HERB-ROASTED GAME HENS
These golden Cornish hens, shown at right, are seasoned with basil, sage and thyme for plenty of flavor. They're simple to prepare yet make any occasion seem special. For a fast finish, serve corn bread stuffing and chunky cinnamon applesauce...or roasted cubed potatoes with pepper and carrots plus instant chocolate pudding for dessert.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Place hens, breast side up, on a rack in a shallow roasting pan. In a small bowl, combine the remaining ingredients. Spoon over hens. , Bake, uncovered, at 350° for 50-60 minutes or a thermometer reads 180°.
Nutrition Facts :
POTATO HASH
A quick and delicious potato dish. Great for a weeknight meal. This dish goes very well with the Succulent Roasted Game Hens in a Jiffy recipe. Note to World Tour participants - this dish, the ingredients, and the cooking method, are typical for the Southwest U.S. region. If you add some hot peppers, it will also be typical for U.S./Mexico border cooking.
Provided by PanNan
Categories Potato
Time 30m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in heavy skillet over high heat.
- Add bell pepper, onion and celery.
- Cook, stirring often, until soft, about 5 minutes.
- Add paprika, thyme, parsley, salt and pepper to taste.
- Stir in potato.
- Add broth; heat to boiling.
- Lower heat to simmer; partially cover pan.
- Cook, turning occasionally, until potato is tender, about 10 minutes.
- Keep warm until ready to serve.
Nutrition Facts : Calories 191.4, Fat 7.8, SaturatedFat 1.2, Sodium 416.7, Carbohydrate 25.3, Fiber 4.5, Sugar 4.4, Protein 5.7
GARLIC PAN- ROASTED GAME HENS
Provided by Food Network
Time 1h20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the olive oil in a large skillet, over medium heat for about 2 minutes or until almost smoking. Add the game hens, skin side down, and saute for 5 minutes or until golden. With tongs, turn the hens over, add the garlic and saute for another 5 minutes.
- Add the vinegar and broth which will bubble up, then the thyme and rosemary. Cover and simmer, over low heat, for 25 to 30 minutes or until the juices run clear, not rosy, when the thigh is pricked with a fork. Transfer the hens to a plate. Stir the mustard into the juices in the skillet and boil down furiously, until 1/2 cup of liquid remains, scraping the brown cooking particles into the sauce. Season with salt and pepper, spoon over the hens and serve immediately.
MUSTARD- AND ROSEMARY-ROASTED GAME HENS
Steps:
- Preheat oven to 375°F. combine first 4 ingredients in small bowl. Gradually whisk in oil. Rub cavities and outside of hens with mustard mixture. Season with salt and pepper. Place 1 large rosemary sprig in cavity of each hen if desired. Arrange in shallow roasting pan. Bake until cooked through, about 1 hour 15 minutes (cover with foil last 15 minutes if hens are browning too quickly). Let stand 5 minutes and serve.
ROASTED GAME HEN WITH ROOT VEGETABLES
Instead of the usual roast chicken, why not give game hen the oven treatment? It cooks way faster, and the pan juices make a delicious sauce when combined with Dijon, lemon juice, capers, and fresh tarragon.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 45m
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees with racks in top and bottom. Place hen, breast-side down, on a work surface. Using kitchen shears, cut along both sides of backbone to remove. Flip over; split lengthwise with a heavy knife. Pat dry; season with salt and pepper. On a rimmed baking sheet, toss vegetables with 1 tablespoon oil; season with salt and pepper. Transfer sheet to bottom rack of oven.
- In an ovenproof skillet, heat remaining oil over medium-high. Add hen, skin-side down; cook until browned, about 3 minutes. Flip; transfer skillet to top rack of oven. Roast, stirring vegetables once, until golden, and a thermometer inserted into thickest part of hen thigh reads 165 degrees, 18 to 20 minutes for hen, and 25 to 28 minutes for vegetables. Transfer hen and vegetables to a platter. Return skillet to medium heat; whisk in mustard, lemon juice, 1 tablespoon water, and capers. Cook until reduced slightly, about 1 minute. Stir in tarragon; spoon over vegetables. Serve, with more mustard.
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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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