CORNISH GAME HEN WITH BACON AND ONIONS
Steps:
- Preheat oven to 500 degrees F. Wrap a brick in aluminum foil and place into the oven to heat.
- Place the game hen breast side down on a cutting board. Using scissors or poultry shears, cut from the neck to the tailbone to remove the backbone. Once you remove the backbone you will be able to see the inside of the bird. Make a small slit in the cartilage at the base of the breastbone to reveal the keel bone. Grab the bird with both hands on the ribs and open up like a book, facing down towards the cutting board. Remove the keel bone. Cut small slits in the skin of the bird behind the legs and tuck the drumsticks into them in order to hold them in place. Season on both sides with salt and pepper.
- Fry the bacon in a 12-inch cast iron skillet over medium heat. Once crisp, remove the bacon from the skillet and reserve. Drain all but 1 tablespoon of fat from the pan. Immediately add the two birds to the pan, skin side down. Add the onions to the pan around the edges. Top the birds with the brick and allow to remain on the heat for 5 minutes. Place the pan into the oven and cook 10 to 15 minutes or until the thigh meat reaches 170 degrees F. Remove from the oven and allow the bird to rest for 5 minutes before serving with the onions and bacon.
CORNISH GAME HENS WITH GARLIC CLOVES AND ONION
An easy recipe.I use the garlic and onion in this recipe to make a blended mixed sauce for mashed potatoes.
Provided by Montana Heart Song
Categories Poultry
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Sprinkle the seasoning salt on the birds.
- Stuff 2 cloves in each hen. Sprinkle the rest of the cloves in the baking dish.
- Place the hens on top of the garlic. Add the onions.
- Preheat oven 350*.
- Cover with dish with foil.
- Bake 1 hour.
- Note: Uncover after 1 hour to brown the birds. About 15 to 20 minutes or so. Check.
- Mixed Sauce for Mashed Potatoes:.
- Take all cooked garlic cloves and cooked onion pieces and the drippings. Place in a blender and pulse twice.
- Add to mashed dry potatoes. Add milk, salt and pepper. Serve with margarine or butter.
Nutrition Facts : Calories 163.6, Fat 4, SaturatedFat 1, Cholesterol 108.8, Sodium 83.6, Carbohydrate 5.8, Fiber 0.6, Sugar 1.3, Protein 24.8
SHEET PAN THANKSGIVING CORNISH HEN DINNER
Make Thanksgiving dinner yet more elegant when everyone gets their own individual Cornish hen. Place root vegetables under hens and roast on a sheet pan until cooked. The juices from the hen season the vegetables. Delicious! Can store seasoning, covered, for 6 months.
Provided by tcasa
Categories Meat and Poultry Recipes Chicken Cornish Hen Recipes
Time 1h15m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 500 degrees F (260 degrees C). Spray a large sheet pan with cooking spray.
- Arrange potatoes, carrots, and onion on the sheet pan in a single layer. Drizzle with olive oil and sprinkle 1 tablespoon Italian seasoning on top.
- Mix butter and 1 teaspoon Italian seasoning together until well blended.
- Rinse hens well, inside and out, under cool running water. Remove bag from inside the cavity. Pat the hens dry with paper towels. Season the cavity with salt and pepper. Make a pocket between the skin and the meat with your fingers, being careful not to rip the skin.
- Divide butter mixture between the hens and place it between the breast meat and skin. Place hens on top of the potato and onion mixture. Season the outsides with salt, pepper, and remaining Italian seasoning. Place lemon inside the cavity of the hen. Pour chicken broth into the bottom of the sheet pan.
- Roast in the preheated oven until hens are nicely browned, 35 to 45 minutes. Tent the hens with foil during the last few minutes of cooking to prevent overbrowning, if needed. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
- Meanwhile, drain about 1/2 cup of the pan drippings from beneath the vegetables into a small saucepan to start the gravy. Bring to a boil. Mix flour and cold water together and add to the pan drippings, whisking until desired consistency is reached. Serve gravy alongside Cornish hens.
Nutrition Facts : Calories 590.7 calories, Carbohydrate 68 g, Cholesterol 180.9 mg, Fat 16 g, Fiber 10 g, Protein 44.3 g, SaturatedFat 5.8 g, Sodium 370.1 mg, Sugar 5.8 g
GAME HENS WITH ONIONS AND POTATOES
Provided by Pierre Franey
Categories dinner, weekday, main course
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Sprinkle hens inside and out with salt and pepper. Ideally you should truss them with string, but it is not essential.
- Heat oil in heavy casserole large enough to hold hens comfortably in one layer. Add hens and cook, turning often, until nicely browned all over, about 5 minutes.
- Meanwhile, trim ends off potatoes and cut lengthwise into quarters. Put in saucepan with cold water to cover and salt to taste. Let simmer about 3 minutes and drain.
- Add potatoes to hens and onions. Pour fat from casserole. Return to heat and add mushrooms and bay leaf, stirring from bottom.
- Cover closely and let cook about 3 minutes.
- Add wine and broth. Cover closely and let simmer 30 minutes. Remove bay leaf. Serve chicken and vegetables sprinkled with parsley.
ROASTED GAME HENS WITH POTATOES AND CARROTS
Steps:
- Gather the ingredients.
- Preheat the oven to 375 F.
- Melt butter with olive oil in a large, heavy skillet over low heat. Add the minced garlic and herbs. Remove about 1 1/2 to 2 tablespoons of the mixture and set aside.
- Add the onion slices , potatoes, and carrots to the skillet. Sprinkle with salt and pepper. Toss well to coat the vegetables with the butter, oil, and herbs; cook, stirring, for about 2 minutes.
- Sprinkle the cavities of the game hens with salt and pepper.
- Rub the reserved herb mixture all over the hens. If desired, put pieces of lemon and onion and some herb sprigs in the cavities.
- If the skillet is not oven safe, move the vegetable mixture to a baking dish or pan.
- Arrange the hens on the vegetables, and place in the oven. Roast for about 1 hour and 15 minutes, or until the hens register at least 165 F in the meatiest part of the thigh, not touching bone.
- If the hens are browning too quickly, cover loosely with foil near the end of the cooking time. If they don't brown enough, turn the broiler on for 2 to 3 minutes before you take them out of the oven.
- Serve and enjoy!
Nutrition Facts : Calories 1216 kcal, Carbohydrate 62 g, Cholesterol 367 mg, Fiber 9 g, Protein 65 g, SaturatedFat 23 g, Sodium 625 mg, Sugar 8 g, Fat 79 g, ServingSize 2 servings, UnsaturatedFat 0 g
GRILLED GAME HENS
I love to cook and bake just about everything, but grilling is my specialty. These game hens pick up wonderful flavor from a sweet and refreshing marinade.-Kriss Erickson, Kalauea, Hawaii
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Place hens in a large resealable plastic bag. In a small bowl, combine the remaining ingredients. Pour half into bag; add the hens. Seal bag and turn to coat. Refrigerate for at least 1 hour. Cover and refrigerate remaining marinade. , Drain and discard marinade from hens. Place hens in a 13x9-in. disposable aluminum pan. Pour reserved marinade over hens; cover pan. , Grill, covered, over medium-hot heat for 35-40 minutes or until a thermometer reads 180° and meat juices run clear, basting frequently. Place hens directly over heat for the last 3-4 minutes of cooking time, turning once.
Nutrition Facts :
CORNISH GAME HENS WITH SWEET ONION COMPOTE
Steps:
- Melt 3 tablespoons butter in large nonstick skillet over medium-high heat. Add onions and 3 tablespoons sugar. Cook until onions are golden, stirring often, about 15 minutes. Reduce heat to medium-low. Add wine and cook until onions are very tender and mixture is reduced to thick jamlike consistency, stirring frequently, about 40 minutes. Set compote aside.
- Preheat oven to 450°F. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add hen quarters and brown well on all sides, about 8 minutes. Place hen quarters on rimmed baking sheet (do not clean skillet). Sprinkle hens with salt and pepper. Bake hen quarters until cooked through, about 20 minutes.
- Transfer hen quarters to bowl; cover to keep warm. Add drippings from baking sheet, vinegar and remaining 3 tablespoons sugar to skillet used to brown hens. Bring to boil, scraping up any browned bits. Add stock and bring to boil. Mix remaining 4 tablespoons butter and flour in small bowl, forming paste. Whisk paste into stock mixture. Boil until thickened to sauce consistency, about 3 minutes. Season to taste with salt and pepper.
- Rewarm onion compote; spoon onto center of each plate. Arrange 2 hen quarters around compote. Spoon sauce over. Sprinkle with chopped parsley and serve.
HERB-STUFFED ROASTED CORNISH HENS
If you're looking to add a touch of elegance to your dinner table, we suggest this moist Cornish game hen recipe. A blend of sage, lemon, onion and garlic give this entree outstanding flavor. -Taste of Home Cooking School
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. Gently lift skin from hen breasts and place sage leaves under skin. Place lemon wedges and a third of the onions in the cavities. Tuck wings under hens; tie legs together. Place in a small greased roasting pan. , Combine butter, oil, lemon juice and garlic; spoon half of mixture over hens. Sprinkle with salt and pepper., Bake 30 minutes. Add potatoes and remaining onions to pan. Brush hens with remaining butter mixture. Bake until a thermometer inserted in thickest part of thigh reads 170°-175° and potatoes are tender, 40-45 minutes longer., Remove hens to a serving platter. Stir potatoes and onions to coat with pan drippings. Serve with hens.
Nutrition Facts : Fat 67 g fat (22 g saturated fat), Cholesterol 379 mg cholesterol, Sodium 1,398 mg sodium, Carbohydrate 29 g carbohydrate, Fiber 4 g fiber, Protein 63 g protein.
CHAMPAGNE-POACHED CORNISH GAME HENS WITH ARTICHOKES, POTATOES, S
Make and share this Champagne-Poached Cornish Game Hens With Artichokes, Potatoes, S recipe from Food.com.
Provided by Alley Barbie
Categories Whole Chicken
Time 1h25m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Heat the stock, champagne, truffle juice, leek, celery, carrot, garlic and thyme in an oven-safe 4-quart saucepan over medium-high heat. Add the hen to the saucepan and heat to a boil. Place the saucepan in the oven.
- Bake at 350°F for 45 minutes or until the hen is cooked through. Remove the hen from the saucepan and keep warm.
- Place the stock mixture into a blender or food processor. Cover and blend until the mixture is smooth. Pour the stock mixture through a sieve into the saucepan. Cook over medium-high heat until the mixture is reduced slightly.
- Stir the artichokes, potatoes, green onions, roasted garlic and butter in the saucepan and cook until the mixture is hot and bubbling.
- Cut the hen in half lengthwise. Place each half into a deep bowl. Spoon the vegetables and sauce over the hen halves.
Nutrition Facts : Calories 518.2, Fat 13.2, SaturatedFat 5.5, Cholesterol 131.2, Sodium 899.6, Carbohydrate 44.2, Fiber 10, Sugar 10.8, Protein 37
SPICED YOGURT-MARINATED CORNISH HENS WITH SWEET ONION-ROASTED POTATOES
A savory alternative-yogurt marinade spiced with black pepper, ginger, and turmeric simultaneously seasons and tenderizes these pint-size birds.
Provided by Gregory Gourdet
Yield Serves 4
Number Of Ingredients 13
Steps:
- Combine the yogurt, coconut aminos, garlic, salt, peppercorns, turmeric, and ginger in a blender. Use a Microplane to grate in the zest of both lemons, then halve one and squeeze in the juice. Reserve the re-maining lemon for another purpose. Blend on high speed until smooth, about 1 minute.
- Rinse the hens under cool water, inside and out, and pat dry very well. Put them in a large bowl or pan and spoon about one third of the yogurt marinade into the cavities of the birds, spreading it around as best you can. Pour the rest of the marinade over the hens, using the spoon to make sure they're completely coated, tops and bottoms, including the wings and crevices between the legs and breasts.
- Cover and marinate in the fridge for at least 16 hours or up to 2 days.
- About half an hour before you're ready to cook the hens, remove them from the fridge to take the chill off. Heat the oil in a wide, heavy skillet over medium heat until shimmery. Add the onions and 1½ teaspoons of the salt. Stir well, and cook, stirring occasionally, until the onions start to soften and release liquid, about 3 minutes. Reduce the heat to a gentle simmer, stirring occasionally, until all the liquid has evaporated and the onions have a creamy texture, turn a deep golden color, and taste very sweet, about 20 minutes.
- Preheat the oven to 450°F. Spread the potatoes on a large sheet pan, sprinkle with the remaining 1½ teaspoons of salt, and toss well. Add the cooked onion mixture, stir well, and spread them to make a bed for the hens-a snug single layer in the center of the pan.
- Take the hens out of the marinade (don't scrape any off, but do leave behind anything left in the bowl) and put them on the potato-onion mixture, with a few inches of space between each one. Roast until the hens are golden brown with some dark patches and poking the thighs reveals juices with no trace of pink (a thermometer inserted into the thickest part of the breast should register 150°F), 40 to 45 minutes.
- Let the hens rest in the pan for 15 minutes, then transfer to a platter to serve.
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