Cornish Game Hens Oriental 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.

CORNISH GAME HENS ORIENTAL

Steps:

• Preheat oven to 425 degrees.
• Rinse hens under cold water until water runs clear and pat dry with paper towels.
• Place hens in either a baking dish or small roasting pan just large enough to hold the hens.
• In a small bowl, whisk soy sauce with undiluted orange juice concentrate, sesame oil, honey and curry powder until the honey dissolves.
• Gently place your thumb between skin and breast, lifting the skin. Tilt bird upward and pour about 2 tablespoons of the mixture under the skin. Drizzle about 1/2 tablespoon in cavity. Repeat on the second hen, third hen and fourth hen.
• Pour remainder of the soy mixture over the hens and rub evenly over skins. Tightly cover dish or pan with aluminum foil or lid. Roast in center of preheated oven for 40 minutes.
• Remove from oven and baste hens with liquid from the pan. To prevent sauce from burning, stir water into pan juices.
• Reduce oven temperature to 350 degrees. Return hens to oven and continue to roast, UNCOVERED, for about 20 minutes, basting every 10 minutes with pan-liquid, until a rich glaze forms on top and an instant-read thermometer inserted into thigh reads 170 degrees.
• Remove pan from oven and allow to stand 5 minutes before serving. Place hens on individual plates, then spoon pan juices overtop. Serve with Stove Top chicken stuffing and mashed potatoes, or your favorite roasted veggies, or maple squash over bok choy.

HOISIN-GLAZED CORNISH HEN

Steps:

• Preheat oven to 350 degrees F.
• In a very deep pot, bring enough oil to fill the pot by 2/3 of the way. Heat the oil to 350 degrees F.
• Add the hen slowly to the oil and fry for 8 to 10 minutes on each side until golden brown and have reached an internal temperature of 165 degrees F.
• Remove the hen from the oil and drain on a paper towel.
• Whisk together in a large bowl, the hoisin, honey, red pepper flakes, and the scallions. Brush mixture over the cooked hen on both sides and reserve the extra sauce for dipping.
• Place in oven for about 7 minutes. Take out. Flip over and brush reserved hoisin sauce on flipped side. Place in oven for another 7 minutes.

CORNISH GAME HENS - ORIENTAL/CURRIED

Steps:

• Preheat oven to 425°F (220°C).
• Rinse hens under cold water, until the water runs clear; pat dry with paper towels.
• Place in a 9 x 13 inch (3-litre) baking dish or a small roasting pan just large enough to hold them.
• In a small bowl, whisk soy sauce with undiluted orange juice concentrate, sesame oil, honey and curry powder until honey dissolves.
• Gently poke your thumb between skin and breast meat of one hen, lifting skin.
• Tilt bird upward; pour about 2 tbsp (15mL) soy mixture under skin.
• Drizzle about 1/2 tbsp (7 mL) in cavity.
• Repeat with remaining three hens.
• Pour remainder of soy mixture over hens and rub evenly over skins.
• Tightly cover pan with foil.
• Roast in centre of preheated oven for 40 minutes.
• Remove from oven and baste hens with liquid in pan.
• To prevent sauce from burning, stir water into pan juices.
• Reduce oven temperature to 350°F (180°C).
• Return hens to oven and continue to roast, uncovered, about 20 minutes more, basting every 10 minutes with pan-liquid, until a rich glaze forms on top and an instant-read thermometer inserted into thigh reads 170°F (77°C).
• Remove pan from oven and let stand 5 minutes before serving.
• Place hens on individual plates, then spoon pan juices over top.

ASIAN GLAZED CORNISH GAME HENS

Steps:

• Combine first 7 ingredients in a large heavy duty zip-top plastic bag; add hens. Seal and chill 8 hours.
• Remove hens from marinade, reserving marinade. Tie ends of legs together, if desired, and place on a lightly greased rack in a roasting pan. bring marinade to a boil in a small saucepan, remove from heat.
• Bake hens at 400º for 1 hour and 15 minutes or until hens are done, basting occasionally with marinade. Cover hens loosely with aluminum foil after 1 hour to prevent browning, if necessary.
• Remove hens from oven, and cover with foil; let stand 5 minutes.

ORIENTAL ROCK CORNISH HENS

Steps:

• 1. Thaw hens if frozen. Heat oven to 350 degrees. Wash hens and pat dry. Discard any giblets.
• 2. Prepare wild rice side dish according to package directions. Cool slightly and stuff birds with rice mixture; fasten openings with skewers and lace shut with string.
• 3. Place hens breast side up on rack in open shallow roasting pan and brush with melted butter. Do not add water. Do not cover. Roast 1 1/4 to 1 1/2 hours, brushing often with melted butter.
• 4. While hens roast, stir together sugar & cornstarch in small sauce pan. Stir in soy sauce, ginger and MSG (if desired). Cook over medium heat, stirring constantly, until mixture thickens and boils.
• 5. Boil and stir 1 minute more, until sauce is thickened. cool slightly.
• 6. Brush hens with soy mixture. Roast 20 minutes longer, brushing hens again with soy mixture until used up. Place on warm platter; pour sauce from pan over hens.

ASIAN CORNISH GAME HENS

Steps:

• Preheat oven to 350°F.
• In a large container, combine soy sauce, lemon juice, sugar and garlic. Marinate hens for 30 minutes.
• Place hens along with the marinade in a baking dish. Cover with tin foil and cook for 1 hour.
• Remove tin foil after 1 hour and continue to cook for another 15-25 minutes. (until the hens are lightly browned and the juices run clear).
• Please note: Make sure to baste for the last 15-25 minutes of the cooking time.