ACHIOTE MARINATED CORNISH HENS STUFFED WITH CHORIZO AND MUSTARD GREENS
Provided by Aarón Sánchez
Time 13h20m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- Combine in a food processor the achiote paste, olive oil, cumin, coriander, oregano, and 1 tablespoon garlic. Make sure to puree all these ingredients until it becomes a paste. Rub the marinade inside the Cornish hen cavities, underneath the skin, as well as outside. Allow the hens to marinade overnight, refrigerated.
- Next day, heat up a large saute pan. Add the chorizo and cook until crispy, about 5 minutes. Add the onion and remaining 4 tablespoons garlic and cook for another 2 minutes. Add the mustard greens and deglaze with the chicken stock. Cook until greens have wilted, about 2 minutes, and then add the potato, green olives, and season, to taste, with salt and pepper. Once the stuffing has cooled, distribute it equally into the hens and place them on a sheet with a rack. Place in the oven for 1 hour.
ROASTED CORNISH HEN WITH PANZANAELLA DRESSING AND SAUTEED BROCCOLINI
Steps:
- Dressing: Preheat oven to 375 degrees F. Spread the bread cubes on a baking sheet and bake in the oven until golden brown, about 8 to 10 minutes. Grease a 2 quart high-sided baking dish with olive oil. Combine the tomatoes, garlic, parsley, and rosemary in a large bowl and season with salt and red pepper flakes. Add the toasted bread cubes and the olive oil and stir to combine. Place the mixture into the baking dish, cover with foil and bake for 20 minutes. Remove the foil and continue baking until the dressing is crisp and golden brown, about 10 minutes longer.
- Roasted Garlic Cornish Hens: Preheat oven to 450 degrees F. Divide the rosemary in half and place in the cavity of the hens and tie the legs together with butcher's twine. In a small bowl, mix together the garlic paste and the olive oil. Rub the mixture over the hens and season with salt and pepper, to taste. Place the hens in a saute pan, with a heat-resistant handle, and sear on all sides. Put in the oven and roast until just cooked through, about 35 to 40 minutes. Let rest for 10 minutes. Pour off the fat from the roasting pan and add any accumulated juices from the hen.
- Sauteed broccolini: Heat oil in large saute pan over medium heat. Add the garlic and cook for 1 minute. Add broccolini and saute for 2 minutes. Season with salt and pepper, to taste.
ROTISSERIE ASIAN-STYLE CORNISH GAME HENS
If your rotisserie is not large enough to hold four hens just prepare three! Plan ahead the hens need to marinade for a minimum of 5 hours.
Provided by Kittencalrecipezazz
Categories Chicken
Time 6h
Yield 4 hens
Number Of Ingredients 12
Steps:
- In a shallow dish mix together the first 7 ingredients, then transfer to a large heavy ziploc plastic freezer bag, add in the hens; seal the bag and toss to coat.
- Refrigerate for about 5 hours.
- Remove the hens and thread on the rotisserie (reserve the marinade and discard the green onion halves).
- Pour the reserved marinade in a small saucepan.
- Reserve 1/4-cup of the chicken broth and pour the rest in with the marinade; bring to a boil and simmer for 5 minutes.
- In a small cup whisk together the reserved 1/4 cup chicken broth with 2 teaspoons cornstarch; add to the simmering sauce, and cook for about 1 minute, stirring constantly.
- Prepare the gill to medium heat, or whatever heat desired to rotisserie.
- Secure the hens with strong string, then thread the hens onto the rotisserie rack, sprinkle with black pepper if desired.
- Grill until the hens are done about 1 hour.
- Place the hens on a platter and sprinkle with sesame seeds and green onions.
- Serve hens with sauce on the side.
Nutrition Facts : Calories 476.1, Fat 19.4, SaturatedFat 3.8, Cholesterol 218, Sodium 749.1, Carbohydrate 22.4, Fiber 0.7, Sugar 17.7, Protein 50.8
CORNISH HENS ON A ROTISSERIE
I went online and bought the Rotisserie pictured, it is much bigger than what I need but I could not pass it up. I made 32 hens! These are truly the best IF you have a ROTISSERIE that works well and maintains the exact temp when cooking. You can use this recipe also for whole chicken,goose,duck,turkey or even boneless pork loin.
Provided by Timothy H.
Categories Poultry
Time 50m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Wash the hens under cold water and pat dry with a paper towel. Mix all the spices together and rub the outside of the hen making sure it is coated with the spice very well. Slide the hens on to the the rod and secure with cotton string around the end of the legs and wings.
- If you have a rotisserie, set temp to 350 or on the medium setting. Cook hens 30-40 or until temp reaches 170 in the thigh area . Let set for 5-7 minutes before serving.
- You can also use your oven set at 350,I have found it works the best if you can set the hens on a small rack inside a roasting pan ans baste the last 15 minutes.
Nutrition Facts : Calories 145.2, Fat 4.1, SaturatedFat 1.1, Cholesterol 108.8, Sodium 228, Carbohydrate 1.4, Fiber 0.5, Sugar 0.1, Protein 24.2
ROTISSERIE MARINATED CORNISH HENS
Marinating any kind of meat adds so much to the flavor and also helps make the meat more tender. Cornish hens are no exception. The following marinade works great on chicken as well. Although I cooked these on the Rotisserie you can go ahead and roast them in the oven and they will turn out perfect.
Provided by Timothy H.
Categories Poultry
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Rinse and pat dry the hens. You shouldn't have any giblets in the cavity but if you do, go ahead and discard them. Place the hens in a large container that you can cover and refrigerate.
- Mix all of the other ingredients in a bowl. Pour them over the hens, making sure they are all coated. Cover the container and refrigerate for a minimum of 2 hours. You can marinate these over night if needed.
- Remove the hens from the marinade and prepare them for cooking. If you are going to Rotisserie them, make sure you tie the legs and wigs tightly so they don't dangle and get burned.
- Cook the hens for approximately 1 hour, until meat is cooked through and hens are evenly browned.
- If you are going to cook them in the oven, preheat it to 375 degrees. Place the hens on a roasting pan and cook for approximately 1 hour, flipping the birds so they brown evenly.
Nutrition Facts : Calories 565, Fat 37.4, SaturatedFat 6.1, Cholesterol 217.5, Sodium 170.2, Carbohydrate 6.6, Fiber 0.9, Sugar 3.2, Protein 48.9
ROTISSERIE BBQ CORNISH GAME HENS
This is a recipe I use when I am in the mood for BBQ Cornish hens (or about a 3 pound chicken)without firing up my grill or smoker. I have one of those Toaster Ovens that have a rotisserie built into them. I simply rub the hens (or chicken) down with the rub, set the timer to 60 minutes and the temperature to Max and if I wanted to, walk away. But instead, I like to baste my birds so they turn out moist and flavorful. The combination of the rub (Very Spicy) and the "mop" (Very sweet) reminds me of a girl I once knew - oops! Another story!! The apple juice is a great addition to a mop because it is not an overpowering flavor, and adds sweetness to the meat. This recipe works well in a sprayer, but can also be brushed on. Shake well each time before spraying. Both the rub and the mop can be used on the grill (Gas or charcoal)
Provided by Witch Doctor
Categories Whole Chicken
Time 2h
Yield 1-2 serving(s)
Number Of Ingredients 16
Steps:
- For a G.E. Countertop Oven with Rotisserie:.
- Combine all the ingredients of the rub. Use on poultry: lightly brush bird with olive oil, then rub spice mixture over and under the skin. Let marinade for up to 12 hours.
- Warning: Do Not reuse leftover rub or marinade after it has been applied to meat or poultry; it may contain harmful bacteria.
- Use a baking twine to secure the bird(s) legs and wings to keep from flopping around as the rotisserie is turning.
- Position a rotisserie fork at the opposite end of the spit from where the point is located and secure into position using the thumbscrews.
- Thread the spit through the bird(s) cavity and secure the fork into the meat of the bird.
- Place the second fork onto the spit and secure into the meat.
- Insert the pointed end of the spit into the rotisserie motor and the other end into the support.
- Place the drip pan in the oven in the lowest position to catch the drippings.
- Turn the timer to the Stay on position (I set mine to 60 minutes then to 30 minutes so I have to check on the birds). Allow to cook for 1 1/2 to 2 hours.
- For the mop:.
- Mix all ingredients in a pot, and heat over med/low for 20 minutes.
- Let the mop cool before placing in a sprayer.
- Moisten the birds by spraying the mop onto them about every 20 to 30 minutes during cooking.
- Birds are done when juices run clear and the legs separate from the birds easily.
Nutrition Facts : Calories 3263.6, Fat 237.8, SaturatedFat 33, Cholesterol 435, Sodium 30161.1, Carbohydrate 184.5, Fiber 12.1, Sugar 132.1, Protein 102.4
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