pair of hens. Repeat for the second set of hens. Let sit at room temperature while you prepare your grill.
  • Set your grill up for rotisserie cooking at high heat. For my Weber Summit, this means removing the grates, turning the two outer burners (burners 1 and 6) to high, and turning the infrared burner to high. Then I put my drip pans in the middle, over the unlit burners.
  • Put the spit on the grill, put your foil pans under the hens, and start the spit spinning. Cook with the lid closed. It will take for 30-45 minutes, depending on the size of the hens. (It took 45 minutes for my 1 1/2 pound hens). Check the internal temp on the hens after 20 minutes, and every 10 minutes thereafter - you want 160*F to 165*F in the breast, and 170*F to 180*F in the thigh. Remove the spit from the grill (while wearing gloves!), and remove the hens from the spit. Cover the hens with foil, and let rest for 15 minutes before serving.
  • Cut the hens in half - I find a half a hen to be a good serving for an adult, with one hen per person if they're a big eater. If you have poultry shears or kitchen shears, cut the chicken along one side the backbone, and then through the middle of the breast to separate the hen into two halves. If you don't have shears, use a large knife. On a cutting board, run a chef's knife through the cavity and split the chicken along the backbone, then turn it over and split through the breast.

CORNISH HENS ON A ROTISSERIE



Cornish Hens on a Rotisserie image

I went online and bought the Rotisserie pictured, it is much bigger than what I need but I could not pass it up. I made 32 hens! These are truly the best IF you have a ROTISSERIE that works well and maintains the exact temp when cooking. You can use this recipe also for whole chicken,goose,duck,turkey or even boneless pork loin.

Provided by Timothy H.

Categories     Poultry

Time 50m

Yield 2 serving(s)

Number Of Ingredients 15

1 -2 Cornish hen
1/4 teaspoon pepper
1/8 teaspoon salt
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon paprika
1/4 teaspoon lavender
1/4 teaspoon basil
1/4 teaspoon dried rosemary
1/8 teaspoon dried oregano
1/8 teaspoon dried savory
1/8 teaspoon dried thyme
1 bay leaf, crumbled
1/8 teaspoon coriander
1/8 teaspoon ground cloves

Steps:

  • Wash the hens under cold water and pat dry with a paper towel. Mix all the spices together and rub the outside of the hen making sure it is coated with the spice very well. Slide the hens on to the the rod and secure with cotton string around the end of the legs and wings.
  • If you have a rotisserie, set temp to 350 or on the medium setting. Cook hens 30-40 or until temp reaches 170 in the thigh area . Let set for 5-7 minutes before serving.
  • You can also use your oven set at 350,I have found it works the best if you can set the hens on a small rack inside a roasting pan ans baste the last 15 minutes.

Nutrition Facts : Calories 145.2, Fat 4.1, SaturatedFat 1.1, Cholesterol 108.8, Sodium 228, Carbohydrate 1.4, Fiber 0.5, Sugar 0.1, Protein 24.2

ROTISSERIE BBQ CORNISH GAME HENS



Rotisserie BBQ Cornish Game Hens image

This is a recipe I use when I am in the mood for BBQ Cornish hens (or about a 3 pound chicken)without firing up my grill or smoker. I have one of those Toaster Ovens that have a rotisserie built into them. I simply rub the hens (or chicken) down with the rub, set the timer to 60 minutes and the temperature to Max and if I wanted to, walk away. But instead, I like to baste my birds so they turn out moist and flavorful. The combination of the rub (Very Spicy) and the "mop" (Very sweet) reminds me of a girl I once knew - oops! Another story!! The apple juice is a great addition to a mop because it is not an overpowering flavor, and adds sweetness to the meat. This recipe works well in a sprayer, but can also be brushed on. Shake well each time before spraying. Both the rub and the mop can be used on the grill (Gas or charcoal)

Provided by Witch Doctor

Categories     Whole Chicken

Time 2h

Yield 1-2 serving(s)

Number Of Ingredients 16

2 Cornish hens (or one 3 pound chicken)
1/4 cup salt
3 tablespoons brown sugar
2 tablespoons white pepper
1 tablespoon garlic salt
1 tablespoon paprika (Hot Hungarian best)
1 tablespoon chili powder
1 teaspoon red pepper
1 teaspoon granulated sugar
1 teaspoon onion powder
1 teaspoon ground cumin
1 teaspoon grated lemon zest
3 cups apple juice
1 cup vegetable oil
1/2 cup Worcestershire sauce
1/2 cup cider vinegar

Steps:

  • For a G.E. Countertop Oven with Rotisserie:.
  • Combine all the ingredients of the rub. Use on poultry: lightly brush bird with olive oil, then rub spice mixture over and under the skin. Let marinade for up to 12 hours.
  • Warning: Do Not reuse leftover rub or marinade after it has been applied to meat or poultry; it may contain harmful bacteria.
  • Use a baking twine to secure the bird(s) legs and wings to keep from flopping around as the rotisserie is turning.
  • Position a rotisserie fork at the opposite end of the spit from where the point is located and secure into position using the thumbscrews.
  • Thread the spit through the bird(s) cavity and secure the fork into the meat of the bird.
  • Place the second fork onto the spit and secure into the meat.
  • Insert the pointed end of the spit into the rotisserie motor and the other end into the support.
  • Place the drip pan in the oven in the lowest position to catch the drippings.
  • Turn the timer to the Stay on position (I set mine to 60 minutes then to 30 minutes so I have to check on the birds). Allow to cook for 1 1/2 to 2 hours.
  • For the mop:.
  • Mix all ingredients in a pot, and heat over med/low for 20 minutes.
  • Let the mop cool before placing in a sprayer.
  • Moisten the birds by spraying the mop onto them about every 20 to 30 minutes during cooking.
  • Birds are done when juices run clear and the legs separate from the birds easily.

Nutrition Facts : Calories 3263.6, Fat 237.8, SaturatedFat 33, Cholesterol 435, Sodium 30161.1, Carbohydrate 184.5, Fiber 12.1, Sugar 132.1, Protein 102.4

ROTISSERIE MARINATED CORNISH HENS



Rotisserie Marinated Cornish Hens image

Marinating any kind of meat adds so much to the flavor and also helps make the meat more tender. Cornish hens are no exception. The following marinade works great on chicken as well. Although I cooked these on the Rotisserie you can go ahead and roast them in the oven and they will turn out perfect.

Provided by Timothy H.

Categories     Poultry

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 10

4 Cornish hens
1/2 cup olive oil
1/2 cup orange juice
6 garlic cloves, smashed
6 scallions, white, light green and green parts chopped
1/2 bunch chopped cilantro
1/2 bunch chopped parsley
2 teaspoons sesame oil
1 tablespoon rice vinegar
salt & pepper

Steps:

  • Rinse and pat dry the hens. You shouldn't have any giblets in the cavity but if you do, go ahead and discard them. Place the hens in a large container that you can cover and refrigerate.
  • Mix all of the other ingredients in a bowl. Pour them over the hens, making sure they are all coated. Cover the container and refrigerate for a minimum of 2 hours. You can marinate these over night if needed.
  • Remove the hens from the marinade and prepare them for cooking. If you are going to Rotisserie them, make sure you tie the legs and wigs tightly so they don't dangle and get burned.
  • Cook the hens for approximately 1 hour, until meat is cooked through and hens are evenly browned.
  • If you are going to cook them in the oven, preheat it to 375 degrees. Place the hens on a roasting pan and cook for approximately 1 hour, flipping the birds so they brown evenly.

Nutrition Facts : Calories 565, Fat 37.4, SaturatedFat 6.1, Cholesterol 217.5, Sodium 170.2, Carbohydrate 6.6, Fiber 0.9, Sugar 3.2, Protein 48.9

ROTISSERIE ASIAN-STYLE CORNISH GAME HENS



Rotisserie Asian-Style Cornish Game Hens image

If your rotisserie is not large enough to hold four hens just prepare three! Plan ahead the hens need to marinade for a minimum of 5 hours.

Provided by Kittencalrecipezazz

Categories     Chicken

Time 6h

Yield 4 hens

Number Of Ingredients 12

1/4 cup hoisin sauce
3 tablespoons chili-garlic sauce
3 tablespoons dark sesame oil
3 tablespoons honey
1 teaspoon ginger powder
1/2 teaspoon black pepper
1 green onion (sliced in half)
4 Cornish hens (up to about 1-1/2 pounds)
1 (14 ounce) can chicken broth
2 teaspoons cornstarch
sesame seeds
chopped green onion

Steps:

  • In a shallow dish mix together the first 7 ingredients, then transfer to a large heavy ziploc plastic freezer bag, add in the hens; seal the bag and toss to coat.
  • Refrigerate for about 5 hours.
  • Remove the hens and thread on the rotisserie (reserve the marinade and discard the green onion halves).
  • Pour the reserved marinade in a small saucepan.
  • Reserve 1/4-cup of the chicken broth and pour the rest in with the marinade; bring to a boil and simmer for 5 minutes.
  • In a small cup whisk together the reserved 1/4 cup chicken broth with 2 teaspoons cornstarch; add to the simmering sauce, and cook for about 1 minute, stirring constantly.
  • Prepare the gill to medium heat, or whatever heat desired to rotisserie.
  • Secure the hens with strong string, then thread the hens onto the rotisserie rack, sprinkle with black pepper if desired.
  • Grill until the hens are done about 1 hour.
  • Place the hens on a platter and sprinkle with sesame seeds and green onions.
  • Serve hens with sauce on the side.

Nutrition Facts : Calories 476.1, Fat 19.4, SaturatedFat 3.8, Cholesterol 218, Sodium 749.1, Carbohydrate 22.4, Fiber 0.7, Sugar 17.7, Protein 50.8

HERB GARLIC ROTISSERIE CORNISH GAME HENS



Herb Garlic Rotisserie Cornish Game Hens image

This is a quick Cornish hen recipe that has a fruit sweet taste. These can also be baked or roasted. Be sure to baste along the way. You also can cut this in half if needed.

Provided by Timothy H.

Categories     Poultry

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 9

6 rock cornish hens
3/4 cup butter, at room temp
2 tablespoons garlic, minced
2 tangerines, juice of or 1 large orange
1 teaspoon of fresh mint, minced
1 teaspoon green onion, minced
1 teaspoon parsley
3 teaspoons aloha shoyu
1 tablespoon sea salt

Steps:

  • Rinse game hens and pat dry. In mixing bowl, blend all ingredients (except hens) into a paste. Rub herb paste thoroughly over the game hens and into the cavities, as well.
  • Secure onto the rotisserie and roast for fifty five minutes to one hour, or until golden brown. If you don't have a rotisserie, you can bake the game hens in a three hundred and fifty degree oven for the same amount of time, until brown.

Nutrition Facts : Calories 875, Fat 69.8, SaturatedFat 27.6, Cholesterol 397.7, Sodium 1679.9, Carbohydrate 1.2, Fiber 0.1, Sugar 0.1, Protein 57.8

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