Sweet And Spicy Cornish Hens Recipes

SPICY MAPLE CORNISH HENS

Steps:

• Preheat the oven to 375 degrees F. Place a wire rack on a rimmed baking sheet.
• Pat the game hens dry and place on the prepared rack. Mix the butter, 1/3 cup maple syrup and 2 tablespoons brown sugar with the salt and all the spices in a bowl. Rub the birds with the butter mixture, making sure it gets in all the cavities and under the skin. Reserve any unused butter for later. Sprinkle the hens with a little extra salt and paprika.
• Roast for 30 minutes, then baste with the juices at the bottom of the baking sheet, or a little of the remaining butter. Return to the oven and roast until the juices run clear and an instant-read thermometer inserted in the thigh (do not touch bone) registers 165 degrees F, another 15 to 30 minutes more. Remove the hens to a cutting board or serving tray to rest and remove the rack. Pour the dry sherry into the hot baking sheet and use a wooden spoon to scrape up any browned bits; add a little of the stock if necessary. Transfer the sherry mixture to a small saucepan and add any remaining butter. Melt over medium heat. Meanwhile, mix the cornstarch with 2 tablespoons chicken stock in a small bowl to make a slurry. Add the slurry and the remaining stock to the saucepan along with the remaining 1/3 cup syrup and remaining 2 tablespoons brown sugar. Cook, whisking constantly, until the mixture thickens, about 5 minutes. Serve the game hens with the sweet and spicy gravy.

SWEET AND SPICY CORNISH HENS

Steps:

• 1. Defrost Cornish hens; remove anything placed in cavities. Rinse Cornish hens, pat dry with a paper towel and place on the roasting pan adding a little water on the bottom below the rack. 2. Pour half a cup of olive oil over both birds; generously sprinkle with salt and pepper. 3. Mix the glaze: 1 cup of mustard, 2 tbsp of honey, 2 cloves of garlic chopped or pressed, a half cup of white wine, 1 tsp each of rosemary and dill. 4. Heat the oven to 400 degrees F. 5. Generously brush the glaze over each bird, applying it on all sides. 6. Place the hens in the oven, breast side up. Set the timer for 1 hour 20 minutes (80 min). The bird should be in the oven untouched for the first 50 minutes until the next step. 7. Mix the remaining half cup of white wine with a half cup of olive oil and 1 tsp of paprika. 8. Once your Cornish hens have been in the oven for 50 minutes, turn them over on the other side and brush with the wine/oil/paprika mixture. Place the birds back in the oven for the remaining 30 minutes. 9. Let the hens stand for 5 minutes before serving. Garnish with peas or roasted veggies.

SWEET AND SPICY CORNISH HENS

Steps:

• Mix Marinade (Garlic, Salt, Sesame Oil, Honey, Peanut Butter, Ginger, Chili Garlic Sauce, Onion Powder, Black Pepper, Cayenne Pepper, Rice Wine Vinegar)
• Using kitchen scissors or a sharp knife to cut Cornish Hen in half. Cut down the center of the top of the Cornish Hen.
• Flip the hen over and cut out the strip of bone down the center of the Cornish Hen.
• Place both halves of the Cornish Hen in a Zip Lock Bag
• Pour Marinade over Cornish Hen
• Massage Marinade into the Cornish Hen. Place in the refrigerator for at least 30 minutes. It's better to marinate overnight but not necessary
• Bake or Grill Cornish Hens. If Baking: Preheat oven to 350 degrees. Place the Cornish Hen in a Casserole dish. Cook Cornish Hen for 45 minutes or until done -internal temperature of 165 degrees and the juices run clear. If Grilling: Place Cornish Hen on grill over direct heat for a few minutes. Grill until there is a nice char. About 3 to 5 minutes depending on how hot the fire is on the grill.
• Move the Cornish Hen to the in-direct heat on the grill. Put cover down on grill. Check after 15 to 20 minutes.
• Continue to grill until the Cornish Hens have reached 165 degrees internal temperature and the juices run clear.
• Place Cornish Hen on a serving dish
• Serve with Cauliflower Rice and Enjoy!!!

SWEET AND SPICY GLAZED CORNISH GAME HENS

Steps:

• In a small bowl, combine juice, jerk seasoning and oil. Rinse halved hens and pat dry with paper towels. Put the hens in a zip-top bag and pour in the marinade. Turn hens in the bag to coat evenly. Close the bag and refrigerate for 2 to 4 hours.
• Preheat the oven to 400 degrees F.
• Remove the hens from the marinade and place in a roasting pan, breast-side up. Pour the remaining marinade over the hens. Roast for 40 to 45 minutes or until cooked through and golden brown.
• Garnish with cilantro.