CLEMENTINE AND CRANBERRY GLAZED CORNISH GAME HENS
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 2h20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- In a small saucepan, saute the shallots in the butter over medium heat until translucent, about 5 minutes. Add in the clementine zest and juice, cranberry, brown sugar and rosemary. Simmer until thick, about 10 minutes. Set aside to cool.
- Season the game hens liberally with salt and pepper. Using a basting brush, paint each bird entirely with the glaze. Cover the wing tips with foil to keep them from blackening too much.
- Place the glazed birds in an enameled cast-iron Dutch oven. Roast for 20 minutes, and then reglaze the birds. Check after 15 more minutes; if the sugars in the glaze are turning too brown, lightly tent the Dutch oven with foil to protect the skins. Baste again after 45 more minutes, then check with an instant-read thermometer after another 5 minutes; the thighs must register at 165 degrees F, the breasts at 170. Let rest for 10 minutes and serve.
YAKITORI CHICKEN
Number Of Ingredients 11
Steps:
- TO MAKE THE MARINADE: In a small bowl whisk together the marinade ingredients. Rinse the chicken under cold water and pat dry with paper towels. Cut into 1 1/2-inch chunks. Remove the stem, ribs, and seeds from the bell peppers and cut into 1-inch chunks. Cut the pearl onions in half. Place the chicken, bell peppers, and pearl onions in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 30 minutes to 2 hours, turning occasionally. Remove the chicken, bell peppers, and pearl onions from the bag and reserve the marinade. Pour the marinade into a small saucepan, bring to a boil, and boil for 1 full minute. Remove from the heat and set aside. Thread the chicken, bell peppers, and pearl onions onto skewers. Lightly brush or spray with vegetable oil. Grill over Direct Medium heat until the meat is firm and the vegetables are tender, 8 to 10 minutes, turning and basting with the marinade once halfway through grilling time. Serve warm.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
Nutrition Facts : Nutritional Facts Serves
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
CORNISH HENS ON A ROTISSERIE
I went online and bought the Rotisserie pictured, it is much bigger than what I need but I could not pass it up. I made 32 hens! These are truly the best IF you have a ROTISSERIE that works well and maintains the exact temp when cooking. You can use this recipe also for whole chicken,goose,duck,turkey or even boneless pork loin.
Provided by Timothy H.
Categories Poultry
Time 50m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Wash the hens under cold water and pat dry with a paper towel. Mix all the spices together and rub the outside of the hen making sure it is coated with the spice very well. Slide the hens on to the the rod and secure with cotton string around the end of the legs and wings.
- If you have a rotisserie, set temp to 350 or on the medium setting. Cook hens 30-40 or until temp reaches 170 in the thigh area . Let set for 5-7 minutes before serving.
- You can also use your oven set at 350,I have found it works the best if you can set the hens on a small rack inside a roasting pan ans baste the last 15 minutes.
Nutrition Facts : Calories 145.2, Fat 4.1, SaturatedFat 1.1, Cholesterol 108.8, Sodium 228, Carbohydrate 1.4, Fiber 0.5, Sugar 0.1, Protein 24.2
MESQUITE-ROASTED CHICKEN
Number Of Ingredients 20
Steps:
- TO MAKE THE RUB: In a small bowl combine the rub ingredients. Remove and discard the neck, giblets, and any excess fat from the chickens. Rinse the chickens, inside and out, under cold water and pat dry with paper towels. Remove the backbones and cut in half (see REFERANCE & APPENDIX, _Cutting Poultry For The Grill: Special Technique). Coat each chicken half thoroughly with the rub, cover with plastic wrap, and refrigerate for 2 to 4 hours. TO MAKE THE SAUCE: In a small bowl whisk together the sauce ingredients along with 1/2 cup water. Follow the grill's instructions for using wood chunks. Grill the chicken halves, skin side up, over Indirect Medium heat until the juices run clear and the internal temperature reaches 170°F in the breast and 180°F in the thickest part of the thigh, about 1 1/4 hours. Remove from the grill and loosely cover with aluminum foil. Allow to rest for about 5 minutes before cutting the halves in two. Serve warm with the sauce on the side.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
Nutrition Facts : Nutritional Facts Serves
NECTARINE CHUTNEY
I was looking for a way to use up some nectarines that were a little too ripe to eat & found this recipe by Elizabeth Crane on another website. The flavours of this are amazing & it makes the perfect accompaniment to roast lamb or lamb cutlets.
Provided by Mandy
Categories Chutneys
Time 55m
Yield 2 cups
Number Of Ingredients 11
Steps:
- Bring the 1st 5 ingredients to the boil in a saucepan, then reduce heat & simmer for 10 minutes.
- Combine remaining ingredients in a bowl & add to syrup mixture.
- Simmer, stirring occasionally, until thick, about 30 minutes.
- Transfer to sterilised jars when almost cool.
- Store chutney in the refrigerator, will last for several months.
Nutrition Facts : Calories 1398.8, Fat 1.6, SaturatedFat 0.2, Sodium 705, Carbohydrate 362.4, Fiber 13.6, Sugar 322.7, Protein 7
HERB GARLIC ROTISSERIE CORNISH GAME HENS
This is a quick Cornish hen recipe that has a fruit sweet taste. These can also be baked or roasted. Be sure to baste along the way. You also can cut this in half if needed.
Provided by Timothy H.
Categories Poultry
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Rinse game hens and pat dry. In mixing bowl, blend all ingredients (except hens) into a paste. Rub herb paste thoroughly over the game hens and into the cavities, as well.
- Secure onto the rotisserie and roast for fifty five minutes to one hour, or until golden brown. If you don't have a rotisserie, you can bake the game hens in a three hundred and fifty degree oven for the same amount of time, until brown.
Nutrition Facts : Calories 875, Fat 69.8, SaturatedFat 27.6, Cholesterol 397.7, Sodium 1679.9, Carbohydrate 1.2, Fiber 0.1, Sugar 0.1, Protein 57.8
ROTISSERIE BBQ CORNISH GAME HENS
This is a recipe I use when I am in the mood for BBQ Cornish hens (or about a 3 pound chicken)without firing up my grill or smoker. I have one of those Toaster Ovens that have a rotisserie built into them. I simply rub the hens (or chicken) down with the rub, set the timer to 60 minutes and the temperature to Max and if I wanted to, walk away. But instead, I like to baste my birds so they turn out moist and flavorful. The combination of the rub (Very Spicy) and the "mop" (Very sweet) reminds me of a girl I once knew - oops! Another story!! The apple juice is a great addition to a mop because it is not an overpowering flavor, and adds sweetness to the meat. This recipe works well in a sprayer, but can also be brushed on. Shake well each time before spraying. Both the rub and the mop can be used on the grill (Gas or charcoal)
Provided by Witch Doctor
Categories Whole Chicken
Time 2h
Yield 1-2 serving(s)
Number Of Ingredients 16
Steps:
- For a G.E. Countertop Oven with Rotisserie:.
- Combine all the ingredients of the rub. Use on poultry: lightly brush bird with olive oil, then rub spice mixture over and under the skin. Let marinade for up to 12 hours.
- Warning: Do Not reuse leftover rub or marinade after it has been applied to meat or poultry; it may contain harmful bacteria.
- Use a baking twine to secure the bird(s) legs and wings to keep from flopping around as the rotisserie is turning.
- Position a rotisserie fork at the opposite end of the spit from where the point is located and secure into position using the thumbscrews.
- Thread the spit through the bird(s) cavity and secure the fork into the meat of the bird.
- Place the second fork onto the spit and secure into the meat.
- Insert the pointed end of the spit into the rotisserie motor and the other end into the support.
- Place the drip pan in the oven in the lowest position to catch the drippings.
- Turn the timer to the Stay on position (I set mine to 60 minutes then to 30 minutes so I have to check on the birds). Allow to cook for 1 1/2 to 2 hours.
- For the mop:.
- Mix all ingredients in a pot, and heat over med/low for 20 minutes.
- Let the mop cool before placing in a sprayer.
- Moisten the birds by spraying the mop onto them about every 20 to 30 minutes during cooking.
- Birds are done when juices run clear and the legs separate from the birds easily.
Nutrition Facts : Calories 3263.6, Fat 237.8, SaturatedFat 33, Cholesterol 435, Sodium 30161.1, Carbohydrate 184.5, Fiber 12.1, Sugar 132.1, Protein 102.4
TANDOORI-STYLE CHICKEN
Number Of Ingredients 14
Steps:
- TO MAKE THE MARINADE: In a medium bowl whisk together the marinade ingredients. Rinse the chicken pieces under cold water and pat dry with paper towels. Place in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 6 to 8 hours, turning occasionally. Remove the chicken from the bag and discard the marinade. Wipe the marinade off the chicken with paper towels. Lightly brush or spray each piece with olive oil. Grill the chicken, skin side up, over Indirect Medium heat until the juices run clear and the internal temperature reaches 180°F in the thickest part of the thighs and 170°F in the breasts. The leg and thigh pieces will take 40 to 50 minutes and the breast and wing pieces will take 30 to 40 minutes. For crispier skin, grill the chicken, skin side down, over Direct Medium heat during the last 5 to 10 minutes of grilling time. Serve warm.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
Nutrition Facts : Nutritional Facts Serves
ROTISSERIE GAME HENS WITH NECTARINE CHUTNEY
Number Of Ingredients 18
Steps:
- TO MAKE THE PASTE: In a small bowl mix together the paste ingredients. Remove the giblets from the hens and discard. Rinse the hens, inside and out, under cold water and pat dry with paper towels. Rub the paste all over, inside and out. Place in a large, resealable plastic bag. Press the air out of the bag, seal tightly, and refrigerate for 8 to 24 hours. TO MAKE THE CHUTNEY: In a medium, heavy saucepan combine the chutney ingredients. Bring to a boil, then simmer over moderate heat, stirring frequently, until the mixture is reduced and slightly thickened, 20 to 30 minutes. Cool to room temperature. Cover and refrigerate for several hours or up to 3 days. Divide into two bowls. Allow to come to room temperature before serving. Remove the hens from the bag. Truss with cotton string (see REFERANCE & APPENDIX, _Trussing: All Tied Up) and season with salt. Center lengthwise on the spit and adjust on the rotisserie. Let the hens rotate over Indirect High heat until the juices run clear and the meat is no longer pink at the bone, 45 minutes to 1 hour. For a succulent glaze, baste with the chutney from one of the bowls during the last 10 minutes of grilling time discard any that remains. Turn off the rotisserie. Using barbecue mitts, remove the spit from the rotisserie and slide the hens from the spit onto a cutting board. Loosely cover with aluminum foil and allow to rest for 5 to 10 minutes. Using poultry shears or a sharp knife, remove the string and split each hen in half. Serve warm with the reserved bowl of chutney.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
Nutrition Facts : Nutritional Facts Serves
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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.
- Rub each hen all over with some extra virgin olive oil, then sprinkle with salt and freshly ground black pepper. Place then hens on the rack of a roasting pan lined with aluminum foil, spacing them out so they are as far apart from each other as possible. This will enable their skins to get browned and crispy.
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- In a container large enough to fit all the hens, mix the salt and sugar in the water until dissolved. Submerge the hens in the brine, and refrigerate for 2-4 hours.
- Put the herb rub ingredients in a small bowl, mix to combine, and set aside. Remove the hens from the brine, and pat dry with paper towels. Be thorough – wet hens won’t brown! Loosen the skin covering the breasts of the hen by carefully running your finger under the skin. Get a little of the herb rub on the breast meat where you just loosened it, and spread it all over the breast. Rub the hens with the rest of the herb rub, making sure to get some inside the cavity as well. Truss the hens and put them on the spit. It helps if you have four sets of forks for your spit for this. Put the hens on in two sets of two – first bird on the spit feet first, then the second bird breast first, so the neck part of the backbone of the two hens are touching. Then use a fork to secure the first pair of hens. Repeat for the second set of hens. Let sit at room temperature while you prepare your grill.
- Set your grill up for rotisserie cooking at high heat. For my Weber Summit, this means removing the grates, turning the two outer burners (burners 1 and 6) to high, and turning the infrared burner to high. Then I put my drip pans in the middle, over the unlit burners.
- Put the spit on the grill, put your foil pans under the hens, and start the spit spinning. Cook with the lid closed. It will take for 30-45 minutes, depending on the size of the hens. (It took 45 minutes for my 1 1/2 pound hens). Check the internal temp on the hens after 20 minutes, and every 10 minutes thereafter – you want 160*F to 165*F in the breast, and 170*F to 180*F in the thigh. Remove the spit from the grill (while wearing gloves!), and remove the hens from the spit. Cover the hens with foil, and let rest for 15 minutes before serving.
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