Chicken Little Semi Boneless Roast Game Hen Recipes

CORNISH GAME HENS WITH GARLIC AND ROSEMARY

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.

ROASTED CORNISH GAME HENS

Steps:

• Preheat oven to 375 degrees F.
• In a small mixing bowl, stir together salt, lemon pepper, dried basil and poultry seasoning. Rub olive oil all over the hens and season each with the salt mixture. Place the hens on a baking sheet pan with plenty of space between them. You may need to use 2 pans. Loosely stuff the cavities of each hen with some green bell pepper, celery and onion. Roast the hens in the preheated oven for about 1 hour or until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F and the juices run clear. Remove the hens from the oven, loosely tent with foil and let rest 10 minutes before carving or serving.

CHICKEN LITTLE (SEMI-BONELESS ROAST GAME HEN)

Steps:

• Remove wings at the point they join the body. Make cuts on either side of the breastbone, angling the blade toward the bone. Continue making the cut deeper as you pull the breast meat away from the rib cage, on either side of the wishbone, and down to the pelvic bone. This is to detach the breast meat but keep it connected to the leg.
• Remove the thigh bone by cutting on either side of it with short cuts and severing the bone from the leg bone. Being careful not to cut through the chicken skin, cut the flesh around the top of the leg bone and remove that joint where the cartilage meets the bone. The only bone remaining will be the leg bone. Optionally, remove the ends of the legs where the cartilage meets the bone.
• Place garlic, salt, pepper, thyme, rosemary, and butter in the bowl of a mortar. Pound with the pestle until mashed and mixed.
• Generously season the inside of the chicken halves with salt and pepper. Spread half of the seasoned butter on the meat of each chicken half.
• Tuck breast into pocket of the thigh; shape each half into a base covered completely with skin and with the leg sticking straight up.
• Cut a length of foil as long as it is wide. Fold in half, then fold over the cut-edge side about an inch. Grease with a drizzle of olive oil. Repeat for the 2nd chicken. Place each chicken half in the center of prepared foil. Bring up the sides of the long ends of foil, about 1-inch up the base of the chicken; tighten slightly around the pieces to hold the bases in shape all the way around. Wrap the remaining lengths around the base in opposite directions.
• Transfer to a plate; cover with plastic and refrigerate until cold, about 3 hours.
• Preheat oven to 450 degrees F. Transfer halves to a shallow roasting pan or ovenproof skillet. Brush with olive oil or melted butter; sprinkle with a pinch or 2 of salt.
• Place in preheated oven. Roast until golden for 20 minutes. Remove from oven. and carefully remove foil from around the base of each half, pouring any accumulated juices back in the pan. Transfer to oven and roast until bases are browned and internal temperature reaches 150 degrees F, about 10 more minutes.
• Transfer pan to stove and broth or (white wine) to deglaze pan. Place chicken on serving plates.
• Drizzle with pan sauce.