Cornish Game Hens With Garlic And Rosemary Recipes

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).

Steps:

• Preheat oven to 450°F. Pat hens dry with paper towels. Season cavities lightly with salt and pepper. Place 1 lemon wedge and 1 rosemary sprig in cavity of each hen. Rub hens with 1 tablespoon oil. Season outside of hens lightly with salt and pepper. Arrange in heavy large roasting pan. Scatter garlic around hens.
• Roast hens 25 minutes. Reduce oven temperature to 350°F. Pour wine, broth and remaining 2 tablespoons oil over hens. Continue roasting until hens are golden brown and juices run clear when thigh is pierced at thickest part, basting every 10 minutes with pan juices, about 25 minutes longer.
• Transfer hens to platter, pouring any juices from cavity into roasting pan. Tent hens with foil to keep warm. Transfer pan juices and garlic to heavy medium saucepan. Boil until reduced to sauce consistency, about 6 minutes.
• Cut hens in half lengthwise. Arrange on plates. Spoon sauce and garlic around hens. Garnish with additional rosemary sprigs and serve.

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.

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.

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.

Steps:

• Preheat the oven to 425 degrees.
• Sprinkle the inside cavity of each game hen with salt and pepper. Insert one slice of prosciutto, two sprigs of rosemary and one crushed whole clove of garlic inside each bird. Truss the birds with string and sprinkle with salt and pepper.
• Pour the melted butter into a metal baking dish and turn the trussed birds in it to coat well. Arrange the birds on their backs and scatter the giblets around them. Place the baking dish on the stove and bring the butter to the sizzling point.
• Place the dish in the oven and bake 15 minutes.
• Turn the hens on their sides and bake 15 minutes longer, basting occasionally.
• Turn the hens to the opposite side and continue baking, basting occasionally, about 10 minutes longer.
• Arrange the hens on their backs and bake 5 minutes longer, basting often.
• Remove the birds to a serving dish. Pour most of the fat from the pan. Add the chicken broth, place the pan on the stove and stir to dissolve the brown particles that cling to the bottom of the pan. Untruss the birds. Pour the sauce over the birds and serve them hot or cold.