ORANGE-CRANBERRY GLAZED CORNISH HENS
Provided by Food Network Kitchen
Categories main-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Position racks in the upper and lower thirds of the oven and preheat to 475 degrees F. Cut the hens in half with kitchen shears, removing the backbone and cutting through the middle of the breastbone. Divide the onion, oranges and rosemary sprigs between 2 rimmed baking sheets. Arrange the hens skin-side up on the baking sheets and season all over with salt and pepper. Set aside at room temperature, 30 minutes.
- Meanwhile, combine the orange juice, cranberries, maple syrup, 1 teaspoon coriander, the chile powder and 1/4 teaspoon salt in a medium saucepan. Bring to a boil, then reduce the heat to a simmer. Cook, mashing the cranberries as they start to burst, until the mixture is thickened and reduced to about 3/4 cup, 20 to 25 minutes. Stir in the vinegar and season with salt. Set aside.
- Melt the butter in a small saucepan over medium heat. Reduce the heat to low and add the chopped rosemary, garlic and the remaining 2 teaspoons coriander. Cook 30 seconds, then remove from the heat.
- Pat the hens dry with paper towels, then brush with the flavored butter. Roast the hens until the skin is browned and a thermometer inserted into the thigh registers 165 degrees F, 25 to 30 minutes. Remove from the oven and switch to the broiler setting. Brush the hens with the orange-cranberry sauce, then broil, one baking sheet at a time, until glazed and dark brown in spots, 2 to 3 minutes.
CORNISH HENS WITH LEMON AND HERBS
For more-generous portions, cook one hen per person. If you do, use two roasting pans, and double the other ingredients.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h5m
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. Place hens in a roasting pan, breast sides up. Place 2 thyme sprigs and 1 lemon half in cavity of each hen. Loosen skin from breast, and place remaining thyme and the parsley underneath. Squeeze remaining lemon halves over hens. Rub butter all over hens. Season generously with salt and pepper.
- Roast hens, rotating pan halfway through, until skin turns golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 180 degrees, 45 to 50 minutes. Let stand 10 minutes. Cut hens in half lengthwise. Garnish with thyme sprigs, and serve with lemon wedges.
CORNISH GAME HENS WITH GARLIC AND ROSEMARY
Crusty garlic bread and a nice light Chianti wine complement this meal very well.
Provided by MOONANDBACK
Categories Meat and Poultry Recipes Chicken Cornish Hen Recipes
Time 1h20m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 814.3 calories, Carbohydrate 9.7 g, Cholesterol 339.7 mg, Fat 57.5 g, Fiber 1.8 g, Protein 59.4 g, SaturatedFat 14.6 g, Sodium 1382.6 mg, Sugar 0.4 g
CORNISH HENS
I like this recipe for Cornish hens because it's easy to do and a delicious entrée for two. The basting ingredients result in a beautifully browned hen, sealing in the juices so that it is moist, tender and quite flavorful.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 2 servings.
Number Of Ingredients 4
Steps:
- Place hens on a rack in a shallow baking pan. Combine the apple juice, soy sauce and browning sauce if desired; pour over hens. , Bake, uncovered, at 350° for 50-60 minutes or until a thermometer reads 180°, basting occasionally with pan juices.
Nutrition Facts :
HONEY GAME HENS
This a great dish to serve to guests. The excess marinade made a fanatastic gravy! This is a recipe from Paula Deen's Thanksgiving show.
Provided by jswany
Categories Poultry
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Rinse hens, trim off excess fat, and pat dry; place in bowl.
- Put garlic and ginger in food processor and process until nearly smooth.
- In another bowl, combine soy sauce, honey, oil, orange juice, and zest. Add the garlic and ginger.
- Pour mixture over game hens, coating well. Refrigerate overnight, turning in marinade several times.
- Preheat oven to 350 degrees F.
- Place game hens in shallow roasting pan; pour marinade on top.
- Bake for 1 hour, basting every 15 minutes.
- Remove hens to serving platter.
- Pour cooking juices into small, heavy saucepan and boil for 4 minutes, or until sauce thickens.
- Pour over hens just before serving.
- Serve with sesame noodles or rice pilaf.
- These hens can also be grilled; just remember to baste often.
Nutrition Facts : Calories 541.5, Fat 15.9, SaturatedFat 3.7, Cholesterol 309.9, Sodium 1573.8, Carbohydrate 26.1, Fiber 0.4, Sugar 24.1, Protein 71
CARROT BUNDLES (PAULA DEEN)
From Paula Deen's mag. I loved her green bean bundles, so this is bound to be as good as it looks. She served them on a bed of rice with cornish game hens.
Provided by SharleneW
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Julienne carrots into 3-inch by 1/4-inch strips. Cook carrots in boiling water for 5 minutes, or just until tender; drain.
- Stack carrots into 8 bundles, and tie with a blanched chive.
- In a medium saucepan, melt butter over medium heat. Stir in brown sugar until dissolved. Stir in white wine, and simmer 2 minutes. Add carrot bundles to sauce and cook 3 minutes, or until coated with sauce.
Nutrition Facts : Calories 157.1, Fat 8.8, SaturatedFat 5.5, Cholesterol 22.9, Sodium 115.8, Carbohydrate 17.4, Fiber 2, Sugar 13.4, Protein 0.8
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