Seasoned Cornish Hens Recipes

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:

• Cook the rice as the label directs. Meanwhile, cut the hens in half with kitchen shears, cutting along one side of the breastbone; season with salt and pepper. Heat the canola oil in a large Dutch oven or pot over high heat. Add the hens, skin-side down, and cook until browned, about 5 minutes. Remove and set aside.
• Pour off all but about 2 tablespoons oil from the pot. Add the onion and garlic; cook, stirring, until the onion is translucent, about 5 minutes. Return the hens to the pot, skin-side up; add 2 cups water, the soy sauce, sugar, peppercorns and bay leaves. Bring to a boil. Lay the scallions on top of the hens; cover and cook until the scallions are tender and the hens are cooked through, about 10 minutes.
• Uncover the pot and add the vinegar (do not stir). Cook, uncovered, until the liquid is reduced by about two-thirds, 8 to 10 minutes. Remove the hens and scallions; discard the bay leaves from the pan sauce. Serve with the rice.

Steps:

• Place the hens on a wire rack in a large roasting pan. In a bowl, combine lemon juice, butter, paprika and 1 teaspoon each of thyme, seasoned salt and garlic powder. Pour half over the hens; set the remaining mixture aside for basting. Combine salt, pepper and remaining thyme, seasoned salt and garlic powder; sprinkle over hens. Bake, uncovered, at 375° for 30 minutes. Baste with reserved lemon juice mixture. Bake 30 minutes longer, basting occasionally, or until the meat is tender and juices run clear.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a large bowl, mix soy sauce, oyster sauce, garlic, and pepper. Place Cornish game hens in the mixture, and marinate 10 minutes.
• Transfer hens to a medium baking dish, and cover with the marinade mixture. Cover dish, and bake 30 minutes in the preheated oven.
• Remove cover from dish, and place 1/2 the butter on each hen. Increase oven temperature to 350 degrees F (175 degrees C). Basting frequently with the marinade mixture, continue baking 30 minutes, or until exterior of the hens is lightly browned and crisp, the interior is no longer pink, and juices run clear.