Cornish Hens With Sweet Vermouth Garlic Glaze Food

GLAZED CORNISH HENS

Steps:

• Preheat oven to 350°. Place hens, breast side up, on a rack in a shallow roasting pan. Sprinkle with salt and pepper. Bake, uncovered, 30 minutes. , In a small bowl, combine spreadable fruit and orange juice. Spoon some of the apricot mixture over the hens. Bake until golden brown and juices run clear, 30-35 minutes, basting several times with remaining apricot mixture. Let stand 5 minutes before serving.

CORNISH GAME HENS WITH GRAPES IN VERMOUTH

Steps:

• Preheat oven to 400°F.
• Using a soft pastry brush, spread the soft butter all over the outside surface of hens & then put a hazelnut size piece in the cavity of ea hen. Mix shallots & parsley together & place 1/4 of the mixture in the cavity of ea hen.
• Put the hens side-by-side in a roasting pan & roast for 40-50 min or till the juices run clear when the thickest part of the flesh is pierced w/a skewer. When cooked, transfer the hens to a warmed serving platter, cover & keep warm.
• Skim most of the fat from the roasting pan, then add the grapes & vermouth. Place the pan directly over a low-heat for a few min to warm & slightly soften the grapes.
• Using a slotted spoon, lift the grapes out of the roasting pan, scatter them around the hens on the platter & cover again.
• Stir cornstarch into the cream & add to the pan juices. Cook gently (stirring) for a few min till the sauce thickens. Season w/salt & pepper to taste pref.
• Pour sauce around hens, sprinkle w/toasted pine nuts & garnish w/watercress sprigs, if using. Serve immediately.

GLAZED CORNISH GAME HENS

Steps:

• Preheat oven to 350°.
• Place hens, breast side up, on a rack in a shallow roasting pan. Sprinkle with salt and pepper. Bake, uncovered, for 30 minutes.
• In a small bowl, combine spreadable fruit and orange juice. Spoon some of the apricot mixture over the hens.
• Bake 30-35 minutes longer or until golden brown and juices run clear, basting several times with remaining apricot mixture.
• Let stand for 5 minutes before serving.

ORANGE GLAZED CORNISH HEN

Steps:

• Mix olive oil, 1 tablespoon Dijon mustard, lemon zest and juice, orange zest and juice, garlic, salt, and black pepper together in a large resealable bag. Add hens, seal bag, and coat hens with marinade. Refrigerate for at least 1 hour, flipping the bag 1 or 2 times to redistribute marinade.
• Preheat oven to 450 degrees F (230 degrees C).
• Mix orange juice, soy sauce, honey, 1/4 cup Dijon mustard, onion, ginger, and black pepper together in a bowl.
• Remove hens from marinade and transfer to a roasting pan, discarding leftover marinade.
• Roast hens in the preheated oven for 50 minutes. Brush hens with orange glaze and roast for 5 more minutes. Flip hens, brush with more glaze, and roast until meat is no longer pink in the center, about 5 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

ASIAN GLAZED CORNISH HENS

Steps:

• Combine soy sauce, teriyaki sauce, honey, lemon juice, garlic, black pepper, and ginger in a large resealable plastic bag. Add Cornish hens. Seal and marinate in the refrigerator for 8 hours.
• Preheat oven to 400 degrees F (200 degrees C). Grease a metal rack and set inside a roasting pan.
• Transfer hens from the plastic bag to a flat work surface; tie legs together with kitchen twine. Place hens on the prepared rack.
• Pour marinade into a small saucepan; bring to a boil. Remove from heat.
• Roast hens in the preheated oven, basting occasionally with marinade, until juices run clear, about 1 hour. Cover loosely with aluminum foil. Continue roasting until an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 15 minute more.
• Cover hens with aluminum foil. Let rest for 5 minutes before serving.

CORNISH HENS WITH LEMON AND HERBS

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.

CONTEST-WINNING ORANGE-GLAZED CORNISH HENS

Steps:

• Preheat oven to at 350°. Tie legs of each hen together; turn wing tips under backs. Place on a greased rack in a roasting pan. Brush with butter; sprinkle with salt and pepper. Bake, uncovered, for 1 hour., Meanwhile, in a saucepan, combine the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 15 minutes. Spoon over hens. Bake until a thermometer reads 170°, about 15 minutes longer.