Brick Cornish Hens Recipes

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CORNISH HEN UNDER A BRICK



Cornish Hen Under a Brick image

Classic Mediterranean flavors such as lemon, garlic and olive oil are used to season this tender hen. It's then seared in a hot skillet and weighted with a foil-wrapped brick before being finished off in a hot oven. The weight of the hot brick helps the poultry cook more quickly, so the meat stays moist.-Taste of Home Cooking School, Greendale, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 2 servings.

Number Of Ingredients 6

1 Cornish game hen (20 to 24 ounces)
1 lemon
1 cup minced parsley
2 tablespoons steak seasoning
3 to 4 garlic cloves, minced
3 tablespoons olive oil, divided

Steps:

  • Using kitchen shears, cut along both sides of the backbone of the hen; remove backbone and discard. With a sharp knife, split the hen in half through the breast bone. Rinse and pat dry with paper towels. Set aside. , Grate lemon peel and place peel in a small bowl. Add parsley, steak seasoning and garlic; mix well. Loosen skin on chicken and rub seasonings under and on skin. Brush hen halves with 2 tablespoons olive oil. , Preheat oven to 400°. Heat remaining olive oil in large ovenproof skillet over medium-high heat. Place hen halves in skillet, skin side up. Cook until well-browned, about 5 minutes. Turn the hen halves over. Place 1-2 clean foil-wrapped bricks on top of the hen halves. Bake for 25 minutes or until a thermometer reads 180°.

Nutrition Facts :

CORNISH HENS UNDER A BRICK WITH GREEN BEANS



Cornish Hens Under a Brick with Green Beans image

Provided by Anne Burrell

Categories     main-dish

Time 13h10m

Yield 2 servings

Number Of Ingredients 18

2 cornish hens, split in half through the breast
Kosher salt
1/4 cup extra-virgin olive oil
2 cloves garlic, minced
1 sprig fresh rosemary, stem removed and finely chopped
Zest and juice of 1 lemon
1 small shallot, finely diced
8 to 10 cremini mushrooms, stems removed and sliced
1/2 cup dry white wine
5 fresh sage leaves, chopped
1 cup chicken stock
1 tablespoon unsalted butter, at room temperature
1/2 pound green beans, trimmed
2 tablespoons extra-virgin olive oil
3 cloves garlic, smashed
Pinch crushed red pepper flakes
1/4 cup toasted sliced almonds
Kosher salt

Steps:

  • For the cornish hens: Season the hen halves with salt and refrigerate, uncovered, overnight so the skin can dry out.
  • When the meat is ready, preheat the oven to 400 degrees F. Line a sheet pan with a rack and set aside.
  • Stir together 2 tablespoons of the olive oil, the garlic, rosemary, lemon zest and salt to taste, then set aside. Add the remaining 2 tablespoons olive oil to a large saute pan and heat over high heat. Working in batches, place 2 hen halves in the pan skin-side down and cover with the foil-lined brick. Reduce the heat to medium and cook until the skin is golden brown and crispy, 4 to 5 minutes. Remove the brick, flip the pieces and cook 3 to 4 minutes more. Transfer to the prepared sheet pan skin-side up. Repeat with the remaining 2 hen halves, reserving the saute pan. Brush the hens with the oil, garlic and rosemary mixture and bake until the internal temperature reaches 165 degrees F, 8 to 10 minutes. Remove from the oven and keep warm.
  • While the hens are baking, heat the reserved saute pan over medium-high heat, add the shallots and saute until translucent, 5 minutes. Add the mushrooms and cook 2 to 3 minutes. Deglaze the pan with the wine, then add the sage. Cook until the wine is reduced, 2 to 3 minutes more. Add the stock and cook until reduced by half, 5 minutes. Finish the sauce with the butter and lemon juice and keep warm.
  • For the green beans: Set up a large pot of well-salted boiling water. Set up a large bowl of well-salted ice water. Blanch the green beans until bright green and tender, but still crisp, 1 minute. Remove from the boiling water and plunge them immediately into the ice bath. Once the beans are cool, remove them and pat dry.
  • Combine the olive oil, garlic, and red pepper flakes in a medium saute pan. Turn the heat to medium and gently cook until the garlic is golden brown, but not burnt, 3 to 5 minutes. Discard the garlic, then add the green beans and toss to coat in the garlic oil. Add the almonds and toss to combine.
  • Serve the cornish hens with the sauce and green beans.

CORNISH HENS



Cornish Hens image

I like this recipe for Cornish hens because it's easy to do and a delicious entrée for two. The basting ingredients result in a beautifully browned hen, sealing in the juices so that it is moist, tender and quite flavorful.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 2 servings.

Number Of Ingredients 4

2 Cornish game hens (20 to 24 ounces each)
1/4 cup unsweetened apple juice
3 tablespoons reduced-sodium soy sauce
1 tablespoon browning sauce, optional

Steps:

  • Place hens on a rack in a shallow baking pan. Combine the apple juice, soy sauce and browning sauce if desired; pour over hens. , Bake, uncovered, at 350° for 50-60 minutes or until a thermometer reads 180°, basting occasionally with pan juices.

Nutrition Facts :

CORNISH GAME HENS UNDER A BRICK



Cornish Game Hens Under a Brick image

Crispy and juicy with a delectable sauce of wine and thyme. Very quick and easy to make if you've prepared the garlic oil ahead You'll be licking your fingers in short order. This dish is a bit oily but for a special treat, it's wonderful. Substitute any favorite herb for the thyme, if desired. From Rozanne Gold, a favorite cookbook author. Prep and cook times for the garlic oil are not included below. It will take about 20 minutes to prepare the garlic oil if it's used while still warm.

Provided by sugarpea

Categories     Poultry

Time 25m

Yield 1-1 1/2 pound hen, 1-2 serving(s)

Number Of Ingredients 9

16 garlic cloves, peeled
2 cups olive oil
2 bay leaves
1/2 teaspoon black peppercorns
1 1/2 lbs Cornish hens
salt & freshly ground black pepper
3 tablespoons garlic oil, plus more for drizzling, if desired
1/2 cup dry white wine
1 tablespoon fresh thyme leave

Steps:

  • Garlic Oil: Gently heat garlic and oil in a small saucepan for 5 minutes, until bubbles form on top; turn heat off and add bay leaves and peppercorns.
  • Steep and cool; can be kept, refrigerated, for 2 weeks.
  • Cornish Hen: Cut the hen along its backbone with kitchen shears; butterfly with hands; sprinkle with salt and pepper.
  • In a nonstick skillet large enough to hold the flattened hen, heat the oil over medium heat; add the hen, skin side down and weight down evenly with an aluminum foil-wrapped brick.
  • Cook, turning every 2-3 minutes until golden brown and cooked through; remove hen to serving plate (s).
  • Pour the wine into the skillet, add the thyme and reduce over high heat, scraping up browned bits, until thickened; pour over hen and serve immediately, drizzling with Garlic Oil if desired.

Nutrition Facts : Calories 4780.8, Fat 455, SaturatedFat 65.5, Cholesterol 619.7, Sodium 486, Carbohydrate 19.6, Fiber 1.4, Sugar 1.6, Protein 139.8

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