ROAST CORNISH GAME HENS WITH ROAST SQUASH AND CRAN-APPLE STUFFING
Roast Cornish Game Hens with Roast Squash and Cran-Apple Stuffing
Provided by The Rachael Ray Staff
Number Of Ingredients 29
Steps:
- Heat oven to 450F
- Arrange squash on baking sheet and dress with a liberal drizzle of EVOO
- Season with salt, pepper and a little freshly grated nutmeg
- Roast 25-30 minutes, until very tender and brown at edges, turning once
- Pat hens dry and arrange on baking sheet with rim
- Combine thyme, zest, fennel or coriander and paprika
- Drizzle hens with oil and season with salt, pepper and spice blend
- Roast 35 minutes or until juices run clear
- Meanwhile, melt 4 tablespoons butter in a large skillet over medium heat
- Add celery, onions, apples, then season with salt and pepper
- Cook 6-7 minutes and add cranberries, cider and 1 cup chicken stock
- Simmer 5 minutes more then combine with bread and turn off heat
- Gently combine roast squash with stuffing
- Stuffing should be slightly moist but not gummy, add a little extra stock of necessary
- Turn off heat
- In small sauce pot melt remaining butter and whisk in flour
- Cook 1 minute then whisk in stock, salt, pepper, marmalade and Worcestershire
- Add any pan drippings from hens
- Serve hens with large portion of squash-stuffing and gravy on top
ROASTED CORNISH HENS
These Roasted Cornish Hens will be your new favorite recipe for romantic date nights or to impress dinner party guests. They're simple, elegant, and turn out perfectly every time with my easy step-by-step instructions.
Provided by Joanna Cismaru
Categories Dinner Main Course
Time 1h30m
Number Of Ingredients 13
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.
Nutrition Facts : ServingSize 0.5 hen, Calories 783 kcal, Carbohydrate 10 g, Protein 60 g, Fat 55 g, SaturatedFat 14 g, Cholesterol 344 mg, Sodium 796 mg, Fiber 3 g, Sugar 2 g
CORNISH HEN WITH ROASTED VEGETABLES
Whether you're looking to shake up your holiday meals or just want to have a classy dish at your summer backyard barbecues, this beautiful hen dish will get the job done.This recipe is courtesy of Breckenridge Brewery.
Provided by The Daily Meal Staff
Yield 4
Number Of Ingredients 18
Steps:
- Pat hens dry with paper towels and place breast-side-down on a large cutting board.
- Using sharp kitchen shears, remove the backbone by cutting along either side of it.
- Turn hen over and lay out flat.
- Press firmly on breast to flatten the hens.
- Heat 2 cups beer with herbs, salt, and sugar.
- Steep for 20 minutes, stirring occasionally.
- Remove from heat, add ice cubes and buttermilk, mix well and pour over the hens.
- Make sure the liquid is cold before doing this, add more ice or refrigerate if needed.
- Let hens sit in the brine for at least 3 hours.
- Blend the rub with an immersion blender or pulse in a blender, slowly drizzling oil at the end to thicken.
- Pour into a large bowl and dip all hens to coat completely.
- Fire up half the grill to high heat, and the other half to medium. Oil grates well.
- Lay hens down, skin side up. Grill for about 4 minutes and make a 90 degree turn. Grill for another 6 minutes and move to the medium side of the grill.
- Re-oil the grates and drop the carrots and onion, turning every 2 minutes until they start to char.
- Move to cool side of the grill and drop zucchini. Char and flip, move to the medium side of the grill.
- At this point, flip the hens to skin side down on the hot side of the grill and crisp the skin. This process ensures the crispiest skin. You can certainly save a step by grilling both sides of the chicken to begin, but you risk the skin sticking and tearing on the grill. If you let it "bake" a bit, skin side up, it will be much more forgiving.
- Turn the whole grill to medium, close the lid, and enjoy a Breckenridge beer. Everything will be ready in about 10 minutes.
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ROASTED CORNISH HEN
Easy Roasted Cornish Hen, the perfect one-pot meal for any weeknight or holiday dinner! This recipe made the Cornish hen tasty and juicy! It's the most flavorful, comforting, and crowd-pleasing dish that everyone will love!
Provided by Rika
Categories Main Course
Number Of Ingredients 18
Steps:
- Preheat the oven to 450°F.
- Pat the cornish hen dry (including cavity) with paper towels.
- In a small bowl, combine all dry rub seasoning mixture ingredients. Rub seasoning mixture over both sides and underneat the skin of the hen.
- Season the cavity of the hen with salt and pepper then stuff with one lemon wedge, head of garlic halved, and 3 rosemary sprigs.
- Tuck wing tips under the back of the hen; tie ends of legs together with twine.
- Put the chopped vegetables in a large roasting pan, then drizzle with oil. Season with additional salt and pepper to taste then pour in the dry white wine.
- Put the hens, breast side up, directly on top of vegetables. Make sure the hens are not touching the wine! Brush the hens on both sides with oil.
- Roast the hens and vegetables, uncovered, for about 50-60 minutes (depending on the size) or until the internal temperature reaches 165°F and the vegetables are tender. Rotating the pan halfway through roasting.
Nutrition Facts : Calories 721 kcal, Carbohydrate 32 g, Protein 42 g, Fat 44 g, SaturatedFat 11 g, Cholesterol 227 mg, Sodium 1223 mg, Fiber 6 g, Sugar 7 g, ServingSize 1 serving
GALLINA BORRACHAS (DRUNKEN GAME HENS)
If game hen recipes have intimidated you in the past, overcome your fears by making this Cornish hen recipe. It's even tastier than other easy chicken recipes out there, and it's simple enough for even beginner cooks to tackle.
Provided by BHG Test Kitchen
Time 1h20m
Number Of Ingredients 15
Steps:
- Preheat oven to 400°F. Sprinkle the cavity of each hen with salt and pepper; add one onion quarter and one thyme sprig to the cavity of each hen. Place hens in a roasting pan or large baking dish; pour 1 cup of the sherry over hens and inside cavities. Arrange hens, breast sides up, in roasting pan. Rub hens with butter to coat; sprinkle with salt and pepper.
- Roast hens for 50 to 55 minutes or until an instant-read thermometer inserted in an inside thigh muscle of each hen registers 180°F, basting hens with juices from bottom of the pan every 10 minutes. Remove from oven; let stand for 5 minutes before carving.
- Meanwhile, in a medium saucepan combine oil, shallot, and the remaining 1/2 cup sherry. Bring to boiling over high heat. Stir in raisins, dates, apricots, and a pinch of salt; immediately remove from heat. Cover and let stand for 5 minutes. Stir in almonds, honey, and cumin.
- Cut each hen in half lengthwise. Arrange hen halves on serving platter; pour pan drippings over hens. Top with fruit-almond mixture.
Nutrition Facts : Calories 679 kcal, Carbohydrate 20 g, Cholesterol 244 mg, Protein 41 g, SaturatedFat 13 g, Sodium 338 mg, Sugar 13 g, Fat 43 g, UnsaturatedFat 24 g
ROASTED CORNISH HENS WITH VEGETABLES
Roasting simply seasoned Cornish game hens and vegetables in one pan results in a full-flavored meal in one.-Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, combine first seven ingredients. Transfer to a large shallow roasting pan., Brush hens with oil; sprinkle with salt and pepper. Wrap a bacon strip around each hen; secure with a wooden toothpick. Tie legs together. Place, breast side up, over vegetables., Bake, uncovered, 1-1/4 to 1-3/4 hours or until a thermometer inserted in thigh reads 180° and vegetables are tender. Remove hens to a serving platter; serve with vegetables.
Nutrition Facts :
CORNISH HEN WITH ROASTED VEGETABLES
A Cornish hen, roasted to perfection with an apple-scented glaze, is fancy enough for a special occasion, but easy enough for a simple dinner for two.
Provided by Pillsbury Kitchens
Categories Entree
Time 1h15m
Yield 2
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Remove giblets; split hen in half. Rinse and pat dry. Place skin sides up in ungreased 12x8-inch (2-quart) glass baking dish. Arrange carrots around hen.
- In 1-quart saucepan, cook jelly, butter, salt and marjoram over low heat 2 to 3 minutes, stirring constantly, until warm. Brush half of sauce over hen and carrots. Cover with foil.
- Bake 40 minutes. Uncover; brush with remaining sauce. Add peas; bake 20 minutes longer, brushing with pan juices once or twice, until hen is fork tender, its juices run clear and vegetables are tender.
Nutrition Facts : Calories 610, Carbohydrate 21 g, Cholesterol 255 mg, Fat 4, Fiber 3 g, Protein 43 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 13 g, TransFat 1 g
ROAST CORNISH HEN WITH VEGETABLES
When the occasion calls for a special dinner for two, this recipe fills the bill. Just 15 minutes of prep time, and you are ready to pop this stunning meal into the oven.
Provided by Pillsbury Kitchens
Categories Entree
Time 1h5m
Yield 2
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Remove and discard neck and giblets from game hen. With kitchen scissors, cut hen in half; place halves, skin side up, in baking dish.
- In medium bowl, mix garlic salt, chili powder, ginger, cumin and oil. Brush hen halves with 1 tablespoon of the oil mixture. To remaining mixture in bowl, add sweet potatoes, red potatoes and bell pepper; toss to coat. Arrange vegetables around hen halves in dish.
- Bake 40 to 50 minutes or until hen halves are fork-tender and juices run clear, and vegetables are tender.
Nutrition Facts : Calories 820, Carbohydrate 51 g, Cholesterol 240 mg, Fat 4, Fiber 7 g, Protein 46 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 640 mg, Sugar 18 g, TransFat 1/2 g
PAPRIKA-ROASTED CORNISH HENS AND VEGETABLES
Steps:
- Preheat oven to 475°F. Heat a 17- by 11 1/2- by 2-inch flameproof roasting pan in upper third of oven 10 minutes.
- Stir together oil, paprika, cayenne, and salt in a large bowl. Rinse hens and pat dry. Remove any excess fat from opening of cavities and season cavities with salt and pepper. Tie drumsticks together if desired. Brush some of spice oil over hens. Toss vegetables and caraway seeds in remaining spice oil to coat and transfer to hot roasting pan. Roast vegetables, uncovered, 25 minutes. Stir vegetables and arrange hens, breast sides up, on top. Roast 40 minutes, then baste hens with pan juices and roast 20 minutes more, or until a thermometer inserted in fleshy part of thigh registers 170°F. Pour any juices from inside hens into pan.
- Transfer hens to a cutting board and halve each lengthwise along backbone. Transfer vegetables with a slotted spoon to a platter. Sprinkle parsley over vegetables and top with hen pieces. Skim fat from pan juices and pour over hens. Stir together sour cream and water and serve on the side.
HERB ROASTED CORNISH HENS WITH ROOT VEGETABLES
Individual Cornish hens are crusted with fresh herbs, then roasted on a bed of root vegetables and apple for a delicious, pan roasted meal.
Provided by Culinary Ginger
Categories Dinner Ideas
Time 1h10m
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F/190°C.
- Dry the skin of the Cornish hens.
- Mix the melted butter and apple cider in a bowl. Stir in the rosemary, sage, thyme, salt & pepper to the melted butter and mix well. Brush the butter mix all over the hens, inside and out and under the skin, reserve some of the butter mix for the vegetables. Add a garlic clove and orange wedges to each of the hen cavities. Tie the legs together.
- Add the carrots, parsnips, yams and apple to a bowl. Drizzle with the remaining melted butter and mix well so they are all coated.
- Spread an even layer of the vegetables in a 12-inch (31 cm) cast iron skillet or roasting dish.
- Set the hens on top of the vegetables and add and garlic around the hens and vegetables. Roast for 50 minutes to 1 hour and a meat thermometer measures 165°F/75°C when inserted into the thickest part of the leg.
Nutrition Facts : Calories 892 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 382 milligrams cholesterol, Fat 64 grams fat, Fiber 3 grams fiber, Protein 58 grams protein, SaturatedFat 24 grams saturated fat, ServingSize 1, Sodium 1227 milligrams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 36 grams unsaturated fat
CORNISH GAME HEN WITH ROASTED ROOT VEGETABLES
Steps:
- Preheat oven to 400 degrees F. In a large bowl, combine carrot, potato, parsnip or turnip, and onion. Add oil and balsamic vinegar; toss to lightly coat. Spread in a 9x9x2-inch baking pan; cover with foil. Roast for 30 minutes. Reduce oven temperature to 375 degrees F.
- Meanwhile, gently separate the skin from the hen breast and tops of drumsticks by easing a paring knife or your fingers between the skin and the meat to make 2 pockets that extend all the way down to the neck cavity and over the drumsticks. In a small bowl, combine garlic, rosemary, salt, and pepper. Set aside 1 teaspoon of the fresh rosemary mixture (1/2 teaspoon if using dried rosemary). Rub remaining rosemary mixture under the skin onto the breast and drumsticks. Using 100%-cotton string, tie drumsticks to tail; tie wing tips to body. Sprinkle the reserved rosemary mixture on the skin. Uncover vegetables. Add hen to baking pan.
- Roast hen and vegetables, uncovered, for 1 to 1-1/4 hours or until vegetables are tender and an instant-read thermometer inserted into the thigh of the hen registers 180 degrees F (the thermometer should not touch the bone), stirring vegetables once or twice. Remove string. Cover with foil; let stand for 10 minutes before serving.
- If desired, garnish with fresh rosemary or sage leaves and tomatoes. To serve hen, use kitchen shears or a long heavy knife to carefully cut hen in half lengthwise. Remove skin and discard. Serve with vegetables. Makes 2 (1/2 of the game hen and 1 1/4 cup vegetables).
Nutrition Facts : Calories 345 calories, Carbohydrate 27 g, Cholesterol 133 mg, Fat 12 g, Protein 32 g, SaturatedFat 2 g, Sodium 399 mg
CORNISH HEN RECIPE WITH A MEDITERRANEAN GARLIC AND SPICE MARINADE
You'll love this roasted Cornish hen recipe! Fall off-the-bone-tender Cornish hens bathed in a tasty Mediterranean garlic and spice marinade. Be sure to see suggested sides and salads!
Provided by Suzy Karadsheh
Categories Dinner
Time 1h30m
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F.
- Make the Mediterranean garlic and spice marinade. Combine the garlic spice rub ingredients in food processor. Run the processor until you achieve a pasty spice mixture or rub.
- Now to each of the hens, apply the marinade generously on the outside and in the cavities. Lift the skins and apply some of the marinade underneath (this is the key to flavor).
- Heat a lightly-oiled cast iron grill or skillet. Turn the the heat to medium-high and brown each of the hens on all sides. Set the hens aside momentarily to cool.
- Once the hens are cool enough to handle, stuff each hen's cavity with the chopped onions and celery. Now squeeze juice of one lime or lemon on the hens. Add all the used lime or lemon halves in with the onion and celery stuffing. Sprinkle each hen lightly with a dash of seasoned salt, if you like.
- Place the hens in a large cast iron skillet or a roasting pan. Add two cups of good chicken broth from the side of the skillet.
- Bake in the 425 degrees F heated-oven for 1 hour to 1 hour and 15 minutes or until the hen juices run clean, basting every 15 minutes with the broth. Remove from the oven and cover loosely with foil for 15 minutes before serving.
Nutrition Facts : Calories 415.2 kcal, Sugar 2.5 g, Sodium 358.6 mg, SaturatedFat 9.3 g, Carbohydrate 8 g, Fiber 1.4 g, Protein 39.8 g, Cholesterol 227.3 mg, UnsaturatedFat 16.5 g, ServingSize 1 serving
CORNISH GAME HENS WITH ROOT VEGETABLES
This one-dish Cornish Game Hens with Root Vegetables recipe is easy to follow and long on warm flavors.
Provided by Jayne Harter - The Art of Food and Wine
Categories Main Course
Time 2h15m
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F
Nutrition Facts : Calories 664 kcal, Carbohydrate 28 g, Protein 42 g, Fat 43 g, SaturatedFat 10 g, Cholesterol 227 mg, Sodium 772 mg, Fiber 6 g, Sugar 7 g, UnsaturatedFat 29 g, ServingSize 1 serving
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
GARAM MASALA CORNISH HENS WITH ROASTED VEGETABLES
I took Aida Mollenkamp's recipe for Garam Masala Chicken with Roasted Vegetables and changed it to suit my purposes (using cornish hens, etc). I also reduced the oil simply because I didn't think that amount was necessary. For this recipe it's really important to have a probe thermometer that can stay in the hens while they're in the oven. After a few changes, this ended up delicious! Hope you like it too.
Provided by JJ_Ohio
Categories Poultry
Time 1h40m
Yield 4 cornish hen halves, 4 serving(s)
Number Of Ingredients 13
Steps:
- In a small bowl, mix together 3/4 tablespoons of oil, 1/2 tablespoon of butter, 4 teaspoons of garam masala, 1 1/2 teaspoons of ginger, 6 cloves of garlic, and 1 teaspoons of salt. Place hens in a large baking dish or plastic bag, loosen the skin from the breast and legs and, using your hands, spread a good part of the mixture underneath. Rub the remaining marinade inside the hen's cavity and over the skin. Loosely cover, refrigerate, and let marinate 30 min or up to 12 hours.
- Remove hens from marinade and left any excess drip off. Let hens sit at room temp while oven warms up, about 30 minutes. Place probe thermometer into thickest portion of the thigh making sure not to hit bone.
- Arrange the rack in the center of the oven and preheat to 425 degrees F.
- Combine remaining 3/4 tablespoon oil, 1 1/2 teaspoons of garam masala, 1/2 teaspoon of ginger, 2 cloves of garlic, and 1 1/2 teaspoons of salt (more or less to taste) in a large bowl. Place cut vegetables in it and toss until the vegetables are well coated. Season veggies with freshly ground black pepper (to taste) Place at bottom of large roasting pan which has been sprayed with nonstick spray.
- Place hens breast side up on top of vegetables and bake for 15 min at 425 degrees F. Reduce heat to 375 degrees F. When internal temperature hits 145 degrees F, brush yogurt on hens. Make sure to just do a thin and light coating of yogurt. You don't want it to be very thick. When internal temperature hits 160 remove from oven and loosely cover with foil. This is also the time to check the vegetables in the pan and make sure that they're done to your liking. If you'd like them softer, simply put the vegetables back in the oven while the hens are resting.
- Let hens rest, covered, for 15 minutes which also insures that carryover cooking will take the temp up to above 165 degrees F, for example mine ended up at 166.4 degrees F which was perfect. If you're uncomfortable with this doneness, go ahead and roast until 165 degrees (which is the temperature which poultry must be at to be done and safe) and then let hens rest covered, for 15 minute After hens have rested cut each one in half, through the breast and backbone (I just use a big sharp knife or you could use poultry shears) so that each person gets a half a hen. Divide the vegetables among the four plates and serve with a simple green salad or some rice to round out the meal.
Nutrition Facts : Calories 672.4, Fat 15.9, SaturatedFat 3.5, Cholesterol 283.9, Sodium 1442.6, Carbohydrate 63.7, Fiber 9.2, Sugar 11.5, Protein 68.8
LEMON BASIL CORNISH HEN WITH ROASTED VEGETABLES
This chicken recipe flavored with a simple marinade of lemon, basil, oil and seasonings is an easy one-pot meal the whole family will enjoy.Recipe courtesy of Perdue.
Categories Entrees
Time 1h29m59S
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Zest and juice both lemons.
- Combine with basil, oil, garlic, salt and pepper to taste.
- Brush hens with mixture.
- Toss vegetables with remaining mixture.
- Place hens and vegetables in roasting pan or casserole dish.
- Cook for 1 hour or until thermometer inserted into thickest part of thigh registers 180°F.
Nutrition Facts : ServingSize 1 serving, Calories 986 calories, Sugar 3 g, Fat 70 g, Carbohydrate 31 g, Cholesterol 339 mg, Fiber 7 g, Protein 63 g, SaturatedFat 15 g, Sodium 1385 mg, TransFat 1 g
CORNISH HENS WITH VEGGIES
"It's easy to serve an elegant dinner when these nicely seasoned game hens with roasted vegetables are on the menu," remarks Arlene Lauritzen of Genoa, Illinois. "This bountiful platter makes such a pretty presentation for a special occasion."
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place the hens, breast side up, on a rack in a roasting pan; tie drumsticks together. Combine butter, rosemary, parsley, salt and pepper; spoon over hens. Bake, uncovered, at 375° for 1 hour., Meanwhile, peel a 1-in. strip around the center of each potato. Place potatoes and carrots if desired in a saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Drain; add to roasting pan., Baste hens and vegetables with pan drippings. Bake for 15-20 minutes or until a thermometer reads 180° and vegetables are tender. Strain pan drippings and thicken for gravy if desired.
Nutrition Facts :
MORROCAN-STYLE ROAST CORNISH HENS WITH VEGETABLES
Categories Chicken Poultry Vegetable Roast Dinner Spice Bell Pepper Turnip Butternut Squash Fall Winter Anniversary Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 22
Steps:
- Preheat oven to 425°F.
- Coarsely grind caraway seeds with salt in an electric coffee/spice grinder or crush with a rolling pin. Mince garlic, then mash to a paste with salt mixture using flat side of a chef's knife. Transfer paste to a large bowl and whisk in honey, lemon juice, oil, spices, and pepper.
- Put zucchini, turnips, bell peppers, butternut squash, and onions in an oiled large roasting pan, then add half of spice mixture and toss until well coated. Stir tomatoes and broth into vegetables. Add hens to large bowl with remaining spice mixture and toss to coat, then arrange hens, breast sides up, over vegetables in pan.
- Cover pan tightly with foil and roast in middle of oven 1 hour. Uncover and roast until hens are browned and vegetables are tender, 20 to 30 minutes more. Skim fat from cooking liquid. Sprinkle herbs on top and spoon some cooking liquid over hens.
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
ROASTED GAME HENS WITH POTATOES AND CARROTS
Steps:
- Gather the ingredients.
- Preheat the oven to 375 F.
- Melt butter with olive oil in a large, heavy skillet over low heat. Add the minced garlic and herbs. Remove about 1 1/2 to 2 tablespoons of the mixture and set aside.
- Add the onion slices , potatoes, and carrots to the skillet. Sprinkle with salt and pepper. Toss well to coat the vegetables with the butter, oil, and herbs; cook, stirring, for about 2 minutes.
- Sprinkle the cavities of the game hens with salt and pepper.
- Rub the reserved herb mixture all over the hens. If desired, put pieces of lemon and onion and some herb sprigs in the cavities.
- If the skillet is not oven safe, move the vegetable mixture to a baking dish or pan.
- Arrange the hens on the vegetables, and place in the oven. Roast for about 1 hour and 15 minutes, or until the hens register at least 165 F in the meatiest part of the thigh, not touching bone.
- If the hens are browning too quickly, cover loosely with foil near the end of the cooking time. If they don't brown enough, turn the broiler on for 2 to 3 minutes before you take them out of the oven.
- Serve and enjoy!
Nutrition Facts : Calories 1216 kcal, Carbohydrate 62 g, Cholesterol 367 mg, Fiber 9 g, Protein 65 g, SaturatedFat 23 g, Sodium 625 mg, Sugar 8 g, Fat 79 g, ServingSize 2 servings, UnsaturatedFat 0 g
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
ROASTED CORNISH HENS
Ever wondered how to cook cornish hens? It's so simple and a great alternative to roasting bigger birds. This delicious one-pan meal is easy enough to make for a family weeknight dinner and fancy enough to make for the holidays, especially as a simple Christmas main course. The cornish hens are brushed with herb butter and then cooked in the oven. Roasted cornish hens have tender and juicy meat, and the herb butter gives the poultry a beautiful roasted look.
Provided by Julia
Categories Main Course
Time 1h
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees Fahrenheit.
- Pat dry Cornish hens in and out with paper towels.
- Rub the insides of Cornish hens with salt and pepper. Stuff the insides with minced garlic.
- In a bowl, combine 5 tablespoons of softened (not melted) butter, 2 tablespoons olive oil, Italian seasoning, fresh thyme, and generous amounts of salt and pepper. Mix well to combine.
- Place Cornish hens breast sides up in a large roasting pan or ovenproof braising dish. I used a 3.5 quart Staub cast-iron pan.
- Rub this herb mixture all over the outside of Cornish hens. Sprinkle the outside (breast side) of cornish hens with a small amount of additional Italian seasoning and sprinkle with more salt and freshly ground black pepper.
- Roast Cornish hens at 400 Fahrenheit for 15 minutes.
- During these 15 minutes, while the cornish hens are baked, prepare the vegetables. Remove yellow leaves from Brussels sprouts and slice each in half. Peel the sweet potatoes (medium size) and cut them into cubes.
- After the Cornish hens have cooked for 15 minutes, remove the roasting pan from the oven. Add cubed sweet potatoes and Brussels sprouts (halved) to the bottom of the pan. Raise the cornish hens and add some sweet potatoes underneath the birds. As you do this, mix the veggies with the butter and the juices released from the birds. Arrange the veggies around the birds. Sprinkle veggies with more salt and freshly ground black pepper. Rub the outside (breast side) of Cornish hens with more butter (1 tablespoon or more).
- Roast the Cornish hens for about 40 more minutes, until an instant meat thermometer inserted into the thickest part of the breast registers 165 °F. Make sure the thermometer does not touch the bone. Also, use the meat thermometer before the 40 minutes up (after the first 25 or 30 minutes).
- Remove the hens from the oven and let them rest for 10 minutes.
- Transfer baked Cornish hens and roasted vegetables to a platter. Serve Cornish hens whole or cut in half. Decorate with fresh thyme sprigs.
Nutrition Facts : Calories 792 kcal, Carbohydrate 30 g, Protein 43 g, Fat 56 g, SaturatedFat 21 g, TransFat 1 g, Cholesterol 272 mg, Sodium 364 mg, Fiber 6 g, Sugar 6 g, UnsaturatedFat 31 g, ServingSize 1 serving
ROAST CORNISH GAME HENS WITH VEGETABLES
Make and share this Roast Cornish Game Hens With Vegetables recipe from Food.com.
Provided by PaulaG
Categories One Dish Meal
Time 1h5m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees.
- Spray a 2 quart glass baking dish with cooking spray.
- Remove and discard neck and giblets from game hen and with kitchen scissors, cut hen in half; place halves, skin side up, in baking dish.
- In a medium bowl, mix together garlic salt, chili powder, ginger, cumin and oil.
- Brush hen halves with 1 tablespoon of the oil mixture, to the remaining mixture in bowl, add the potatoes and bell pepper; toss to coat.
- Arrange vegetables around the hen halves and bake 40 to 50 minutes or until hen halves are fork-tender and juices run clear, and vegetables are tender.
Nutrition Facts : Calories 451.3, Fat 18.2, SaturatedFat 3, Cholesterol 108.8, Sodium 142.8, Carbohydrate 43.1, Fiber 6, Sugar 5.4, Protein 28.8
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.
CORNISH HENS ROASTED WITH TARRAGON AND ROOT VEGETABLES
Provided by Food Network
Time 1h15m
Number Of Ingredients 9
Steps:
- Preheat oven to 475 degrees. Wash the potatoes under cold running water. Salt and pepper inside of birds cavity. Add tarragon to cavities. Rub each bird with 1 tablespoon of olive oil. Place in roasting pan. Toss all vegetables with remaining oil, salt and pepper and place around birds. Place in oven on middle shelf. Lower temperature to 400 degrees. Roast for 50 minutes. Remove tray from oven and drape with aluminum foil. Allow bird to rest for 7 minutes before serving. Place birds on plates with vegetables around. Garnish with tarragon and serve with mustard.
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