GRILLED CORNISH GAME HENS
This recipe is great for summertime grilling. Game hens will melt in your mouth.
Provided by Suzanne
Categories Meat and Poultry Recipes Chicken Cornish Hen Recipes
Time 5h15m
Yield 4
Number Of Ingredients 11
Steps:
- In a large, non-reactive bowl, mix onion, garlic, lemon juice, olive oil, white wine, Worcestershire sauce, hot pepper sauce, pepper, celery salt, and salt. Place Cornish game hens in the bowl, coating evenly with the marinade mixture. Cover, and marinate in the refrigerator at least 4 hours.
- Preheat an outdoor grill for medium heat, and lightly oil grate.
- Cook hens about 1 hour on the prepared grill, brushing occasionally with remaining marinade, until no longer pink and juices run clear.
Nutrition Facts : Calories 871 calories, Carbohydrate 8.5 g, Cholesterol 302.4 mg, Fat 69.2 g, Fiber 0.9 g, Protein 52.1 g, SaturatedFat 15.4 g, Sodium 1124.2 mg, Sugar 2.3 g
TUSCAN GRILLED CORNISH HENS
Steps:
- Sprinkle the Cornish hens with 1 teaspoon salt on each side.
- Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 1 teaspoon pepper in a ceramic or glass dish just large enough to hold the flattened hens. Add the hens, and turn to coat. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight, turning once or twice.
- When ready to grill, prepare a hot charcoal fire on one side of a grill (or turn a gas grill on low heat). Spread 1/4 of the coals across the other side of the grill. Place the hens on the cooler side skin-side up and weigh them down with a gratin dish with a foil-wrapped brick inside.
- Cook for 12 minutes, until the underside is golden brown. Turn the hens skin-side down, weigh them down again, and cook for another 12 minutes until the skin is golden brown and the hens are cooked through.
- Place the lemon halves on the cool side of the grill, cut-side down, for the last 10 minutes of cooking. Remove the Cornish hens and lemons to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut the hens in half, sprinkle with fleur de sel, and serve with the grilled lemon halves.
GRILLED CORNISH HENS
Grilled cornish hens are elegant showstoppers and so easy to make with a simple marinade. This 30-minute recipe is for both casual and fancy dinners!
Provided by Diana
Categories Main Course
Time 30m
Number Of Ingredients 8
Steps:
- Pat the chicken dry with a paper towel and place the Cornish hens skin side down on a cutting board.
- Using kitchen shears cut along one side of the backbone from the tail towards the neck. Cut along the other side of the backbone to remove it completely.
- Turn the hen over and bend the legs so they face outward. Using two hands, press down firmly on the breast until you hear the breastbone cracking. Repeat with the remaining birds.
- Add olive oil, lemon juice, garlic, ginger, parsley, salt, and pepper to a large bowl or large Ziploc bag and mix everything together. Add in the hens and use your hands to move everything around making sure they are coated well in the marinade.
- Preheat half the grill to 350°F/180°C. Clean and oil the grilling grates to help prevent the birds from sticking.
- Place the hens skin side up over the heat/coals and brush them with the remaining marinade. Cover and cook for 5 minutes then flip and cook for another 15-25 minutes.
- Remove from the grill and serve.
Nutrition Facts : ServingSize 1 cornish hen, Calories 650 kcal
GRILLED CORNISH GAME HENS WITH PESTO
Another fabulous recipe from Mary Nell Reck's weekly cooking lesson in the Houston Post. This one came out in February of 1989 and is a recipe from Johnny Carrabba, chef and owner of Carrabba's Restaurant here in Houston, way back when there was only the original restaurant. The Cornish hens may be prepared ahead of time and refrigerated until ready to grill.
Provided by Leslie in Texas
Categories Poultry
Time 45m
Yield 4-8 serving(s)
Number Of Ingredients 8
Steps:
- Cut off the wing tips of the Cornish hens.
- Split open, cutting through the breast.
- Split in half through the back by cutting on both sides of the backbone.
- Using a small, sharp knife, remove the ribs and breastbone.
- These bones are easily removed and doing so makes it much easier for the diner to enjoy.
- Slip your fingers under the skin to separate it from the meat. Go in from the side which was next to the backbone. This is where the pesto stuffing goes. Set hen aside while preparing the pesto.
- Give the garlic cloves a firm whack with the side of a knife to remove the skin.
- Crush to release the oils then place in a food processor along with the parmesan cheese, pine nuts, basil leaves,parsley,salt and freshly ground pepper.
- Process until finely ground.
- Slowly add just enough olive oil to make the pesto pasty and moist, but not runny.
- Place about 2 tablespoons of the stuffing under the skin of each half and evenly distribute it by applying gentle pressure to the skin.
- Any remaining pesto can be placed in a covered container and refrigerated for several weeks. Because the parsley has been added it will retain its bright green color.
- Sprinkle the skin with salt and freshly ground pepper.
- Lightly drizzle with olive oil.
- Cover with plastic wrap and refrigerate until ready to serve.
- Close to serving time, place about six pieces of pecan or oak chips in water to soak.
- Get a charcoal fire ready to grill on or turn on the gas grill if using that.
- Place the wet wood chips on the coals/ burner to create flavorful smoke.
- Grill the stuffed hens until richly browned on both sides, about 10-20 minutes in all, depending on size of hen.
- Serve immediately.
Nutrition Facts : Calories 580.6, Fat 36.9, SaturatedFat 6.9, Cholesterol 228.5, Sodium 360.4, Carbohydrate 5.6, Fiber 2.6, Sugar 0.9, Protein 56.4
CORNISH GAME HENS WITH GARLIC AND ROSEMARY
Crusty garlic bread and a nice light Chianti wine complement this meal very well.
Provided by MOONANDBACK
Categories Meat and Poultry Recipes Chicken Cornish Hen Recipes
Time 1h20m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 814.3 calories, Carbohydrate 9.7 g, Cholesterol 339.7 mg, Fat 57.5 g, Fiber 1.8 g, Protein 59.4 g, SaturatedFat 14.6 g, Sodium 1382.6 mg, Sugar 0.4 g
GRILLED CORNISH HENS
I like experimenting with different foods and adapting them to my own tastes. These hens are one of my specialties, an entree I concocted by combining a few different recipes. The moist meat has a pleasant grilled flavor that's accented with cloves and ginger.-David Baruch, Weston, Florida
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the butter, onions, parsley, ginger, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. , Rub mixture under the skin and over the top of each game hen. Sprinkle remaining salt and pepper inside the hen cavities. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan. , Place hens breast side up over drip pan; grill, covered, over indirect medium heat for 45-60 minutes or until a thermometer reads 180° and the meat juices run clear.
Nutrition Facts : Calories 803 calories, Fat 60g fat (21g saturated fat), Cholesterol 381mg cholesterol, Sodium 855mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 60g protein.
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