Currant Glazed Cornish Hens Recipes

Steps:

• Preheat oven to at 350°. Tie legs of each hen together; turn wing tips under backs. Place on a greased rack in a roasting pan. Brush with butter; sprinkle with salt and pepper. Bake, uncovered, for 1 hour., Meanwhile, in a saucepan, combine the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 15 minutes. Spoon over hens. Bake until a thermometer reads 170°, about 15 minutes longer.

Steps:

• Preheat oven to 350°. Place hens, breast side up, on a rack in a shallow roasting pan. Sprinkle with salt and pepper. Bake, uncovered, 30 minutes. , In a small bowl, combine spreadable fruit and orange juice. Spoon some of the apricot mixture over the hens. Bake until golden brown and juices run clear, 30-35 minutes, basting several times with remaining apricot mixture. Let stand 5 minutes before serving.

Steps:

• Prepare the Hens -- Just rinse them well, inside and out, drain and pat try. Then add 1/4 cup butter, parsley, thyme, salt and pepper in a small bowl and melt the butter in the microwave for just a few seconds. Add in the oranges and onion quarters and toss well.
• Stuffing -- Add the orange, onion, butter and herb mix to the cavity of the hens.
• Skin -- Brush each of the hens with 1/4 cup of butter (not melted) and season with salt and pepper.
• Bake -- Place each of the hens on a couple of the onions slices in a small oven proof pan. The onion slices just make a natural baking rack so they don't sit directly on the pan itself. Bake at 425 for 10 minute and then reduce to 350 for about 20-30 minutes uncovered. NOTE: One reviewer wrote they were swimming in butter, but if you bake the hens on the onions used as a rack as suggested, they are not sitting in butter. The butter flavors the inside and outside, and remember, it is for 2 nice size birds. Also, the onions will absorb most of the butter and the natural juices will end up in the sauce at the end.
• NOTE: I used around a 1 3/4 - 2 1/2 lb hen, and then can take anywhere from 30-45 minutes. So just check and have your meat thermometer handy. This is one time when it really helps. I take mine out at 160, as it continues to cook once removed. The last time I cooked 4 for dinner they took 40 minutes. But just check to be sure.
• Glaze -- As the hens back, in a small measuring cup add the garlic, brandy and jelly and just heat until melted. You can also do this on the stove, but the microwave is easier, quicker and just a small cup to clean out vs another pot. Baste frequently with the glaze as the chicken cook.
• Sauce -- No I love the sauce for this but it is optional. Remove the chickens to a plate and cover with foil to let them rest. Bring the pan to the stove on medium heat and add the wine to deglaze. Get all the good dripping off the bottom of the pan. Add the broth and cook 3-4 minutes. Right before serving, just add the butter to thicken the sauce and serve with the chicken. This isn't a thick gravy, just a nice light sauce over the chicken.

Steps:

• Preheat the oven to 425 degrees F.
• Place the sliced onion in the bottom of a roasting pan. Remove the giblets from the hens, and rinse them inside and out. Remove any excess fat and leftover pinfeathers and pat the outsides dry. Place the hens on top of the sliced onion.
• Pack the cavities of the hens with the cornbread stuffing.
• Tie the legs together with kitchen string and tuck the wing tips under the body of the hens. Rub the hens with olive oil and sprinkle with salt and pepper.
• Roast the hens for 30 minutes, or until the juices run clear when you cut between a leg and thigh.
• Melt the butter in a large saute pan. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Break the cornbread into pieces and place the pieces in a large bowl. Add the onion mixture to the cornbread. Add the celery, chicken stock, parsley, salt and pepper, and mix together.
• Yield: 2 servings

Steps:

• Prepare rice according to package directions. In a large skillet, sauté onion, mushrooms and celery in oil until tender. Remove from the heat add rice, pecans, parsley, thyme and marjoram. Stuff hens rub skin with butter. Place on a rack in a shallow baking pan. Bake, uncovered, at 350° for 30 minutes. Meanwhile, for sauce, heat butter, jelly and lemon juice in a small saucepan until butter and jelly are melted. Combine vinegar, cornstarch, salt and cloves add to pan. Bring to a boil boil for 2 minutes. After hens have baked for 30 minutes, baste and bake for another 30 minutes or until juices run clear. Bake extra stuffing in a greased 1-qt. covered baking dish at 350° for 30 minutes.© Copyright Reiman Publications, 1993-1997

Steps:

• Arrange orange slices in two greased 13x9-in. baking dishes. Top with game hens; sprinkle with pepper. Bake, uncovered, at 350° for 45 minutes. , Meanwhile, place plums in a food processor; cover and process until smooth. Set aside. In a large skillet, saute onion in butter until tender; stir in lemonade concentrate, chili sauce, soy sauce, mustard, ginger, Worcestershire sauce and plums. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally. Set 1 cup of sauce aside. Spoon remaining sauce over hens., Bake 30-45 minutes longer or until a thermometer reads 180°, basting occasionally with pan drippings. Sprinkle with coconut if desired. Serve with reserved plum sauce.