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.
HERB-BRINED CORNISH GAME HENS
Instead of a turkey or a big roast, why not serve individual Cornish game hens for the holidays? They cook in a fraction of the time and they're guaranteed to impress all your guests. -Shannon Roum, Cudahy, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 4h10m
Yield 8 servings.
Number Of Ingredients 24
Steps:
- In a saucepan, combine the salt, brown sugar, peppercorns, sage, garlic, thyme, rosemary and 1 quart water. Bring to a boil. Cook and stir until salt and sugar are dissolved. Remove from the heat. Add the cold water to cool the brine to room temperature., Place a turkey-sized oven roasting bag inside a second roasting bag; add hens. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bags and turn to coat. Place in a roasting pan. Refrigerate for 1-2 hours, turning occasionally. Drain and discard brine; pat hens dry., Meanwhile, place the peppercorns and garlic in a food processor; cover and pulse until coarsely chopped. Add the butter, 3 tablespoons olive oil and herbs; cover and process until smooth. With fingers, carefully loosen skin from hens; rub half the butter mixture under skin. Secure skin to underside of breast with toothpicks; tie drumsticks together. Rub remaining butter mixture over skin., In a 15x10x1-in. baking pan, toss the Brussels sprouts and onions with remaining olive oil, salt and pepper. Arrange in a single layer. Place hens, breast side up, on top of the vegetables. Bake at 450° until thermometer inserted in breast reads 165°, 35-40 minutes. Cover loosely with foil if hens brown too quickly., Remove hens and vegetables to a serving platter; cover and let stand for 10 minutes before carving. If desired, garnish with additional herbs.
Nutrition Facts : Calories 592 calories, Fat 39g fat (16g saturated fat), Cholesterol 199mg cholesterol, Sodium 474mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 4g fiber), Protein 49g protein.
HERBED CORNISH HENS
The refreshing sauce Mom makes with thyme, lemon juice and butter gives these hens savory flavor throughout. The seasonings in this recipe also work great on a whole roasted chicken. Either way, the result is a mouthwatering feast.-Maria Costello, Monroe, North Carolina
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Place the hens on a wire rack in a large roasting pan. In a bowl, combine lemon juice, butter, paprika and 1 teaspoon each of thyme, seasoned salt and garlic powder. Pour half over the hens; set the remaining mixture aside for basting. Combine salt, pepper and remaining thyme, seasoned salt and garlic powder; sprinkle over hens. Bake, uncovered, at 375° for 30 minutes. Baste with reserved lemon juice mixture. Bake 30 minutes longer, basting occasionally, or until the meat is tender and juices run clear.
Nutrition Facts :
CORNISH HENS WITH LEMON AND HERBS
For more-generous portions, cook one hen per person. If you do, use two roasting pans, and double the other ingredients.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h5m
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. Place hens in a roasting pan, breast sides up. Place 2 thyme sprigs and 1 lemon half in cavity of each hen. Loosen skin from breast, and place remaining thyme and the parsley underneath. Squeeze remaining lemon halves over hens. Rub butter all over hens. Season generously with salt and pepper.
- Roast hens, rotating pan halfway through, until skin turns golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 180 degrees, 45 to 50 minutes. Let stand 10 minutes. Cut hens in half lengthwise. Garnish with thyme sprigs, and serve with lemon wedges.
HERBED CORNISH HEN
Make and share this Herbed Cornish Hen recipe from Food.com.
Provided by CarribeQueen
Categories Poultry
Time 2h5m
Yield 1 hen, 1 serving(s)
Number Of Ingredients 7
Steps:
- Pre-heat oven to 350 degrees.
- In a small bowl mix a dash of each seasoning.
- In a second small bowl, melt 1-2 T of butter.
- Brush Hen with butter.
- Rub seasoning onto hen.
- Place hen on bakeware.
- Bake for 1 hour 30 min on 350.
Nutrition Facts : Calories 277.2, Fat 8, SaturatedFat 2, Cholesterol 217.5, Sodium 162.5, Protein 47.9
HERBED CORNISH HENS
Looking for a delicious dinner? Then check out luscious herbed hens recipe.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h20m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 350°. Rub cavities of hens with salt and pepper. Place hens, breast sides up, on rack in shallow roasting pan.
- Mix remaining ingredients; brush hens with part of mixture. Insert meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone. Roast uncovered about 1 hour, brushing with butter mixture 5 or 6 times, until juice of hens is clear when thickest pieces are cut to bone (at least 165°F). Discard any remaining butter mixture.
- To serve, cut each hen in half with scissors, cutting along backbone from tail to neck and down center of breast.
Nutrition Facts : Calories 365, Carbohydrate 0 g, Cholesterol 170 mg, Fat 2, Fiber 0 g, Protein 26 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 125 mg
HERB-ROASTED CORNISH GAME HENS
Think of this recipe as a dinner-party building block: People-pleasing and delicious, it will become your signature dish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 10
Steps:
- Place parsley, rosemary, thyme, garlic, lemon, salt, and pepper in a food processor. Blend until finely chopped. With machine running, add olive oil.
- Loosen skin from the hens. Put 1 tablespoon of herb mixture under skin of each hen, smoothing to cover breasts. Place the birds on a large rimmed baking sheet, cover with plastic wrap, and refrigerate overnight.
- Remove hens from refrigerator and bring to room temperature (about 1 hour). Preheat oven to 400 degrees.
- Place hens on a clean rimmed baking sheet (it's okay if they touch). Brush butter over surface of hens and sprinkle generously with salt and pepper. Roast in oven, rotating pan once until golden brown and cooked through (meat thermometer should read 165 degrees when placed in the thigh), about 50 minutes.
- Remove from oven and let stand at least 15 minutes before placing on individual plates. No carving necessary!
CORNISH GAME HENS WITH HERBS
Make and share this Cornish Game Hens With Herbs recipe from Food.com.
Provided by Derf2440
Categories Chicken
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Place 2 whole garlic cloves and 2 lemon wedges in each hen.
- In a small bowl, combine oil,smashed garlic, rosemary, sage, tarragon, thyme, salt and pepper.
- Gently separate skin from breast and thigh of each hen and rub meat with herb mixture.
- Rub any extra over skin.
- Arrange birds on baking sheets lined with parchment paper.
- Roast birds in a preheated 400°F oven for 45 minutes or until well browned and cooked through.
- Baste occasionally.
- Place birds on a platter and transfer pan juices to measuring cup.
- To make sauce, remove fat from pan juices.
- Place juices in a saucepan with stock, soy sauce and Worcestershire sauce and bring to a boil.
- Cook a few minutes.
- In a small bowl, combine flour and margarine.
- Stir into sauce and cook until just slightly thickened.
- Adjust seasonings.
- Serve hens with sauce on the side.
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