ROASTED CORNISH GAME HENS
Go for a different kind of bird by stuffing and cooking the Neelys' Roasted Cornish Game Hens recipe from Down Home with the Neelys on Food Network.
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 1h20m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F.
- In a small mixing bowl, stir together salt, lemon pepper, dried basil and poultry seasoning. Rub olive oil all over the hens and season each with the salt mixture. Place the hens on a baking sheet pan with plenty of space between them. You may need to use 2 pans. Loosely stuff the cavities of each hen with some green bell pepper, celery and onion. Roast the hens in the preheated oven for about 1 hour or until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F and the juices run clear. Remove the hens from the oven, loosely tent with foil and let rest 10 minutes before carving or serving.
CHRISTMAS CORNISH GAME HENS
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees F.
- Spread the vegetables and orange out evenly in the roasting pans. Place the Cornish game hens over the vegetables. Drizzle with olive oil. Rub the oil into the hens and sprinkle with the seasoning mixture, remembering to season the cavity. Place some vegetables and an orange wedge in the cavity of the birds.
- Place in the oven and roast for 45 minutes or until the juices run clear and they are browned. Let the hens rest 10 minutes before carving.
- Place all ingredients in a bowl and mix to combine.
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
DIANNE'S CORNISH GAME HENS
There are many good ways to prepare Cornish Game Hens. This one is very easy and delicious. Serve with rice pilaf.
Provided by Kimke
Categories Poultry
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350.
- Brush hens with melted butter.
- Roast in open shallow pan on rack for 50 minutes brushing 3-4 times with butter.
- Mix honey, mustard, and lemon juice.
- Increase oven to 400.
- Brush with honey glaze for and bake an additional 10 minutes.
CORNISH GAME HENS CANZANESE
Provided by Amanda Hesser
Categories dinner, easy, main course
Yield Serves 4
Number Of Ingredients 14
Steps:
- Season the hens with salt and pepper. Spread the lardo in the base of a large skillet set over medium heat. Add 2 of the garlic cloves, and cook, rendering the fat, until the lardo just begins to brown. Discard the garlic.
- Increase heat to medium-high and add the hens, skin side down. Cook until skin is golden. Add 2 of the rosemary sprigs, the chilies and the remaining garlic. Turn the hens and add * cup of wine. Cover, lower the heat to medium-low and simmer for 6 minutes. Remove the breast pieces and let the legs simmer for another 5 minutes.
- Meanwhile, make the salad: combine the prosciutto, arugula and currants in a bowl. Sprinkle with 1 tablespoon olive oil and toss to mix. Season with fleur de sel, and add more olive oil, if needed.
- Remove the lid from the skillet and discard the rosemary. Return the breasts, skin side up to the skillet and pour in the remaining wine. Boil down the juices and baste the hen parts for 1 minute. Pull the pan off the heat, add the butter and swirl to incorporate it.
- To serve, sprinkle the hens with rosemary leaves from the remaining sprig, spoon over a little sauce and accompany each piece with some salad.
Nutrition Facts : @context http, Calories 647, UnsaturatedFat 28 grams, Carbohydrate 8 grams, Fat 49 grams, Fiber 2 grams, Protein 33 grams, SaturatedFat 18 grams, Sodium 970 milligrams, Sugar 3 grams, TransFat 1 gram
FLAVORFUL CORNISH GAME HENS
"These hens taste wonderful. They're just the right thing to serve when you're having company over. Your guests will think you spent the whole day in the kitchen!" Kara de la Vega - Santa Rosa, CA
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the first five ingredients; sprinkle over hens. In a large skillet, cook hens over medium-high heat in oil until browned on both sides. Transfer to an ungreased 13-in. x 9-in. baking dish; set aside and keep warm., In the same skillet, saute green onions and garlic until tender. Stir in broth and orange juice concentrate; pour over hens. Bake, uncovered, at 350° for 35-40 minutes or until meat is tender and juices run clear. To serve, drizzle with pan juices and sprinkle with almonds and parsley.
Nutrition Facts :
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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.
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