BUTTERFLIED CORNISH HENS WITH SAGE BUTTER
Steps:
- Preheat oven to 425 degrees F.
- Place hens on a sheet tray fitted with a cooling rack in the refrigerator to dry skin out for 1 hour. Meanwhile, in a small pan over medium heat, melt butter with sage, zest, salt and pepper. Remove hens from refrigerator. Preheat 2 large saute pans over medium heat, lightly coat with oil. Season hens with salt and pepper and sear, skin side down, in the pans. Sear until skin caramelizes and turns golden brown and crispy, about 7 to 10 minutes. Flip birds over, and baste with sage butter. Sprinkle tops with chopped bacon and place in preheated oven to finish cooking, 25 to 30 minutes, basting occasionally. Let rest 10 minutes before serving.
HERBS DE PROVENCE
Provided by Food Network
Yield 1 cup
Number Of Ingredients 7
Steps:
- In a small mixing bowl, combine all the ingredients together. Store in an air-tight container.
BUTTERFLIED CORNISH HENS WITH FINE HERB GREMOLATA
Steps:
- In a medium bowl, combine all ingredients and mix well. Preheat grill or grill pan. Brush the hens with olive oil and season with salt and pepper to taste. Grill the hens over low heat until cooked through, approximately 10 to 12 minutes per side. Serve each person a whole hen and sprinkle with the gremolata.
CORNISH GAME HENS WITH HERBS
Make and share this Cornish Game Hens With Herbs recipe from Food.com.
Provided by Derf2440
Categories Chicken
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 16
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.
HERBES DE PROVENCE
From herbsearch.com. "Every experienced cook has a different recipe for herbs de Provence. This is a good basic recipe to start with. Experiment with the proportions and find the flavor blend that suits your palate best. All herbs should be dried and coarsely crumbled. CHer's add your favorite dried chiles to liven it up. I usually add a milder chile for flavor then a bit of Thai Birds.
Provided by Mamas Kitchen Hope
Categories Caribbean
Time 2m
Yield 3/4 cup
Number Of Ingredients 7
Steps:
- Combine and mix well.
- Store the mixture in small airtight jars in a dark cool location.
Nutrition Facts : Calories 69.2, Fat 1.6, SaturatedFat 0.7, Sodium 5.8, Carbohydrate 16.7, Fiber 10.9, Sugar 0.2, Protein 2.2
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