HONEYED CORNISH GAME HENS
Cornish game hens are marinated in a a delicious ginger, garlic soy sauce and then cooked in the oven. Don't be scared of cooking Cornish game hens, they are easy and cook up into small, delicious dinners!
Provided by Karlynn Johnston
Categories Dinner
Time 35m
Number Of Ingredients 7
Steps:
- Mix all the ingredients, except the hens, in a blender. Mix until the garlic is completely pureed into it.
- Place the game hens into a seal-able container. Pour the mixture over the game hens and marinade in the fridge for a few hours, or even overnight.
- When you are ready to cook, place them onto a foil lined baking sheet. Pour the remainder of the marinade over the hens.
- Cook in a 350 degree oven for 25-30 minutes, these cook very fast when halved. Cook them to a temperature of 165 °F when a thermometer is inserted deep in the thigh,but not touching the bone.
Nutrition Facts : ServingSize 4 g, Calories 665 kcal, Carbohydrate 38 g, Protein 41 g, Fat 38 g, SaturatedFat 9 g, Cholesterol 227 mg, Sodium 1759 mg, Sugar 36 g
GAME HENS WITH HONEY, VINEGAR AND SPICE GLAZE
Steps:
- Preheat oven to 400°F. Remove giblets from game hens. Pat game hens dry. Tie legs of each game hen together to hold shape. Place game hens in large roasting pan. Combine olive oil, Sherry wine vinegar, honey, ground cumin, aniseed and ground cinnamon in heavy medium saucepan. Simmer until mixture thickens slightly, stirring constantly, about 3 minutes. Remove glaze from heat. Brush some of glaze over game hens. Sprinkle game hens generously with salt and pepper. Roast until last drops of juices run clear when thighs are pierced, basting every 10 minutes with glaze, about 55 minutes. Transfer game hens to plates and serve.
CORNISH GAME HENS WITH HONEY-MUSTARD-GARLIC-CILANTRO GLAZE
A great variation for those "mini chickens" From Latin Flavors on the Grill by Douglas Rodriquez. Prep time includes marinating time
Provided by Malriah
Categories Poultry
Time 9h
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- To make the glaze, combine the celery and mustard seeds in a spice grinder and coarsely grind.
- Combine the ground seeds in a blender with the honey, mustard oil, mustard powder, garlic, cilantro, vinegar, salt, and pepper.
- Pulse on and off for about 15 seconds.
- Set aside.
- Place the hens in a large nonreactive glass dish or container.
- Add half the glaze, cover and marinate in the refrigerator for at least 8 hours or overnight.
- Prepare a medium fire in the grill with the coals piled on one side of the grill or with only one side of a gas grill fired up.
- Place the hens skin side down on the grate opposite the heat source for indirect heat, cover the grill, and grill for 20 to 30 minute, turning frequently and brushing with the reserved glaze, until the meat is tender and cooked through and the juices run clear.
- Transfer hens to serving platter and serve.
Nutrition Facts : Calories 2166.8, Fat 78.9, SaturatedFat 10.2, Cholesterol 326.2, Sodium 7259.1, Carbohydrate 304.5, Fiber 9.6, Sugar 280.9, Protein 84.7
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.
HONEY-HERB CORNISH GAME HENS
I saw this in a magazine and thought it looked absolutely delicious. It would make a very fancy romantic meal or even be great for a dinner party with friends. I love the idea of using Cornish hens because of the combo of dark and white meat. The hens are baked, but I want to try them on the grill when it gets warm.
Provided by Redneck Epicurean
Categories Whole Chicken
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Rinse and pat dry hens. Cut out the backbone and split through the breastbone. Trim any excess skin or fat.
- Place oil in a shallow pan and heat oven to 400 degrees.
- In a small bowl, whisk together lemon juice, honey, thyme, and oregano. Season hens with salt and pepper.
- Once pan is heated, place hens skin side down and brush with half of the honey mixture.
- Bake for 30 minutes. Flip hens and brush with remaining honey mixture. Bake 20-30 minutes longer, or until internal temperature reaches 180 degrees. Place on a platter.
- Drain drippings into a fat separator or skim as much fat as possible. Serve with hens.
Nutrition Facts : Calories 930.2, Fat 65.4, SaturatedFat 17.6, Cholesterol 446.1, Sodium 363.6, Carbohydrate 5, Fiber 0.2, Sugar 4.4, Protein 75.9
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
ROASTED CORNISH HEN WITH BALSAMIC GLAZE
Steps:
- Preheat the oven to 425° F. Remove all visible fat and the neck and giblets from the Cornish hens. Rinse the hens under cold water and pat them dry inside and out with paper towels. Season the birds generously with salt and pepper, inside and out. Place one rosemary sprig, 2 sage leaves, and 1 bay leaf in the body cavity of each bird.
- Heat the oil in a heavy, flameproof roasting pan or very large ovenproof skillet over medium heat. Add the scallions, carrots, celery, porcini, and the remaining rosemary and sage leaves and cook, stirring, until the scallions are wilted, about 4 minutes. Smooth the vegetables into an even layer and nestle the prepared birds, breast side up, over them. Roast, basting frequently with enough of the chicken stock to keep the vegetables well moistened, until the vegetables and hens are golden brown-about 45 minutes.
- Carefully tilt the pan and spoon off enough of the roasting juices to measure 1 cup, not including fat. Stir the balsamic vinegar and honey into the measured juices until the honey is dissolved. Return the birds to oven and roast, basting occasionally with the honey mixture, until the birds are a rich mahogany color and the leg joint moves easily when you wiggle it, about 15 minutes.
- Remove the birds from the oven, transfer them to a platter or plates, and cover with a tent of aluminum foil to keep them warm. Strain the pan juices through a sieve into a small saucepan, pressing as much of the liquid from the vegetables as possible. Skim the fat from the surface of the sauce, and bring the sauce to a simmer while carving the birds. With a pair of kitchen shears, cut along both sides of the backbones to remove them. Cut the birds in half through the center breastbone. Cut each half into leg and breast portions. Arrange the pieces on a platter or plates, and spoon some of the roasting juices over them. Pass the remaining sauce separately.
HONEY ORANGE CORNISH HENS
An easy dish that looks like you've spent all day cooking and has a fabulous taste. Your family or friends will rave about it, and we don't need to tell them how easy it was to make. It has only 5 ingredients.
Provided by Carol Semenuk
Categories Meat and Poultry Recipes Chicken Cornish Hen Recipes
Time 1h
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 192.7 calories, Carbohydrate 10.9 g, Cholesterol 75.3 mg, Fat 10.5 g, Fiber 0.1 g, Protein 13.4 g, SaturatedFat 2.9 g, Sodium 488.3 mg, Sugar 10.1 g
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