Herb Garlic Rotisserie Cornish Game Hens Food

ROTISSERIE CORNISH GAME HENS, BRINED AND HERBED

Steps:

• In a container large enough to fit all the hens, mix the salt and sugar in the water until dissolved. Submerge the hens in the brine, and refrigerate for 2-4 hours.
• Put the herb rub ingredients in a small bowl, mix to combine, and set aside. Remove the hens from the brine, and pat dry with paper towels. Be thorough - wet hens won't brown! Loosen the skin covering the breasts of the hen by carefully running your finger under the skin. Get a little of the herb rub on the breast meat where you just loosened it, and spread it all over the breast. Rub the hens with the rest of the herb rub, making sure to get some inside the cavity as well. Truss the hens and put them on the spit. It helps if you have four sets of forks for your spit for this. Put the hens on in two sets of two - first bird on the spit feet first, then the second bird breast first, so the neck part of the backbone of the two hens are touching. Then use a fork to secure the first pair of hens. Repeat for the second set of hens. Let sit at room temperature while you prepare your grill.
• Set your grill up for rotisserie cooking at high heat. For my Weber Summit, this means removing the grates, turning the two outer burners (burners 1 and 6) to high, and turning the infrared burner to high. Then I put my drip pans in the middle, over the unlit burners.
• Put the spit on the grill, put your foil pans under the hens, and start the spit spinning. Cook with the lid closed. It will take for 30-45 minutes, depending on the size of the hens. (It took 45 minutes for my 1 1/2 pound hens). Check the internal temp on the hens after 20 minutes, and every 10 minutes thereafter - you want 160*F to 165*F in the breast, and 170*F to 180*F in the thigh. Remove the spit from the grill (while wearing gloves!), and remove the hens from the spit. Cover the hens with foil, and let rest for 15 minutes before serving.
• Cut the hens in half - I find a half a hen to be a good serving for an adult, with one hen per person if they're a big eater. If you have poultry shears or kitchen shears, cut the chicken along one side the backbone, and then through the middle of the breast to separate the hen into two halves. If you don't have shears, use a large knife. On a cutting board, run a chef's knife through the cavity and split the chicken along the backbone, then turn it over and split through the breast.

ROASTED CORNISH GAME HEN

Steps:

• Preheat oven to 450 degrees F.
• Pat the hens dry with a paper towel. Use your index finger to loosen the skin on the top of the hen and slip a thin slice of butter under the skin on top of each breast. Add a few rosemary and thyme leaves (or herb of choice). Repeat for each hen. Put a quarter of a lemon in the cavity of each hen along with a clove of garlic and a sprig of fresh rosemary and thyme (or herb of choice). Truss the hens by tying the wings and legs.
• Rub each hen all over with some extra virgin olive oil, then sprinkle with salt and freshly ground black pepper. Place then hens on the rack of a roasting pan lined with aluminum foil, spacing them out so they are as far apart from each other as possible. This will enable their skins to get browned and crispy.
• Place the hens in the preheated oven and roast for 25 minutes.
• While the hens are roasting, combine the chicken broth and wine in a bowl.
• After the hens have been roasting for 25 minutes, reduce the oven temperature to 350 degrees F. Pour the broth/wine mixture over the hens and continue to roast for 30 minutes, basting the hens with the juices at the bottom of the pan every 10 minutes or less. The hens are done when an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F and the juices run clear. If you prefer darker skins, turn up the temperature to broil for a couple more minutes, watching closely to prevent burning.
• Carefully remove the hens and pour the juices from their cavities into the roasting pan. Transfer the hens to a warmed platter, remove the trussing string, and tent with aluminum foil to keep warm. Pour the juices from the roasting pan into a saucepan and boil for about 5 minutes until the liquid is a thin sauce-like consistency. Serve the hens whole per guest or cut in half lengthwise and place cavity-down on each serving plate. Drizzle the sauce over the hens and garnish with fresh herb sprigs and a slice of lemon. Serve immediately.

HERB ROASTED CORNISH GAME HENS

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with foil and put a baking rack on top.
• Mix together the grill seasoning, dressing, and chopped herbs in a small bowl. Reserve 2 tablespoons. Generously rub the hens inside and out with the herb and dressing mixture. Stuff each hen with a sprig of each herb and a piece of lemon.
• In a large bowl, combine the carrots, onions and potatoes with the reserved 2 tablespoons of dressing mixture, a generous pinch of salt and pepper. Put the vegetables in a large roasting pan and arrange the hens on top. Roast them until the juices run clear and an instant-read thermometer registers 180 degrees F when inserted into the thickest part of the thigh, about 50 to 55 minutes. Remove the pan from the oven, cover with foil and let the hens rest for 5 minutes before serving. Transfer the hens to a large serving tray with the roasted vegetables.

HERB GARLIC ROTISSERIE CORNISH GAME HENS

Steps:

• Rinse game hens and pat dry. In mixing bowl, blend all ingredients (except hens) into a paste. Rub herb paste thoroughly over the game hens and into the cavities, as well.
• Secure onto the rotisserie and roast for fifty five minutes to one hour, or until golden brown. If you don't have a rotisserie, you can bake the game hens in a three hundred and fifty degree oven for the same amount of time, until brown.

CORNISH GAME HENS WITH GARLIC AND ROSEMARY

Steps:

• Preheat oven to 450°F. Pat hens dry with paper towels. Season cavities lightly with salt and pepper. Place 1 lemon wedge and 1 rosemary sprig in cavity of each hen. Rub hens with 1 tablespoon oil. Season outside of hens lightly with salt and pepper. Arrange in heavy large roasting pan. Scatter garlic around hens.
• Roast hens 25 minutes. Reduce oven temperature to 350°F. Pour wine, broth and remaining 2 tablespoons oil over hens. Continue roasting until hens are golden brown and juices run clear when thigh is pierced at thickest part, basting every 10 minutes with pan juices, about 25 minutes longer.
• Transfer hens to platter, pouring any juices from cavity into roasting pan. Tent hens with foil to keep warm. Transfer pan juices and garlic to heavy medium saucepan. Boil until reduced to sauce consistency, about 6 minutes.
• Cut hens in half lengthwise. Arrange on plates. Spoon sauce and garlic around hens. Garnish with additional rosemary sprigs and serve.

HONEY-HERB CORNISH GAME HENS

Steps:

• Rinse and pat dry hens. Cut out the backbone and split through the breastbone. Trim any excess skin or fat.
• Place oil in a shallow pan and heat oven to 400 degrees.
• In a small bowl, whisk together lemon juice, honey, thyme, and oregano. Season hens with salt and pepper.
• Once pan is heated, place hens skin side down and brush with half of the honey mixture.
• Bake for 30 minutes. Flip hens and brush with remaining honey mixture. Bake 20-30 minutes longer, or until internal temperature reaches 180 degrees. Place on a platter.
• Drain drippings into a fat separator or skim as much fat as possible. Serve with hens.

ROTISSERIE ASIAN-STYLE CORNISH GAME HENS

Steps:

• In a shallow dish mix together the first 7 ingredients, then transfer to a large heavy ziploc plastic freezer bag, add in the hens; seal the bag and toss to coat.
• Refrigerate for about 5 hours.
• Remove the hens and thread on the rotisserie (reserve the marinade and discard the green onion halves).
• Pour the reserved marinade in a small saucepan.
• Reserve 1/4-cup of the chicken broth and pour the rest in with the marinade; bring to a boil and simmer for 5 minutes.
• In a small cup whisk together the reserved 1/4 cup chicken broth with 2 teaspoons cornstarch; add to the simmering sauce, and cook for about 1 minute, stirring constantly.
• Prepare the gill to medium heat, or whatever heat desired to rotisserie.
• Secure the hens with strong string, then thread the hens onto the rotisserie rack, sprinkle with black pepper if desired.
• Grill until the hens are done about 1 hour.
• Place the hens on a platter and sprinkle with sesame seeds and green onions.
• Serve hens with sauce on the side.

CORNISH GAME HENS WITH HERBS

Steps:

• Place 2 whole garlic cloves and 2 lemon wedges in each hen.
• In a small bowl, combine oil,smashed garlic, rosemary, sage, tarragon, thyme, salt and pepper.
• Gently separate skin from breast and thigh of each hen and rub meat with herb mixture.
• Rub any extra over skin.
• Arrange birds on baking sheets lined with parchment paper.
• Roast birds in a preheated 400°F oven for 45 minutes or until well browned and cooked through.
• Baste occasionally.
• Place birds on a platter and transfer pan juices to measuring cup.
• To make sauce, remove fat from pan juices.
• Place juices in a saucepan with stock, soy sauce and Worcestershire sauce and bring to a boil.
• Cook a few minutes.
• In a small bowl, combine flour and margarine.
• Stir into sauce and cook until just slightly thickened.
• Adjust seasonings.
• Serve hens with sauce on the side.

HERB-BRINED CORNISH GAME HENS

Steps:

• In a saucepan, combine the salt, brown sugar, peppercorns, sage, garlic, thyme, rosemary and 1 quart water. Bring to a boil. Cook and stir until salt and sugar are dissolved. Remove from the heat. Add the cold water to cool the brine to room temperature., Place a turkey-sized oven roasting bag inside a second roasting bag; add hens. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bags and turn to coat. Place in a roasting pan. Refrigerate for 1-2 hours, turning occasionally. Drain and discard brine; pat hens dry., Meanwhile, place the peppercorns and garlic in a food processor; cover and pulse until coarsely chopped. Add the butter, 3 tablespoons olive oil and herbs; cover and process until smooth. With fingers, carefully loosen skin from hens; rub half the butter mixture under skin. Secure skin to underside of breast with toothpicks; tie drumsticks together. Rub remaining butter mixture over skin., In a 15x10x1-in. baking pan, toss the Brussels sprouts and onions with remaining olive oil, salt and pepper. Arrange in a single layer. Place hens, breast side up, on top of the vegetables. Bake at 450° until thermometer inserted in breast reads 165°, 35-40 minutes. Cover loosely with foil if hens brown too quickly., Remove hens and vegetables to a serving platter; cover and let stand for 10 minutes before carving. If desired, garnish with additional herbs.

CORNISH HENS ON A ROTISSERIE

Steps:

• Wash the hens under cold water and pat dry with a paper towel. Mix all the spices together and rub the outside of the hen making sure it is coated with the spice very well. Slide the hens on to the the rod and secure with cotton string around the end of the legs and wings.
• If you have a rotisserie, set temp to 350 or on the medium setting. Cook hens 30-40 or until temp reaches 170 in the thigh area . Let set for 5-7 minutes before serving.
• You can also use your oven set at 350,I have found it works the best if you can set the hens on a small rack inside a roasting pan ans baste the last 15 minutes.

GARLIC & ROSEMARY CORNISH GAME HENS

Steps:

• Heat oven to 450.
• Rinse and pat dry game hens.
• Season cavities lightly with salt& pepper.
• Cut lemon into 4 wedges.
• Place 1 wedge inside each hen along with 1 sprig of the rosemary and 1 clove peeled garlic Rub outside of hens with 1 tbl of oil.
• Season outside of hen lightly with salt& pepper.
• Place hens in pan placing peeled garlic around all.
• Roast hens for appx 25 minutes at 450.
• Reduce temp to 350 and pour wine, broth and remaining oil over hens.
• Continue to cook for about 25 minutes (or until juice from thickest part runs clear) Be sure to baste about every 10 minutes in this final cooking time.
• Remove hens from pan and pour remaining juices as well as any juices from the cavities into medium saucepan Boil juices about 6 to 8 minutes (or until desired consistency).
• Arrange hens on plates and spoon sauce and garlic over and around each, add additional rosemary as a garnish if you like.
• The 4-8 servings is that you can cut the hens in half to double the servings.
• This goes very well with a light salad and rice pilaf (and of course a glass of wine).

OREGANO CORNISH GAME HENS

Steps:

• Remove bags of liver and neck from hens, rinse hens and pat dry.
• Rub skins with oil.
• Season hens inside& out with salt,pepper and oregano, set aside.
• Stuffing:.
• Make stuffing by heating butter till bubbly (do not burn).
• Add onion and celery and cook for 1 minute.
• Stir in bread cubes, oregano, celery salt, pepper and water.
• Loosely stuff each hen with 1/4 of the stuffing.
• Place stuffed hens in a roastin pan and cook at 450 degrees for 20 minutes.
• Reduce heat to 350 and roast for another 30 to 40 minutes or until juices run clear when thigh is pricked with a fork.
• Place on warm serving platter.
• Sauce:.
• Skim off exces fat from juices in pan, add water and butter.
• Simmer for 2 miutes, season to taste and serve with hens.