Roasted Cornish Game Hens Recipe 55 Food

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 GAME HENS

Steps:

• Preheat the oven to 400 degrees.
• Rinse and dry the hens.
• In the bowl of a mini food processor, add the mustard, wine, rosemary, thyme, oil, salt and pepper.
• Pulse until all is a smooth paste. It will be more of a liquid form than a paste.
• Place the hens in a little roasting pan and shmear the mixture all over the birds, under the skin, around the breasts, and into the cavity.
• Roast, breast side down for 25 minutes then flip and roast for another 25-35 minutes, or until done.
• Remove from the oven and let rest at least 10 minutes.
• Cut each hen in half, down the breastbone, and serve with some sauce on top.

ROASTED CORNISH GAME HENS

Steps:

• Mix all the ingredients in a plastic bag and marinate, refrigerated, for 4 hours.
• Place chicken, skin side up, and marinade in baking dish and bake in 375° oven for 1 hour or until cooked through.

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.

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.

ROASTED CORNISH GAME HENS RECIPE COURTESY THE NEELYS

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.

HONEY ROASTED CORNISH GAME HENS

Steps:

• Split hen in half. Wash and pat dry. Sprinkle both sides with salt and pepper. Brush both sides with 3 Tbs butter.
• Place breast side down on a rack in a shallow pan. Bake at 325 degrees for 25 minutes.
• Turn. Brush with butter and bake for 25 minutes.
• Mix honey with 1 1/2 Tbs melted butter. Brush half the mixture on the hen. Bake for 15 minutes. Turn and brush with remaining honey mixture. Bake for 15 minutes longer.

ROASTED GARLIC-ROSEMARY CORNISH GAME HENS

Steps:

• Preheat oven to 350°.
• Mix garlic and chopped rosemary together in a small bowl.
• Rinse each hen under cold water; pat dry. Starting at neck cavity, loosen skin from breast by gently inserting fingers between skin and meat. Place about 2 teaspoons of garlic mixture under skin and spread evenly over breast meat. Place 1 rosemary sprig in body cavity. Sprinkle hens with salt and pepper.
• Tie ends of legs together with cord. Lift wing tips out and tuck under hen. Place hens on a broiler pan coated with cooking spray; bake for 1 hour or until juices run clear. Remove skin and cord before serving; split hens in half lengthwise.

ROASTED CORNISH GAME HENS WITH SESAME-GINGER SAUCE

Steps:

• Whisk first 5 ingredients in a medium bowl. Transfer half of marinade to small saucepan; reserve. Pour remaining marinade into 15x10x2-inch glass pyrex dish. Add hens; turn to coat. Marinate 30 minutes to 4 hours in the refrigerator, turning occasionally.
• Preheat the oven to 425°F Arrange hens, skin side up, on large brimmed baking sheet. Sprinkle with Sesame seeds. Roast until cooked through and brown, about 40 minutes. Transfer to platter. Pour pan juices into saucepan with reserved marinade. Bring to boil, stirring often. Simmer until sauce coats spoon, about 5 minutes; pour into bowl. Serve hens with sauce.

HERB ROASTED CORNISH GAME HENS

Steps:

• Preheat oven to 375°F.
• Rinse hen with cold water & pat dry. Season with salt & pepper inside & out.
• Stuff cavity with garlic, rosemary, thyme, & ½ bay leaf. Place some of the shallots, carrots, & celery in cavity.
• Scatter rest of veggies on bottom of roasting pan. Place hen on top of veggies.
• Squeeze juice from ½ lemon over hen and add a pice (about ¼ of a lemon) to the cavity. Roast in oven 45 minutes until hens are golden brown & crisp. Juices should run clear when thigh is pierced with a sharp knife.
• Transfer to serving platter and let sit for 5 minutes. Remove skin & cut in half.