Roasted Cornish Hen Food

HERB-ROASTED CORNISH GAME HENS

Steps:

• Place hens breast side up on a rack in a shallow roasting pan.
• In a small bowl combine the remaining ingredients.
• Brush over hens and bake uncovered at 350 degrees F for 50-60 minutes or until juices run clear.

ROASTED CORNISH HENS

Steps:

• Combine all the dry rub ingredients together in a small bowl.
• Pat the hens dry with paper towels and generously season with the dry rub both inside and out.
• Preheat your oven to 425°F.
• In a roasting pan add the rosemary, thyme, garlic, onion, and half the lemon slices. Place the hens in the roasting pan over the herbs and onions and drizzle the olive oil over the hens.
• Transfer the roasting pan to the preheated oven and bake for 50 to 60 minutes or until an instant-read thermometer inserted into the thickest part of the breast registers at 165°F.
• Remove the hens from the oven and let them rest for 20 minutes. Garnish with additional thyme, lemon slices and rosemary and serve over mashed potatoes.

ROASTED CORNISH HENS

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.

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 HEN AND GRAPES

Steps:

• Preheat oven to 450 degrees. On a rimmed baking sheet, toss grapes and shallots with thyme sprigs, oil, 1 teaspoon salt, and 1/4 teaspoon pepper.
• Tie legs with kitchen twine; nestle hens among grapes on baking sheet, breast side up. Season hens generously with salt and pepper; sprinkle with thyme leaves.
• Roast, basting hens occasionally with pan juices, until an instant-read thermometer inserted in thickest part of leg (avoiding bone) registers 160 degrees. 30 to 35 minutes.

NEW ENGLAND ROASTED CORNISH GAME HENS

Steps:

• Split the hens and remove the ribs and backbone.
• Combine all above except butter and marinate the hens for 2 to 6 hours.
• Bring them to room temperature before cooking.
• Preheat oven to 500°F.
• Remove the hens from the marinade and pat more or less dry.
• Arrange in an oven dish (single layer), brush with butter, sprinkle with salt and pepper and bake for 20 to 25 minutes, brushing with butter once or twice during cooking.