ROASTED CORNISH HEN
Roasted Cornish Hen is tender, juicy, and oh-so-flavorful! The whole family will love this easy dish!
Provided by Holly Nilsson
Categories Chicken Dinner Entree Main Course
Time 1h25m
Number Of Ingredients 11
Steps:
- Preheat oven to 450°F.
- Toss vegetables with 1 tablespoon olive oil and season with salt & pepper to taste (add extra herbs if you'd like).
- Combine the remaining 2 tablespoons olive oil and herbs in a small bowl. Brush hens with olive oil mixture. Twist wings to tuck under the bird.
- Place hens in a large casserole dish or on a rimmed baking sheet. Arrange the prepared vegetables around the hens and place in the oven. Reduce heat to 400°F.
- Bake 55-65 minutes or just until hens reach 165°F with a thermometer and vegetables are tender. (Ensure the thermometer does not touch the bone.)
- Remove from the oven and loosely tent with foil for 10 minutes before cutting.
- Cut hens in half using kitchen scissors and serve.
Nutrition Facts : Calories 568 kcal, Carbohydrate 6 g, Protein 39 g, Fat 42 g, SaturatedFat 10 g, Cholesterol 227 mg, Sodium 450 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
CORNISH GAME HENS WITH GARLIC AND ROSEMARY
Crusty garlic bread and a nice light Chianti wine complement this meal very well.
Provided by MOONANDBACK
Categories Meat and Poultry Recipes Chicken Cornish Hen Recipes
Time 1h20m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Rub hens with 1 tablespoon of the olive oil. Lightly season hens with salt and pepper. Place 1 lemon wedge and 1 sprig rosemary in cavity of each hen. Arrange in a large, heavy roasting pan, and arrange garlic cloves around hens. Roast in preheated oven for 25 minutes.
- Reduce oven temperature to 350 degrees F (175 degrees C). In a mixing bowl, whisk together wine, chicken broth, and remaining 2 tablespoons of oil; pour over hens. Continue roasting about 25 minutes longer, or until hens are golden brown and juices run clear. Baste with pan juices every 10 minutes.
- Transfer hens to a platter, pouring any cavity juices into the roasting pan. Tent hens with aluminum foil to keep warm. Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. Cut hens in half lengthwise and arrange on plates. Spoon sauce and garlic around hens. Garnish with rosemary sprigs, and serve.
Nutrition Facts : Calories 814.3 calories, Carbohydrate 9.7 g, Cholesterol 339.7 mg, Fat 57.5 g, Fiber 1.8 g, Protein 59.4 g, SaturatedFat 14.6 g, Sodium 1382.6 mg, Sugar 0.4 g
ROASTED CORNISH HENS
Cornish Hens are easy to roast and stunning to serve! Homemade dry rub takes this show-stopping recipe from great to amazing for holiday dinners.
Provided by Diana
Categories Main Course
Time 1h10m
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F/180°C.
- In a small bowl, combine all of the dry ingredients and set aside.
- Prep the Cornish hens: pat dry with kitchen towels, then stuff each Cornish hen cavity with a piece of onion, garlic, lemon, and a sprig of rosemary. Truss the legs with butcher twine and tuck the wings behind the bird.
- Drizzle with half of the olive oil, then season thoroughly with the dry rub.
- In a 9x13-inch roasting dish, add the onion, garlic cloves, lemon, and rosemary sprigs. Place the Cornish hens on top of the aromatics, and drizzle with the rest of the olive oil.
- Add ⅓ a cup of water or chicken stock to the pan.
- Roast uncovered in the oven for 1 hour or until the internal temperature reaches 180°F/83°C.
- Remove the Cornish Hens to a plate, and tent with foil to rest. Pour the juices into a small saucepan, and reduce for 5 minutes to create a sauce.
- Cut each Cornish hen in half and serve with mashed potatoes, rice, or roasted/steamed vegetables. Drizzle some sauce, and enjoy!
Nutrition Facts : Calories 670 kcal, ServingSize 1 serving
CORNISH HENS
Steps:
- Preheat the oven to 425 degrees F.
- Place the sliced onion in the bottom of a roasting pan. Remove the giblets from the hens, and rinse them inside and out. Remove any excess fat and leftover pinfeathers and pat the outsides dry. Place the hens on top of the sliced onion.
- Pack the cavities of the hens with the cornbread stuffing.
- Tie the legs together with kitchen string and tuck the wing tips under the body of the hens. Rub the hens with olive oil and sprinkle with salt and pepper.
- Roast the hens for 30 minutes, or until the juices run clear when you cut between a leg and thigh.
- Melt the butter in a large saute pan. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Break the cornbread into pieces and place the pieces in a large bowl. Add the onion mixture to the cornbread. Add the celery, chicken stock, parsley, salt and pepper, and mix together.
- Yield: 2 servings
ROASTED CORNISH HENS
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Pat the hens dry with a cloth. Slice lemon in half and squeeze juice into a medium bowl. Stuff hen cavities with half lemon, 2 cloves garlic and 1/2 branch of fresh rosemary. Add honey, oil and salt and pepper to lemon juice and blend together. Baste the hens with the lemon honey sauce. Place in a small roasting pan and roast for 20 minutes. Reduce heat and continue roasting for 20 to 30 minutes basting the hens occasionally. Roast the hens until the juices run clear from the thigh. Transfer hens to cutting board and let sit for 10 minutes. Place roasting pan on stove burner and stir in white wine. Bring to a simmer and scrape brown bits from bottom of pan. Stir in chicken stock and simmer. Serve hens hot with sauce.
ROAST CORNISH HENS WITH ROSEMARY, POTATOES, LEMONS & WINE
This is the best and easiest chicken dish in Italy or anywhere. If you really wish to impress your guests at a dinner party, serve this dish. Even if you can't boil water, you will be able to make this classic, since everything is simply tossed with olive oil, placed in a pan, and roasted. The potatoes are suffused with oil and fresh rosemary, the chicken is crisp and juicy, and the sauce in the pan is perfect for a last crust of bread. From 'Rome, at Home' by Suzanne Dunaway.
Provided by BecR2400
Categories One Dish Meal
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F. Brush the chicken or game hens liberally with some of the olive oil and season with salt and pepper inside and out. Sprinkle with paprika.
- Place the lemon quarters in the cavity, giving each (lemon) a little squeeze to release the oil from the skins.
- Season the potatoes with salt and pepper and toss them with the rest of the olive oil and the rosemary leaves. Spread them around the chicken in a large baking pan.
- Fold a piece of aluminum foil double into a rectangle about the size of the chicken. Grease it down the middle, making a little tent, and lay the foil loosely over the breast.
- Roast the chicken for 45 minutes, basting 2 to 3 times with the fat in the pan.
- Add the wine (it will quickly evaporate in the hot oven, leaving a lovely flavor in the potatoes), remove the foil, and cook for 15 to 20 more minutes.
- If the breast is not browned enough, turn on the broiler for a few seconds to crisp the skin, but watch carefully so as not to burn your masterpiece.
- Carve the large chicken or split the game hens and serve with the potatoes and the pan juices poured over the chicken.
Nutrition Facts : Calories 945.6, Fat 62.2, SaturatedFat 13.8, Cholesterol 160.4, Sodium 167.3, Carbohydrate 44, Fiber 5.9, Sugar 3.1, Protein 42.6
ROAST CORNISH HENS AND SWEET POTATOES (NIGELLA LAWSON)
Make and share this Roast Cornish Hens and Sweet Potatoes (Nigella Lawson) recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 425°; place the birds in a small baking pan or foil pan; pouring over 1 tablespoon of oil.
- Cut the unpeeled sweet potato into 2 ½ inch cubes and put them into another smallish pan or foil pan.
- Pour over the other tablespoon of oil and sprinkle over the spices, then toss everything together by shaking the pan.
- Cook both the hens and sweet potatoes in the preheated oven for 45 minutes.
- Put each Cornish hen on a plate, with a tangle of water cress and the sweet potatoes alonside.
- Sprinkle with kosher salt to taste and spritz with lime juice.
Nutrition Facts : Calories 334.9, Fat 8.1, SaturatedFat 2, Cholesterol 217.5, Sodium 198.8, Carbohydrate 13.4, Fiber 2.1, Sugar 2.7, Protein 49
ROSEMARY-LEMON CORNISH GAME HENS WITH ROASTED POTATOES
Make and share this Rosemary-Lemon Cornish Game Hens With Roasted Potatoes recipe from Food.com.
Provided by ratherbeswimmin
Categories Poultry
Time 2h
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°; in a small bowl, combine the rosemary, ¼ teaspoon salt, and 1/8 teaspoon pepper.
- Remove and discard the giblets from the hens; rinse hens with cold water; pat dry.
- Remove skin, trim excess fat.
- Work with 1 hen at a time: place 1 lemon piece in the cavity of the hen, tie ends of legs together with twine.
- Lift wing tips up and over back; tuck under hen (repeat with remaining hen and lemon piece).
- Rub hens with rosemary mixture.
- Place hens, breast side up, on a broiler pan coated with cooking spray.
- Toss potato with oil; sprinkle with remaining salt and pepper; arrange potatoes around hens.
- Insert a meat thermometer into meaty part of a thigh, making sure not to touch bone.
- Remove twine from lets; bake at 375° for 1 hour or until thermometer reads 180°.
Nutrition Facts : Calories 843.5, Fat 23.8, SaturatedFat 5.6, Cholesterol 516.4, Sodium 975.1, Carbohydrate 35.2, Fiber 4.6, Sugar 1.4, Protein 117
ROASTED CORNISH HENS WITH ROSEMARY AND GARLIC
Provided by Pierre Franey
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees.
- Rub the hens inside and out with salt and pepper and remove any excess fat inside. Place one sprig of rosemary and one garlic clove in each cavity and truss the hens, if desired.
- Place the hens in a large metal roasting pan. Brush them with the oil. Arrange the birds on their sides. Scatter the necks, gizzards, hearts, livers and onion around the birds. Place the dish on top of the stove and heat until the oil is sizzling.
- Place the pan in the oven and bake for 20 minutes, basting occasionally.
- Turn the birds on the reverse side and cook for 15 more minutes, basting occasionally.
- Remove all the fat from the dish and add the wine and chicken broth.
- Reduce the heat to 425 degrees. Place the hens on their backs for a final 10 minutes of cooking. The simmering broth will deglaze the pan as the birds roast, making a gravy. Remove from the oven and pour the cavity juices, including the rosemary and garlic, into the pan. Remove the rosemary and the trussing string, and let the hens rest in a warm place for 5 minutes before carving. Serve with the giblets and onions, if desired.
Nutrition Facts : @context http, Calories 654, UnsaturatedFat 31 grams, Carbohydrate 6 grams, Fat 46 grams, Fiber 2 grams, Protein 49 grams, SaturatedFat 12 grams, Sodium 1298 milligrams, Sugar 2 grams
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