Rock Cornish Game Hens With Pineapple Stuffing For Grill Or Oven Recipes

PINEAPPLE-STUFFED CORNISH HENS

Steps:

• Sprinkle 1/4 teaspoon salt inside hens; set aside. Drain pineapple, reserving juice. In a large bowl, combine the pineapple, bread cubes, celery and coconut. Add 1/3 cup butter; toss to coat. Loosely stuff hens with mixture., Tuck wings under hens; tie legs together. Place on a rack in a greased shallow roasting pan. Place remaining stuffing in a greased 1-1/2-cup baking dish; cover and set aside. Add poultry seasoning and remaining salt to remaining butter. , Spoon some butter mixture over hens. Bake, uncovered, at 350° for 40 minutes, basting twice with butter mixture., Add steak sauce and reserved pineapple juice to any remaining butter mixture; baste hens. Bake reserved stuffing with hens for 30 minutes, basting hens occasionally with remaining butter mixture., Uncover stuffing; bake 15-20 minutes longer or until a thermometer reads 185° for hens and 165° for stuffing in hens. Remove hens from pan; keep warm., Pour drippings into a saucepan; skim fat. Combine cornstarch, brown sugar, water and lemon juice; add to the drippings. Bring to a boil; cook and stir 1-2 minutes or until thickened. Serve with hens and stuffing.

ROCK CORNISH GAME HENS WITH PINEAPPLE STUFFING FOR GRILL OR OVEN

Steps:

• Rinse hens and pat dry, removing innards; lightly salt and pepper inside and out.
• Sprinkle pineapple chunks lightly with curry powder and stuff hens.
• Truss hens and close cavity. Tie wings to body and legs to tail.
• GRILL: Balance on spit and secure with holding forks. Grill over medium coals or on rotisserie in gas grill set at medium for 45 minutes to 1 hour, basting occasionally with melted butter mixed with lemon juice.
• OR BAKE: Place bird on rack and bake in 325 dg oven for one hour or until tender, covering with foil if becoming too brown. Baste occasionally with butter/lemon mixture.
• I have been told internal temperature should reach 160 dg., but have not tried this method.

GRILLED CORNISH GAME HENS

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.

ROAST GAME HENS WITH PINEAPPLE GLAZE

Steps:

• Preheat oven to 350°F. Arrange game hens, breast side up, in 13x9x2-inch metal baking pan. Brush hens with butter and sprinkle with salt and pepper. Bake uncovered 25 minutes.
• Meanwhile, whisk crushed pineapple, maple syrup, lemon juice, mustard and soy sauce in medium saucepan to combine. Baste hens with some of pineapple mixture. Continue roasting until meat thermometer inserted into thickest part of thigh registers 180°F, basting occasionally with more pineapple mixture, about 45 minutes.
• Transfer roasted game hens to serving platter. Tent with aluminum foil to keep warm. Scrape pan juices into remaining pineapple mixture. Bring to boil. Reduce heat to medium and simmer until pineapple sauce is reduced to 2/3 cup, stirring occasionally, about 8 minutes. Sprinkle hens with chopped fresh parsley. Serve hens warm, passing pineapple sauce separately.

STUFFED ROCK CORNISH GAME HENS WITH RHUBARB SAUCE

Steps:

• Preheat oven to 375°F.
• Remove giblets and necks from hens. Rinse and drain well. Tuck neck skin of each hen under wings to secure it.
• In 10-inch skillet over medium heat, in 1/4 cup hot salad oil, cook onion and celery until golden, about 10 minutes. Meanwhile, prepare stuffing mix as label directs; stir into onion mixture. Lightly spoon mixture into hens. Tie legs and tail of each hen together.
• Brush hens generously with oil; sprinkle with salt. Place, breast side up, on rack in open roasting pan. Roast at 375°F for 1 1/4 hours or until a leg can be moved easily up and down.
• Meanwhile, prepare Rhubarb Sauce. In 2-quart saucepan over medium heat, heat rhubarb, water, salt and cinnamon to boiling; cover. Reduce heat to low; cook 5-8 minutes for until rhubarb is tender, stirring frequently. Stir in sugar. Baste hens frequently with sauce during last 30 minutes of roasting. Remove strings. Serve with remaining sauce.

CORNISH GAME HENS WITH RICE STUFFING

Steps:

• Melt 3 tablespoons butter in a medium saucepan over medium heat. Stir in the almonds, onion, and uncooked wild rice. Saute 5 to 10 minutes. Mix in the water, chicken bouillon cube, and 1/2 teaspoon salt. Bring to a boil. Reduce heat, cover, and cook 45 minutes until rice is tender and easily fluffed with a fork.
• Preheat oven to 400 degrees F (200 degrees C).
• Season the Cornish game hens inside and out with salt, and stuff with the rice mixture. Place the hens breast side up on a rack in a baking pan. Brush with 1/4 cup melted butter.
• Cover the baking pan, and cook the hens 30 minutes in the preheated oven. Uncover, and continue cooking 1 hour, or until the hens are no longer pink and the juices run clear.

STUFFED CORNISH GAME HENS

Steps:

• In a large skillet or saucepan, saute celery and onion in 2 tablespoons butter until tender. Remove from the heat. Stir in cornbread, bread crumbs, pimientos, broth, egg, poultry seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper; mix well. , Stuff each hen with 3/4 cup stuffing. Place extra stuffing in a greased 1-qt. baking dish; refrigerate. Place hens breast side up on a rack in a greased 13x9-in. baking dish. Cover loosely with foil; bake at 375° for 45 minutes. , Meanwhile, in a saucepan, melt the remaining butter; add garlic, lemon zest, mint and remaining salt and pepper. Brush over hens. Bake 15-30 minutes longer or until a thermometer reads 180° for hens and 165° for stuffing. Bake the extra stuffing, covered, for 30 minutes.

FRENCH - STYLE POT ROASTED ROCK CORNISH GAME HENS

Steps:

• Preheat the oven to 375°F Heat the olive oil in a large flame-proof casserole and add the onion, garlic and bacon; sauté 5 to 6 minutes, until the onion has softened.
• Brush the hens with a little melted butter and season well.
• Lay the hens on top of the onion mixture and place the other vegetables around hens. Add the chicken stock, wine and herbs.
• Cover and bake for 20 minutes, then remove the lid and brush with the remaining melted butter; bake for another 25 to 30 minutes, until golden.
• Transfer the hens to a warmed serving platter and cut each in half with poultry shears.
• Remove the vegetables with a slotted spoon and arrange them around the hens. Cover with foil and keep warm.
• Discard the herbs from the pan juices. In a small bowl mix the butter and flour to form a paste. Bring the liquid in the pan to a boil and then whisk in teaspoonfuls of the paste until thickened.
• Season the sauce and serve with the Rock Cornish hens and vegetables, garnished with fresh herbs.

CORNISH GAME HENS WITH STUFFING

Steps:

• 1. Make stuffing according to pkg. directions. Add in apples and bacon when fluffing with fork. Set aside. Remove anything inside the hens and rinse inside with cold water. Pat dry with paper towels. (Don't rub or you can have bits of paper towel left in there. Not good.) In small saucepan, melt butter on low. Add seasonings and spices. Stir well to mix. Remove from heat. When stuffing has cooled, stuff each bird. You may have a bit left over. Place in small baking dish with lid for extra helpings. ;) Place hens into metal or glass 13x9 baking pan. Tie legs together and tuck wings under. Baste hens with a little butter mixture to coat. Bake in preheated 350 oven for 50 minutes to 1 hour. Baste with butter mixure every 15-20 minutes. When done, baste with any last remaining butter mixture over them. Tent with foil covering to keep warm, and let rest til serving for at least 5-10 minutes.

ROCK CORNISH GAME HENS WITH APPLE JELLY GLAZE

Steps:

• Preheat oven to 350 degrees F.
• Place full thawed game hens in a shallow baking dish.
• Sprinkle liberally with poultry seasoning, then rub the seasoning onto the skin.
• Scatter onion rings and minced garlic over the birds.
• In a small saucepan, melt the apple jelly. Gently ladle the melted jelly over each hen.
• Place in the middle rack of the oven. Periodically, baste the birds with the pan juices.
• Roast 1 hour 15 minutes or until done. Let rest 5 minutes or so. Spit hens in half and arrange on platter or plates. Ladle some of the pan juices on the birds.