HERB-STUFFED ROASTED CORNISH HENS
If you're looking to add a touch of elegance to your dinner table, we suggest this moist Cornish game hen recipe. A blend of sage, lemon, onion and garlic give this entree outstanding flavor. -Taste of Home Cooking School
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. Gently lift skin from hen breasts and place sage leaves under skin. Place lemon wedges and a third of the onions in the cavities. Tuck wings under hens; tie legs together. Place in a small greased roasting pan. , Combine butter, oil, lemon juice and garlic; spoon half of mixture over hens. Sprinkle with salt and pepper., Bake 30 minutes. Add potatoes and remaining onions to pan. Brush hens with remaining butter mixture. Bake until a thermometer inserted in thickest part of thigh reads 170°-175° and potatoes are tender, 40-45 minutes longer., Remove hens to a serving platter. Stir potatoes and onions to coat with pan drippings. Serve with hens.
Nutrition Facts : Fat 67 g fat (22 g saturated fat), Cholesterol 379 mg cholesterol, Sodium 1,398 mg sodium, Carbohydrate 29 g carbohydrate, Fiber 4 g fiber, Protein 63 g protein.
CORNISH GAME HENS WITH GARLIC AND ROSEMARY
Crusty garlic bread and a nice light Chianti wine complement this meal very well.
Provided by MOONANDBACK
Categories Meat and Poultry Recipes Chicken Cornish Hen Recipes
Time 1h20m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 814.3 calories, Carbohydrate 9.7 g, Cholesterol 339.7 mg, Fat 57.5 g, Fiber 1.8 g, Protein 59.4 g, SaturatedFat 14.6 g, Sodium 1382.6 mg, Sugar 0.4 g
CORNISH GAME HENS WITH SAGE AND GARLIC
Sage is one of my favourite herbs. And who doesn't like garlic!! So this works well for me. Hope it works for you too. This can be prepared ahead of time up to the point of putting it into the oven.
Provided by Tebo3759
Categories Poultry
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Blend 3 Tbs of butter with the sage, garlic, lemon zest, salt and pepper.
- Separate breast and leg skin from hens.
- Press the mixture under the skins and spread evenly.
- Melt remaining butter and add paprika Brush this butter over the hens.
- Place hens in single layer in shallow oiled pan.
- Roast at 400 F, uncovered, 40 to 45 minutes.
- Baste twice with pan drippings.
HONEY-LEMON-THYME CORNISH GAME HENS
Provided by Food Network
Time 1h13m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Position an oven rack in the center of the oven and preheat the oven to 375 degrees F.
- Rinse the hens well under cool running water. Pat them dry with paper towels.
- Melt the butter with the chopped fresh thyme in a small saucepan. In a small bowl, combine the juice of 4 lemons, honey, and soy sauce. Add the melted thyme butter and mix to combine. Reserve.
- Heat a large cast iron pan on medium heat. Coat the bottom of the pan with olive oil.
- Generously salt and pepper the hens and lay them skin-side down in the hot pan. Sear 4 minutes each side.
- Pour 1/3 of the glaze on the bottom of a 9 by 13 baking dish. Transfer the hens, and their pan drippings, to the baking dish. Pour the remaining glaze over the hens and place in the oven for 30 minutes or until a thermometer reaches an internal temperature of 165 degrees F. Remove the dish from the oven and let them rest for about 5 minutes. Garnish with the sliced lemon and fresh thyme sprigs, and serve.
BUTTERFLIED CORNISH HENS WITH SAGE BUTTER
Steps:
- Preheat oven to 425 degrees F.
- Place hens on a sheet tray fitted with a cooling rack in the refrigerator to dry skin out for 1 hour. Meanwhile, in a small pan over medium heat, melt butter with sage, zest, salt and pepper. Remove hens from refrigerator. Preheat 2 large saute pans over medium heat, lightly coat with oil. Season hens with salt and pepper and sear, skin side down, in the pans. Sear until skin caramelizes and turns golden brown and crispy, about 7 to 10 minutes. Flip birds over, and baste with sage butter. Sprinkle tops with chopped bacon and place in preheated oven to finish cooking, 25 to 30 minutes, basting occasionally. Let rest 10 minutes before serving.
GARLIC & ROSEMARY CORNISH GAME HENS
I adore garlic so here is yet another recipe using it! I don't know who gave this recipe to me, I found it this weekend in a kitchen drawer! I hope you enjoy it.
Provided by Rise3834
Categories Chicken
Time 1h15m
Yield 4-8 serving(s)
Number Of Ingredients 7
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).
CORNISH GAME HENS WITH GARLIC AND ROSEMARY
The fragrant roasted birds are served with a pan sauce containing whole garlic cloves. Cornish Game Hens with Garlic and Rosemary. Pour a light Chianti throughout the meal.
Categories Garlic Roast Valentine's Day Low Carb Winter Birthday Bon Appétit
Yield Serves 4
Number Of Ingredients 8
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.
LEMON-SAGE CORNISH GAME HENS WITH TOMATO-PORCINI SAUCE
Steps:
- Combine 3/4 cup hot water and porcini mushrooms in small bowl. Let stand until mushrooms soften, about 30 minutes. Using slotted spoon, transfer mushrooms to work surface. Coarsely chop mushrooms. Set mushrooms and soaking liquid aside.
- Heat 2 tablespoons oil in heavy medium skillet over medium heat. Add 1 tablespoon chopped sage and garlic. Sauté until fragrant, about 1 minute. Add puréed tomatoes, broth, chopped mushrooms and soaking liquid, leaving any sediment from liquid behind. Simmer over medium-low heat until thickened to sauce consistency, about 25 minutes. (Sauce can be prepared 1 day ahead. Cover and refrigerate.)
- Preheat oven to 450°F. Pat hens dry with paper towels. Sprinkle cavities with salt and pepper. Place 1 sage sprig and 1 lemon wedge in cavity of each hen. Tie legs together to hold shape. Tuck wing tips under hen. Place hens on rack in large roasting pan. Rub remaining 2 tablespoons oil over hens. Sprinkle with salt and pepper. Sprinkle 1 teaspoon chopped sage over breast of each hen. Roast until hens are cooked through and juices run clear when thickest part of thigh is pierced, about 50 minutes. Transfer hens to platter. Tent with foil.
- Pour pan juices from roasting pan into 1-cup glass measuring cup, scraping up any browned bits from bottom of pan. Spoon fat off top of juices. Add pan juices to tomato sauce. Simmer 2 minutes to blend flavors. Season sauce to taste with salt and pepper.
- Spoon Soft Polenta with Leeks onto 4 plates. Spoon tomato sauce over polenta. Place hens atop polenta and serve.
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- Pat the hens dry with a paper towel. Use your index finger to loosen the skin on the top of the hen and slip a thin slice of butter under the skin on top of each breast. Add a few rosemary and thyme leaves (or herb of choice). Repeat for each hen. Put a quarter of a lemon in the cavity of each hen along with a clove of garlic and a sprig of fresh rosemary and thyme (or herb of choice). Truss the hens by tying the wings and legs.
- Rub each hen all over with some extra virgin olive oil, then sprinkle with salt and freshly ground black pepper. Place then hens on the rack of a roasting pan lined with aluminum foil, spacing them out so they are as far apart from each other as possible. This will enable their skins to get browned and crispy.
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