Chicken Little Semi Boneless Roast Game Hen Recipes

ROASTED GAME HENS

Steps:

• Preheat oven to 350 degrees. Rinse the game hens and pat them dry. Season the cavities with salt and pepper and place a quarter lemon and a quarter onion in each cavity. Place the birds, breast side up, in a shallow roasting pan. Dot with butter and sprinkle with salt and pepper. Pour the white wine into the pan. Bake for 45 minutes to 1 hour, until the juices run clear when the hen is pierced in the thickest part of the thigh. Remove from the oven and serve with the pan juices spooned over the hens.
• ROASTED GAME HENS WITH ASIAN SPICE RUB: Preheat oven to 350 degrees. Rinse the game hens and pat them dry. Season the cavities with salt and pepper and place a quarter lemon and a quarter onion in each cavity. In a small bowl, combine the butter, ginger and five-spice powder. Rub the five-spice mixture onto the hens. Place the birds, breast side up, in a shallow roasting pan. Pour the white wine into the pan. Bake for 45 minutes to 1 hour, until the juices run clear when the hen is pierced in the thickest part of the thigh. Remove from the oven and serve with the pan juices spooned over the hens. Yield: 6 servings
• ROASTED GAME HENS STUFFED UNDER THE SKIN WITH HERBED RICOTTA: Preheat oven to 350 degrees. Place the ricotta in a fine sieve and drain for 30 minutes. In a medium bowl, combine the drained ricotta, Parmesan, egg yolk, herbs and lemon zest. Put the garlic clove through a garlic press and into the ricotta. Mix well, adding salt and pepper to taste. Rinse the game hens and pat them dry. Season the cavities with salt and pepper and place a quarter lemon and a quarter onion in each cavity. Loosen the skin on the breasts by sliding your fingers under the skin, being careful not to pierce it. Spoon the ricotta mixture under the skin (about 4 tablespoons of stuffing per bird.) Truss the birds. Place the birds, breast side up, in a shallow roasting pan. Pour the white wine into the pan. Bake for 1 hour, or until the juices run clear when the hen is pierced in the thickest part of the thigh. Remove from the oven and serve with the pan juices spooned over the hens. Yield: 6 servings

GARLIC PAN- ROASTED GAME HENS

Steps:

• Heat the olive oil in a large skillet, over medium heat for about 2 minutes or until almost smoking. Add the game hens, skin side down, and saute for 5 minutes or until golden. With tongs, turn the hens over, add the garlic and saute for another 5 minutes.
• Add the vinegar and broth which will bubble up, then the thyme and rosemary. Cover and simmer, over low heat, for 25 to 30 minutes or until the juices run clear, not rosy, when the thigh is pricked with a fork. Transfer the hens to a plate. Stir the mustard into the juices in the skillet and boil down furiously, until 1/2 cup of liquid remains, scraping the brown cooking particles into the sauce. Season with salt and pepper, spoon over the hens and serve immediately.

CHICKEN LITTLE (SEMI-BONELESS ROAST GAME HEN)

Steps:

• Remove wings at the point they join the body. Make cuts on either side of the breastbone, angling the blade toward the bone. Continue making the cut deeper as you pull the breast meat away from the rib cage, on either side of the wishbone, and down to the pelvic bone. This is to detach the breast meat but keep it connected to the leg.
• Remove the thigh bone by cutting on either side of it with short cuts and severing the bone from the leg bone. Being careful not to cut through the chicken skin, cut the flesh around the top of the leg bone and remove that joint where the cartilage meets the bone. The only bone remaining will be the leg bone. Optionally, remove the ends of the legs where the cartilage meets the bone.
• Place garlic, salt, pepper, thyme, rosemary, and butter in the bowl of a mortar. Pound with the pestle until mashed and mixed.
• Generously season the inside of the chicken halves with salt and pepper. Spread half of the seasoned butter on the meat of each chicken half.
• Tuck breast into pocket of the thigh; shape each half into a base covered completely with skin and with the leg sticking straight up.
• Cut a length of foil as long as it is wide. Fold in half, then fold over the cut-edge side about an inch. Grease with a drizzle of olive oil. Repeat for the 2nd chicken. Place each chicken half in the center of prepared foil. Bring up the sides of the long ends of foil, about 1-inch up the base of the chicken; tighten slightly around the pieces to hold the bases in shape all the way around. Wrap the remaining lengths around the base in opposite directions.
• Transfer to a plate; cover with plastic and refrigerate until cold, about 3 hours.
• Preheat oven to 450 degrees F. Transfer halves to a shallow roasting pan or ovenproof skillet. Brush with olive oil or melted butter; sprinkle with a pinch or 2 of salt.
• Place in preheated oven. Roast until golden for 20 minutes. Remove from oven. and carefully remove foil from around the base of each half, pouring any accumulated juices back in the pan. Transfer to oven and roast until bases are browned and internal temperature reaches 150 degrees F, about 10 more minutes.
• Transfer pan to stove and broth or (white wine) to deglaze pan. Place chicken on serving plates.
• Drizzle with pan sauce.

CHICKEN LITTLE (SEMI-BONELESS ROAST GAME HEN)

Steps:

• Remove wings at the point they join the body. Make cuts on either side of the breastbone, angling the blade toward the bone. Continue making the cut deeper as you pull the breast meat away from the rib cage, on either side of the wishbone, and down to the pelvic bone. This is to detach the breast meat but keep it connected to the leg.
• Remove the thigh bone by cutting on either side of it with short cuts and severing the bone from the leg bone. Being careful not to cut through the chicken skin, cut the flesh around the top of the leg bone and remove that joint where the cartilage meets the bone. The only bone remaining will be the leg bone. Optionally, remove the ends of the legs where the cartilage meets the bone.
• Place garlic, salt, pepper, thyme, rosemary, and butter in the bowl of a mortar. Pound with the pestle until mashed and mixed.
• Generously season the inside of the chicken halves with salt and pepper. Spread half of the seasoned butter on the meat of each chicken half.
• Tuck breast into pocket of the thigh; shape each half into a base covered completely with skin and with the leg sticking straight up.
• Cut a length of foil as long as it is wide. Fold in half, then fold over the cut-edge side about an inch. Grease with a drizzle of olive oil. Repeat for the 2nd chicken. Place each chicken half in the center of prepared foil. Bring up the sides of the long ends of foil, about 1-inch up the base of the chicken; tighten slightly around the pieces to hold the bases in shape all the way around. Wrap the remaining lengths around the base in opposite directions.
• Transfer to a plate; cover with plastic and refrigerate until cold, about 3 hours.
• Preheat oven to 450 degrees F. Transfer halves to a shallow roasting pan or ovenproof skillet. Brush with olive oil or melted butter; sprinkle with a pinch or 2 of salt.
• Place in preheated oven. Roast until golden for 20 minutes. Remove from oven. and carefully remove foil from around the base of each half, pouring any accumulated juices back in the pan. Transfer to oven and roast until bases are browned and internal temperature reaches 150 degrees F, about 10 more minutes.
• Transfer pan to stove and broth or (white wine) to deglaze pan. Place chicken on serving plates.
• Drizzle with pan sauce.