Cornish Hens With Roasted Garlic Aïoli Food

ROASTED CORNISH HEN

Steps:

• Preheat oven to 450°F.
• Toss vegetables with 1 tablespoon olive oil and season with salt & pepper to taste (add extra herbs if you'd like).
• Combine the remaining 2 tablespoons olive oil and herbs in a small bowl. Brush hens with olive oil mixture. Twist wings to tuck under the bird.
• Place hens in a large casserole dish or on a rimmed baking sheet. Arrange the prepared vegetables around the hens and place in the oven. Reduce heat to 400°F.
• Bake 55-65 minutes or just until hens reach 165°F with a thermometer and vegetables are tender. (Ensure the thermometer does not touch the bone.)
• Remove from the oven and loosely tent with foil for 10 minutes before cutting.
• Cut hens in half using kitchen scissors and serve.

CORNISH HEN RECIPE WITH A MEDITERRANEAN GARLIC AND SPICE MARINADE

Steps:

• Preheat the oven to 425 degrees F.
• Make the Mediterranean garlic and spice marinade. Combine the garlic spice rub ingredients in food processor. Run the processor until you achieve a pasty spice mixture or rub.
• Now to each of the hens, apply the marinade generously on the outside and in the cavities. Lift the skins and apply some of the marinade underneath (this is the key to flavor).
• Heat a lightly-oiled cast iron grill or skillet. Turn the the heat to medium-high and brown each of the hens on all sides. Set the hens aside momentarily to cool.
• Once the hens are cool enough to handle, stuff each hen's cavity with the chopped onions and celery. Now squeeze juice of one lime or lemon on the hens. Add all the used lime or lemon halves in with the onion and celery stuffing. Sprinkle each hen lightly with a dash of seasoned salt, if you like.
• Place the hens in a large cast iron skillet or a roasting pan. Add two cups of good chicken broth from the side of the skillet.
• Bake in the 425 degrees F heated-oven for 1 hour to 1 hour and 15 minutes or until the hen juices run clean, basting every 15 minutes with the broth. Remove from the oven and cover loosely with foil for 15 minutes before serving.

ROASTED CORNISH HENS

Steps:

• Preheat oven to 400 degrees. Pat the hens dry with a cloth. Slice lemon in half and squeeze juice into a medium bowl. Stuff hen cavities with half lemon, 2 cloves garlic and 1/2 branch of fresh rosemary. Add honey, oil and salt and pepper to lemon juice and blend together. Baste the hens with the lemon honey sauce. Place in a small roasting pan and roast for 20 minutes. Reduce heat and continue roasting for 20 to 30 minutes basting the hens occasionally. Roast the hens until the juices run clear from the thigh. Transfer hens to cutting board and let sit for 10 minutes. Place roasting pan on stove burner and stir in white wine. Bring to a simmer and scrape brown bits from bottom of pan. Stir in chicken stock and simmer. Serve hens hot with sauce.

GARLICKY SMOTHERED CORNISH HENS

Steps:

• Preheat the oven to 375 degrees F.
• Prepare the hens: In a mini food processor, pulse the garlic and 1 teaspoon salt to a paste. Using your fingers, make a pocket between the flesh and the skin of each Cornish hen. Stuff half the garlic paste between the skin and the flesh of the hens, evenly covering by pushing the paste along the flesh from the outside. Rub both hens all over with olive oil and sprinkle with salt and a grind of pepper. Cross the legs of each hen and tie together with kitchen string. Set aside and allow to come to room temperature for about an hour.
• In a baking dish large enough to hold both hens, mix together the remaining garlic paste, the bell pepper, onions, cayenne pepper, paprika, a pinch of salt and a grind or 2 of pepper.
• Place the prepared hens on top of the vegetables in the pan and slowly pour in 2 cups chicken stock. Place in the oven and cook until the temperature reaches 160 degrees F between the leg and the body of the hen when tested with an instant-read thermometer, about 40 minutes.
• Remove the hens from oven and remove from the pan to a plate. Cover lightly with aluminum foil to keep them warm while making the gravy. In a medium saute pan, melt the butter over medium heat. Add the vegetables from the baking dish and the flour. Whisk the flour briskly until it is combined with all the pan contents. Add the wine and let reduce. Take a sip of wine for yourself; you've worked hard. Stir in the remaining 1 cup chicken stock. Taste and season with salt and pepper, and then cook until the sauce has thickened to a gravy consistency, about 5 more minutes. To serve, remove the aluminum foil from the hens. Remove the string and cut in the birds in half. Pour the gravy over the top and garnish with chopped parsley.