ROASTED CORNISH GAME HEN
Crispy, golden skin and moist, flavorful meat make these Roasted Cornish Game Hens a total showstopper!
Provided by Kimberly Killebrew
Categories Main Course
Time 1h20m
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F.
- Pat the hens dry with a paper towel. Use your index finger to loosen the skin on the top of the hen and slip a thin slice of butter under the skin on top of each breast. Add a few rosemary and thyme leaves (or herb of choice). Repeat for each hen. Put a quarter of a lemon in the cavity of each hen along with a clove of garlic and a sprig of fresh rosemary and thyme (or herb of choice). Truss the hens by tying the wings and legs.
- Rub each hen all over with some extra virgin olive oil, then sprinkle with salt and freshly ground black pepper. Place then hens on the rack of a roasting pan lined with aluminum foil, spacing them out so they are as far apart from each other as possible. This will enable their skins to get browned and crispy.
- Place the hens in the preheated oven and roast for 25 minutes.
- While the hens are roasting, combine the chicken broth and wine in a bowl.
- After the hens have been roasting for 25 minutes, reduce the oven temperature to 350 degrees F. Pour the broth/wine mixture over the hens and continue to roast for 30 minutes, basting the hens with the juices at the bottom of the pan every 10 minutes or less. The hens are done when an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F and the juices run clear. If you prefer darker skins, turn up the temperature to broil for a couple more minutes, watching closely to prevent burning.
- Carefully remove the hens and pour the juices from their cavities into the roasting pan. Transfer the hens to a warmed platter, remove the trussing string, and tent with aluminum foil to keep warm. Pour the juices from the roasting pan into a saucepan and boil for about 5 minutes until the liquid is a thin sauce-like consistency. Serve the hens whole per guest or cut in half lengthwise and place cavity-down on each serving plate. Drizzle the sauce over the hens and garnish with fresh herb sprigs and a slice of lemon. Serve immediately.
Nutrition Facts : ServingSize 0.5 hen (half), Calories 477 kcal, Carbohydrate 2 g, Protein 38 g, Fat 32 g, SaturatedFat 9 g, Cholesterol 229 mg, Sodium 199 mg
ROASTED CORNISH GAME HENS
Go for a different kind of bird by stuffing and cooking the Neelys' Roasted Cornish Game Hens recipe from Down Home with the Neelys on Food Network.
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 1h20m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F.
- In a small mixing bowl, stir together salt, lemon pepper, dried basil and poultry seasoning. Rub olive oil all over the hens and season each with the salt mixture. Place the hens on a baking sheet pan with plenty of space between them. You may need to use 2 pans. Loosely stuff the cavities of each hen with some green bell pepper, celery and onion. Roast the hens in the preheated oven for about 1 hour or until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F and the juices run clear. Remove the hens from the oven, loosely tent with foil and let rest 10 minutes before carving or serving.
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
CORNISH HENS THE EASY WAY
This recipe is so simple, and it adds a little zest to your Cornish Hens.
Provided by Mary Fortman
Categories Meat and Poultry Recipes Chicken Cornish Hen Recipes
Time 1h
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Rub each hen with a lime half. Drizzle the hens with olive oil, and season with chili powder, cumin, kosher salt, and pepper. Place hens on a rack in a shallow roasting pan.
- Roast hens 15 minutes in the preheated oven. Reduce heat to 350 degrees F (175 degrees C), and continue roasting 30 minutes, or to an internal temperature of 180 degrees F (80 degrees C).
Nutrition Facts : Calories 332.4 calories, Carbohydrate 3.8 g, Cholesterol 151 mg, Fat 23.5 g, Fiber 1.1 g, Protein 26 g, SaturatedFat 6.2 g, Sodium 556.5 mg, Sugar 0.6 g
HERB-ROASTED CORNISH GAME HENS
These cornish game hens are simple to prepare and taste heavenly. Roasted in the oven with herbs it makes an elegant dish.
Provided by SueVM
Categories Meat
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Place hens breast side up on a rack in a shallow roasting pan.
- In a small bowl combine the remaining ingredients.
- Brush over hens and bake uncovered at 350 degrees F for 50-60 minutes or until juices run clear.
ROASTED CORNISH GAME HENS
This is an easy weeknight dinner that will feed 4. I just love what rosemary, thyme, and Dijon do to these delectable little birds. It's great served over baked sweet potatoes or fingerlings.
Provided by Penny Stettinius
Categories Poultry
Time 1h15m
Yield 4 halves, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees.
- Rinse and dry the hens.
- In the bowl of a mini food processor, add the mustard, wine, rosemary, thyme, oil, salt and pepper.
- Pulse until all is a smooth paste. It will be more of a liquid form than a paste.
- Place the hens in a little roasting pan and shmear the mixture all over the birds, under the skin, around the breasts, and into the cavity.
- Roast, breast side down for 25 minutes then flip and roast for another 25-35 minutes, or until done.
- Remove from the oven and let rest at least 10 minutes.
- Cut each hen in half, down the breastbone, and serve with some sauce on top.
Nutrition Facts : Calories 166.2, Fat 5.5, SaturatedFat 1.2, Cholesterol 108.8, Sodium 603.5, Carbohydrate 2.1, Fiber 0.6, Sugar 0.2, Protein 24.6
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- Preheat oven to 450F. Remove birds from wrapping, remove gizzards (inside stuff) and pat dry inside and out. Place a cooling rack on a baking pan. Place them breast-side up on the cooling rack inside of the pan.
- In a bowl combine the butter, garlic, rosemary, thyme to make a soft, but spreadable herbed butter. Carefully separate the skin from the breast. Spread about 2 Tbl of the butter between the skin and breast of each bird. Smooth skin back down to cover the meat. Rub the olive oil all over the birds and sprinkle with the salt and pepper.
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