Cornish Game Hen With Bacon And Onions Recipes

Steps:

• 1 Preheat oven to 350°F.
• 2 Melt butter and stir in honey and chili powder; mixing well in a small pot .
• 3 Stir in orange juice, (salt and pepper optional) and put heat on low.
• 4 Cut each hen into two halves.
• 5 Rinse well and pat dry with paper towels.
• 6 Place hens in in round baking dish, skin side down, and place in oven for 10 minutes.
• 7 Turn hens over and baste generously with all of the mixture.
• 8 Bake for approximately 45 minutes or until well browned, periodically pouring the glaze from the pan onto the hens throughout the cooking process.
• 9 Once the timer goes off pull the hen out and wrap your bacon slices around the hens, tucking the bacon under the wing tips and around, coat the hen with more glaze from the pan and place back in the oven and cook until bacon is light brown.

Steps:

• Preheat a panini press on high.
• Place the game hen breast side down on a cutting board. Using scissors or poultry shears, cut from the neck to the tailbone to remove the backbone. Once you remove the backbone you will be able to see the inside of the bird. Make a small slit in the cartilage at the base of the breastbone to reveal the keel bone. Grab the bird with both hands on the ribs and open up like a book, facing down towards the cutting board. Remove the keel bone. Cut small slits in the skin of the bird behind the legs and tuck the drumsticks into them in order to hold them in place. Season on both sides with salt and pepper.
• Spray the bottom of the panini press with the nonstick cooking spray. Place the bird, skin side up onto the press, pray the skin side with non-stick cooking spray and close the lid. Top the press with a 10-pound weight and cook for 8 to 10 minutes or until the skin is golden brown.
• Allow to rest 3 minutes before serving.

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.