Un Stuffed Cornish Hen Food

STUFFED CORNISH HENS

Steps:

• Cook the rice according to package directions.
• In a small skillet, saute celery and onion in 1 tbsp butter until tender. Stir in the soup, mushrooms and prepared rice.
• Sprinkle the inside and outside of the game hens with salt and pepper. Stuff with the rice mixture. Place on a rack in a greased shallow roasting pan; cover with foil.
• Bake at 350 degrees for 40 minutes. Remove the foil. Melt the remaining butter; brush over the hens. Bake 25-35 minutes longer or until the juices run clear and a meat thermometer reads 180 degrees for the hens and 165 degrees for the stuffing.

TENDER STUFFED CORNISH HENS

Steps:

• Preheat oven to 350°. Cook rice according to package directions. In a small skillet, saute celery and onion in 1 tablespoon butter until tender. Stir in the soup, mushrooms and prepared rice., Sprinkle inside and outside of hens with salt and pepper. Stuff with rice mixture. Place on a rack in a greased shallow roasting pan; cover with foil. , Bake at 350° for 40 minutes. Remove foil. Melt remaining butter; brush over hens. Bake 25-35 minutes longer or until juices run clear and a thermometer reads 180° for hens and 165° for stuffing.

BAKED CORNISH GAME HENS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a small bowl combine the 1/2 cup melted butter, onion, celery, bell pepper, mushrooms, garlic, basil, oregano and parsley.
• Season hens inside and out with salt and pepper to taste, then stuff with equal amounts butter/vegetable mixture. Place stuffed birds in a 9x13 inch baking dish, breast side up. Drizzle with 1/4 cup melted butter.
• Cover dish and bake in the preheated oven for 1 1/2 hours. Remove cover and brown at 500 degrees F (260 degrees C).

STUFFED CORNISH HENS

Steps:

• In a small skillet, saute onion and rice in 2 tablespoons butter until rice is browned. Add the water, soup, lemon juice, chives, parsley and bouillon. Bring to a boil. Reduce heat; cover and simmer for 25 minutes or until rice is tender and liquid is absorbed. Remove from the heat and cool slightly. Preheat oven to 375°., Sprinkle hen cavities with salt and pepper; stuff with rice mixture. Place with breast side up on a rack in an ungreased 13x9-in. baking pan. Melt remaining butter and add tarragon; brush some over the hens. , Cover loosely and bake for 30 minutes. Uncover and bake until a thermometer reads 170° for hens and 165° for stuffing, 30-45 minutes longer, basting frequently with tarragon butter.

CORNISH GAME HENS WITH RICE STUFFING

Steps:

• Melt 3 tablespoons butter in a medium saucepan over medium heat. Stir in the almonds, onion, and uncooked wild rice. Saute 5 to 10 minutes. Mix in the water, chicken bouillon cube, and 1/2 teaspoon salt. Bring to a boil. Reduce heat, cover, and cook 45 minutes until rice is tender and easily fluffed with a fork.
• Preheat oven to 400 degrees F (200 degrees C).
• Season the Cornish game hens inside and out with salt, and stuff with the rice mixture. Place the hens breast side up on a rack in a baking pan. Brush with 1/4 cup melted butter.
• Cover the baking pan, and cook the hens 30 minutes in the preheated oven. Uncover, and continue cooking 1 hour, or until the hens are no longer pink and the juices run clear.

STUFFED CORNISH GAME HENS

Steps:

• In a large skillet or saucepan, saute celery and onion in 2 tablespoons butter until tender. Remove from the heat. Stir in cornbread, bread crumbs, pimientos, broth, egg, poultry seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper; mix well. , Stuff each hen with 3/4 cup stuffing. Place extra stuffing in a greased 1-qt. baking dish; refrigerate. Place hens breast side up on a rack in a greased 13x9-in. baking dish. Cover loosely with foil; bake at 375° for 45 minutes. , Meanwhile, in a saucepan, melt the remaining butter; add garlic, lemon zest, mint and remaining salt and pepper. Brush over hens. Bake 15-30 minutes longer or until a thermometer reads 180° for hens and 165° for stuffing. Bake the extra stuffing, covered, for 30 minutes.

UN-STUFFED CORNISH HEN

Steps:

• Preheat oven to 400 degrees.
• Remove the thawed hen from it's wrapping and rinse it with lukewarm water.
• Smother or brush the olive oil over the hen.
• Squeeze lemon juice down the center of the hen.
• Sprinkle the hen with salt & pepper (or any seasoning of your choice).
• Place hen on roast pan and let it cook for 35 minutes.

STUFFED CORNISH HENS

Steps:

• Preheat oven to 400 degrees. Season inside and out of cornish hens. In a bowl combine mushrooms, onions, carrots, peas, 1 tablespoon olive oil, and salt and pepper to taste. Stuff vegetables into cavity of each bird to full capacity. Drizzle hens with remaining oil. Criss-cross 2 bacon slices across each hen, tucking ends under birds to keep in place. Place hens on a roasting rack in a roasting pan and pour chicken stock in bottom of pan. Roast hens 45 minutes to 1 hour or until an instant reading thermometer inserted in thickest part registers 170 degrees. Allow hens to rest, loosely covered with foil, for at least 10 minutes while you finish sauce. Bring sauce to a boil in roasting pan, scraping bottom of pan to incorporate any drippings; season to taste with salt and pepper. To serve, drizzle hens with sauce.
• Preheat oven to 400 degrees. Season inside and out of cornish hens. In a bowl combine mushrooms, onions, carrots, peas, 1 tablespoon olive oil, and salt and pepper to taste. Stuff vegetables into cavity of each bird to full capacity. Drizzle hens with remaining oil. Criss-cross 2 bacon slices across each hen, tucking ends under birds to keep in place. Place hens on a roasting rack in a roasting pan and pour chicken stock in bottom of pan. Roast hens 45 minutes to 1 hour or until an instant reading thermometer inserted in thickest part registers 170 degrees. Allow hens to rest, loosely covered with foil, for at least 10 minutes while you finish sauce. Bring sauce to a boil in roasting pan, scraping bottom of pan to incorporate any drippings; season to taste with salt and pepper. To serve, drizzle hens with sauce.

CORNISH HENS STUFFED WITH COUSCOUS WITH OKRA AND TOMATOES

Steps:

• 1. Preheat oven to 375 degrees F. Bring 2 cups of the stock to a simmer in a small saucepan and add the apricots. Heat the oil in a medium saucepan. Add the onions and garlic and cook until soft. Add the allspice and cinnamon and cook for 1 minute. Add the couscous and stock with apricots, cover the pan and let sit for 5 minutes. Fluff with a fork and add 1 tablespoon of the butter, the almonds and the honey and season with salt and pepper to taste. 2. Season the cavities of the hens with salt and pepper and fill with the couscous stuffing. Truss the chicken, then rub each with the remaining butter and season with salt and pepper to taste. Season hens on all sides in an oven-proof saute pan and place in oven. 3. Roast for 35-40 minutes. Transfer the hens to a plate. Remove some of the fat from the roasting pan and place on the burner over medium heat. Add the remaining 1 cup of stock and cook, scraping the bottom of the pan until reduced to 1/2 cup. Season with salt and pepper.
• Preheat oven to 375 degrees F. Bring 2 cups of the stock to a simmer in a small saucepan and add the apricots. Heat the oil in a medium saucepan. Add the onions and garlic and cook until soft. Add the allspice and cinnamon and cook for 1 minute. Add the couscous and stock with apricots, cover the pan and let sit for 5 minutes. Fluff with a fork and add 1 tablespoon of butter, the almonds, and the honey and season with salt and pepper to taste.
• Season the cavities of the hens with salt and pepper and fill with the couscous stuffing. Truss the hens, then rub each with the remaining butter and season with salt and pepper, to taste. Season hens on all sides in an oven-proof saute pan and place in oven.
• Roast for 35 to 40 minutes. Transfer the hens to a plate. Remove some of the fat from the roasting pan and place on the burner over medium heat. Add the remaining cup of stock and cook, scraping the bottom of the pan until reduced to 1/2 cup. Season with salt and pepper.
• Heat oil in fry pan. Dredge okra in corn meal and fry until golden brown. Immediately toss with remaining ingredients.

CORNISH GAME HENS, STUFFED UNDER THE SKIN

Steps:

• Preheat oven to 450 degrees. In a small mixing bowl, combine basil, garlic, ricotta cheese and soft bread crumbs; bind the ingredients together with egg yolk.
• With heavy shears, cut each bird along one side of backbone and remove as much fat as possible. Cut backbone away; insert your fingers under the skin covering the breast and top of drumsticks. Loosen skin as much as possible and insert some stuffing between flesh and skin. Set bird halves, breast side up in a baking pan; rub olive oil over the skin and season with salt and pepper.
• Bake for about 10 minutes, lower heat to 375 degrees and bake for 35 to 40 minutes longer or until done; let bird rest 10 minute before serving to let stuffing settle and firm up. Serve with bread and 1 or 2 vegetable purees.

HEATHER'S ROSEMARY CITRUS CORNISH HENS

Steps:

• Bring the vegetable broth, 4 1/2 cups of water, the allspice berries, black peppercorns, and kosher salt to a boil in a large pot, stirring to dissolve the salt. Remove the brine from the heat, and set aside to cool. When the brine is cool, place the Cornish hens into the brine and refrigerate for 2 to 3 hours.
• Preheat oven to 350 degrees F (175 degrees C). Remove the game hens from the brine, and pat dry. Discard the brine.
• Place the cut-up grapefruit, orange, lemon, lime, rosemary, and thyme into a microwave-safe bowl, and microwave on High for 2 minutes; with tongs, stuff the fruit and herbs into the cavities of the Cornish hens. Slather each hen with olive oil, and sprinkle with salt and black pepper. Place the stuffed hens into a roasting dish, breast sides up.
• Roast in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour and 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). For extra-crispy skin, turn the oven heat up to 400 degrees F (205 degrees C) for the last 15 minutes of cooking. Allow the hens to rest for 10 minutes before serving.

HERBED CORNISH HEN

Steps:

• Pre-heat oven to 350 degrees.
• In a small bowl mix a dash of each seasoning.
• In a second small bowl, melt 1-2 T of butter.
• Brush Hen with butter.
• Rub seasoning onto hen.
• Place hen on bakeware.
• Bake for 1 hour 30 min on 350.

SLOW COOKED STUFFED CORNISH HENS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch baking pan.
• Melt 1/2 cup butter in a skillet over medium heat. Add celery and onion; cook and stir until browned, 6 to 8 minutes. Mix in thyme, seasoned salt, parsley, black pepper, nutmeg, oregano, and marjoram.
• Transfer herb mixture to a large bowl. Add cubed bread and 2 cups chicken broth; toss until well combined. Spread stuffing evenly over the prepared pan.
• Bake in the preheated oven until golden brown, about 30 minutes.
• Place Cornish hens on a flat work surface. Sprinkle salt inside the cavities.
• Heat olive oil in a large skillet over medium-high heat. Add hens; season exteriors lightly with salt and pepper. Cook, turning to press all sides into the oil, until browned, 10 to 12 minutes. Remove hens from heat, reserving the oil.
• Spoon stuffing into the hen cavities; place hens in a slow cooker. Pour the reserved olive oil, wine, and 1/4 cup chicken broth into the slow cooker. Sprinkle sage, savory, and rosemary over the hens. Slice butter into 4 separate tablespoons and place on hens.
• Cook hens on Low until tender and juicy and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 8 hours and 30 minutes.

STUFFED CORNISH HEN

Steps:

• Bake the hen in the oven for 30 min at 400 deg or deep fry for 20 min at 320 deg. when done cut in half from breast down, remove rib bones then set aside the bird. prep stuffing mix in a bowl and heat 8 ouces of port wine, 1 cup of chicken stock, and 2 cloves of garlic in sauce pan. once hot pour mitur over stuffing mix. stuff chicken with stuffing mixture in heaping portions and top with parm cheese, rosemary, then butter. place on a tray in the oven at 400 deg for 25 minute mix the gravy pack in a shaker jar with 1/2 cup chicken stock and 1/2 cup water then heat in a sauce pan mixing frequently.add 1 tbls of fresh ground pepper. remove hen from oven and pour gravy over top and enjoy, you wont be disappointed!

SPECIAL CORNISH HEN

Steps:

• Pre heat oven to 350o F.
• Mix the vegetables,wine, herbs, and oil together in a bowl.
• Chop and sweat the bacon in a cast iron skillet, add to vegetable mixture grease and all. Salt and pepper to taste.
• Stuff the hen with this mixture and sew closed tightly ( this is needed to maintain moisture in the finished product ).
• Salt and pepper the stufffed hen well.
• Place hen on rack in shallow oven proof pan*. Brush with melted butter.
• Roast for 1.5 to 2 hours, basting often, until juices run clear or instant read thermometer reads 180 o. Allow to sit for 10 minutes before serving.
• Cut hen in half lengthwise and serve with the stuffing.