Fireman Bobs Rock Cornish Game Hens Under Orange 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:

• Mix olive oil, 1 tablespoon Dijon mustard, lemon zest and juice, orange zest and juice, garlic, salt, and black pepper together in a large resealable bag. Add hens, seal bag, and coat hens with marinade. Refrigerate for at least 1 hour, flipping the bag 1 or 2 times to redistribute marinade.
• Preheat oven to 450 degrees F (230 degrees C).
• Mix orange juice, soy sauce, honey, 1/4 cup Dijon mustard, onion, ginger, and black pepper together in a bowl.
• Remove hens from marinade and transfer to a roasting pan, discarding leftover marinade.
• Roast hens in the preheated oven for 50 minutes. Brush hens with orange glaze and roast for 5 more minutes. Flip hens, brush with more glaze, and roast until meat is no longer pink in the center, about 5 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Steps:

• Preheat oven to 425 degrees F.
• Line 2 baking pans with foil for easier cleaning. Set a baking rack in each pan. Split hens and butterfly open and place 3 hens in each baking pan. Season the hens with salt and pepper liberally. Mix the orange concentrate, balsamic vinegar and olive oil and pour evenly over the hens. Sprinkle with rosemary and roast 15 minutes at 425 degrees F and 30 minutes at 375 degrees F.

Steps:

• 1. In a bowl, mix all ingredients and blend Place Hens in a 9 by 13 dish Pour mixture over Hens and cook covered
• 2. Orange Sauce 2 cups liquids drippings from pan if not 2 cups add enough orange juice to make the 2 cups 2 tablespoons flour 2 tablespoons butter
• 3. Make a rue and then add the 2 cups drippings Bring to a boil then simmer for 10 minutes Sauce should be placed on the table so all can take what they want.
• 4. cook at 350 degrees baste every 15 minutes cook for 1 1/2 hours and don't forget to baste. * COOKING TIME will be adjusted per the size of the Hens...

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.

Steps:

• Whisk first 5 ingredients in bowl to blend for marinade. Place hens in plastic bag. Add 1 cup marinade; seal bag. Let hens marinate 1 hour at room temperature or refrigerate up to 3 hours, turning bag occasionally. Reserve remaining marinade.
• Preheat oven to 400°F. Place rack on large rimmed baking sheet. Arrange hens on rack; drizzle with marinade from bag. Roast hens until cooked through and brown, basting occasionally with reserved marinade from bowl, about 1 hour.
• Transfer hens to platter. Scrape juices into pan; add broth and any remaining marinade. Bring sauce to boil. Season with salt and pepper; spoon over hens.

Steps:

• Using kitchen shears, cut along both sides of the backbone of the hen; remove backbone and discard. With a sharp knife, split the hen in half through the breast bone. Rinse and pat dry with paper towels. Set aside. , Grate lemon peel and place peel in a small bowl. Add parsley, steak seasoning and garlic; mix well. Loosen skin on chicken and rub seasonings under and on skin. Brush hen halves with 2 tablespoons olive oil. , Preheat oven to 400°. Heat remaining olive oil in large ovenproof skillet over medium-high heat. Place hen halves in skillet, skin side up. Cook until well-browned, about 5 minutes. Turn the hen halves over. Place 1-2 clean foil-wrapped bricks on top of the hen halves. Bake for 25 minutes or until a thermometer reads 180°.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place game hen halves with skin sides up into a 9x13-inch roasting pan.
• Roast hens in the preheated oven for 35 minutes.
• Stir orange juice, honey, soy sauce, and vinegar together in a small bowl; brush mixture over hens.
• Roast hens for 5 more minutes and baste again with orange juice mixture. Roast until skin is browned and meat is no longer pink inside, about 10 more minutes.

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.

Steps:

• Preheat oven to 400°F. Whisk first 6 ingredients in medium bowl. Pour 2 cups sauce into medium saucepan. Reserve remaining 1 cup sauce.
• Rinse hens inside and out. Pat hens dry with paper towels. Cut and scrape off any visible fat from hens. Sprinkle inside and out with salt and pepper. Place 3 onion quarters and 3 garlic cloves in cavity of each hen. Arrange hens on rack on large rimmed baking sheet.
• Roast hens 10 minutes. Baste with reserved 1 cup sauce. Continue roasting until hens are golden and juices run clear when thickest part of thigh is pierced, basting often with pan juices and reserved 1 cup sauce, about 45 minutes longer.
• Transfer hens to cutting board; tent with foil to keep warm. Transfer pan juices to 4-cup glass measuring cup. Spoon fat off top of pan juices. Pour pan juices into 2 cups sauce in saucepan. Boil until sauce is reduced to 1 1/2 cups, about 12 minutes.
• Discard onions and garlic from hen cavities. Using poultry shears, cut hens in half lengthwise. Remove backbones. Spoon some sauce onto plates. Place hens atop sauce. Garnish with watercress. Serve with remaining sauce.