Oriental Rock Cornish Hens Food

CORNISH GAME HENS ORIENTAL

Steps:

• Preheat oven to 425 degrees.
• Rinse hens under cold water until water runs clear and pat dry with paper towels.
• Place hens in either a baking dish or small roasting pan just large enough to hold the hens.
• In a small bowl, whisk soy sauce with undiluted orange juice concentrate, sesame oil, honey and curry powder until the honey dissolves.
• Gently place your thumb between skin and breast, lifting the skin. Tilt bird upward and pour about 2 tablespoons of the mixture under the skin. Drizzle about 1/2 tablespoon in cavity. Repeat on the second hen, third hen and fourth hen.
• Pour remainder of the soy mixture over the hens and rub evenly over skins. Tightly cover dish or pan with aluminum foil or lid. Roast in center of preheated oven for 40 minutes.
• Remove from oven and baste hens with liquid from the pan. To prevent sauce from burning, stir water into pan juices.
• Reduce oven temperature to 350 degrees. Return hens to oven and continue to roast, UNCOVERED, for about 20 minutes, basting every 10 minutes with pan-liquid, until a rich glaze forms on top and an instant-read thermometer inserted into thigh reads 170 degrees.
• Remove pan from oven and allow to stand 5 minutes before serving. Place hens on individual plates, then spoon pan juices overtop. Serve with Stove Top chicken stuffing and mashed potatoes, or your favorite roasted veggies, or maple squash over bok choy.

ROCK CORNISH GAME HENS WITH CURRY

Steps:

• Mix garlic salt, thyme, curry and pepper.
• Sprinkle in cavity of each hen.
• Truss hens.
• Heat butter, lemon and paprika to make basting sauce.
• Put hens in shallow baking pan and baste.
• Place in hot 450°F oven for 1/2 hour.
• Reduce heat to 350°F and roast about 50 minutes more (until hens are a deep brown colour).
• Baste occasionally while cooking.

FRENCH - STYLE POT ROASTED ROCK CORNISH GAME HENS

Steps:

• Preheat the oven to 375°F Heat the olive oil in a large flame-proof casserole and add the onion, garlic and bacon; sauté 5 to 6 minutes, until the onion has softened.
• Brush the hens with a little melted butter and season well.
• Lay the hens on top of the onion mixture and place the other vegetables around hens. Add the chicken stock, wine and herbs.
• Cover and bake for 20 minutes, then remove the lid and brush with the remaining melted butter; bake for another 25 to 30 minutes, until golden.
• Transfer the hens to a warmed serving platter and cut each in half with poultry shears.
• Remove the vegetables with a slotted spoon and arrange them around the hens. Cover with foil and keep warm.
• Discard the herbs from the pan juices. In a small bowl mix the butter and flour to form a paste. Bring the liquid in the pan to a boil and then whisk in teaspoonfuls of the paste until thickened.
• Season the sauce and serve with the Rock Cornish hens and vegetables, garnished with fresh herbs.

CORNISH GAME HENS - ORIENTAL/CURRIED

Steps:

• Preheat oven to 425°F (220°C).
• Rinse hens under cold water, until the water runs clear; pat dry with paper towels.
• Place in a 9 x 13 inch (3-litre) baking dish or a small roasting pan just large enough to hold them.
• In a small bowl, whisk soy sauce with undiluted orange juice concentrate, sesame oil, honey and curry powder until honey dissolves.
• Gently poke your thumb between skin and breast meat of one hen, lifting skin.
• Tilt bird upward; pour about 2 tbsp (15mL) soy mixture under skin.
• Drizzle about 1/2 tbsp (7 mL) in cavity.
• Repeat with remaining three hens.
• Pour remainder of soy mixture over hens and rub evenly over skins.
• Tightly cover pan with foil.
• Roast in centre of preheated oven for 40 minutes.
• Remove from oven and baste hens with liquid in pan.
• To prevent sauce from burning, stir water into pan juices.
• Reduce oven temperature to 350°F (180°C).
• Return hens to oven and continue to roast, uncovered, about 20 minutes more, basting every 10 minutes with pan-liquid, until a rich glaze forms on top and an instant-read thermometer inserted into thigh reads 170°F (77°C).
• Remove pan from oven and let stand 5 minutes before serving.
• Place hens on individual plates, then spoon pan juices over top.

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.

ASIAN GLAZED CORNISH GAME HENS

Steps:

• Combine first 7 ingredients in a large heavy duty zip-top plastic bag; add hens. Seal and chill 8 hours.
• Remove hens from marinade, reserving marinade. Tie ends of legs together, if desired, and place on a lightly greased rack in a roasting pan. bring marinade to a boil in a small saucepan, remove from heat.
• Bake hens at 400º for 1 hour and 15 minutes or until hens are done, basting occasionally with marinade. Cover hens loosely with aluminum foil after 1 hour to prevent browning, if necessary.
• Remove hens from oven, and cover with foil; let stand 5 minutes.