ORANGE GLAZED CORNISH HEN
Marinate the hens for at least an hour. While they're marinating in the refrigerator, start making the sauce.
Provided by JDP4445
Categories Meat and Poultry Recipes Chicken Cornish Hen Recipes
Time 2h15m
Yield 2
Number Of Ingredients 15
Steps:
- Mix olive oil, 1 tablespoon Dijon mustard, lemon zest and juice, orange zest and juice, garlic, salt, and black pepper together in a large resealable bag. Add hens, seal bag, and coat hens with marinade. Refrigerate for at least 1 hour, flipping the bag 1 or 2 times to redistribute marinade.
- Preheat oven to 450 degrees F (230 degrees C).
- Mix orange juice, soy sauce, honey, 1/4 cup Dijon mustard, onion, ginger, and black pepper together in a bowl.
- Remove hens from marinade and transfer to a roasting pan, discarding leftover marinade.
- Roast hens in the preheated oven for 50 minutes. Brush hens with orange glaze and roast for 5 more minutes. Flip hens, brush with more glaze, and roast until meat is no longer pink in the center, about 5 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 1234.6 calories, Carbohydrate 129.2 g, Cholesterol 302 mg, Fat 56.4 g, Fiber 6.7 g, Protein 59.6 g, SaturatedFat 13.7 g, Sodium 5663 mg, Sugar 100.3 g
CONTEST-WINNING ORANGE-GLAZED CORNISH HENS
This is a wonderfully elegant entree to serve at a cozy dinner party for four. Your guests will think you spent hours in the kitchen preparing the tender golden brown hens and perfecting the full-flavored basting sauce. -Laurie Bartley, Lake Hiawatha, New Jersey
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to at 350°. Tie legs of each hen together; turn wing tips under backs. Place on a greased rack in a roasting pan. Brush with butter; sprinkle with salt and pepper. Bake, uncovered, for 1 hour., Meanwhile, in a saucepan, combine the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 15 minutes. Spoon over hens. Bake until a thermometer reads 170°, about 15 minutes longer.
Nutrition Facts : Calories 682 calories, Fat 40g fat (15g saturated fat), Cholesterol 235mg cholesterol, Sodium 819mg sodium, Carbohydrate 36g carbohydrate (35g sugars, Fiber 0 fiber), Protein 35g protein.
CORNISH HENS WITH STRAWBERRY-BALSAMIC SAUCE
A perfect special-event dinner that is sure to impress!
Provided by TinaJ
Categories Meat and Poultry Recipes Chicken Cornish Hen Recipes
Time 48m
Yield 2
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Set a metal rack over a baking sheet.
- Rub Cornish hens with olive oil; season inside and out with salt and pepper. Place 1 sprig rosemary in the cavity of each hen. Tie legs together with kitchen twine. Place hens breast side-up on the rack.
- Roast hens in the preheated oven until an instant-read thermometer inserted into the thigh, near the bone, reads 165 degrees F (74 degrees C), 25 to 35 minutes.
- Combine strawberry jam, white wine, balsamic vinegar, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small saucepan over medium heat. Cook and stir until jam starts to melt, about 3 minutes. Add Thai chile pepper; let steep for 5 minutes.
- Remove sauce from heat and discard pepper. Serve alongside Cornish hens.
Nutrition Facts : Calories 941.2 calories, Carbohydrate 56.3 g, Cholesterol 302 mg, Fat 55.5 g, Fiber 0.1 g, Protein 51.4 g, SaturatedFat 13.5 g, Sodium 517.6 mg, Sugar 51.6 g
GLAZED CORNISH HENS
If you're looking to add a touch of elegance to your holiday dinner table, we suggest these Cornish game hens topped with a sweet apricot glaze. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 402 calories, Fat 24g fat (7g saturated fat), Cholesterol 175mg cholesterol, Sodium 233mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 0 fiber), Protein 30g protein.
BALSAMIC GLAZED CORNISH HENS
It's basically a one dish meal. I added the small Red Potatoes and roasted Brussels Sprouts 35 and 45 minutes later next to the the Cornish Hens to finish cooking
Provided by AngiesWeb.com
Categories General
Time 1h30m
Yield 2
Number Of Ingredients 13
Steps:
- Preheat oven to 375 F.
- Stuff Cornish Hens with rosemary sprigs, sliced onion and sliced pepper. Season with sea salt.
- Bake the Cornish Hens a total for 1 hr 10 min.
- After 35 min, add the small potatoes.
- Shake the Brussels sprouts in olive oil, sea salt and cajun or red pepper seasoning. Place them into the oven after 45 minutes (can be added on a separate sheet). They'll need to be turned halfway through.
- For the Glaze combine the balsamic vinegar, honey, soy sauce and garlic.
- Brush the Balsamic sauce on top the Cornish Hens 10 minutes before the 1 hr 10 min minutes is reached.
- Internal temperature should be at least 160 F or 71 C
Nutrition Facts : Calories 288, Fat 12 g, Cholesterol 124 mg, Carbohydrate 6 g, Protein 36 g, Sugar 5 g, SaturatedFat 5 g, Sodium 534 mg
BACON-WRAPPED CORNISH HENS WITH RASPBERRY BALSAMIC GLAZE
Time 45m
Yield 8
Number Of Ingredients 4
Steps:
- Briskly simmer jam and vinegar in a small saucepan, uncovered, stirring occasionally, until glaze is reduced to about 1/2 cup, about 8 minutes. Cool to room temperature (glaze will thicken slightly as it cools). Preheat oven to 450 degrees F. Cook bacon in batches in a large heavy skillet over moderate heat, turning occasionally, until some of fat is rendered but bacon is still translucent and pliable, 5 to 7 minutes. Transfer to paper towels to drain. Cut out and discard backbone from each hen with kitchen shears, then halve each hen lengthwise. Pat hens dry and season with salt and pepper, then arrange, cut sides down, in a large roasting pan. Brush hens liberally with glaze, reserving remainder, and wrap 2 slices of bacon around each half hen, tucking ends under. Roast in middle of oven, brushing with pan juices and reserved glaze twice (every 10 minutes), until juices run clear when a thigh is pierced, 30 to 35 minutes.
ROASTED CORNISH GAME HEN WITH MUSTARD GLAZE
A great dinner for two, for weeknight, company or the holidays! Adapted from Gourmet magazine July 1990(via Epicurious).
Provided by Sharon123
Categories Chicken
Time 50m
Yield 2 serving(s)
Number Of Ingredients 8
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!
BACON-WRAPPED CORNISH GAME HENS WITH RASPBERRY BALSAMIC GLAZE
This dish a winner! Simple, easy to make and it has great presentation. I've made this 3 times so far and it's never failed. The hens cook perfectly and the taste is wonderful. #69724 makes a perfect side dish for this entree. The recipe comes from the Aug '03 issue of Gourmet. This is a great meal for entertaining! I served it for 10 this weekend and everyone loved it.
Provided by DDW7976
Categories Chicken
Time 1h
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Briskly simmer jam and vinegar in small saucepan, uncovered, stirring occasionally, until glaze is reduced to about 1/2 cup.
- About 8 minutes.
- Cool to room temperature (glaze will thicken slightly as it cools).
- Preheat the oven to 450 degrees.
- Cook bacon in batches, over med.
- heat until some of the fat is rendered but bacon is still translucent and pliable, 5-7 minutes.
- Transfer to paper towels to drain.
- Cut and discard back bones from each hen with kitchen shears and then halve each hen length wise.
- Pat dry and season with salt and pepper.
- Arrange cut sides down, in a large roasting pan.
- Wrap 2 slices around each half hen, tucking ends under.
- Brush liberally with glaze, reserving the remainder.
- Roast in the middle of the oven, brushing with pan juices and reserved glaze twice (every 10 minutes), until juices run clear when a thigh is pierced, 30-35 minutes.
Nutrition Facts : Calories 494.3, Fat 30.6, SaturatedFat 8.9, Cholesterol 179.2, Sodium 227.7, Carbohydrate 21.2, Fiber 0.3, Sugar 15.3, Protein 30.6
BACON-WRAPPED CORNISH HENS WITH RASPBERRY BALSAMIC GLAZE
Categories Berry Pork Poultry Roast Picnic Backyard BBQ Bacon Summer Jam or Jelly Gourmet
Yield Makes 8 servings
Number Of Ingredients 4
Steps:
- Briskly simmer jam and vinegar in a small saucepan, uncovered, stirring occasionally, until glaze is reduced to about 1/2 cup, about 8 minutes. Cool to room temperature (glaze will thicken slightly as it cools).
- Preheat oven to 450°F.
- Cook bacon in batches in a large heavy skillet over moderate heat, turning occasionally, until some of fat is rendered but bacon is still translucent and pliable, 5 to 7 minutes. Transfer to paper towels to drain.
- Cut out and discard backbone from each hen with kitchen shears, then halve each hen lengthwise. Pat hens dry and season with salt and pepper, then arrange, cut sides down, in a large roasting pan. Brush hens liberally with glaze, reserving remainder, and wrap 2 slices of bacon around each half hen, tucking ends under. Roast in middle of oven, brushing with pan juices and reserved glaze twice (every 10 minutes), until juices run clear when a thigh is pierced, 30 to 35 minutes.
ROASTED CORNISH HEN AND VEGETABLES
Paprika Roasted Cornish Hen with Vegetables (carrots and sweet potatoes) - a delicious way to prepare cornish hen. Great recipe for the Fall season, Thanksgiving and Christmas.
Provided by Julia
Categories Main Course
Time 1h30m
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degree Fahrenheit.
- Rub the insides of Cornish hens with salt and pepper and 3 minced garlic cloves.
- In a bowl, combine 2 tablespoons olive oil, paprika, chili powder, cumin, remaining minced garlic, 1/4 cup chicken stock and stir well to combine. Use 2/3 of this mixture to rub all over the outside of Cornish hens. Sprinkle the desired amount of salt over the outside of the hens. Sprinkle a very small amount of additional paprika over the hens (for color).
- Toss carrots, onions, and sweet potatoes in the remaining 1/3 of the mixture to coat. Sprinkle with salt and pepper.
- Transfer vegetables to the large roasting pan. Place hens breast sides up on top of vegetables. Add a little bit of chicken stock on the bottom of the pan to prevent vegetables from burning.
- Roast Cornish hens at 425 Fahrenheit for 30-35 minutes. Reduce heat to 350 Fahrenheit. Combine 1/2 cup of chicken stop and 1/2 cup of white wine and pour the mixture over the hens and into the bottom of the roasting pan. Continue roasting at 350 degrees F for 15-20 more minutes, basting hens with pan juices, until hen juices run clear.
- Transfer hens and vegetables to a platter. Make sure to pour juices from the hen cavities into a roasting pan. Cover hens with foil. Transfer the sauce from the roasting pan into a smaller saucepan and boil it down a little bit to thicken, if desired. You can also dissolve a little bit of cornstarch in water and add it to the boiling sauce to thicken it. After hens sit under the foil, pour juices from rested hens back into the sauce you just made. If desired, add more chicken stock to the thickened sauce.
- Serve Cornish hens whole or cut in half.
Nutrition Facts : Calories 631 kcal, Carbohydrate 19 g, Protein 41 g, Fat 39 g, SaturatedFat 10 g, Cholesterol 228 mg, Sodium 855 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving
BROILED CORNISH HENS WITH LEMON AND BALSAMIC VINEGAR
Provided by Mark Bittman
Categories dinner, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the broiler, and adjust the rack to about 4 inches from the heat source. Use a sharp, sturdy knife to split the hens through their backbones; it will cut through without too much effort. Rub the skin side with olive oil. Flatten the hens in a broiling or roasting pan, skin side down, and liberally sprinkle the exposed surfaces with salt and pepper. Slice one lemon as thinly as you can (a mandoline is best for this) and lay the slices on the birds.
- Broil for about 10 minutes, or until the lemon is browned and the birds appear cooked on top; rotate the pan if necessary. Turn the birds over, sprinkle with salt and pepper, and return to the heat. Cook another 10 minutes, or until the skin is nicely browned. Meanwhile, slice the remaining lemon as thinly as possible.
- Lay the lemon slices on the skin, and broil 5 minutes. The lemons should be slightly browned and the birds cooked through; if not, cook a couple of minutes more. Drizzle with the balsamic vinegar, garnish with parsley and serve.
Nutrition Facts : @context http, Calories 393, UnsaturatedFat 19 grams, Carbohydrate 4 grams, Fat 29 grams, Fiber 1 gram, Protein 29 grams, SaturatedFat 7 grams, Sodium 477 milligrams, Sugar 1 gram
ROASTED CORNISH HEN WITH BALSAMIC GLAZE
Steps:
- Preheat the oven to 425° F. Remove all visible fat and the neck and giblets from the Cornish hens. Rinse the hens under cold water and pat them dry inside and out with paper towels. Season the birds generously with salt and pepper, inside and out. Place one rosemary sprig, 2 sage leaves, and 1 bay leaf in the body cavity of each bird.
- Heat the oil in a heavy, flameproof roasting pan or very large ovenproof skillet over medium heat. Add the scallions, carrots, celery, porcini, and the remaining rosemary and sage leaves and cook, stirring, until the scallions are wilted, about 4 minutes. Smooth the vegetables into an even layer and nestle the prepared birds, breast side up, over them. Roast, basting frequently with enough of the chicken stock to keep the vegetables well moistened, until the vegetables and hens are golden brown-about 45 minutes.
- Carefully tilt the pan and spoon off enough of the roasting juices to measure 1 cup, not including fat. Stir the balsamic vinegar and honey into the measured juices until the honey is dissolved. Return the birds to oven and roast, basting occasionally with the honey mixture, until the birds are a rich mahogany color and the leg joint moves easily when you wiggle it, about 15 minutes.
- Remove the birds from the oven, transfer them to a platter or plates, and cover with a tent of aluminum foil to keep them warm. Strain the pan juices through a sieve into a small saucepan, pressing as much of the liquid from the vegetables as possible. Skim the fat from the surface of the sauce, and bring the sauce to a simmer while carving the birds. With a pair of kitchen shears, cut along both sides of the backbones to remove them. Cut the birds in half through the center breastbone. Cut each half into leg and breast portions. Arrange the pieces on a platter or plates, and spoon some of the roasting juices over them. Pass the remaining sauce separately.
LIGHT HONEY-GLAZED CORNISH HENS
Steps:
- Gather the ingredients. Preheat oven to 350 F.
- Place game hens breast-side down on a cutting board and cut in half along the backbone. Remove skin and trim excess fat.
- In a small microwave-safe dish, combine orange peel, lemon juice, orange juice concentrate, soy sauce, honey, garlic, onion powder, and thyme. Bring to boiling point in a microwave oven; set aside.
- Lightly grease a baking dish or spray with cooking spray.
- Divide chopped onion into 4 portions in baking dish; place hens bone-side down on onions.
- Pour orange juice mixture over hens.
- Bake hens in preheated oven for 45 minutes, basting every 10 to 15 minutes with cooking juices. If they brown too quickly, cover them loosely with aluminum foil.
- When hens are done, remove from baking dish, onions and all, to warm dinner plates.
- If desired, garnish with orange slices. Skim fat off juices in baking dish. If desired, thicken pan juices with a teaspoon of cornstarch mixed with 1 teaspoon of cold water. Serve juices on the side.
- Serve with hot cooked rice and a green vegetable. Enjoy!
Nutrition Facts : Calories 967 kcal, Carbohydrate 16 g, Cholesterol 446 mg, Fiber 1 g, Protein 77 g, SaturatedFat 17 g, Sodium 661 mg, Sugar 11 g, Fat 64 g, ServingSize 4 servings, UnsaturatedFat 0 g
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
ORANGE BALSAMIC ROCK CORNISH GAME HENS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 50m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F.
- Line 2 baking pans with foil for easier cleaning. Set a baking rack in each pan. Split hens and butterfly open and place 3 hens in each baking pan. Season the hens with salt and pepper liberally. Mix the orange concentrate, balsamic vinegar and olive oil and pour evenly over the hens. Sprinkle with rosemary and roast 15 minutes at 425 degrees F and 30 minutes at 375 degrees F.
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