Deviled Breaded Cornish Hens Recipes

Steps:

• In a small bowl, combine all ingredients except bread; chill.
• Spread 8 slices of bread with 1/4 cup mixture each. Top with remaining bread.

Steps:

• Adjust rack to lowest position and heat oven to 425 degrees.
• Meanwhile, heat oil in a small skillet over medium-high heat. Add thyme and bread crumbs; toast until fragrant and golden, a couple of minutes.
• Lightly sprinkle hens all over with salt and pepper. Place on a rimmed baking sheet large enough for them to comfortably fit in a single layer. Brush hens with mustard and sprinkle with bread crumbs.
• Roast until impressively golden brown and juices run clear when leg thigh is pricked with a fork, about 30 minutes. Let rest 5 minutes. Halve and serve.

Steps:

• Preheat the broiler to high. If the oven has a separate temperature control, set the oven heat to 450 degrees.
• Place the split hens on a flat surface and pound lightly with a flat mallet. Sprinkle the hens on all sides with salt and pepper to taste and the oil.
• Combine the mustard and wine in a small bowl and set aside.
• Arrange the halves neatly in one layer, skin side down, on a baking sheet and place under the broiler about three inches from the source of heat. Broil about eight or nine minutes and turn the halves.
• Return to the broiler and broil about three minutes. Remove the halves and brush the skin side with the mustard and wine mixture. Turn the halves and brush the second side with the mustard mixture. Brush with the pan drippings and sprinkle with bread crumbs.
• If the oven and broiler have dual heat controls, turn off the broiler and set the oven heat to 450 degrees. Put the hens in the oven and bake 15 minutes. Serve with sauce diable.

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:

• Preheat broiler to high.
• Place hens on a flat surface and pound them with a meat pounder or mallet. Sprinkle the hens on all sides with salt, pepper, rosemary and oil.
• Combine mustard, cumin, lemon juice, Worcestershire sauce and white wine in a small bowl and set aside.
• Arrange hen halves neatly in one layer, skin side down, on a baking dish and place them under the broiler about 3 inches from source of heat. Broil about 8 to 9 minutes; turn halves and broil about 3 minutes more.
• Turn off broiler and set oven heat to 450 degrees.
• Brush mustard mixture on both sides of the hens. Brush with pan drippings and sprinkle both sides with bread crumbs. Put hens in oven skin side up and bake 15 minutes. Transfer to a serving plate and pour butter over the hens.