Cornish Game Hens Oriental Recipes

BAKED CORNISH GAME HENS

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).

CORNISH GAME HENS ORIENTAL

Steps:

• Preheat oven to 425 degrees.
• Rinse hens under cold water until water runs clear and pat dry with paper towels.
• Place hens in either a baking dish or small roasting pan just large enough to hold the hens.
• In a small bowl, whisk soy sauce with undiluted orange juice concentrate, sesame oil, honey and curry powder until the honey dissolves.
• Gently place your thumb between skin and breast, lifting the skin. Tilt bird upward and pour about 2 tablespoons of the mixture under the skin. Drizzle about 1/2 tablespoon in cavity. Repeat on the second hen, third hen and fourth hen.
• Pour remainder of the soy mixture over the hens and rub evenly over skins. Tightly cover dish or pan with aluminum foil or lid. Roast in center of preheated oven for 40 minutes.
• Remove from oven and baste hens with liquid from the pan. To prevent sauce from burning, stir water into pan juices.
• Reduce oven temperature to 350 degrees. Return hens to oven and continue to roast, UNCOVERED, for about 20 minutes, basting every 10 minutes with pan-liquid, until a rich glaze forms on top and an instant-read thermometer inserted into thigh reads 170 degrees.
• Remove pan from oven and allow to stand 5 minutes before serving. Place hens on individual plates, then spoon pan juices overtop. Serve with Stove Top chicken stuffing and mashed potatoes, or your favorite roasted veggies, or maple squash over bok choy.

HOISIN-GLAZED CORNISH HEN

Steps:

• Preheat oven to 350 degrees F.
• In a very deep pot, bring enough oil to fill the pot by 2/3 of the way. Heat the oil to 350 degrees F.
• Add the hen slowly to the oil and fry for 8 to 10 minutes on each side until golden brown and have reached an internal temperature of 165 degrees F.
• Remove the hen from the oil and drain on a paper towel.
• Whisk together in a large bowl, the hoisin, honey, red pepper flakes, and the scallions. Brush mixture over the cooked hen on both sides and reserve the extra sauce for dipping.
• Place in oven for about 7 minutes. Take out. Flip over and brush reserved hoisin sauce on flipped side. Place in oven for another 7 minutes.

ROASTED CORNISH GAME HENS

Steps:

• Preheat oven to 375 degrees F.
• In a small mixing bowl, stir together salt, lemon pepper, dried basil and poultry seasoning. Rub olive oil all over the hens and season each with the salt mixture. Place the hens on a baking sheet pan with plenty of space between them. You may need to use 2 pans. Loosely stuff the cavities of each hen with some green bell pepper, celery and onion. Roast the hens in the preheated oven for about 1 hour or until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F and the juices run clear. Remove the hens from the oven, loosely tent with foil and let rest 10 minutes before carving or serving.

HOISIN-ROASTED GAME HENS

Steps:

• Preheat oven to 375 degrees. Place hens in a roasting pan. Mix together garlic, ginger, and chiles in a small bowl. Rub garlic mixture over hens and under skin; stuff cavities with cilantro sprigs. Tie legs of each hen together with kitchen twine. Cover; refrigerate 20 minutes.
• Remove hens from refrigerator, and brush with 1/2 cup hoisin. Roast 35 to 40 minutes, basting occasionally with extra hoisin. Remove from oven, and serve hot.

ASIAN CORNISH GAME HENS

Steps:

• Preheat oven to 350°F.
• In a large container, combine soy sauce, lemon juice, sugar and garlic. Marinate hens for 30 minutes.
• Place hens along with the marinade in a baking dish. Cover with tin foil and cook for 1 hour.
• Remove tin foil after 1 hour and continue to cook for another 15-25 minutes. (until the hens are lightly browned and the juices run clear).
• Please note: Make sure to baste for the last 15-25 minutes of the cooking time.

CORNISH HENS WITH CHINESE MUSHROOMS

Steps:

• Place mushrooms in small bowl, cover with warm water and allow to soak at least 30 minutes. After mushrooms have soaked, drain and dry, reserving 1 cup of liquid. Discard stems and slice caps.
• Melt 2 tablespoons butter in heavy skillet, add shallots and saute until soft but not browned. Add mushrooms and saute a few minutes longer. Add vinegar, stir briefly, then add reserved mushroom liquid. Cook over high heat until reduced by half, then set aside.
• Preheat oven to 450 degrees.
• Rub hens with three tablespoons of butter, dust inside and out with salt and pepper, place in one or two roasting pans and roast for 30 minutes. Remove hens from roasting pan and set aside to rest while finishing sauce.
• Pour excess fat from roasting pan. Add wine, stir to release any browned bits from pan and strain into skillet with mushrooms. Cook over high heat until reduced somewhat, season with salt and pepper and lower heat. Add remaining 4 tablespoons of butter bit by bit, swirling in with spoon or whisk. Do not allow sauce to boil.
• Using poultry shears, split hens in half along breast and backbone, arrange on warm serving platter garnished with watercress, pour sauce on them and serve.