CHAMPAGNE-POACHED CORNISH GAME HENS WITH ARTICHOKES, POTATOES, S
Make and share this Champagne-Poached Cornish Game Hens With Artichokes, Potatoes, S recipe from Food.com.
Provided by Alley Barbie
Categories Whole Chicken
Time 1h25m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Heat the stock, champagne, truffle juice, leek, celery, carrot, garlic and thyme in an oven-safe 4-quart saucepan over medium-high heat. Add the hen to the saucepan and heat to a boil. Place the saucepan in the oven.
- Bake at 350°F for 45 minutes or until the hen is cooked through. Remove the hen from the saucepan and keep warm.
- Place the stock mixture into a blender or food processor. Cover and blend until the mixture is smooth. Pour the stock mixture through a sieve into the saucepan. Cook over medium-high heat until the mixture is reduced slightly.
- Stir the artichokes, potatoes, green onions, roasted garlic and butter in the saucepan and cook until the mixture is hot and bubbling.
- Cut the hen in half lengthwise. Place each half into a deep bowl. Spoon the vegetables and sauce over the hen halves.
Nutrition Facts : Calories 518.2, Fat 13.2, SaturatedFat 5.5, Cholesterol 131.2, Sodium 899.6, Carbohydrate 44.2, Fiber 10, Sugar 10.8, Protein 37
SPATCHCOCKED CORNISH HEN WITH MASHED POTATOES
Steps:
- Preheat the oven to 400 degrees F.
- Combine the garlic powder, pimenton, rosemary and lemon zest in a small bowl. Toast the coriander and cumin seeds in a small pan until fragrant, about 5 minutes. Combine the toasted seeds with the other spices and grind in a spice grinder.
- Season the game hen with salt and crushed red pepper.
- Heat the olive oil in a cast-iron skillet over high heat. Sear the hen, skin-side down, adjusting the heat as necessary. Place the brick on top of the hen and cook until evenly browned. Remove the brick and flip the hen. Rub some of the spice mixture onto the skin side. Flip the hen over and rub some of the spice mixture onto the back side. Roast in the oven, skin-side down, for 15 minutes. Flip the hen skin-side up and continue to roast until the skin is crispy and the internal temperature is 165 degrees F, about 15 minutes more. Let rest.
- Serve drizzled with olive oil, with Mashed Potatoes on the side.
- Place the potatoes and garlic in a large pot and cover with cold water. Bring to a boil over medium-high heat and heavily season the cooking water with salt. Turn down the heat and simmer until the potatoes are fork tender; drain. Pass the potatoes through a food mill into a bowl.
- Meanwhile, bring the cream to a simmer in a small saucepan. Add 1/4 cup of the heated cream and the cold butter to the potatoes and stir vigorously. Add more cream and butter as needed. Season with salt.
CORNISH GAME HENS WITH ARTICHOKES AND POTATOES
The sides bake with the game hens to save time and clean up. Each bird serves two; so they are halved with a heavy knife or kitchen shears just before serving. From Better Homes and Gardens
Provided by AZPARZYCH
Categories Potato
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees F.
- In a large bowl, combine lemon juice, snipped oregano, olive oil, garlic, snipped thyme, salt, and pepper. Add artichoke hearts and potato; toss gently to coat. Using a slotted spoon, transfer artichokes and potato to another bowl; reserve garlic mixture.
- Rinse hens; pat dry with paper towels. Tie drumsticks to the tails using 100-percent-cotton string. Tie wing tips to the breasts. Brush hens with some of the garlic mixture. Arrange hens on one side of a rack in a large roasting pan. Arrange artichoke hearts and potato on the opposite side of rack. Drizzle hens and vegetables with remaining garlic mixture.
- Place roasting pan on middle rack of oven. Roast about 50 minutes or until juices of the hens run clear (180 degrees F) and vegetables are tender.
- Arrange hens on a serving platter. Using a slotted spoon, transfer vegetables to platter. If desired, garnish platter with lemon slices, oregano leaves, and thyme sprigs.
- Using kitchen shears or a long heavy knife, cut the string between drumsticks and around breasts. Carefully cut hens in half lengthwise.
Nutrition Facts : Calories 484.5, Fat 14, SaturatedFat 3.3, Cholesterol 309.9, Sodium 561.9, Carbohydrate 15.4, Fiber 4.1, Sugar 0.9, Protein 71.1
CORNISH GAME HENS WITH SWEET-POTATO RISOTTO AND CRANBERRY SAUCE
Categories Cheese Rice Bake High Fiber Cranberry Sweet Potato/Yam Fall Winter Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Bring first 4 ingredients to simmer in heavy medium saucepan over medium-high heat, stirring until sugar dissolves. Boil until reduced to 1 cup, stirring frequently, about 20 minutes. Puree sauce in processor. Strain into small bowl. (Sauce can be made 1 day ahead. Cool, cover and chill.)
- Preheat oven to 400°F. Place game hens, cut side down, on small baking sheet. Sprinkle with salt and pepper. Bake 30 minutes. Increase oven temperature to 450°F. Continue baking until juices run clear when thickest part of thigh is pierced, about 20 minutes longer.
- Meanwhile, melt butter in heavy large skillet over medium-high heat. Add yams, onion and ginger; sauté until yams are tender, about 15 minutes. Remove from heat. Cook rice in small saucepan of boiling salted water until just tender but still firm to bite, stirring frequently, about 15 minutes. Drain rice. Add rice to yam mixture in skillet. Add Riesling and stir over low heat to blend. Add mascarpone and stir to melt. Season with salt and pepper.
- Rewarm sauce. Spoon risotto onto plates. Top with hen. Sprinkle with nuts, parsley and orange peel. Drizzle sauce around risotto.
- *Italian cream cheese, available at Italian markets and many supermarkets. If unavailable, blend 8 ounces cream cheese with 1/4 cup whipping cream and 2 1/2 tablespoons sour cream. Use 2/3 cup mixture for the recipe.
BAKED CORNISH GAME HENS
Cornish game hens stuffed with a vegetable mixture, then roasted. A Cornish game hen recipe that I found and tweaked a bit for the taste and size of our small family, but it would be very easy to adjust it to fit your needs. It goes well with oven-roasted potatoes.
Provided by JMRYGH
Categories Meat and Poultry Recipes Chicken Cornish Hen Recipes
Time 2h
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a small bowl combine the 1/2 cup melted butter, onion, celery, bell pepper, mushrooms, garlic, basil, oregano and parsley.
- Season hens inside and out with salt and pepper to taste, then stuff with equal amounts butter/vegetable mixture. Place stuffed birds in a 9x13 inch baking dish, breast side up. Drizzle with 1/4 cup melted butter.
- Cover dish and bake in the preheated oven for 1 1/2 hours. Remove cover and brown at 500 degrees F (260 degrees C).
Nutrition Facts : Calories 476.2 calories, Carbohydrate 4.5 g, Cholesterol 166.8 mg, Fat 45.2 g, Fiber 1.7 g, Protein 14.3 g, SaturatedFat 24.8 g, Sodium 421 mg, Sugar 1.8 g
CORNISH HENS WITH POTATOES
This special slow-cooked dinner is delicious. I serve it with green beans and French bread. -Deborah Randall, Abbeville, Louisiana
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, brown hens in oil. Place the potatoes in a 5-qt. slow cooker. Top with the hens and bacon. Sprinkle with lemon-pepper and garlic powder. , Cover and cook on low for 6-8 hours or until a thermometer reads 180° and potatoes are tender. Thicken the cooking juices if desired. Sprinkle the hens with parsley.
Nutrition Facts :
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