ROASTED CORNISH GAME HENS
Go for a different kind of bird by stuffing and cooking the Neelys' Roasted Cornish Game Hens recipe from Down Home with the Neelys on Food Network.
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 1h20m
Yield 6 servings
Number Of Ingredients 9
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.
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
GRILLED CORNISH GAME HENS
This recipe is great for summertime grilling. Game hens will melt in your mouth.
Provided by Suzanne
Categories Meat and Poultry Recipes Chicken Cornish Hen Recipes
Time 5h15m
Yield 4
Number Of Ingredients 11
Steps:
- In a large, non-reactive bowl, mix onion, garlic, lemon juice, olive oil, white wine, Worcestershire sauce, hot pepper sauce, pepper, celery salt, and salt. Place Cornish game hens in the bowl, coating evenly with the marinade mixture. Cover, and marinate in the refrigerator at least 4 hours.
- Preheat an outdoor grill for medium heat, and lightly oil grate.
- Cook hens about 1 hour on the prepared grill, brushing occasionally with remaining marinade, until no longer pink and juices run clear.
Nutrition Facts : Calories 871 calories, Carbohydrate 8.5 g, Cholesterol 302.4 mg, Fat 69.2 g, Fiber 0.9 g, Protein 52.1 g, SaturatedFat 15.4 g, Sodium 1124.2 mg, Sugar 2.3 g
FLAMING SHERRIED ROCK CORNISH GAME HENS
Make and share this Flaming Sherried Rock Cornish Game Hens recipe from Food.com.
Provided by GREG IN SAN DIEGO
Categories Poultry
Time 20m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Remove giblets from defrosted birds and discard.
- Melt butter in a heavy skillet with heat-proof handle.
- Season hens with salt and pepper.
- Brown hens lightly all over in the butter, turning frequently, about 20 minutes.
- When hens are browned, add sherry to the pan and transfer it to the oven.
- Roast the hens 45 - 60 minutes, until they are tender, basting often.
- Transfer hens to heated and heat-proof serving dish.
- Invite your guests to the kitchen to "watch the show.".
- Warm brandy in a small sauce pan and ignite it with a long handled match.
- Pour over the hens and serve flaming.
Nutrition Facts : Calories 1078.2, Fat 69.8, SaturatedFat 27.6, Cholesterol 397.7, Sodium 335.7, Carbohydrate 4, Sugar 1.2, Protein 57.6
CORNISH GAME HENS SHERRY FLAMBE
There are several ways that I cook Rock Cornish Game Hens, and this is one of my favorites. It uses just a few ingredients.
Provided by Alan Leonetti
Categories Poultry
Time 1h20m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Remove giblets from defrosted birds.
- Melt the butter in a heavy skillet with heat-proof handle.
- Season hens with salt and pepper, then brown lightly all over in the butter, turning frequently. This should take about 20 minutes.
- When hens are browned, add sherry to the pan and transfer it to the oven.
- Roast birds 45-60 minutes, until they are tender, basting often.
- Transfer hens to heated (and heatproof) serving dish. Warm brandy in a small saucepan and ignite it. Pour over the hens and serve flaming.
Nutrition Facts : Calories 1078.2, Fat 69.8, SaturatedFat 27.6, Cholesterol 397.7, Sodium 335.7, Carbohydrate 4, Sugar 1.2, Protein 57.6
CORNISH GAME HENS FLAMBé
This is a very sophisticated dish. Nothing fits the bill for a elegant dinner better than these Cornish hens flambé style.
Provided by southern chef in lo
Categories Poultry
Time 5h40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Sauté onion in butter until tender; add the mushroom and ham and cook 3 to 5 more minutes or until the mushrooms are tender. Combine the mushroom mixture, rice, 2 to 4 tablespoons brandy, marjoram, and thyme.
- Remove the giblets from hens (reserve for another use). Rinse hens with cold water and pat dry. Sprinkle with salt and pepper. Stuff hens lightly with rice stuffing. Close cavity and secure with toothpicks. Truss and place the hens breast side up in baking pan large enough to fit them.
- Bake hens at 350°F for 1 1/4 to 1 1/2 hours, depending on the hens' size.
- Place hens on serving platter.
- Combine the sherry and chicken broth; brush over hens. Heat 1/4 cup brandy in a small saucepan over medium heat (do NOT boil). Ignite with a long match and pour over hens after the flame dies down. Serve immediately.
Nutrition Facts : Calories 711.8, Fat 21.2, SaturatedFat 7.1, Cholesterol 433.9, Sodium 379.1, Carbohydrate 12.8, Fiber 1.4, Sugar 2, Protein 96.8
ROCK CORNISH GAME HEN WITH CRANBERRY-PECAN STUFFING --
This game hen will make you feel like you are celebrating a holiday, but it is a bird to enjoy any time of the year.
Provided by emmalee1942
Categories Poultry
Time 1h30m
Yield 1-2 serving(s)
Number Of Ingredients 10
Steps:
- 1. Remove giblets from the defrosted hen. Rinse in cold water and pat dry before stuffing.
- 2. Brown the bread crumbs in butter, add the nuts, salt and pepper. Stir in the dried cranberries.
- 3. Fill the game hen cavity, loosely, with the crumb mixture.
- 4. Combine the honey, orange juice concentrate, butter and paprika, stir well.
- 5. Place the stuffed hen in a shallow roasting pan. Brush with the honey butter.
- 6. While roasting the hen, baste several more times to achieve a nice brown coating.
- 7. Roast 350 degrees, about 1 hour, or until the drumstick feels loose.
- 8. Let rest 10 minutes before serving.
Nutrition Facts : Calories 2026.1, Fat 136.5, SaturatedFat 53, Cholesterol 489.2, Sodium 1367.1, Carbohydrate 128, Fiber 10.4, Sugar 50.2, Protein 76.5
CORNISH GAME HENS WITH GARLIC AND ROSEMARY
Crusty garlic bread and a nice light Chianti wine complement this meal very well.
Provided by MOONANDBACK
Categories Meat and Poultry Recipes Chicken Cornish Hen Recipes
Time 1h20m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Rub hens with 1 tablespoon of the olive oil. Lightly season hens with salt and pepper. Place 1 lemon wedge and 1 sprig rosemary in cavity of each hen. Arrange in a large, heavy roasting pan, and arrange garlic cloves around hens. Roast in preheated oven for 25 minutes.
- Reduce oven temperature to 350 degrees F (175 degrees C). In a mixing bowl, whisk together wine, chicken broth, and remaining 2 tablespoons of oil; pour over hens. Continue roasting about 25 minutes longer, or until hens are golden brown and juices run clear. Baste with pan juices every 10 minutes.
- Transfer hens to a platter, pouring any cavity juices into the roasting pan. Tent hens with aluminum foil to keep warm. Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. Cut hens in half lengthwise and arrange on plates. Spoon sauce and garlic around hens. Garnish with rosemary sprigs, and serve.
Nutrition Facts : Calories 814.3 calories, Carbohydrate 9.7 g, Cholesterol 339.7 mg, Fat 57.5 g, Fiber 1.8 g, Protein 59.4 g, SaturatedFat 14.6 g, Sodium 1382.6 mg, Sugar 0.4 g
ROCK CORNISH GAME HENS IN RASPBERRY SAUCE
The original recipe was for quail and although I liked it I felt that it suited Cornish Hens better. (and quail can be rather expensive)
Provided by annconnolly
Categories Poultry
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Clean birds and pat dry.
- Pour 2 tablespoons oil into a 10- to 12- inch frying pan over medium high heat. Add birds, a few at a time (do not over-crowd), and brown all over, about 5 minutes per bird; add oil as needed.
- Arrange birds, breast up and slightly apart, on a rack in a 12 X 17" roasting pan.
- Roast birds at 375 F oven until breasts are moist in center but not wet-looking (cut into breast just above wing joint to test), 1 hours (internal temp should be 165 degrees).
- Remove birds to a platter; if needed, keep warm in a 150°F oven up to 30 minutes. Reserve roasting juices.
- Make sauce: Add to your frying pan sugar and 1 tablespoon vinegar.
- Cook over medium high heat until sugar liquefies and turns a golden caramel color, 3 to 5 minutes.
- While stirring, add remaining vinegar; simmer, stirring, until caramel dissolves, about 2 minutes.
- Add broth and quail hen roasting juices; boil, uncovered, until reduce by half, about 15 minutes.
- Mix cornstarch and water; stir into sauce. Stir until boiling. Add raspberries, brandy, lemon juice, and salt and pepper to taste.
- Pour sauce over the birds and serve.
Nutrition Facts : Calories 754.9, Fat 22.7, SaturatedFat 5.4, Cholesterol 516.4, Sodium 577.2, Carbohydrate 12.1, Fiber 1, Sugar 9.3, Protein 115.1
CORNISH GAME HENS WITH SWEET ONION COMPOTE
Steps:
- Melt 3 tablespoons butter in large nonstick skillet over medium-high heat. Add onions and 3 tablespoons sugar. Cook until onions are golden, stirring often, about 15 minutes. Reduce heat to medium-low. Add wine and cook until onions are very tender and mixture is reduced to thick jamlike consistency, stirring frequently, about 40 minutes. Set compote aside.
- Preheat oven to 450°F. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add hen quarters and brown well on all sides, about 8 minutes. Place hen quarters on rimmed baking sheet (do not clean skillet). Sprinkle hens with salt and pepper. Bake hen quarters until cooked through, about 20 minutes.
- Transfer hen quarters to bowl; cover to keep warm. Add drippings from baking sheet, vinegar and remaining 3 tablespoons sugar to skillet used to brown hens. Bring to boil, scraping up any browned bits. Add stock and bring to boil. Mix remaining 4 tablespoons butter and flour in small bowl, forming paste. Whisk paste into stock mixture. Boil until thickened to sauce consistency, about 3 minutes. Season to taste with salt and pepper.
- Rewarm onion compote; spoon onto center of each plate. Arrange 2 hen quarters around compote. Spoon sauce over. Sprinkle with chopped parsley and serve.
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