SUNNY'S GRILLED CORNISH HENS AND VEGGIES CHEAT SHEET
Steps:
- Preheat the oven or grill for cooking on indirect heat at 425 degrees F. Line a baking sheet with nonstick aluminum foil.
- Combine the baby carrots, honey, olive oil, Italian seasoning, Brussels sprouts, potatoes, lemon zest, salt, pepper and juice of 1/2 lemon in a large bowl. Toss to coat and distribute evenly around the edges of the lined baking sheet.
- Place the hens in the middle of the baking sheet. Brush each hen with olive oil all over, then sprinkle with salt, pepper and Hungarian paprika to taste. Stuff each hen with the rosemary and thyme.
- Place the baking sheet on the center rack of the oven or above the indirect heat of the grill. Roast until the hens reach an internal temperature of 155 degrees F and the veggies are caramelized, 30 to 40 minutes. Remove from the grill or oven and allow the hens to rest until they reach an internal temperature of 165 degrees F, about 5 minutes. Spritz with juice from the remaining lemon half before serving.
ROASTED CORNISH HENS WITH VEGETABLES
Roasting simply seasoned Cornish game hens and vegetables in one pan results in a full-flavored meal in one.-Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, combine first seven ingredients. Transfer to a large shallow roasting pan., Brush hens with oil; sprinkle with salt and pepper. Wrap a bacon strip around each hen; secure with a wooden toothpick. Tie legs together. Place, breast side up, over vegetables., Bake, uncovered, 1-1/4 to 1-3/4 hours or until a thermometer inserted in thigh reads 180° and vegetables are tender. Remove hens to a serving platter; serve with vegetables.
Nutrition Facts :
CORNISH HENS AND VEGETABLES IN FOIL PACKETS
This makes the most moist and delicious cornish hens I've ever tasted. It's from 365 Ways to Cook Chicken. The beauty of this dish is threefold. First of all. the individual packets can be prepared hours before dinner and refrigerated. Secondly, for those on a low-fat diet, this method of cooking is ideal: simply reduce the butter to 1 teaspoon a serving. And last but not least, the bright yellow squash, orange carrots and red-skinned potatoes make a lovely presentation. A mandolin or food processor with slicing blade makes for a quicker prep.
Provided by Cheri in Healdsburg
Categories < 4 Hours
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Season hens with salt and freshly ground pepper.
- Place two chicken halves, skin side down, on bottom half of a 12 x 18-inch sheet of heavy-duty aluminum foil.
- Layer one quarter of potatoes, squash, carrots, onions and mushrooms over the top of the of the hen halves.
- Repeat with remaining 3 hens and vegetables.
- In a small bowl combine the melted butter, lemon juice and pepper.
- Drizzle over vegetables, dividing equally among the packets. Season lightly with salt and sprinkle 1 tablespoon over each packet.
- Bring top half of foil over food and make a series of pleated folds all around to seal.
- Place on a couple of baking sheets and bake for 50 to 60 minutes, until juices from hen run clear when thigh is pricked.
Nutrition Facts : Calories 685.4, Fat 20.4, SaturatedFat 9.5, Cholesterol 248, Sodium 317.6, Carbohydrate 67.8, Fiber 9.3, Sugar 9.7, Protein 57.2
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