Cornish Game Hens With Grapes In Vermouth Recipes

Steps:

• Preheat oven to 450 degrees. On a rimmed baking sheet, toss grapes and shallots with thyme sprigs, oil, 1 teaspoon salt, and 1/4 teaspoon pepper.
• Tie legs with kitchen twine; nestle hens among grapes on baking sheet, breast side up. Season hens generously with salt and pepper; sprinkle with thyme leaves.
• Roast, basting hens occasionally with pan juices, until an instant-read thermometer inserted in thickest part of leg (avoiding bone) registers 160 degrees. 30 to 35 minutes.

Steps:

• Preheat oven to 375 degrees F.
• In a small mixing bowl, stir together salt, lemon pepper, dried basil and poultry seasoning. Rub olive oil all over the hens and season each with the salt mixture. Place the hens on a baking sheet pan with plenty of space between them. You may need to use 2 pans. Loosely stuff the cavities of each hen with some green bell pepper, celery and onion. Roast the hens in the preheated oven for about 1 hour or until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F and the juices run clear. Remove the hens from the oven, loosely tent with foil and let rest 10 minutes before carving or 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.

Steps:

• Put oven rack in middle position and preheat oven to 450°F. Pat hens dry and sprinkle with salt and pepper. Roast, cut sides down, in a large heavy shallow baking pan (1 inch deep) until just cooked through, about 30 minutes.
• While hens roast, simmer vermouth, garlic, thyme, and 1/2 cup water, uncovered, in a 2-quart heavy saucepan until garlic is soft, about 15 minutes. Discard thyme. Mash garlic into sauce with a fork and simmer until reduced to a glaze (about 3 tablespoons). Brush glaze onto hens and roast 5 minutes more. Pour remaining 1/2 cup water into saucepan, swirling to dissolve any remaining glaze, and reserve.
• Transfer hens to a serving dish and let stand, loosely covered with foil, 5 minutes. Straddle baking pan over 2 burners, then add reserved liquid from saucepan and deglaze baking pan by boiling over moderate heat, scraping up brown bits, until reduced slightly. Season pan juices with salt and pepper and pour over hens.

Steps:

• Preheat oven to 400°F.
• Using a soft pastry brush, spread the soft butter all over the outside surface of hens & then put a hazelnut size piece in the cavity of ea hen. Mix shallots & parsley together & place 1/4 of the mixture in the cavity of ea hen.
• Put the hens side-by-side in a roasting pan & roast for 40-50 min or till the juices run clear when the thickest part of the flesh is pierced w/a skewer. When cooked, transfer the hens to a warmed serving platter, cover & keep warm.
• Skim most of the fat from the roasting pan, then add the grapes & vermouth. Place the pan directly over a low-heat for a few min to warm & slightly soften the grapes.
• Using a slotted spoon, lift the grapes out of the roasting pan, scatter them around the hens on the platter & cover again.
• Stir cornstarch into the cream & add to the pan juices. Cook gently (stirring) for a few min till the sauce thickens. Season w/salt & pepper to taste pref.
• Pour sauce around hens, sprinkle w/toasted pine nuts & garnish w/watercress sprigs, if using. Serve immediately.

Steps:

• Preheat oven to 375 degrees.
• Rinse the hens& pat dry inside& outside with paper towel.
• Place hens on a rack in a roasting pan.
• Season hens equally with salt, pepper, garlic, tarragon, rosemary, sage, thyme& paprika.
• Roast in oven until golden brown, or until juice runs clear& not red when hens are punctured between the thigh& breast.
• While the birds are in the oven, using a double boiler, melt the butter& stir in the flour.
• Once blended, add the chicken stock or broth& allow the mixture to thicken, stirring occasionally.
• Add the grape jelly, grape juice, sugar& the dissolved cornstarch.
• Continue to cook& stir until thickened again.
• To serve, pour some of the sauce onto the 2 plates.
• Place the hens on top of the sauce& then pour the rest of the sauce over the hens.
• Garnish the plates with a few small clusters of grapes& a few sprigs of herbs if desired.

Steps:

• Put oven rack in middle position and preheat oven to 450°F Pat hens dry and sprinkle with salt and pepper.
• Roast, cut sides down, in a large heavy shallow baking pan (1 inch deep) until just cooked through, about 30 minutes.
• While hens roast, simmer vermouth, garlic, thyme, and 1/2 cup water, uncovered, in a 2-quart heavy saucepan until garlic is soft, about 15 minutes. Discard thyme.
• Mash garlic into sauce with a fork and simmer until reduced to a glaze (about 3 tablespoons).
• Brush glaze onto hens and roast 5 minutes more. Pour remaining 1/2 cup water into saucepan, swirling to dissolve any remaining glaze, and reserve.
• Transfer hens to a serving dish and let stand, loosely covered with foil, 5 minutes.
• Straddle baking pan over 2 burners, then add reserved liquid from saucepan and deglaze baking pan by boiling over moderate heat, scraping up brown bits, until reduced slightly. Season pan juices with salt and pepper and pour over hens.

Steps:

• Preheat oven to 450°F/230°C Remove giblets from hens, and reserve for other uses. Rinse hens with cold water, pat dry, then split lengthwise butterfly-style with a sharp knife (or an electric knife).
• Sprinkle green onions in a 12x8x2-inch baking dish coated with cooking spray; place the split hens over onions.
• Combine vermouth, lemon juice, and soy sauce and pour over the hens.
• Sprinkle lightly with paprika and pepper.
• Bake at 450°F/230°C for 15 minutes. Reduce heat to 350°F/180°C, and bake an additional 25 minutes or until done.

Steps:

• Preheat oven to 450 degrees.
• Place the hens in a shallow baking dish without crowding. Rub hens with oil and sprinkle inside and out with salt and pepper. Cut onion in half. Place the halves cut side down around the hens. Arrange gizzards and necks around the hens.
• Place baking dish on top of stove over medium-high heat. Turn the hens over in the dish to coat them with the oil. Brown them for a few minutes. Arrange hens on their sides, place in the oven and bake 15 minutes, basting often.
• Turn the hens on the other side and continue baking 15 minutes, basting often.
• Turn the hens breast side up. Bake about 10 minutes, basting often.
• Transfer the hens to a heated serving platter. Cover with foil to keep warm.
• Skim off the fat from the pan liquid. Place the dish on top of stove and bring the liquid to a boil. Add the sherry and vinegar and stir to dissolve any brown particles that may cling to the bottom of pan. Strain sauce into a saucepan and bring to a boil. Cook down by half. Add the honey, broth and tomato paste. Stir and add any liquid that may have accumulated inside or around the birds. Add the grapes and bring to a boil.
• Cook about 1 minute, stirring. Swirl in the butter, add salt and pepper, if necessary. Pour the sauce over the hens and serve.