CORNISH HENS WITH CHINESE MUSHROOMS
Provided by Florence Fabricant
Categories dinner, main course
Time 1h20m
Yield 6 - 8 servings
Number Of Ingredients 8
Steps:
- Place mushrooms in small bowl, cover with warm water and allow to soak at least 30 minutes. After mushrooms have soaked, drain and dry, reserving 1 cup of liquid. Discard stems and slice caps.
- Melt 2 tablespoons butter in heavy skillet, add shallots and saute until soft but not browned. Add mushrooms and saute a few minutes longer. Add vinegar, stir briefly, then add reserved mushroom liquid. Cook over high heat until reduced by half, then set aside.
- Preheat oven to 450 degrees.
- Rub hens with three tablespoons of butter, dust inside and out with salt and pepper, place in one or two roasting pans and roast for 30 minutes. Remove hens from roasting pan and set aside to rest while finishing sauce.
- Pour excess fat from roasting pan. Add wine, stir to release any browned bits from pan and strain into skillet with mushrooms. Cook over high heat until reduced somewhat, season with salt and pepper and lower heat. Add remaining 4 tablespoons of butter bit by bit, swirling in with spoon or whisk. Do not allow sauce to boil.
- Using poultry shears, split hens in half along breast and backbone, arrange on warm serving platter garnished with watercress, pour sauce on them and serve.
Nutrition Facts : @context http, Calories 652, UnsaturatedFat 26 grams, Carbohydrate 3 grams, Fat 48 grams, Fiber 0 grams, Protein 44 grams, SaturatedFat 18 grams, Sodium 723 milligrams, Sugar 1 gram, TransFat 1 gram
IRISH CORNISH GAME HENS WITH CABBAGE
This makes a wonderful dinner with an Irish flair. I love cabbage with bacon so I can't resist this easy to put together but filling meal.
Provided by TishT
Categories Pork
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Core and thinly slice the cabbage. Rinse the leeks wekk, split in half lengthwise and rinse between the layers to remove hidden dirt. Thinly slice the leeks crosswise, into half circles. Cut your Cornish Hen and rub with the global gourmet herb seasoning.
- Slice the bacon into 1/3" pieces. In a large skillet, fry the b acon until crisp. Drain on paper towls, leaving 2 Tbs rendered bacon fat in the pan and reserving any poured off fat.
- Over medium high heat, brown the hen peices on all sides. Reduce the heat to low and continue to cook the pieces until almost done, just slightly pink in the center. Remove the pan and set aside.
- In the same pan, fry the leeks for a minute or so until they begin to soften. Add the cabbage and 3 thyme sprigs and cook just until the cabbage starts to soften, adding more bacon fat if needed. Add the vermouth and cook 1 minute. Stir in the cream and nutmeg. Place the hen pieces on top. Bring the mixture to a boil. Cover and simmer 10-15 minutes, too cook the hen through and to blend the flavors.
- Just before serving, season the cabbage with salt and pepper to taste, and stir in the vinegar, adding more as needed to perk up the flavors. Arrange the hen pieces on top of the cabbage. Sprinkle with bacon and the remaining 3 sprigs of thyme.
Nutrition Facts : Calories 989.8, Fat 82.8, SaturatedFat 41.5, Cholesterol 335.5, Sodium 718, Carbohydrate 26.4, Fiber 6.5, Sugar 10.9, Protein 38.4
TASTY TARRAGON CORNISH GAME HENS
This is a very tasty way to prepare cornish hens. It's another family favorite we've served for years. Tarragon goes so well with poultry.
Provided by Chef Fredo
Categories Poultry
Time 1h
Yield 1 hen, 1 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees.
- Make basting sauce by melting butter in small sauce pan and stirring in wine (or broth) and tarrgon.
- Sprinkle inside of each hen with salt, pepper, tarragon, and garlic.
- Lightly coat outside of hen with olive (or other) oil.
- Liberally sprinkle outside of hen with garlic salt.
- Tie hen legs together if possible (I've also made these without doing this step).
- Place hens in oven.
- Let hens cook about 15 minutes before starting to use the basting sauce. After each basting, I will occasionally sprinkle more garlic salt over the hens.
- Continue to baste hens every 15 minutes or so until done. If hen wings or top start to darken too much, cover those areas with foil.
- When hens have finished cooking, remove to serving platter.
- optional - I place the strained drippings in a bowl (skimming off some of the butter) and use this as a 'gravy' for the hens and any suitable rice/potato dish that may accompany them.
- Use your meat thermometer to determine doneness as it varies according to hen weight.
Nutrition Facts : Calories 1400.6, Fat 138.8, SaturatedFat 87.6, Cholesterol 366, Sodium 1577.4, Carbohydrate 10.7, Fiber 0.8, Sugar 1.8, Protein 4
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