HOISIN-GLAZED CORNISH HEN
Provided by Aaron McCargo Jr.
Categories main-dish
Time 34m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F.
- In a very deep pot, bring enough oil to fill the pot by 2/3 of the way. Heat the oil to 350 degrees F.
- Add the hen slowly to the oil and fry for 8 to 10 minutes on each side until golden brown and have reached an internal temperature of 165 degrees F.
- Remove the hen from the oil and drain on a paper towel.
- Whisk together in a large bowl, the hoisin, honey, red pepper flakes, and the scallions. Brush mixture over the cooked hen on both sides and reserve the extra sauce for dipping.
- Place in oven for about 7 minutes. Take out. Flip over and brush reserved hoisin sauce on flipped side. Place in oven for another 7 minutes.
ROASTED CORNISH GAME HENS
Go for a different kind of bird by stuffing and cooking the Neelys' Roasted Cornish Game Hens recipe from Down Home with the Neelys on Food Network.
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 1h20m
Yield 6 servings
Number Of Ingredients 9
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.
HERB-ROASTED CORNISH GAME HENS
Think of this recipe as a dinner-party building block: People-pleasing and delicious, it will become your signature dish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 10
Steps:
- Place parsley, rosemary, thyme, garlic, lemon, salt, and pepper in a food processor. Blend until finely chopped. With machine running, add olive oil.
- Loosen skin from the hens. Put 1 tablespoon of herb mixture under skin of each hen, smoothing to cover breasts. Place the birds on a large rimmed baking sheet, cover with plastic wrap, and refrigerate overnight.
- Remove hens from refrigerator and bring to room temperature (about 1 hour). Preheat oven to 400 degrees.
- Place hens on a clean rimmed baking sheet (it's okay if they touch). Brush butter over surface of hens and sprinkle generously with salt and pepper. Roast in oven, rotating pan once until golden brown and cooked through (meat thermometer should read 165 degrees when placed in the thigh), about 50 minutes.
- Remove from oven and let stand at least 15 minutes before placing on individual plates. No carving necessary!
HOISIN-ROASTED GAME HENS
Hoisin, which is a blend of soybeans, garlic, chiles, and spices, makes a sweet-and-tangy glaze for roasted Cornish game hens.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h15m
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees. Place hens in a roasting pan. Mix together garlic, ginger, and chiles in a small bowl. Rub garlic mixture over hens and under skin; stuff cavities with cilantro sprigs. Tie legs of each hen together with kitchen twine. Cover; refrigerate 20 minutes.
- Remove hens from refrigerator, and brush with 1/2 cup hoisin. Roast 35 to 40 minutes, basting occasionally with extra hoisin. Remove from oven, and serve hot.
HONEYED CORNISH GAME HENS
Cornish game hens are marinated in a a delicious ginger, garlic soy sauce and then cooked in the oven. Don't be scared of cooking Cornish game hens, they are easy and cook up into small, delicious dinners!
Provided by Karlynn Johnston
Categories Dinner
Time 35m
Number Of Ingredients 7
Steps:
- Mix all the ingredients, except the hens, in a blender. Mix until the garlic is completely pureed into it.
- Place the game hens into a seal-able container. Pour the mixture over the game hens and marinade in the fridge for a few hours, or even overnight.
- When you are ready to cook, place them onto a foil lined baking sheet. Pour the remainder of the marinade over the hens.
- Cook in a 350 degree oven for 25-30 minutes, these cook very fast when halved. Cook them to a temperature of 165 °F when a thermometer is inserted deep in the thigh,but not touching the bone.
Nutrition Facts : ServingSize 4 g, Calories 665 kcal, Carbohydrate 38 g, Protein 41 g, Fat 38 g, SaturatedFat 9 g, Cholesterol 227 mg, Sodium 1759 mg, Sugar 36 g
ROASTED CORNISH GAME HENS WITH SESAME-GINGER SAUCE
This is a recipe I found in a magazine a few years back and it never disappoints! I usually use this for dinner parties because it can be prepared ahead of time and takes very little effort. This calls for Cornish Game Hens but I always use mixed pieces of chicken with the skin on! Just watch because the chicken breasts cook faster than the dark meat. I never alter the ingredients but I do marinate it for at least 4 hours or longer. I serve this with garlic-mashed potatoes and broccoli!! Oh- don't forget the last step with the reserve marinade! Enjoy!!
Provided by Time4tea
Categories Poultry
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 236.1, Fat 8.9, SaturatedFat 1.7, Cholesterol 108.8, Sodium 1542.4, Carbohydrate 11.4, Fiber 0.6, Sugar 9.6, Protein 26.9
LIME AND SESAME ROASTED CORNISH GAME HENS
From America's Best Recipes 1996. Easy and very good. Toast the sesame seeds in your microwave in a shallow bowl on High for 2-3 minutes. Watch to make sure that they do not burn.
Provided by mandabears
Categories Poultry
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place hens, breast side down in a large shallow glass dish, I use a large zip-top plastic bag.
- Combine soy sauce, vegetable oil, garlic, sesame seeds, brown sugar, ginger and lime juice until well blended.
- Pour marinade over hens.
- Cover and marinate for at least 8 hours.
- Turn occassionally or shake marinating bag.
- Remove hens from marinade.
- Reserve marinade and bring to a full boil in a small saucepan.
- Set aside.
- Place hens in a greased 13 x 9 pan breast side up.
- Bake uncovered for 45-60 minutes or until golden brown.
- Baste occasionally with marinade.
- Garnish with toasted sesame seeds and lime wedges.
Nutrition Facts : Calories 321.6, Fat 19.9, SaturatedFat 3.1, Cholesterol 108.8, Sodium 1423.3, Carbohydrate 8.1, Fiber 0.9, Sugar 4, Protein 27.5
ORANGE-GLAZED GAME HENS
Steps:
- Mix first 8 ingredients in large bowl. Add hens skin side down. Cover and refrigerate 24 hours, turning once.
- Using small sharp knife, cut between membranes of oranges to release segments. Set orange segments aside.
- Preheat oven to 400°F. Transfer hens to shallow baking pan. Place marinade in heavy small saucepan and boil until reduced to 3/4 cup, about 12 minutes. Brush both sides of hens with reduced marinade. Arrange skin side up in pan. Roast 5 minutes. Baste hens. Cook 10 minutes longer. Reduce oven temperature to 350°F. Baste hens and cook 10 minutes. Sprinkle hens with sesame seeds and roast until cooked through, about 10 minutes longer. Let stand 10 minutes.
- Cook snow peas in pot of boiling salted water until crisp-tender, 1 to 2 minutes. Drain. Place 1 hen half in center of each plate. Alternate snow peas and orange segments around hens and serve.
HERB-ROASTED GAME HENS
These golden Cornish hens, shown at right, are seasoned with basil, sage and thyme for plenty of flavor. They're simple to prepare yet make any occasion seem special. For a fast finish, serve corn bread stuffing and chunky cinnamon applesauce...or roasted cubed potatoes with pepper and carrots plus instant chocolate pudding for dessert.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Place hens, breast side up, on a rack in a shallow roasting pan. In a small bowl, combine the remaining ingredients. Spoon over hens. , Bake, uncovered, at 350° for 50-60 minutes or a thermometer reads 180°.
Nutrition Facts :
APRICOT GINGER GAME HENS
These are wonderful to serve at a party. They look beautiful and taste even better. These should be marinated overnight; just place them into the oven before guests arrive and the work is done. Have the butcher cut the birds in half lengthwise for you, down the breast bone.
Provided by Anonymous
Categories Meat and Poultry Recipes Chicken Cornish Hen Recipes
Time 9h30m
Yield 4
Number Of Ingredients 7
Steps:
- In shallow dish, mix the soy sauce, apricot preserves, ginger, garlic, wine, and sugar. Place the hens in the dish, and coat with the marinade. Cover, and allow to marinate in the refrigerator 8 hours, or overnight.
- Preheat oven to 325 degrees F (165 degrees C).
- Arrange the hen halves in a baking dish. Pour remaining marinade over the hens. Bake uncovered 1 hour and 15 minutes in the preheated oven, basting frequently with the marinade, until hen juices run clear.
Nutrition Facts : Calories 347.6 calories, Carbohydrate 16.9 g, Cholesterol 127.6 mg, Fat 17.8 g, Fiber 0.3 g, Protein 23.9 g, SaturatedFat 4.9 g, Sodium 1875.9 mg, Sugar 10.1 g
ROAST CORNISH GAME HENS WITH ORANGE-TERIYAKI SAUCE
Provided by Kathy Grady
Categories Chicken Citrus Game Ginger Poultry Roast Orange Spring Bon Appétit Massachusetts
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Whisk first 5 ingredients in bowl to blend for marinade. Place hens in plastic bag. Add 1 cup marinade; seal bag. Let hens marinate 1 hour at room temperature or refrigerate up to 3 hours, turning bag occasionally. Reserve remaining marinade.
- Preheat oven to 400°F. Place rack on large rimmed baking sheet. Arrange hens on rack; drizzle with marinade from bag. Roast hens until cooked through and brown, basting occasionally with reserved marinade from bowl, about 1 hour.
- Transfer hens to platter. Scrape juices into pan; add broth and any remaining marinade. Bring sauce to boil. Season with salt and pepper; spoon over hens.
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- Whisk together the Teriyaki Sauce, orange juice, garlic, and ginger. Place game hens in a large food storage bag, add 1 cup of the marinade, reserving the rest, and let the hens marinate at room temperature for 1 hour.
- Preheat oven to 400 degrees. Place a rack on a rimmed baking sheet and arrange the hens on the rack. Drizzle each hen with the marinade from the bag. Roast the hens for 35 – 40 minutes or until they reach an internal temperature of 165 degrees, basting occasionally with some of the reserved marinade.
- Pour any juices from the roasting pan into a saucepan along with the remaining reserved marinade and the chicken stock. Bring to a boil and let cook for 5 – 6 minutes or until thickened. Season to taste with salt and pepper.
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- Place salt, soy sauce, and 2 quarts of water in a large container. Stir until dissolved. Add the hens. If needed, add more water so the hens are completely submerged. Place in the refrigerator for 1 hour.
- While the chicken is brining, make the rub. In a small bowl combine the sugar, paprika, garlic powder, chili powder, pepper, and coriander. Set aside.
- In a small bowl combine the barbecue sauce, soy sauce, sesame oil, and grated ginger. Chill until ready to use.
- Remove the hens from the brine and rinse them under cold, running water. Place on a cutting board and pat dry. Using a pair of sharp kitchen shears cut through the bones on both sides of the backbone; discard backbone. Flatten the hen by lightly pressing on the ribs. Flip the hen over and tuck the wings behind the hen. Rub half of the dry rub over the hen. Repeat with the other hen.
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- In a large bowl, whisk together all of the ingredients except the Cornish hens. Put the hens in 3 large resealable plastic bags and pour in the marinade. Seal the bags, pressing out the air, and turn to thoroughly coat the hens. Transfer the bags to a small roasting pan or large rimmed baking sheet and refrigerate for at least 8 hours or overnight, turning the bags occasionally.
- Let the hens stand at room temperature for 30 minutes. Preheat the oven to 425° and line 2 large rimmed baking sheets with foil. Remove the hens from the marinade and transfer them to the baking sheets. Strain the marinade into a medium saucepan and bring to a boil, then simmer over moderately high heat for 5 minutes, stirring occasionally.
- Roast the hens in the upper and lower thirds of the oven for 10 minutes, or until lightly browned. Reduce the oven temperature to 375°. Roast the hens for 50 minutes longer, basting with the reserved marinade every 15 minutes and shifting the pans from front to back and top to bottom halfway through roasting. The hens are done when the cavity juices run clear and an instant-read thermometer inserted in the inner thighs registers 160°. Transfer the hens to a platter and let rest for 10 minutes before serving.
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- Whisk together the San-J Teriyaki Sauce, orange juice, garlic, and ginger. Place game hens in a large food storage bag, add 1 cup of the marinade, reserving the rest, and let the hens marinate at room temperature for 1 hour.
- Preheat oven to 400 degrees. Place a rack on a rimmed baking sheet and arrange the hens on the rack. Drizzle each hen with the marinade from the bag. Roasted the hens for 35 – 40 minutes or until they reach an internal temperature of 165 degrees, basting occasionally with some of the reserved marinade.
- Pour any juices from the roasting pan into a saucepan along with the remaining reserved marinade and the chicken stock. Bring to a boil and let cook for 5 – 6 minutes or until thicken. Season to taste with salt and pepper.
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