Broiled Cornish Hens With Spicy Salt Recipes

BROILED CORNISH HENS WITH SPICY SALT

Steps:

• Adjust broiler rack of oven so that it is about 6 inches from heating element. Preheat oven on broil setting. Place a large skillet or broiling pan into oven, and heat for 10 or 15 minutes.
• Meanwhile, toast peppercorns in another dry skillet over medium heat, shaking occasionally, until fragrant, about 5 minutes. Grind to a powder in a spice mill or a coffee grinder or with mortar and pestle. Sprinkle about one teaspoon of ground peppercorns over skin side of hens; sprinkle with a bit of salt as well. Combine remaining powder with an equal amount of salt, and set aside.
• Carefully remove skillet from oven, and put hens in it, skin side up. Broil without turning, moving pieces as necessary to brown evenly, about 20 minutes, or until nicely browned and cooked through.
• Remove birds to a plate, and drizzle with a little of their pan juices and lime juice. Serve, passing spicy salt at the table.

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.

WALNUT PESTO BROILED CORNISH HENS

Steps:

• 1. Set the oven rack on the lowest level and preheat the broiler to high. Line the bottom of a broiler pan with foil and brush with oil.
• 2. Combine the parsley, walnuts, pecorino, 1/4 cup olive oil, lemon zest, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a food processor. Add 1 tablespoon water and process until smooth and creamy, about 30 seconds. (Makes about 1 cup.)
• 3. Pat the chicken dry and carefully loosen the skin to form a pocket under the skin. Lift the skin, and use a spoon or fingers to stuff about 1/4 cup pesto deep into the pockets of each of the halves, cover as much of the meat as possible without breaking the skin. Season each side of the chicken with salt and pepper. Place the chicken skin-side down on the pan and broil until lightly browned, about 15 minutes. Carefully turn to keep the skin intact and cook the other side until crispy and dark brown, about 10 minutes. Garnish with lemon and serve with potatoes.
• Total Fat: 51 grams
• Saturated Fat: 12 grams
• Total Carbohydrates: 3 grams
• Protein: 37 grams
• Sodium: 724 milligrams
• Cholesterol: 185 milligrams
• Fiber: 1 gram
• Recipe courtesy of Food Network Kitchens for entwine.
• Copyright 2010 Television Food Network, G.P. All rights reserved

BROILED CORNISH GAME HENS

Steps:

• PREHEAT 450°F BROILER!
• Remove any giblets and rinse cavity and hen well and pat dry.
• Split hens in half vertically.
• Sprinkle both sides of each half hen with lemon pepper.
• Place skin side down in foil covered broiler pan.
• Place 1 T butter on each cavity half; pour 1 T lemon juice over each half.
• Broil 7 inches away from heat.
• Broil 5 minutes then baste.
• Broil 15 minutes longer.
• Turn hen over; baste and broil 15 minutes, basting 1 to 2 times.
• Place pineapple around hens and sprinkle with sugar. (Be sure to put in the juice). Broil 5 minutes.
• Mix parsley with rice.
• Serve hens over the rice with pineapple slices and drippings for gravy.
• Serve with lemon wedges or slices for garnish as well as for more lemon flavor on hens.

BROILED CORNISH HENS WITH MOLASSES AND ALLSPICE

Steps:

• Preheat the broiler. In a small bowl stir together the molasses, the lemon juice, the allspice, and salt and pepper to taste. Arrange the hens skin side down on a lightly oiled rack of a broiler pan and brush them with some of the molasses mixture. Broil the hens about 4 inches from the heat, brushing them once with some of the remaining molasses mixture, for 10 minutes, turn them, and broil them for 4 minutes more. Brush the hens with the remaining molasses mixture and broil them for 4 to 5 minutes more, or until they are golden brown and cooked through.

BROILED CORNISH HENS WITH LEMON AND BALSAMIC VINEGAR

Steps:

• Preheat the broiler and put the rack about 4 inches from the heat source, a little lower for a chicken, which will take longer to cook. Use a sharp, sturdy knife to split the hens through their backbones; it will cut through without too much effort. Flatten the hens in a broiling or roasting pan, skin side down, and liberally sprinkle the exposed surfaces with salt and pepper. Slice one of the lemons as thinly as you can and lay the slices on the birds.
• Broil for about 10 minutes, or until the lemon is browned and the birds appear cooked on this side; rotate the pan in the oven if necessary. Turn the birds, sprinkle with salt and pepper, and return to the broiler. Cook for another 10 minutes, or until the skin of the birds is nicely browned. Meanwhile, slice the remaining lemon as you did the first.
• Lay the lemon slices on the birds' skin side and return to the broiler; broil for another 5 minutes, by which time the lemons will be slightly browned and the meat cooked through; if it isn't, cook for an additional couple of minutes. Drizzle with the balsamic vinegar, garnish if you like, and serve.
• Variation
• In step 3, spread 1 teaspoon finely minced garlic combined with 1 tablespoon minced fresh rosemary (or 1 teaspoon dried) on the birds' skin after it browns but before covering with the lemon slices.

BROILED CORNISH HENS WITH LEMON AND BALSAMIC VINEGAR

Steps:

• Preheat the broiler, and adjust the rack to about 4 inches from the heat source. Use a sharp, sturdy knife to split the hens through their backbones; it will cut through without too much effort. Rub the skin side with olive oil. Flatten the hens in a broiling or roasting pan, skin side down, and liberally sprinkle the exposed surfaces with salt and pepper. Slice one lemon as thinly as you can (a mandoline is best for this) and lay the slices on the birds.
• Broil for about 10 minutes, or until the lemon is browned and the birds appear cooked on top; rotate the pan if necessary. Turn the birds over, sprinkle with salt and pepper, and return to the heat. Cook another 10 minutes, or until the skin is nicely browned. Meanwhile, slice the remaining lemon as thinly as possible.
• Lay the lemon slices on the skin, and broil 5 minutes. The lemons should be slightly browned and the birds cooked through; if not, cook a couple of minutes more. Drizzle with the balsamic vinegar, garnish with parsley and serve.

TONGDAK GUI (WHOLE ROASTED CHICKEN)

Steps:

• Place a gallon-size resealable plastic bag in a large bowl. To the bag, add the soy sauce, salt, sugar, white pepper and 6 cups cold tap water; stir to dissolve the salt and sugar. Nestle the Cornish game hens into the liquid, seal the bag set in the bowl and place in the refrigerator to brine for at least 8 hours and up to 48 hours.
• When ready to cook, heat the oven to 350 degrees. Drain the hens in the sink and pat very dry with a clean towel (the drier the hen, the crispier the skin). Using your hands, massage the olive oil all over the birds and place on a sheet pan, breast side up. Roast, rotating the pan halfway through, until golden brown and the legs, when jostled, feel like they're about to fall off (a sign that the meat is tender and cooked through), about 1 hour.
• Meanwhile, in a small bowl, toss the scallions with the rice vinegar and a pinch of salt and sugar to taste. To serve, top each roasted hen with a mound of the scallion garnish and enjoy with steamed white rice and yangnyeom sauce (if using), for dipping.