Walnut Pesto Broiled Cornish Hens Recipes

Steps:

• Combine the scallions, bell pepper, olive oil, lime juice, garlic, thyme, allspice, ginger, brown sugar, chile pepper and 1 tablespoon salt in a food processor; pulse to make a thick sauce. Refrigerate 1/4 cup for serving.
• Season the hens all over with salt and pepper; poke a few holes into the bone side. Rub 1 cup of the jerk sauce all over the hens in a large bowl or pan. Cover and refrigerate for 2 to 4 hours.
• Preheat a grill to medium; prepare for direct and indirect grilling: On a charcoal grill, bank the coals on one side. For a gas grill, turn off one of the burners after preheating. Remove the hens from the marinade, letting any excess drip off; place skin-side up on the cooler side of the grill (position the legs closer to the fire). Cover and cook until the hens are golden brown, about 15 minutes.
• Baste the hens with any extra jerk sauce, then turn them over to the direct-heat side of the grill; cook, uncovered, until the skin is dark brown and the meat is cooked through but still moist, 5 to 10 more minutes. (A thermometer inserted into the thickest part should read 160 degrees.) Set the hens aside for 5 minutes, then serve with the reserved jerk sauce.
• Photography by Con Poulos

Steps:

• Preheat the oven to 375 degrees F. Place a wire rack on a rimmed baking sheet.
• Pat the game hens dry and place on the prepared rack. Mix the butter, 1/3 cup maple syrup and 2 tablespoons brown sugar with the salt and all the spices in a bowl. Rub the birds with the butter mixture, making sure it gets in all the cavities and under the skin. Reserve any unused butter for later. Sprinkle the hens with a little extra salt and paprika.
• Roast for 30 minutes, then baste with the juices at the bottom of the baking sheet, or a little of the remaining butter. Return to the oven and roast until the juices run clear and an instant-read thermometer inserted in the thigh (do not touch bone) registers 165 degrees F, another 15 to 30 minutes more. Remove the hens to a cutting board or serving tray to rest and remove the rack. Pour the dry sherry into the hot baking sheet and use a wooden spoon to scrape up any browned bits; add a little of the stock if necessary. Transfer the sherry mixture to a small saucepan and add any remaining butter. Melt over medium heat. Meanwhile, mix the cornstarch with 2 tablespoons chicken stock in a small bowl to make a slurry. Add the slurry and the remaining stock to the saucepan along with the remaining 1/3 cup syrup and remaining 2 tablespoons brown sugar. Cook, whisking constantly, until the mixture thickens, about 5 minutes. Serve the game hens with the sweet and spicy gravy.

Steps:

• Preheat the oven to 450 degrees.
• Using the fingers, separate the skin from the breast meat to make a cavity for stuffing.
• Combine the walnuts, butter, mustard and Cognac in the container of a food processor or electric blender. Blend to make a paste. Fill the cavities with equal portions of the mixture. Tie up the birds or truss them neatly with string. Sprinkle with salt and pepper and rub them all over with oil.
• Arrange the birds breast side up in a shallow, heatproof roasting pan and scatter the necks, gizzards and hearts around the birds. Set the livers aside. Place the pan on the stove and heat until the oil sizzles. Put the birds into the oven and bake, basting often, about 20 minutes.
• Turn each hen on its side and continue baking, basting often, about 10 minutes. Turn each again and bake 5 minutes. Add the livers and cook 10 minutes longer. To test for doneness, lift one of the birds; the liquid from the inside should run clear.
• Untruss the hens and serve.

Steps:

• Adjust broiler rack of oven so that it is about 6 inches from heating element. Preheat oven on broil setting. Place a large skillet or broiling pan into oven, and heat for 10 or 15 minutes.
• Meanwhile, toast peppercorns in another dry skillet over medium heat, shaking occasionally, until fragrant, about 5 minutes. Grind to a powder in a spice mill or a coffee grinder or with mortar and pestle. Sprinkle about one teaspoon of ground peppercorns over skin side of hens; sprinkle with a bit of salt as well. Combine remaining powder with an equal amount of salt, and set aside.
• Carefully remove skillet from oven, and put hens in it, skin side up. Broil without turning, moving pieces as necessary to brown evenly, about 20 minutes, or until nicely browned and cooked through.
• Remove birds to a plate, and drizzle with a little of their pan juices and lime juice. Serve, passing spicy salt at the table.

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:

• Preheat the oven to 450 degrees F. Cut the hens in half with kitchen shears, cutting along one side of the breastbone. Place the hens on a rimmed baking sheet, cut-side down; season with salt and pepper. Scatter the lemon slices over and around the hens. Roast until the hens are golden, about 20 minutes.
• Meanwhile, melt the butter in a medium saucepan over medium-high heat. Add the onion and a pinch of salt. Cook, stirring occasionally, until softened, 3 minutes. Add the couscous and cook, stirring occasionally, until lightly toasted, 3 minutes. Add the broth; season with salt and pepper. Bring to a simmer, then reduce the heat to low. Cover and cook until most of the liquid is absorbed, about 8 minutes. Stir in the zucchini, cover and cook until tender, about 3 more minutes; set aside.
• Combine the honey, cumin, paprika and lemon juice. Brush on the hens and continue roasting until cooked through, 5 to 7 more minutes.
• Stir the cilantro and lemon zest into the couscous and season with salt and pepper. Serve with the hens and drizzle with any pan juices.

Steps:

• Cut off the wing tips of the Cornish hens.
• Split open, cutting through the breast.
• Split in half through the back by cutting on both sides of the backbone.
• Using a small, sharp knife, remove the ribs and breastbone.
• These bones are easily removed and doing so makes it much easier for the diner to enjoy.
• Slip your fingers under the skin to separate it from the meat. Go in from the side which was next to the backbone. This is where the pesto stuffing goes. Set hen aside while preparing the pesto.
• Give the garlic cloves a firm whack with the side of a knife to remove the skin.
• Crush to release the oils then place in a food processor along with the parmesan cheese, pine nuts, basil leaves,parsley,salt and freshly ground pepper.
• Process until finely ground.
• Slowly add just enough olive oil to make the pesto pasty and moist, but not runny.
• Place about 2 tablespoons of the stuffing under the skin of each half and evenly distribute it by applying gentle pressure to the skin.
• Any remaining pesto can be placed in a covered container and refrigerated for several weeks. Because the parsley has been added it will retain its bright green color.
• Sprinkle the skin with salt and freshly ground pepper.
• Lightly drizzle with olive oil.
• Cover with plastic wrap and refrigerate until ready to serve.
• Close to serving time, place about six pieces of pecan or oak chips in water to soak.
• Get a charcoal fire ready to grill on or turn on the gas grill if using that.
• Place the wet wood chips on the coals/ burner to create flavorful smoke.
• Grill the stuffed hens until richly browned on both sides, about 10-20 minutes in all, depending on size of hen.
• Serve immediately.

Steps:

• PREHEAT 450°F BROILER!
• Remove any giblets and rinse cavity and hen well and pat dry.
• Split hens in half vertically.
• Sprinkle both sides of each half hen with lemon pepper.
• Place skin side down in foil covered broiler pan.
• Place 1 T butter on each cavity half; pour 1 T lemon juice over each half.
• Broil 7 inches away from heat.
• Broil 5 minutes then baste.
• Broil 15 minutes longer.
• Turn hen over; baste and broil 15 minutes, basting 1 to 2 times.
• Place pineapple around hens and sprinkle with sugar. (Be sure to put in the juice). Broil 5 minutes.
• Mix parsley with rice.
• Serve hens over the rice with pineapple slices and drippings for gravy.
• Serve with lemon wedges or slices for garnish as well as for more lemon flavor on hens.

Steps:

• Preheat the broiler, and adjust the rack to about 4 inches from the heat source. Use a sharp, sturdy knife to split the hens through their backbones; it will cut through without too much effort. Rub the skin side with olive oil. Flatten the hens in a broiling or roasting pan, skin side down, and liberally sprinkle the exposed surfaces with salt and pepper. Slice one lemon as thinly as you can (a mandoline is best for this) and lay the slices on the birds.
• Broil for about 10 minutes, or until the lemon is browned and the birds appear cooked on top; rotate the pan if necessary. Turn the birds over, sprinkle with salt and pepper, and return to the heat. Cook another 10 minutes, or until the skin is nicely browned. Meanwhile, slice the remaining lemon as thinly as possible.
• Lay the lemon slices on the skin, and broil 5 minutes. The lemons should be slightly browned and the birds cooked through; if not, cook a couple of minutes more. Drizzle with the balsamic vinegar, garnish with parsley and serve.