ROASTED CORNISH HENS WITH GARAM MASALA HONEY GLAZE
Roasted cornish hens make a simple yet elegant meal... Be it holiday dinner for small family or a winter weeknight comfort dinner, these mini birds fit perfectly for a quick, effortless yet festive meal. For a twist on classic, I flavored these birds with Indian spice - Garam Masala and sweetness of honey. Roasted to perfection and a perfect combination of heat and sweet, this recipe is sure to please even the hard core turkey lovers. ;-)You know, whenever I roast a bird, I always make sure to put good use of flavor-explosion happening in roasting pan. In other words, I have to have a scrumptious side cooking on the side with roasted hens. :) Yes, you guessed it right! I'm talking about some baby potatoes and Brussels sprouts cooking in "cornish hen - garam masala" flavor bath.... without even need of lifting a spoon! I mean, by the time hens roast to perfection, the potatoes are tender and packed with ton of flavor.Just like you, I'm very busy during the weekdays and often prefer something for dinner which needs minimum effort and is still has bold flavor. The cornish hens cook so fast and with very little marination, come out moist and juicy.... perfect for a easy dinner any weekday. In morning, just mix the garam masala marinade and apply on thawed and fully dried Cornish hens and then refrigerate for the evening. Just an hour before dinner, roast hens in oven with some baby potatoes. By the time everyone ready for dinner, golden roasted sweet and spicy cornish hens will be also be ready to carve!! How easy does that sound?A normal weeknight meal feels like a holiday special meal and in so so less time!!Look at the gorgeous color of Garam Masala and Honey Glaze!! Aren't these looking perfect for any special dinner? holiday or weekday!!Cornish Hen Marinade:The marinade for hens is very simple yet packed with big punch of flavor. This marinade is true example of my fusion-kitchen. Indian Garam Masala is mixture of some warm ground spices and is very popular in Indian Cuisine. I was surprised when I learned that how popular Garam Masala is globally. This roasted hen marinade is kinda cousin of tandoori chicken minus the color. Not only it adds a nice aromatic flavor to meat.... kinda like five spice. A little goes a long way. However, I highly recommend massaging the birds with marinade and lit it marinate for one hour or at least good 20 minutes. This will add lots of flavor skin-deep and really improves the taste of roast...... take it from fab to fabulous. The honey glaze on the hens is just a touch...... I wanted a kiss of sweetness to compliment the spices... but not overly sweet glaze. I have just glazed the hens once after first 25 minutes of cooking. If you like a darker and sweeter glaze, go ahead and brush honey-lemon on hens twice or three times.I'm sure you all set to have great holidays. I'm happy to share one more recipe to make your family-time even more special. Don't forget to share your favorite holiday meals with me!Enjoy! -Savita
Provided by Savita
Categories Main Course
Time 1h15m
Number Of Ingredients 12
Steps:
- Preheat oven at 425 degrees Fahrenheit. In a small mixing bowl, stir together salt, lemon pepper, garam masala, oil, paprika, and lemon zest. Set aside. Also, mix honey and lemon juice together and set aside.
- I thawed Tyson Cornish Hens overnight in refrigerator. Once ready to use, in a rimed sheet, remove hens from lamination.
- Discard any water collect in the sheet and pat dry hens completely with paper towel. A well dried bird roast beautifully.
- Rub marinade all over the hens and also within the skin to infuse more flavor.
- Place diced potatoes (and Brussels sprouts,if using) in the bottom of a baking sheet or wide dutch oven pan. Dress potatoes in 1 tablespoon oil and sprinkle with salt and pepper.
- Place hens on the potatoes and roast the hens in the preheated oven for about 1 hour to 1 hour 5 minutes at 425 degrees Fahrenheit.
- After first 25 minutes, brush the top with lemon-honey and return the pan back to oven to complete cooking.
- Once roasted, an instant-read thermometer inserted into the thickest part of the thigh registers 180 degrees Fahrenheit and the juices run clear.
- Remove the hens from the oven, loosely cover with foil and let rest 10 minutes before carving. Cut hens in half lengthwise. Garnish with chopped parsley and serve!
GARAM MASALA RUBBED CORNISH HEN WITH MAPLE-TAMARIND GLAZE
Steps:
- Preheat oven to 425 degrees F.
- Season entire hen with salt, including the cavity. Push the wings back and rub the garam masala over the entire hen. Place on a lightly oiled baking rack set over a baking sheet and bake for 15 minutes. Brush with some of the glaze and reduce the heat to 375 degrees F and continue baking until just cooked through, about 10 to 15 minutes longer or until a thermometer inserted into the thickest part of the leg registers 160 degrees F. Remove from the oven, brush with the remaining glaze, and let rest 5 minutes before serving. Alternatively, you can sear the hens in an oven-safe saute pan over medium-high heat and then transfer pan to the oven to finish cooking.
- Heat oil in a medium saucepan over medium heat. Add shallots and ginger and cook until soft. Add red chili flakes and cook for 30 seconds. Stir in chicken stock and peppercorns and cook until reduced by half. Whisk in maple syrup and tamarind paste and cook for 15 minutes or until slightly thickened, stirring occasionally. Remove from the heat and let cool to room temperature before using.
GARAM MASALA CHICKEN WITH ROASTED VEGETABLES
Provided by Aida Mollenkamp
Categories main-dish
Time 2h35m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a small bowl, mix together 1/4 cup oil, garam masala, ginger, garlic, and 1 tablespoon salt. Place chicken in a large baking dish or plastic bag, loosen the skin from the breast and legs of the chicken and, using your hands, spread a good part of the mixture underneath. Rub the remaining mixture inside the chicken cavity and over the skin. Tie the legs together with kitchen twine. Loosely cover, refrigerate, and let marinate 30 minutes or up to 12 hours.
- Arrange the rack in the center of the oven and heat oven to 400 degrees F.
- Remove chicken from marinade, let any excess drip off, and reserve marinade. Let chicken sit at room temperature while oven warms up, about 30 minutes.
- When the oven is heated, place potatoes, squash, and onions in bottom of a roasting pan, drizzle with any remaining marinade, remaining 1/4 cup oil, remaining 1 tablespoon salt, and season well freshly ground black pepper. Toss to coat. Place chicken, breast side up, on top of vegetables and roast until skin becomes brown and vegetables are starting to get tender, about 1 hour. Brush yogurt on chicken and continue roasting until chicken is well browned, juices run clear when inner thigh is pierced with a knife, legs move easily in the joint, and a meat thermometer inserted into the thickest portion of the thigh registers160 to 165 degrees F on an instant-read thermometer, about another 40 to 50 minutes. Let chicken rest at least 10 to 15 minutes before serving.
SUNNY'S GRILLED CORNISH HENS AND VEGGIES CHEAT SHEET
Steps:
- Preheat the oven or grill for cooking on indirect heat at 425 degrees F. Line a baking sheet with nonstick aluminum foil.
- Combine the baby carrots, honey, olive oil, Italian seasoning, Brussels sprouts, potatoes, lemon zest, salt, pepper and juice of 1/2 lemon in a large bowl. Toss to coat and distribute evenly around the edges of the lined baking sheet.
- Place the hens in the middle of the baking sheet. Brush each hen with olive oil all over, then sprinkle with salt, pepper and Hungarian paprika to taste. Stuff each hen with the rosemary and thyme.
- Place the baking sheet on the center rack of the oven or above the indirect heat of the grill. Roast until the hens reach an internal temperature of 155 degrees F and the veggies are caramelized, 30 to 40 minutes. Remove from the grill or oven and allow the hens to rest until they reach an internal temperature of 165 degrees F, about 5 minutes. Spritz with juice from the remaining lemon half before serving.
ROASTED CORNISH HENS WITH VEGETABLES
Roasting simply seasoned Cornish game hens and vegetables in one pan results in a full-flavored meal in one.-Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, combine first seven ingredients. Transfer to a large shallow roasting pan., Brush hens with oil; sprinkle with salt and pepper. Wrap a bacon strip around each hen; secure with a wooden toothpick. Tie legs together. Place, breast side up, over vegetables., Bake, uncovered, 1-1/4 to 1-3/4 hours or until a thermometer inserted in thigh reads 180° and vegetables are tender. Remove hens to a serving platter; serve with vegetables.
Nutrition Facts :
GARAM MASALA CORNISH HENS WITH ROASTED VEGETABLES
I took Aida Mollenkamp's recipe for Garam Masala Chicken with Roasted Vegetables and changed it to suit my purposes (using cornish hens, etc). I also reduced the oil simply because I didn't think that amount was necessary. For this recipe it's really important to have a probe thermometer that can stay in the hens while they're in the oven. After a few changes, this ended up delicious! Hope you like it too.
Provided by JJ_Ohio
Categories Poultry
Time 1h40m
Yield 4 cornish hen halves, 4 serving(s)
Number Of Ingredients 13
Steps:
- In a small bowl, mix together 3/4 tablespoons of oil, 1/2 tablespoon of butter, 4 teaspoons of garam masala, 1 1/2 teaspoons of ginger, 6 cloves of garlic, and 1 teaspoons of salt. Place hens in a large baking dish or plastic bag, loosen the skin from the breast and legs and, using your hands, spread a good part of the mixture underneath. Rub the remaining marinade inside the hen's cavity and over the skin. Loosely cover, refrigerate, and let marinate 30 min or up to 12 hours.
- Remove hens from marinade and left any excess drip off. Let hens sit at room temp while oven warms up, about 30 minutes. Place probe thermometer into thickest portion of the thigh making sure not to hit bone.
- Arrange the rack in the center of the oven and preheat to 425 degrees F.
- Combine remaining 3/4 tablespoon oil, 1 1/2 teaspoons of garam masala, 1/2 teaspoon of ginger, 2 cloves of garlic, and 1 1/2 teaspoons of salt (more or less to taste) in a large bowl. Place cut vegetables in it and toss until the vegetables are well coated. Season veggies with freshly ground black pepper (to taste) Place at bottom of large roasting pan which has been sprayed with nonstick spray.
- Place hens breast side up on top of vegetables and bake for 15 min at 425 degrees F. Reduce heat to 375 degrees F. When internal temperature hits 145 degrees F, brush yogurt on hens. Make sure to just do a thin and light coating of yogurt. You don't want it to be very thick. When internal temperature hits 160 remove from oven and loosely cover with foil. This is also the time to check the vegetables in the pan and make sure that they're done to your liking. If you'd like them softer, simply put the vegetables back in the oven while the hens are resting.
- Let hens rest, covered, for 15 minutes which also insures that carryover cooking will take the temp up to above 165 degrees F, for example mine ended up at 166.4 degrees F which was perfect. If you're uncomfortable with this doneness, go ahead and roast until 165 degrees (which is the temperature which poultry must be at to be done and safe) and then let hens rest covered, for 15 minute After hens have rested cut each one in half, through the breast and backbone (I just use a big sharp knife or you could use poultry shears) so that each person gets a half a hen. Divide the vegetables among the four plates and serve with a simple green salad or some rice to round out the meal.
Nutrition Facts : Calories 672.4, Fat 15.9, SaturatedFat 3.5, Cholesterol 283.9, Sodium 1442.6, Carbohydrate 63.7, Fiber 9.2, Sugar 11.5, Protein 68.8
ROASTED CORNISH HEN
Easy Roasted Cornish Hen, the perfect one-pot meal for any weeknight or holiday dinner! This recipe made the Cornish hen tasty and juicy! It's the most flavorful, comforting, and crowd-pleasing dish that everyone will love!
Provided by Rika
Categories Main Course
Number Of Ingredients 18
Steps:
- Preheat the oven to 450°F.
- Pat the cornish hen dry (including cavity) with paper towels.
- In a small bowl, combine all dry rub seasoning mixture ingredients. Rub seasoning mixture over both sides and underneat the skin of the hen.
- Season the cavity of the hen with salt and pepper then stuff with one lemon wedge, head of garlic halved, and 3 rosemary sprigs.
- Tuck wing tips under the back of the hen; tie ends of legs together with twine.
- Put the chopped vegetables in a large roasting pan, then drizzle with oil. Season with additional salt and pepper to taste then pour in the dry white wine.
- Put the hens, breast side up, directly on top of vegetables. Make sure the hens are not touching the wine! Brush the hens on both sides with oil.
- Roast the hens and vegetables, uncovered, for about 50-60 minutes (depending on the size) or until the internal temperature reaches 165°F and the vegetables are tender. Rotating the pan halfway through roasting.
Nutrition Facts : Calories 721 kcal, Carbohydrate 32 g, Protein 42 g, Fat 44 g, SaturatedFat 11 g, Cholesterol 227 mg, Sodium 1223 mg, Fiber 6 g, Sugar 7 g, ServingSize 1 serving
ROASTED CORNISH HEN WITH BALSAMIC GLAZE
Steps:
- Preheat the oven to 425° F. Remove all visible fat and the neck and giblets from the Cornish hens. Rinse the hens under cold water and pat them dry inside and out with paper towels. Season the birds generously with salt and pepper, inside and out. Place one rosemary sprig, 2 sage leaves, and 1 bay leaf in the body cavity of each bird.
- Heat the oil in a heavy, flameproof roasting pan or very large ovenproof skillet over medium heat. Add the scallions, carrots, celery, porcini, and the remaining rosemary and sage leaves and cook, stirring, until the scallions are wilted, about 4 minutes. Smooth the vegetables into an even layer and nestle the prepared birds, breast side up, over them. Roast, basting frequently with enough of the chicken stock to keep the vegetables well moistened, until the vegetables and hens are golden brown-about 45 minutes.
- Carefully tilt the pan and spoon off enough of the roasting juices to measure 1 cup, not including fat. Stir the balsamic vinegar and honey into the measured juices until the honey is dissolved. Return the birds to oven and roast, basting occasionally with the honey mixture, until the birds are a rich mahogany color and the leg joint moves easily when you wiggle it, about 15 minutes.
- Remove the birds from the oven, transfer them to a platter or plates, and cover with a tent of aluminum foil to keep them warm. Strain the pan juices through a sieve into a small saucepan, pressing as much of the liquid from the vegetables as possible. Skim the fat from the surface of the sauce, and bring the sauce to a simmer while carving the birds. With a pair of kitchen shears, cut along both sides of the backbones to remove them. Cut the birds in half through the center breastbone. Cut each half into leg and breast portions. Arrange the pieces on a platter or plates, and spoon some of the roasting juices over them. Pass the remaining sauce separately.
MORROCAN-STYLE ROAST CORNISH HENS WITH VEGETABLES
Categories Chicken Poultry Vegetable Roast Dinner Spice Bell Pepper Turnip Butternut Squash Fall Winter Anniversary Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 22
Steps:
- Preheat oven to 425°F.
- Coarsely grind caraway seeds with salt in an electric coffee/spice grinder or crush with a rolling pin. Mince garlic, then mash to a paste with salt mixture using flat side of a chef's knife. Transfer paste to a large bowl and whisk in honey, lemon juice, oil, spices, and pepper.
- Put zucchini, turnips, bell peppers, butternut squash, and onions in an oiled large roasting pan, then add half of spice mixture and toss until well coated. Stir tomatoes and broth into vegetables. Add hens to large bowl with remaining spice mixture and toss to coat, then arrange hens, breast sides up, over vegetables in pan.
- Cover pan tightly with foil and roast in middle of oven 1 hour. Uncover and roast until hens are browned and vegetables are tender, 20 to 30 minutes more. Skim fat from cooking liquid. Sprinkle herbs on top and spoon some cooking liquid over hens.
ROAST CORNISH GAME HENS WITH VEGETABLES
Make and share this Roast Cornish Game Hens With Vegetables recipe from Food.com.
Provided by PaulaG
Categories One Dish Meal
Time 1h5m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees.
- Spray a 2 quart glass baking dish with cooking spray.
- Remove and discard neck and giblets from game hen and with kitchen scissors, cut hen in half; place halves, skin side up, in baking dish.
- In a medium bowl, mix together garlic salt, chili powder, ginger, cumin and oil.
- Brush hen halves with 1 tablespoon of the oil mixture, to the remaining mixture in bowl, add the potatoes and bell pepper; toss to coat.
- Arrange vegetables around the hen halves and bake 40 to 50 minutes or until hen halves are fork-tender and juices run clear, and vegetables are tender.
Nutrition Facts : Calories 451.3, Fat 18.2, SaturatedFat 3, Cholesterol 108.8, Sodium 142.8, Carbohydrate 43.1, Fiber 6, Sugar 5.4, Protein 28.8
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