Cornish Game Hens With Prosciutto And Rosemary With White Beans Recipes

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:

• 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.

Steps:

• Preheat oven to 425 degrees.
• Sprinkle game hen inside and out with salt and pepper. Stuff the cavity with the whole slice of prosciutto and rosemary sprig. It is best to truss the hen with string or skewers.
• Rub oil over outside of hen and arrange it on one side in a baking dish. Scatter onion halves, liver and gizzard around the bird. Place dish in the oven and bake 15 minutes. Turn it to the other side and cook 15 minutes, basting often.
• Remove hen and pour off the fat from the dish. Place hen breast side up in the dish and pour broth around it. Place in oven and continue baking 10 minutes. Remove and discard trussing string and serve.

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 400°F. Combine butter, 3 tablespoons prosciutto, 2 1/2 teaspoons rosemary and 1 1/2 teaspoons mustard in bowl. Season with salt and pepper. Run fingers under skin over breast of each game hen, loosening skin from meat. Rub 1 tablespoon butter mixture under skin over breast of each hen. Sprinkle hens inside and out with salt and pepper. Place 1 teaspoons butter mixture in each cavity. Truss hens with kitchen string.
• Place hens on rack in large roasting pan. Pour 1/3 cup broth over hens. Dot each hen with 1 teaspoon butter mixture. Roast hens 30 minutes, basting with remaining broth and butter every 10 minutes. Continue roasting without basting until juices run clear when thigh is pierced at thickest part, about 30 minutes more. Reserve 1/4 cup pan juices. Cool hens. Cut each hen in half.
• Mix mayonnaise, apricot spread, remaining prosciutto, rosemary and mustard, and 1/4 cup pan juices in small bowl. (Hens and sauce can be made 1 day ahead. Cover and chill.)
• Arrange watercress on large platter. Arrange hens atop. Serve with sauce.