Pom Glazed Cornish Game Hen Food

CORNISH GAME HENS WITH POMEGRANATE MOLASSES

Steps:

• Preheat the oven to 350 degrees F.
• Tie each hen's legs together with butcher's twine or a blanched scallion green.
• Coat a large saute pan with olive oil and bring to medium-high heat. Season the hens on both sides generously with salt. Carefully lay the hens in the pan, skin side down, and cook until the skin becomes brown and crispy, 6 to 7 minutes. Turn the hens over and brown on the flesh side. Do not crowd your pan, you may need to do this in batches. Remove the hens to a sheet tray.
• Meanwhile, combine the molasses and garlic in a saucepan over medium heat. Bring the molasses to a boil and reduce by half until syrupy, about 20 minutes.
• Brush the hens on both sides with the reduced molasses. Put the hens in the oven and roast until they are cooked through, basting occasionally, about 20 minutes.
• Remove the hens from the oven and garnish with the sliced scallions.

ROASTED CORNISH GAME HENS

Steps:

• Preheat oven to 375 degrees F.
• In a small mixing bowl, stir together salt, lemon pepper, dried basil and poultry seasoning. Rub olive oil all over the hens and season each with the salt mixture. Place the hens on a baking sheet pan with plenty of space between them. You may need to use 2 pans. Loosely stuff the cavities of each hen with some green bell pepper, celery and onion. Roast the hens in the preheated oven for about 1 hour or until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F and the juices run clear. Remove the hens from the oven, loosely tent with foil and let rest 10 minutes before carving or serving.

SPICY MAPLE CORNISH HENS

Steps:

• Preheat the oven to 375 degrees F. Place a wire rack on a rimmed baking sheet.
• Pat the game hens dry and place on the prepared rack. Mix the butter, 1/3 cup maple syrup and 2 tablespoons brown sugar with the salt and all the spices in a bowl. Rub the birds with the butter mixture, making sure it gets in all the cavities and under the skin. Reserve any unused butter for later. Sprinkle the hens with a little extra salt and paprika.
• Roast for 30 minutes, then baste with the juices at the bottom of the baking sheet, or a little of the remaining butter. Return to the oven and roast until the juices run clear and an instant-read thermometer inserted in the thigh (do not touch bone) registers 165 degrees F, another 15 to 30 minutes more. Remove the hens to a cutting board or serving tray to rest and remove the rack. Pour the dry sherry into the hot baking sheet and use a wooden spoon to scrape up any browned bits; add a little of the stock if necessary. Transfer the sherry mixture to a small saucepan and add any remaining butter. Melt over medium heat. Meanwhile, mix the cornstarch with 2 tablespoons chicken stock in a small bowl to make a slurry. Add the slurry and the remaining stock to the saucepan along with the remaining 1/3 cup syrup and remaining 2 tablespoons brown sugar. Cook, whisking constantly, until the mixture thickens, about 5 minutes. Serve the game hens with the sweet and spicy gravy.

ROASTED CORNISH GAME HEN WITH MUSTARD GLAZE

Steps:

• Remove the backbone from the hen with poultry shears or a sharp knife, place the hen, skin side up, on a work surface, and press down the breastbone to flatten the hen.
• In an ovenproof skillet roast the hen, skin side up, in a preheated 450°F oven for 10 minutes.
• While the hen is roasting, in a small bowl whisk together the oil, the mustard, rosemary, the garlic, and salt and pepper to taste.
• Remove the hen from the oven, spread the mustard mixture over the skin, and roast the hen for 15 minutes.
• Transfer the hen to a preheated broiler and broil it about 4 inches from the heat for 2-3 minutes. Now put the mustard seed in with the mustard mixture and broil for 2-3 more minutes(this is so the mustard seeds won't burn).
• Transfer the hen to a platter and keep it warm.
• To the skillet add the wine and boil the mixture over high heat until it is reduced by half. Add the broth, boil the mixture for 1 minute, scraping up and brown bits, and add any juices that have accumulated on the platter. Strain the sauce through a fine sieve onto 2 plates. Cut the hen in half with a sharp knife, and arrange each half on top of the sauce.
• Serve and enjoy!

GLAZED CORNISH GAME HENS

Steps:

• Preheat oven to 350°.
• Place hens, breast side up, on a rack in a shallow roasting pan. Sprinkle with salt and pepper. Bake, uncovered, for 30 minutes.
• In a small bowl, combine spreadable fruit and orange juice. Spoon some of the apricot mixture over the hens.
• Bake 30-35 minutes longer or until golden brown and juices run clear, basting several times with remaining apricot mixture.
• Let stand for 5 minutes before serving.

POMEGRANATE GLAZED CORNISH GAME HENS

Steps:

• Preheat oven to 375 deress Season game hens with salt,pepper and thyme cook on rack for 1 hr.
• or until done.
• Brush pomegranate glaze on hens.
• Roast another 5 mins.
• Sprinkle with fresh pomegranat arils.
• Serve wigth remaining glaze as a sauce.
• Pomegranate Glaze To juice pomegranate slice in half crosswise and use a citrus juicer.
• In stainless stell sauce pan simmer juice with a pinch of salt until reduced to a syrupy glaze about 10 Mins.

ROASTED CORNISH GAME HENS MARINATED IN HONEY AND MUSTARD

Steps:

• Mix the honey, mustard, garlic, 3 tablespoons oil, thyme and cinnamon together in a bowl and set aside. Remove the wing tips from the hens. Roll the hens in the marinade and marinate overnight.
• Preheat the oven to 450 degrees F.
• Season the birds inside and out with salt and pepper. Cut the lemon in half and squeeze over each bird. Put a used lemon half in the cavity of each bird. Truss the birds.
• Set a rack in a roasting pan and brush the rack with several tablespoons vegetable oil. Place the birds, breast side down on the oiled rack. Roast for 30 minutes. Turn the birds breast side up, reduce the heat to 350 degrees and roast an additional 15 to 20 minutes or until the hens are cooked through and the skin is brown. Allow the hens to rest 10 minutes before serving.

GLAZED CORNISH HENS

Steps:

• Preheat oven to 350°. Place hens, breast side up, on a rack in a shallow roasting pan. Sprinkle with salt and pepper. Bake, uncovered, 30 minutes. , In a small bowl, combine spreadable fruit and orange juice. Spoon some of the apricot mixture over the hens. Bake until golden brown and juices run clear, 30-35 minutes, basting several times with remaining apricot mixture. Let stand 5 minutes before serving.

GLAZED CORNISH GAME HENS WITH PASTA

Steps:

• Heat oven to 400 degrees.
• Prepare RICE-A-RONI® mix as package directs. Add frozen green beans and pepper with Special Seasonings.
• Spoon rice mixture into 11 x 7-inch glass baking dish; top with hen halves. Bake 30 minutes.
• Dish may be prepared up to this point. Turn the oven to warm, cover the dish with foil, and leave in the oven until guests arrive.
• When guests arrive, combine preserves and mustard; brush hens with preserve mixture. Continue baking 15 to 25 minutes or until hens are no longer pink inside and glaze is golden brown.

CORNISH HENS WITH POMEGRANATE-MOLASSES GLAZE

Steps:

• In a small bowl, whisk together pomegranate molasses, oil, and 1/2 teaspoon pepper. Place each hen in a large resealable plastic bag. Divide marinade, sliced onions, and garlic evenly among bags. Seal bags; turn to coat. Refrigerate at least 4 hours (or up to overnight), turning occasionally.
• Preheat oven to 350 degrees, with rack in lower third. Set roasting racks in 2 shallow pans or on 2 rimmed baking sheets, and coat racks with cooking spray.
• Remove hens from plastic bags, letting excess marinade drip off. Place hens on racks, breasts side up, and tuck wing tips under. Fill cavity of each hen with 4 onion and 4 lemon wedges; tie legs with kitchen twine. Brush all over with butter; season with salt and pepper.
• Transfer pans to oven, and roast until hens are golden and cooked through, about 1 1/2 hours, rotating pan every 30 minutes. (If skin starts to brown too quickly, tent loosely with foil.) Serve warm.

GLAZED CORNISH GAME HENS

Steps:

• Combine 1/4 cup of jelly and cinnamon in a small sauce pan.
• Heat and stir until melted; set aside.
• Place hen halves, skin side up on a rack in a shallow roasting pan; sprinkle with salt.
• Roast in 350 degree oven for 20 minutes.
• Brush with the jelly/cinnamon mixture.
• Roast for 20 to 30 minutes longer or until browned and tender.
• While hens are roasting, cook rice and contents according to the package directions.
• Stir in 2 tablespoons apple jelly, grapes and celery.
• Sprinkle cashews over rice and serve with the hens.

CORNISH GAME HEN WITH CURRIED PLUM GLAZE

Steps:

• Preheat oven to 400°F. Rinse hen halves and pat dry. Sprinkle with salt and pepper. Line rimmed baking sheet with foil. Arrange hen halves, skin side up, on prepared baking sheet.
• Combine plum jam, chutney, and curry powder in small saucepan. Stir over low heat until curried plum glaze comes to boil. Brush 2 tablespoons glaze over each hen half, coating generously. Add chicken broth to remaining glaze and reserve for sauce.
• Bake hen halves until golden and tender, about 25 minutes. Transfer hen halves to plates. Squeeze fresh lime juice over each hen half. Pour pan juices into reserved glaze mixture and bring to boil. Reduce heat and simmer to thicken slightly, about 3 minutes. Spoon sauce around hen halves. Sprinkle with chopped green onions and chopped peanuts.