Cranberry Stuffed Cornish Game Hens Food

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CLEMENTINE AND CRANBERRY GLAZED CORNISH GAME HENS



Clementine and Cranberry Glazed Cornish Game Hens image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 2h20m

Yield 4 servings

Number Of Ingredients 9

1 shallot, minced
1 tablespoon butter
Zest of 2 clementines plus 1 cup clementine juice
1/2 cup jarred cranberry sauce
1 packed tablespoon brown sugar
1 sprig fresh rosemary
4 Cornish game hens, rinsed and dried
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • In a small saucepan, saute the shallots in the butter over medium heat until translucent, about 5 minutes. Add in the clementine zest and juice, cranberry, brown sugar and rosemary. Simmer until thick, about 10 minutes. Set aside to cool.
  • Season the game hens liberally with salt and pepper. Using a basting brush, paint each bird entirely with the glaze. Cover the wing tips with foil to keep them from blackening too much.
  • Place the glazed birds in an enameled cast-iron Dutch oven. Roast for 20 minutes, and then reglaze the birds. Check after 15 more minutes; if the sugars in the glaze are turning too brown, lightly tent the Dutch oven with foil to protect the skins. Baste again after 45 more minutes, then check with an instant-read thermometer after another 5 minutes; the thighs must register at 165 degrees F, the breasts at 170. Let rest for 10 minutes and serve.

CRANBERRY STUFFED GAME HENS



Cranberry Stuffed Game Hens image

If you've never worked with game hens before, they're very user-friendly. Even stuffed to excess, they only roast for about an hour in a hot oven, and as long as you don't overcook them (use a thermometer!), you'll be enjoying the kind of juicy, flavorful meat that people cooking turkey only dream of.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Cornish Hen Recipes

Time 2h15m

Yield 4

Number Of Ingredients 19

2 cups 1/2-inch bread cubes (such as walnut bread)
3 tablespoons butter
¼ cup minced shallots
2 tablespoons chopped green onions
salt and freshly ground black pepper to taste
¼ cup dried cranberries
1 cup chicken broth
1 tablespoon chopped fresh thyme
1 teaspoon minced fresh rosemary
¼ teaspoon dried sage
1 pinch cayenne pepper
1 large egg, beaten
3 tablespoons olive oil, divided, or as needed
3 sprigs fresh thyme, or to taste
3 sprigs fresh rosemary, or to taste
2 Cornish game hens
⅔ cup chicken broth
¼ cup fresh cranberries
2 tablespoons maple syrup

Steps:

  • Preheat oven to 250 degrees F (120 degrees C). Spread bread cubes in a single layer on a baking sheet.
  • Toast bread in the preheated oven until golden, crispy, and completely dry, 20 to 40 minutes. Transfer bread to a large bowl.
  • Melt butter in a large skillet over medium heat. Cook and stir shallots and green onions with a pinch of salt in hot butter until shallots are translucent and soft, 3 to 4 minutes. Add dried cranberries to shallots; cook and stir until cranberries are warmed through, 2 o 3 minutes.
  • Pour chicken broth into skillet; bring broth mixture to a simmer and pour mixture over dried bread cubes. Stir until liquid is absorbed. Season with chopped thyme, minced rosemary, sage, cayenne pepper, salt, and black pepper. Mix beaten egg into bread mixture, cover the bowl with plastic wrap, and let stuffing sit until liquid is absorbed, 10 to 15 minutes.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Drizzle the bottom of a roasting pan with 2 tablespoons oil and lay thyme sprigs and rosemary sprigs on the bottom of the pan.
  • Generously season each hen cavity with salt. Stuff each hen with about 1/2 the bread-cranberry mixture. Tie legs together and set into prepared roasting pan on top of thyme and rosemary sprigs. Brush hens with remaining olive oil and season with salt and black pepper.
  • Bake hens in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Remove hens to a platter, tent loosely with aluminum foil, and let rest for 10 minutes.
  • Place roasting pan over medium-high heat. Stir chicken broth, fresh cranberries, and maple syrup into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook and stir until sauce reduces and thickens, 1 to 3 minutes. Spoon sauce over stuffed hens.

Nutrition Facts : Calories 549.1 calories, Carbohydrate 26 g, Cholesterol 196.8 mg, Fat 38.1 g, Fiber 1.5 g, Protein 25.8 g, SaturatedFat 12.3 g, Sodium 296.8 mg, Sugar 12 g

ROCK CORNISH GAME HEN WITH CRANBERRY-PECAN STUFFING --



Rock Cornish Game Hen With Cranberry-Pecan Stuffing -- image

This game hen will make you feel like you are celebrating a holiday, but it is a bird to enjoy any time of the year.

Provided by emmalee1942

Categories     Poultry

Time 1h30m

Yield 1-2 serving(s)

Number Of Ingredients 10

1 large rock cornish game hen, thawed
1 cup breadcrumbs
1/3 cup pecans, roughly chopped
1/4 cup butter
1/4 cup dried cranberries
salt and pepper
2 tablespoons honey
1 tablespoon butter, melted
1 teaspoon paprika
1 tablespoon frozen orange juice concentrate

Steps:

  • 1. Remove giblets from the defrosted hen. Rinse in cold water and pat dry before stuffing.
  • 2. Brown the bread crumbs in butter, add the nuts, salt and pepper. Stir in the dried cranberries.
  • 3. Fill the game hen cavity, loosely, with the crumb mixture.
  • 4. Combine the honey, orange juice concentrate, butter and paprika, stir well.
  • 5. Place the stuffed hen in a shallow roasting pan. Brush with the honey butter.
  • 6. While roasting the hen, baste several more times to achieve a nice brown coating.
  • 7. Roast 350 degrees, about 1 hour, or until the drumstick feels loose.
  • 8. Let rest 10 minutes before serving.

Nutrition Facts : Calories 2026.1, Fat 136.5, SaturatedFat 53, Cholesterol 489.2, Sodium 1367.1, Carbohydrate 128, Fiber 10.4, Sugar 50.2, Protein 76.5

STUFFED CORNISH GAME HENS WITH CRANBERRY GLAZE



Stuffed Cornish Game Hens with Cranberry Glaze image

This recipe was e-mailed to me by a friend. I made it this year for Christmas Eve dinner with great raves and success so I wanted to share it with you.

Provided by Judith N.

Categories     Chicken

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 17

2 1/4 cups cranberries, rinsed and drained
3/4 cup dry red wine
3 tablespoons honey
1 tablespoon olive oil
1 tablespoon melted butter
1/3 cup minced onion
1/3 cup minced celery
1/3 cup cranberries, rinsed and drained,coarsely chopped
2 cups French bread cubes, 1/2 " thick
1/4 cup chicken broth
1/4 cup finely chopped parsley
1 teaspoon dried sage, crushed
1/4 teaspoon dried thyme, crushed
1/2 teaspoon salt, divided
1/4 teaspoon fresh ground black pepper, divided
4 Cornish hens, giblets removed,thawed,rinsed and dried
kitchen string

Steps:

  • Prepare the glaze: Combine cranberries and wine in saucepan, bring to a boil, reduce heat and simmer 5 minutes.
  • Stir in honey and continue to simmer 2 minutes.
  • Strain glaze, stir in oil and set aside.
  • Prepare the game hens and stuffing: Melt butter in saucepan over medium heat, add onion, celery and cranberries.
  • Saute for 3 minutes.
  • Add sauteed mixture to the French bread cubes.
  • Let cool.
  • Stir in chicken broth, parsley, sage, thyme, 1/4 Tsp.
  • salt and 1/8 Tsp.
  • pepper.
  • Stuff game hens with the stuffing and tie drumsticks together with kitchen string.
  • Place hens in a roasting pan.
  • Brush some of glaze over each game hen and sprinkle with a little salt and pepper.
  • Place in a preheated 450 degree oven for 20 minutes.
  • Reduce heat to 350 degrees and continue roasting for 45 minutes longer.
  • Baste hens with glaze and sprinkle with salt and pepper (salt& pepper is optional, I didn't do it) twice more during the cooking time.
  • Remove hens from oven and let rest 5 minutes.
  • Cut strings and serve.

Nutrition Facts : Calories 768.5, Fat 17.9, SaturatedFat 5.1, Cholesterol 225.1, Sodium 1225, Carbohydrate 82.6, Fiber 6.8, Sugar 16.8, Protein 58.9

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