Best Roasted Cornish Hens With Honey Mustard Glaze Recipes

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HONEY-LEMON-THYME CORNISH GAME HENS



Honey-Lemon-Thyme Cornish Game Hens image

Provided by Food Network

Time 1h13m

Yield 4 servings

Number Of Ingredients 10

4 tablespoons olive oil
4 (1-pound each) Cornish game hens, spatchcocked*
4 tablespoons butter
1 tablespoon, plus 1 teaspoon chopped fresh thyme leaves
5 lemons, 4 juiced, 1 thinly sliced
1/3 cup honey
1 tablespoon, plus 1 teaspoon soy sauce
4 teaspoons salt
1 teaspoon freshly ground black pepper
Fresh thyme sprigs, for garnish

Steps:

  • Position an oven rack in the center of the oven and preheat the oven to 375 degrees F.
  • Rinse the hens well under cool running water. Pat them dry with paper towels.
  • Melt the butter with the chopped fresh thyme in a small saucepan. In a small bowl, combine the juice of 4 lemons, honey, and soy sauce. Add the melted thyme butter and mix to combine. Reserve.
  • Heat a large cast iron pan on medium heat. Coat the bottom of the pan with olive oil.
  • Generously salt and pepper the hens and lay them skin-side down in the hot pan. Sear 4 minutes each side.
  • Pour 1/3 of the glaze on the bottom of a 9 by 13 baking dish. Transfer the hens, and their pan drippings, to the baking dish. Pour the remaining glaze over the hens and place in the oven for 30 minutes or until a thermometer reaches an internal temperature of 165 degrees F. Remove the dish from the oven and let them rest for about 5 minutes. Garnish with the sliced lemon and fresh thyme sprigs, and serve.

ROASTED CORNISH GAME HENS MARINATED IN HONEY AND MUSTARD



Roasted Cornish Game Hens Marinated in Honey and Mustard image

Provided by Food Network

Yield 2 to 4 servings

Number Of Ingredients 9

1/4 cup honey
1/3 cup grainy mustard
2 cloves garlic, chopped
5 tablespoons vegetable oil
1 teaspoon dried thyme or 1 tablespoon chopped fresh thyme
1 1/2 teaspoons ground cinnamon
2 Cornish game hens
Salt and freshly ground black pepper
1 lemon

Steps:

  • Mix the honey, mustard, garlic, 3 tablespoons oil, thyme and cinnamon together in a bowl and set aside. Remove the wing tips from the hens. Roll the hens in the marinade and marinate overnight.
  • Preheat the oven to 450 degrees F.
  • Season the birds inside and out with salt and pepper. Cut the lemon in half and squeeze over each bird. Put a used lemon half in the cavity of each bird. Truss the birds.
  • Set a rack in a roasting pan and brush the rack with several tablespoons vegetable oil. Place the birds, breast side down on the oiled rack. Roast for 30 minutes. Turn the birds breast side up, reduce the heat to 350 degrees and roast an additional 15 to 20 minutes or until the hens are cooked through and the skin is brown. Allow the hens to rest 10 minutes before serving.

LIGHT HONEY-GLAZED CORNISH HENS



Light Honey-Glazed Cornish Hens image

Recipe for low-fat honey glazed Cornish hens with orange juice, garlic, soy sauce, thyme, onion, and honey.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 1h

Yield 4

Number Of Ingredients 13

2 Cornish game hens (about 1 1/2 lbs each)
1 teaspoon fresh orange peel (grated)
1/4 cup orange juice concentrate (thawed, undiluted)
3 tablespoons lemon juice
2 tablespoons soy sauce
2 cloves garlic (crushed and minced)
1 tablespoon honey
1/2 teaspoon onion powder
1/4 teaspoon dried thyme
2 tsp. oil or non-stick cooking spray
1/2 cup onion (chopped)
Optional Garnish: fresh orange wedges
1 teaspoon cornstarch mixed with 1 teaspoon water (cold)

Steps:

  • Gather the ingredients. Preheat oven to 350 F.
  • Place game hens breast-side down ​on a cutting board and cut in half along the backbone. Remove skin and trim excess fat.
  • In a small microwave-safe dish, combine orange peel, lemon juice, orange juice concentrate, soy sauce, honey, garlic, onion powder, and thyme. Bring to boiling point in a microwave oven; set aside.
  • Lightly grease a baking dish or spray with cooking spray.
  • Divide chopped onion into 4 portions in baking dish; place hens bone-side down on onions.
  • Pour orange juice mixture over hens.
  • Bake hens in preheated oven for 45 minutes, basting every 10 to 15 minutes with cooking juices. If they brown too quickly, cover them loosely with aluminum foil.
  • When hens are done, remove from baking dish, onions and all, to warm dinner plates.
  • If desired, garnish with orange slices. Skim fat off juices in baking dish. If desired, thicken pan juices with a teaspoon of cornstarch mixed with 1 teaspoon of cold water. Serve juices on the side.
  • Serve with hot cooked rice and a green vegetable. Enjoy!

Nutrition Facts : Calories 967 kcal, Carbohydrate 16 g, Cholesterol 446 mg, Fiber 1 g, Protein 77 g, SaturatedFat 17 g, Sodium 661 mg, Sugar 11 g, Fat 64 g, ServingSize 4 servings, UnsaturatedFat 0 g

ROASTED CORNISH GAME HEN WITH MUSTARD GLAZE



Roasted Cornish Game Hen With Mustard Glaze image

A great dinner for two, for weeknight, company or the holidays! Adapted from Gourmet magazine July 1990(via Epicurious).

Provided by Sharon123

Categories     Chicken

Time 50m

Yield 2 serving(s)

Number Of Ingredients 8

1 Cornish hen (1 1/2-pound)
1 1/2 tablespoons olive oil
1 tablespoon dijon-style mustard
2 tablespoons mustard seeds
1/2 teaspoon crumbled dried rosemary
1 -2 garlic clove, minced
1/4 cup dry white wine
1/4 cup chicken broth

Steps:

  • Remove the backbone from the hen with poultry shears or a sharp knife, place the hen, skin side up, on a work surface, and press down the breastbone to flatten the hen.
  • In an ovenproof skillet roast the hen, skin side up, in a preheated 450°F oven for 10 minutes.
  • While the hen is roasting, in a small bowl whisk together the oil, the mustard, rosemary, the garlic, and salt and pepper to taste.
  • Remove the hen from the oven, spread the mustard mixture over the skin, and roast the hen for 15 minutes.
  • Transfer the hen to a preheated broiler and broil it about 4 inches from the heat for 2-3 minutes. Now put the mustard seed in with the mustard mixture and broil for 2-3 more minutes(this is so the mustard seeds won't burn).
  • Transfer the hen to a platter and keep it warm.
  • To the skillet add the wine and boil the mixture over high heat until it is reduced by half. Add the broth, boil the mixture for 1 minute, scraping up and brown bits, and add any juices that have accumulated on the platter. Strain the sauce through a fine sieve onto 2 plates. Cut the hen in half with a sharp knife, and arrange each half on top of the sauce.
  • Serve and enjoy!

HONEY MUSTARD CORNISH HEN



Honey Mustard Cornish Hen image

Made this yesterday and Ohhhhh was it ever so delicious. Truly can be a "finger - lickin" chicken meal!

Provided by Gisela Hillier

Categories     Chicken

Time 1h30m

Number Of Ingredients 7

2 - 8 cornish game hens
1/2 c liquid honey
1/2 c dijon mustard
1/4 c fresh lemon juice
1 tsp dry thyme
1 tsp salt
1/2 tsp pepper

Steps:

  • 1. Thoroughly wash Cornish game hens. Combine the rest of the ingredients. Place the clean hens in a extra large Ziploc storage bag and pour combined ingredients over the hens. Seal bag and gently massage the bag to ensure that the marinade is well distrubed. Place the bag in a 9 x 13 in pan and place in the refridgerator for 12 - 24 hours. Occasionally turn the bag during the marinading time.
  • 2. Turn marinated cornish hens onto a very large rimmed cookie sheet. For easier clean up you may line the cookie sheet with parchment paper. Evenly arrange the hens. Place in a preheated 400 degree oven for 15 minutes. Then turn down the oven to 350 degrees. Continue to roast the hens for approximately l hour.
  • 3. Glaze the roasted hens with the following: 1/3 c. liquid honey 1/4 c. melted margarine/butter 1/3 c. dijon mustard Combine all the above very well and spread on top of the roasted hens. Sprinkle with salt and pepper. Roast for another 10 - 15 minutes.
  • 4. Cover the roasted cornish hens with aluminum foil and allow to rest for 10 min. Arrange on serving platter. You make tuck around the hens sprigs of curley parsley and thin lemon wedges. Enjoy!

CORNISH HENS WITH MAPLE-MUSTARD GLAZE



Cornish Hens with Maple-Mustard Glaze image

Categories     Mustard     Roast     Kid-Friendly     Fall     Bon Appétit     Small Plates

Yield 2 servings; can be doubled or tripled

Number Of Ingredients 6

2 tablespoons maple syrup
1 1/2 tablespoons butter
1 tablespoon Dijon mustard
1 teaspoon dried thyme, crumbled
2 Cornish game hens
Salt and pepper

Steps:

  • Preheat oven to 350°F. Combine first 4 ingredients in small saucepan. Cook over low heat until butter melts, stirring until well combined.
  • Pat hens dry. Tie legs together to hold shape. Place in small baking pan. Season with salt and pepper. Brush with maple mixture. Roast until juices run clear when hens are pierced in thickest part of thighs, basting occasionally with glaze, about 1 hour.

CORNISH GAME HENS WITH HONEY-MUSTARD-GARLIC-CILANTRO GLAZE



Cornish Game Hens with Honey-Mustard-Garlic-Cilantro Glaze image

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

3 tablespoons toasted celery seeds
3 tablespoons toasted black mustard seeds
2 cups honey
1/2 cup mustard oil
3 tablespoons mustard powder
6 cloves garlic, coarsely chopped
1/2 cup packed fresh cilantro leaves
3 tablespoons distilled white vinegar
2 tablespoons salt
3 tablespoons cracked black pepper
3 Cornish hens, split in half lengthwise

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 CORNISH HEN WITH BALSAMIC GLAZE



Roasted Cornish Hen with Balsamic Glaze image

Categories     Sauce     Chicken     Side     Roast     Simmer

Yield makes 4 servings

Number Of Ingredients 14

2 Cornish hens (about 1 1/4 pounds each)
Salt
Freshly ground black pepper
5 fresh rosemary sprigs
10 sage leaves
2 fresh or dried bay leaves
1/4 cup extra-virgin olive oil
2 bunches scallions, trimmed and cut into 2-inch lengths (about 2 cups)
1 cup peeled, trimmed, and thinly sliced carrots
1/2 cup thinly sliced celery
6 slices dried porcini mushrooms
2 cups Chicken Stock (page 74) or canned reduced-sodium chicken broth
3 tablespoons balsamic vinegar
1 tablespoon honey

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.

GLAZED CORNISH HENS



Glazed Cornish Hens image

If you're looking to add a touch of elegance to your holiday dinner table, we suggest these Cornish game hens topped with a sweet apricot glaze. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 4 servings.

Number Of Ingredients 5

2 Cornish game hens (20 to 24 ounces each), split lengthwise
1/4 teaspoon salt
1/8 teaspoon white pepper
1/3 cup apricot spreadable fruit
1 tablespoon orange juice

Steps:

  • Preheat oven to 350°. Place hens, breast side up, on a rack in a shallow roasting pan. Sprinkle with salt and pepper. Bake, uncovered, 30 minutes. , In a small bowl, combine spreadable fruit and orange juice. Spoon some of the apricot mixture over the hens. Bake until golden brown and juices run clear, 30-35 minutes, basting several times with remaining apricot mixture. Let stand 5 minutes before serving.

Nutrition Facts : Calories 402 calories, Fat 24g fat (7g saturated fat), Cholesterol 175mg cholesterol, Sodium 233mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 0 fiber), Protein 30g protein.

ROASTED CORNISH HENS WITH HONEY MUSTARD GLAZE



Roasted Cornish Hens With Honey Mustard Glaze image

The original recipe came from "The 21 Cookbook: Recipes and Lore from New York's Fabled Restaurant" by Michael Lomonaco and Donna Forsman. I found the cooking time given was insufficient and the recipe made enough glaze for eight hens, never mind four! Obviously, I will be using the changes I made to the recipe. The end result was a big hit with my family and guests, though!

Provided by Irmgard

Categories     Chicken

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 13

4 (1 1/2 lb) Cornish hens
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
4 bay leaves
4 garlic cloves, peeled and smashed
2 tablespoons dried thyme
1/2 teaspoon chili flakes
2 tablespoons olive oil
1/4 cup honey
1/4 cup stone ground dijon mustard
1 1/2 tablespoons balsamic vinegar
1/2 teaspoon ground cumin
1 tablespoon fresh cilantro, chopped (optional)

Steps:

  • Season the hens inside and out with salt and pepper.
  • Place equal portions of bay leaves, garlic, thyme and chili flakes inside the cavity of each hen.
  • Brush the hens with oil.
  • Place, breast side down, on a rack in a roasting pan.
  • Cover and roast in a preheated 375 degree F oven for 40 minutes. Check at this point to see if the leg pulls away easily from the body and the meat is no longer pink. If still pink, roast for another 10 to 15 minutes.
  • Meanwhile, combine the honey, mustard, vinegar, cumin and cilantro in a bowl.
  • Brush over the hens.
  • Roast uncovered for another 10 minutes to brown the glaze.

Nutrition Facts : Calories 927.3, Fat 29.7, SaturatedFat 6.8, Cholesterol 619.7, Sodium 687.6, Carbohydrate 20.3, Fiber 1.1, Sugar 17.5, Protein 137

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