Microwave Cranberry Apple Glazed Cornish Game Hens For 1 Recipes

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CLEMENTINE AND CRANBERRY GLAZED CORNISH GAME HENS



Clementine and Cranberry Glazed Cornish Game Hens image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 2h20m

Yield 4 servings

Number Of Ingredients 9

1 shallot, minced
1 tablespoon butter
Zest of 2 clementines plus 1 cup clementine juice
1/2 cup jarred cranberry sauce
1 packed tablespoon brown sugar
1 sprig fresh rosemary
4 Cornish game hens, rinsed and dried
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • In a small saucepan, saute the shallots in the butter over medium heat until translucent, about 5 minutes. Add in the clementine zest and juice, cranberry, brown sugar and rosemary. Simmer until thick, about 10 minutes. Set aside to cool.
  • Season the game hens liberally with salt and pepper. Using a basting brush, paint each bird entirely with the glaze. Cover the wing tips with foil to keep them from blackening too much.
  • Place the glazed birds in an enameled cast-iron Dutch oven. Roast for 20 minutes, and then reglaze the birds. Check after 15 more minutes; if the sugars in the glaze are turning too brown, lightly tent the Dutch oven with foil to protect the skins. Baste again after 45 more minutes, then check with an instant-read thermometer after another 5 minutes; the thighs must register at 165 degrees F, the breasts at 170. Let rest for 10 minutes and serve.

ORANGE-CRANBERRY GLAZED CORNISH HENS



Orange-Cranberry Glazed Cornish Hens image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 12

4 Cornish game hens (1 1/4 to 1 1/2 pounds each)
1 large onion, sliced into rounds, rings separated
2 oranges, sliced into rounds, plus 1 cup fresh orange juice (from about 4 oranges)
8 sprigs fresh rosemary, plus 2 teaspoons finely chopped
Kosher salt and freshly ground pepper
1/2 cup cranberries (fresh or frozen)
1/2 cup pure maple syrup
1 tablespoon coriander seeds, crushed or coarsely ground
1/2 teaspoon ancho chile powder
2 teaspoons white wine vinegar
1 stick unsalted butter
3 cloves garlic, chopped

Steps:

  • Position racks in the upper and lower thirds of the oven and preheat to 475 degrees F. Cut the hens in half with kitchen shears, removing the backbone and cutting through the middle of the breastbone. Divide the onion, oranges and rosemary sprigs between 2 rimmed baking sheets. Arrange the hens skin-side up on the baking sheets and season all over with salt and pepper. Set aside at room temperature, 30 minutes.
  • Meanwhile, combine the orange juice, cranberries, maple syrup, 1 teaspoon coriander, the chile powder and 1/4 teaspoon salt in a medium saucepan. Bring to a boil, then reduce the heat to a simmer. Cook, mashing the cranberries as they start to burst, until the mixture is thickened and reduced to about 3/4 cup, 20 to 25 minutes. Stir in the vinegar and season with salt. Set aside.
  • Melt the butter in a small saucepan over medium heat. Reduce the heat to low and add the chopped rosemary, garlic and the remaining 2 teaspoons coriander. Cook 30 seconds, then remove from the heat.
  • Pat the hens dry with paper towels, then brush with the flavored butter. Roast the hens until the skin is browned and a thermometer inserted into the thigh registers 165 degrees F, 25 to 30 minutes. Remove from the oven and switch to the broiler setting. Brush the hens with the orange-cranberry sauce, then broil, one baking sheet at a time, until glazed and dark brown in spots, 2 to 3 minutes.

STUFFED CORNISH GAME HENS WITH CRANBERRY GLAZE



Stuffed Cornish Game Hens with Cranberry Glaze image

This recipe was e-mailed to me by a friend. I made it this year for Christmas Eve dinner with great raves and success so I wanted to share it with you.

Provided by Judith N.

Categories     Chicken

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 17

2 1/4 cups cranberries, rinsed and drained
3/4 cup dry red wine
3 tablespoons honey
1 tablespoon olive oil
1 tablespoon melted butter
1/3 cup minced onion
1/3 cup minced celery
1/3 cup cranberries, rinsed and drained,coarsely chopped
2 cups French bread cubes, 1/2 " thick
1/4 cup chicken broth
1/4 cup finely chopped parsley
1 teaspoon dried sage, crushed
1/4 teaspoon dried thyme, crushed
1/2 teaspoon salt, divided
1/4 teaspoon fresh ground black pepper, divided
4 Cornish hens, giblets removed,thawed,rinsed and dried
kitchen string

Steps:

  • Prepare the glaze: Combine cranberries and wine in saucepan, bring to a boil, reduce heat and simmer 5 minutes.
  • Stir in honey and continue to simmer 2 minutes.
  • Strain glaze, stir in oil and set aside.
  • Prepare the game hens and stuffing: Melt butter in saucepan over medium heat, add onion, celery and cranberries.
  • Saute for 3 minutes.
  • Add sauteed mixture to the French bread cubes.
  • Let cool.
  • Stir in chicken broth, parsley, sage, thyme, 1/4 Tsp.
  • salt and 1/8 Tsp.
  • pepper.
  • Stuff game hens with the stuffing and tie drumsticks together with kitchen string.
  • Place hens in a roasting pan.
  • Brush some of glaze over each game hen and sprinkle with a little salt and pepper.
  • Place in a preheated 450 degree oven for 20 minutes.
  • Reduce heat to 350 degrees and continue roasting for 45 minutes longer.
  • Baste hens with glaze and sprinkle with salt and pepper (salt& pepper is optional, I didn't do it) twice more during the cooking time.
  • Remove hens from oven and let rest 5 minutes.
  • Cut strings and serve.

Nutrition Facts : Calories 768.5, Fat 17.9, SaturatedFat 5.1, Cholesterol 225.1, Sodium 1225, Carbohydrate 82.6, Fiber 6.8, Sugar 16.8, Protein 58.9

CRANBERRY-GLAZED CORNISH HENS



Cranberry-Glazed Cornish Hens image

Oregon is noted for its cranberry production and has many bogs throughout the state. In the Northwest, we use cranberries in a great variety of ways-in sauce, as a complement to meats, and in baked goods like cakes and muffins.

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 8

1 can (10-1/2 ounces) chicken gravy
1/2 cup jellied cranberry sauce
1 tablespoon Dijon mustard
1 teaspoon grated orange zest
3 Cornish game hens (1-1/2 pounds each)
Salt and pepper to taste
Cooked wild rice
Orange slices

Steps:

  • In 1-qt. saucepan, combine the gravy, cranberry sauce, mustard and orange zest. Cook over low heat, stirring constantly, until glaze is smooth., Cut hens in half lengthwise; rinse and pat dry. Sprinkle with salt and pepper. Place on rack with drip pan, skin side down; spoon half of the glaze over hens. , Bake at 400° for 20 minutes. Turn hens; bake 25 minutes longer or until a thermometer reads 180°, basting occasionally with remaining glaze., Serve on bed of wild rice and garnish with twists of thinly sliced orange.

Nutrition Facts : Fat 63 g fat (17 g saturated fat), Cholesterol 450 mg cholesterol, Sodium 504 mg sodium, Carbohydrate 12 g carbohydrate, Fiber trace fiber, Protein 77 g protein.

CRANBERRY-STUFFED CORNISH GAME HENS



Cranberry-Stuffed Cornish Game Hens image

Dried cranberries add plenty of flavor to these Cornish game hens.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Number Of Ingredients 16

8 ounces rye bread (about 1/2 loaf), trimmed of crust and cut into 1/4-inch dice
1/2 tablespoon extra-virgin olive oil
1 small leek, white and pale-green parts only, halved lengthwise, thinly sliced into half-moons, and rinsed well
3 ounces shiitake mushrooms, stemmed, wiped clean, and coarsely chopped
1 garlic clove, finely chopped
1 teaspoon coarse salt
1 tablespoon chopped fresh sage, plus leaves (optional), for garnish
1 tablespoon chopped fresh flat-leaf parsley
1/2 teaspoon dry mustard
1/2 teaspoon dried thyme
3/4 cup dried cranberries
3/4 cup reduced-fat, low-sodium canned chicken broth
6 Cornish game hens (1 1/2 pounds each)
1 tablespoon unsalted butter, room temperature
1/4 teaspoon freshly ground pepper
1/2 cup port

Steps:

  • Preheat oven to 350 degrees. Spread out diced bread on a rimmed baking sheet; toastin oven, turning occasionally, until light brown and dry, 10 to 12 minutes. Set aside.
  • Raise oven temperature to 450 degrees. In a large nonstick skillet, heat the oil over medium-high heat until hot but not smoking. Add leek, mushrooms, garlic, and 1/2 teaspoon salt. Cook, stirring occasionally, until softened, about 2 minutes. Transfer to a bowl; stir in bread, chopped sage, parsley, mustard, thyme, 1/2 cup dried cranberries, and 1/2 cup broth.
  • Spoon stuffing into bird cavities; tie legs together with kitchen twine. Rub birds with butter, then sprinkle with pepper and remaining 1/2 teaspoon salt.
  • Arrange birds on a roasting rack in a large roasting pan. Roast until golden brown, about 30 minutes. Reduce oven temperature to 350 degrees, and continue roasting until an instant-read thermometer inserted into thickest part of thighs (avoiding bone) registers 170 degrees, 15 to 20 minutes more. Transfer rack with birds to a rimmed baking sheet, and let rest.
  • Set roasting pan on top of stove across two burners; set heat to medium-high. Add port and remaining 1/4 cup broth; deglaze pan, scraping up any browned bits from bottom with a wooden spoon. Add remaining 1/4 cup dried cranberries; cook, stirring, until sauce reduces slightly, 2 to 3 minutes.
  • Place birds on a serving platter, and drizzle sauce over them. Garnish with sage leaves, if desired, and serve.

Nutrition Facts : Calories 487 g, Cholesterol 223 g, Fat 13 g, Fiber 3 g, Protein 53 g, Sodium 759 g

CORNISH GAME HENS WITH CRANBERRY SAUCE



Cornish Game Hens With Cranberry Sauce image

Provided by Pierre Franey

Categories     dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 11

4 Cornish game hens, with giblets,each about 1 1/4 pounds
2 tablespoons corn, peanut or vegetable oil
Salt to taste if desired
Freshly ground pepper to taste
1 onion, peeled
1/4 cup dry white wine
1 tablespoon honey
2/3 cup fresh or canned chicken broth
1 tablespoon tomato paste
2 cups fresh cranberries
1 tablespoon butter

Steps:

  • Preheat the oven to 450 degrees.
  • Put the game hens in a shallow, flameproof baking dish without crowding. Rub the hens all over with oil and sprinkle with salt and pepper. Cut the onion in half and place the halves, cut side down, around the hens. Arrange the gizzards and livers around the hens.
  • Place the baking dish with hens on top of the stove over low heat. Turn the hens around in the dish to coat with the oil. Arrange the hens on their sides. Place in the oven and bake 15 minutes, basting often.
  • Turn the hens to other side and continue baking 15 minutes, basting often.
  • Turn the hens breast side up and continue baking about 10 minutes, basting often.
  • Transfer the hens to a heated serving platter and cover with foil to keep warm.
  • Skim off most of the fat from the pan liquid in the baking dish. Put the baking dish on top of the stove and bring the pan liquid to a boil. Add the wine and stir to dissolve any brown particles that may cling to the bottom of the pan. Strain the sauce into a saucepan and bring to a boil. Cook down to about half and add the honey, chicken broth and tomato paste. Stir. Add any liquid that has accumulated inside or around the hens. Add the cranberries and bring to a boil.
  • Cook until the cranberries pop, about 3 minutes, stirring often. Swirl in the butter. Add salt and pepper. Pour the sauce over the hens and serve.

Nutrition Facts : @context http, Calories 834, UnsaturatedFat 37 grams, Carbohydrate 16 grams, Fat 57 grams, Fiber 4 grams, Protein 59 grams, SaturatedFat 15 grams, Sodium 1161 milligrams, Sugar 9 grams, TransFat 0 grams

MICROWAVE CRANBERRY-APPLE GLAZED CORNISH GAME HENS FOR 1



Microwave Cranberry-Apple Glazed Cornish Game Hens for 1 image

Make and share this Microwave Cranberry-Apple Glazed Cornish Game Hens for 1 recipe from Food.com.

Provided by jrthrmn

Categories     Poultry

Time 30m

Yield 1-2 serving(s)

Number Of Ingredients 8

1 Cornish hen, 1 1/2 to 1 3/4 lbs, defrosted
1/4 teaspoon salt
1/8 teaspoon pepper
1 small apple, cut into 1/2 in ch pieces
1 tablespoon packed brown sugar
1/2 cup whole berry cranberry sauce
1 teaspoon cognac or 1 teaspoon brandy
1/4 teaspoon ground cinnamon

Steps:

  • Wash hen and pat dry.
  • Sprinkle cavity with salt and pepper.
  • Toss apple pieces with brown sugar.
  • Place apple pieces in hen cavity.
  • Tie drumsticks together with heavy string.
  • Place hen, breast side down, on roasting rack.
  • In small bowl, stir cranberry sauce, cognac and cinnamon.
  • Baste hen with half the cranberry glaze.
  • Microwave on High 8 to 12 minutes, or until juices run clear and meat near bone is no longer pink, rotating 1/2 turn ever 2 to 3 minutes.
  • Turn hen breast side up after half the cooking time and baste with remaining glaze.
  • Variation - Honey-Soy Glazed Cornish Hen: Substitute half small onion, quartered, for the apple and brown sugar in cavity. Substitute 2 tablespoons honey, 1 tablespoon soy sauce, 1/4 teaspoon dry mustard and 1/8 teaspoon ground ginger for the glaze ingredients. Microwave glaze at High 30 to 45 seconds, or until heated, stirring to dissolve honey. Continue as directed.
  • Glazed Cornish Hens for Two: Double all ingredients. Prepare as directed except microwave hens at High 16 to 20 minutes.

Nutrition Facts : Calories 595.7, Fat 8.4, SaturatedFat 2.1, Cholesterol 217.5, Sodium 790.8, Carbohydrate 82.6, Fiber 4.3, Sugar 76.8, Protein 48.5

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