Rosemary Roast Cornish Hens Food

CORNISH GAME HENS WITH GARLIC AND ROSEMARY

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Rub hens with 1 tablespoon of the olive oil. Lightly season hens with salt and pepper. Place 1 lemon wedge and 1 sprig rosemary in cavity of each hen. Arrange in a large, heavy roasting pan, and arrange garlic cloves around hens. Roast in preheated oven for 25 minutes.
• Reduce oven temperature to 350 degrees F (175 degrees C). In a mixing bowl, whisk together wine, chicken broth, and remaining 2 tablespoons of oil; pour over hens. Continue roasting about 25 minutes longer, or until hens are golden brown and juices run clear. Baste with pan juices every 10 minutes.
• Transfer hens to a platter, pouring any cavity juices into the roasting pan. Tent hens with aluminum foil to keep warm. Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. Cut hens in half lengthwise and arrange on plates. Spoon sauce and garlic around hens. Garnish with rosemary sprigs, and serve.

GARLIC & ROSEMARY CORNISH GAME HENS

Steps:

• Heat oven to 450.
• Rinse and pat dry game hens.
• Season cavities lightly with salt& pepper.
• Cut lemon into 4 wedges.
• Place 1 wedge inside each hen along with 1 sprig of the rosemary and 1 clove peeled garlic Rub outside of hens with 1 tbl of oil.
• Season outside of hen lightly with salt& pepper.
• Place hens in pan placing peeled garlic around all.
• Roast hens for appx 25 minutes at 450.
• Reduce temp to 350 and pour wine, broth and remaining oil over hens.
• Continue to cook for about 25 minutes (or until juice from thickest part runs clear) Be sure to baste about every 10 minutes in this final cooking time.
• Remove hens from pan and pour remaining juices as well as any juices from the cavities into medium saucepan Boil juices about 6 to 8 minutes (or until desired consistency).
• Arrange hens on plates and spoon sauce and garlic over and around each, add additional rosemary as a garnish if you like.
• The 4-8 servings is that you can cut the hens in half to double the servings.
• This goes very well with a light salad and rice pilaf (and of course a glass of wine).

ROAST CORNISH HENS WITH ROSEMARY, POTATOES, LEMONS & WINE

Steps:

• Preheat the oven to 400 degrees F. Brush the chicken or game hens liberally with some of the olive oil and season with salt and pepper inside and out. Sprinkle with paprika.
• Place the lemon quarters in the cavity, giving each (lemon) a little squeeze to release the oil from the skins.
• Season the potatoes with salt and pepper and toss them with the rest of the olive oil and the rosemary leaves. Spread them around the chicken in a large baking pan.
• Fold a piece of aluminum foil double into a rectangle about the size of the chicken. Grease it down the middle, making a little tent, and lay the foil loosely over the breast.
• Roast the chicken for 45 minutes, basting 2 to 3 times with the fat in the pan.
• Add the wine (it will quickly evaporate in the hot oven, leaving a lovely flavor in the potatoes), remove the foil, and cook for 15 to 20 more minutes.
• If the breast is not browned enough, turn on the broiler for a few seconds to crisp the skin, but watch carefully so as not to burn your masterpiece.
• Carve the large chicken or split the game hens and serve with the potatoes and the pan juices poured over the chicken.

CORNISH GAME HENS WITH GARLIC & ROSEMARY

Steps:

• Preheat oven to 450°F (230°C). Rub hens with 1 tbsp of olive oil. Lightly season with salt and pepper. Place 1 lemon wedge and 1 sprig of rosemary in each cavity. Arrange in a large roasting pan and arrange garlic cloves around hens. Roast in preheated oven for 25 minutes.
• Reduce oven temp to 350°F (175°C). In mixing bowl combine wine, broth and 2 tbsp of olive oil and pour over hens. Continue roasting about 25 minutes or longer (I cooked total 1 hr 15 min), until hens are golden brown and juices run clear. Baste with pan juices every 10 minutes.
• Transfer hens to platter, pouring cavity juices into the roasting pan. Tent hens to keep warm with tin foil. Transfer pan juices and garlic cloves to saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. (I mashed garlic). Cut hens in half lengthwise and arrange on plates. Spoon garlic sauce around hens. Garnish with rosemary and serve.

CORNISH GAME HENS WITH HERBS

Steps:

• Place 2 whole garlic cloves and 2 lemon wedges in each hen.
• In a small bowl, combine oil,smashed garlic, rosemary, sage, tarragon, thyme, salt and pepper.
• Gently separate skin from breast and thigh of each hen and rub meat with herb mixture.
• Rub any extra over skin.
• Arrange birds on baking sheets lined with parchment paper.
• Roast birds in a preheated 400°F oven for 45 minutes or until well browned and cooked through.
• Baste occasionally.
• Place birds on a platter and transfer pan juices to measuring cup.
• To make sauce, remove fat from pan juices.
• Place juices in a saucepan with stock, soy sauce and Worcestershire sauce and bring to a boil.
• Cook a few minutes.
• In a small bowl, combine flour and margarine.
• Stir into sauce and cook until just slightly thickened.
• Adjust seasonings.
• Serve hens with sauce on the side.

ROASTED CORNISH HENS WITH ROSEMARY AND GARLIC

Steps:

• Preheat oven to 450 degrees.
• Rub the hens inside and out with salt and pepper and remove any excess fat inside. Place one sprig of rosemary and one garlic clove in each cavity and truss the hens, if desired.
• Place the hens in a large metal roasting pan. Brush them with the oil. Arrange the birds on their sides. Scatter the necks, gizzards, hearts, livers and onion around the birds. Place the dish on top of the stove and heat until the oil is sizzling.
• Place the pan in the oven and bake for 20 minutes, basting occasionally.
• Turn the birds on the reverse side and cook for 15 more minutes, basting occasionally.
• Remove all the fat from the dish and add the wine and chicken broth.
• Reduce the heat to 425 degrees. Place the hens on their backs for a final 10 minutes of cooking. The simmering broth will deglaze the pan as the birds roast, making a gravy. Remove from the oven and pour the cavity juices, including the rosemary and garlic, into the pan. Remove the rosemary and the trussing string, and let the hens rest in a warm place for 5 minutes before carving. Serve with the giblets and onions, if desired.

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.

ROSEMARY-LEMON CORNISH GAME HENS WITH ROASTED POTATOES

Steps:

• Preheat oven to 375°; in a small bowl, combine the rosemary, ¼ teaspoon salt, and 1/8 teaspoon pepper.
• Remove and discard the giblets from the hens; rinse hens with cold water; pat dry.
• Remove skin, trim excess fat.
• Work with 1 hen at a time: place 1 lemon piece in the cavity of the hen, tie ends of legs together with twine.
• Lift wing tips up and over back; tuck under hen (repeat with remaining hen and lemon piece).
• Rub hens with rosemary mixture.
• Place hens, breast side up, on a broiler pan coated with cooking spray.
• Toss potato with oil; sprinkle with remaining salt and pepper; arrange potatoes around hens.
• Insert a meat thermometer into meaty part of a thigh, making sure not to touch bone.
• Remove twine from lets; bake at 375° for 1 hour or until thermometer reads 180°.

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.