CORNISH GAME HENS WITH RICE STUFFING
My mother used to make this for Easter dinner. The rice stuffing is a perfect partner for the hens. Packaged wild rice mix can be used as well.
Provided by MOMMYCOFFEY
Categories 100+ Everyday Cooking Recipes
Time 2h10m
Yield 4
Number Of Ingredients 10
Steps:
- Melt 3 tablespoons butter in a medium saucepan over medium heat. Stir in the almonds, onion, and uncooked wild rice. Saute 5 to 10 minutes. Mix in the water, chicken bouillon cube, and 1/2 teaspoon salt. Bring to a boil. Reduce heat, cover, and cook 45 minutes until rice is tender and easily fluffed with a fork.
- Preheat oven to 400 degrees F (200 degrees C).
- Season the Cornish game hens inside and out with salt, and stuff with the rice mixture. Place the hens breast side up on a rack in a baking pan. Brush with 1/4 cup melted butter.
- Cover the baking pan, and cook the hens 30 minutes in the preheated oven. Uncover, and continue cooking 1 hour, or until the hens are no longer pink and the juices run clear.
Nutrition Facts : Calories 396.9 calories, Carbohydrate 11.3 g, Cholesterol 128.9 mg, Fat 32.3 g, Fiber 1.3 g, Protein 15.8 g, SaturatedFat 15.8 g, Sodium 1341.1 mg, Sugar 0.7 g
STUFFED CORNISH GAME HENS
THIS ENTREE makes an ordinary day special. Whenever I cook Cornish hens for my husband and me, it stirs up warm memories of family times around the holiday dinner table. I bake the extra stuffing separately so we're sure to have enough. -Nancy Aubrey, Ruidoso, New Mexico
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 2 servings.
Number Of Ingredients 15
Steps:
- In a large skillet or saucepan, saute celery and onion in 2 tablespoons butter until tender. Remove from the heat. Stir in cornbread, bread crumbs, pimientos, broth, egg, poultry seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper; mix well. , Stuff each hen with 3/4 cup stuffing. Place extra stuffing in a greased 1-qt. baking dish; refrigerate. Place hens breast side up on a rack in a greased 13x9-in. baking dish. Cover loosely with foil; bake at 375° for 45 minutes. , Meanwhile, in a saucepan, melt the remaining butter; add garlic, lemon zest, mint and remaining salt and pepper. Brush over hens. Bake 15-30 minutes longer or until a thermometer reads 180° for hens and 165° for stuffing. Bake the extra stuffing, covered, for 30 minutes.
Nutrition Facts : Calories 1728 calories, Fat 106g fat (44g saturated fat), Cholesterol 601mg cholesterol, Sodium 3675mg sodium, Carbohydrate 106g carbohydrate (9g sugars, Fiber 7g fiber), Protein 82g protein.
CORNISH GAME HENS WITH APRICOT SAUCE
This recipe for moist Cornish hens with apricot sauce comes from Janet Reynolds of Leesburg, Virginia.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Time 1h
Number Of Ingredients 13
Steps:
- Preheat oven to 450. Using kitchen twine, tie hens legs together; tuck wing tips underneath. Rub hens with a total of 1 tablespoon oil and 3/4 teaspoon thyme. Season with salt and pepper. Place hens, breast side up, on a rimmed baking sheet. Roast until an instant-read thermometer inserted in the thickest part of the thigh (avoiding bone) registers 165, 35 to 40 minutes. Transfer to a platter. Cover loosely with aluminum foil; let rest 5 to 10 minutes.
- While hens are roasting, make sauce: In a large skillet with a lid, heat remaining oil over medium; add onion and garlic, and cook until soft, 3 to 5 minutes. Add wine, and simmer until reduced by half, 3 to 5 minutes. Add broth, cream, honey, lemon juice, and apricots; raise heat to high, and boil until mixture (including solids) is reduced to 2 cups, 12 to 15 minutes. Pour through a fine-mesh sieve, pressing solids to extract as much liquid as possible. Discard solids. Return sauce to skillet; season with salt and pepper. Cover and keep warm.
- Meanwhile, prepare couscous according to package instructions. Add remaining thyme, and season with salt and pepper; fluff with a fork. Halve hens; serve with couscous and sauce.
GLAZED CORNISH GAME HENS WITH APRICOT PISTACHIO DRESSING
Cornish game hens are festive and readily available. I've even made them the centerpiece of a holiday meal. These little birds cook much more quickly than other holiday roasts, such as lamb or ham. I normally figure on one hen (in the 1 1/2- to 2-pound range) to serve every two guests - especially if you also plan to have a first course and a dessert.
Provided by Ben S.
Categories Main Dish Recipes
Yield 8
Number Of Ingredients 9
Steps:
- Brining the hens before roasting improves their flavor: Dissolve 2 cups of kosher salt in a clean bucket filled with 5 quarts of water. Add prepared hens and soak for 2 hours. Rinse thoroughly; pat dry.
- Adjust oven rack to upper middle position, and heat oven to 450 degrees.
- Heat oil in a large skillet. Saute onions until softened, about 7 minutes. Stir in apricots, then spread mixture onto a large (about 18-by-12-inch) lipped cookie sheet. Lay hens over the mixture. Mix jam and vinegar, and brush all but a few tablespoons over hens.
- Bake hens, brushing 2 or 3 times with remaining jam mixture and accumulated pan juices, until hens are golden brown and juices run clear, about 45 minutes. Turn heat from bake to broil, then cook until hens are spotty brown, watching carefully so they don't burn, 4 to 5 minutes.
- Transfer hens to a large platter with tongs, then cut in half at the breastbone to create individual servings.
- Return apricot dressing to the oven and broil to evaporate some of the excess liquid, about 5 minutes longer. Stir in pistachios and parsley. Spoon in a mound next to hens.
Nutrition Facts : Calories 866.1 calories, Carbohydrate 29.1 g, Cholesterol 339.9 mg, Fat 56 g, Fiber 2.6 g, Protein 60.5 g, SaturatedFat 14.2 g, Sodium 23025.5 mg, Sugar 20.3 g
FESTIVE STUFFED CORNISH GAME HENS
These plump golden birds decorate holiday platters beautifully. Crusty ciabatta bread, moistened by juicy orange sections, makes wonderful stuffing.-Lisa Speer, Palm Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a large skillet, saute onion and celery in butter and 1 tablespoon oil until tender. Add the garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper; cook 1 minute longer., In a large bowl, combine the bread, oranges, cranberries, pecans and orange zest. Add onion mixture; toss to coat., Loosely stuff hens with stuffing. Tuck wings under hens; tie drumsticks together. Rub with remaining oil; sprinkle with remaining salt and pepper. Place breast side up on a rack in a shallow roasting pan., Roast 1 to 1-1/2 hours or until a thermometer reads 165° when inserted in center of stuffing and the thigh reaches at least 180°, basting hens occasionally with orange juice. Cover loosely with foil if hens brown too quickly. Cover and let stand 10 minutes before serving.
Nutrition Facts :
SAUSAGE-STUFFED CORNISH HENS
Bake an elegant main dish of Sausage-Stuffed Cornish Game Hens. Our recipe for Cornish game hens features apple jelly glaze and sausage stuffing.
Provided by My Food and Family
Categories Home
Time 1h35m
Yield Makes 2 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Brown sausage with mushrooms in large skillet; drain. Return to skillet. Add stuffing mix, carrots and hot water; stir just until moistened. Set aside.
- Spoon stuffing mixture evenly into hen cavities; close openings with skewers. Place hens, breast sides up, in shallow roasting pan. Brush with oil.
- Bake 1 hour; spoon jelly over hens. Bake an additional 10 min. or until hens are cooked through (180°F).
Nutrition Facts : Calories 720, Fat 45 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 220 mg, Sodium 780 mg, Carbohydrate 32 g, Fiber 1 g, Sugar 15 g, Protein 43 g
APRICOT STUFFED CORNISH GAME HENS
Make and share this Apricot Stuffed Cornish Game Hens recipe from Food.com.
Provided by Chef mariajane
Categories Poultry
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F Line a rimmed baking sheet with parchment paper. Slice half the onion and place slices on baking sheet. Dice the rest of the onion for stuffing. Set aside.
- Melt butter in skillet over medium heat. Add onion and ginger and cook until softened, about 2 minutes. Whisk in 3 tablespoons apricot jam and chicken stock. and bring to a boil. Remove from heat and add bread cubes. Stir and coat bread cubes. Let cool while preparing hens.
- Wash and dry game hens. Season inside cavity with salt and pepper. Fill cavity with about 1/2 cup of the stuffing. Tie legs together with kitchen twine and use skewers to close cavity. Place breast side up on bed of onions. Season with salt and pepper.
- GLAZE: Combine softened butter and 2 tablespoons apricot jam and spread over game hens.
- Roast uncovered in a preheated oven for 60-70 minutes, or until internal temperature reaches 170°F Remove from oven, let rest about 10 minutes. To serve, cut each hen in half and serve with stuffing.
- TIPS: Blueberry or Wildberry jam would be great with this as well.
Nutrition Facts : Calories 259, Fat 9, SaturatedFat 3.9, Cholesterol 120.6, Sodium 243.1, Carbohydrate 17.7, Fiber 0.6, Sugar 6.1, Protein 25.8
CORNISH GAME HENS STUFFED WITH APRICOTS & PRUNES
Here is a fairly easy, fast, elegant pressure cooker recipe to serve any time of year. Depending upon your appetite and number of accompaniments, two stuffed hens will serve either 2 or 4 people.
Provided by TishT
Categories Yam/Sweet Potato
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in the pressure cooker.
- Brown the hens well on both sides.
- Stuff each hen with 6 prunes and 4 apricots, interspersing the lemon slices among the dried fruits.
- Truss the hens and set aside.
- In the fat remaining in the cooker, saute the shallots, celery and ginger for 2 minutes.
- Stir in the stock and salt; scrape up any browned bits that are sticking to the bottom of the pan.
- Place the hens side by side in the sauce.
- (You may need to put one hen on its side) Place the sweet potatoes on top Lock the lid in place and over high heat bring to high pressure.
- Adjust the heat to maintain high pressure and cook for 10 minutes.
- Quick release the pressure and check for doness by inserting a knife into the drumstick joint; if the meat is still pink, lock the lide back in place and return to high pressure, and cook for another minute or two.
- Transfer the hens to a platter; remove the trussing.
- Reserve in a warm place.
- Add the orange zest and Grand Marnier and boil the sauce over high heat until the alcohol burns off and the sauce is reduced slightly, about 3-4 minutes.
- Serve in a sauce boat, or pour over the stuffed hens.
Nutrition Facts : Calories 892.5, Fat 16.9, SaturatedFat 3.6, Cholesterol 221.1, Sodium 851.6, Carbohydrate 131.2, Fiber 18.1, Sugar 51.1, Protein 59.5
CORNISH GAME HENS WITH WILD RICE STUFFING
Provided by Food Network Kitchen
Categories main-dish
Time 2h
Yield 8 servings
Number Of Ingredients 13
Steps:
- In a medium skillet, heat 2 tablespoons of the butter over medium-low heat. Saute the onions and celery until softened, about 10 minutes. Add the thyme and cook for 1 minute more. In a mixing bowl combine the onion mixture with the rice, parsley, nuts and dried fruits and season with salt and pepper to taste. Place 1/2 cup of the stuffing into the cavity of each hen. Tie the legs of each bird together with kitchen twine.
- Preheat the oven to 400 degrees F. Melt the remaining butter with the vinegar. Brush the birds all over with the butter mixture and season with salt and pepper. Put the hens on a rack in a large roasting pan, breast-side up. Roast the hens until an instant read thermometer inserted in the thigh registers 170 degrees F., about 80 minutes. Set the birds aside at room temperature, loosely covered with foil, for 10 minutes before carving. Split hens in half through the breast with a sharp knife or poultry shears, and keep the stuffing intact. Arrange birds skin-side up, on a platter, garnish with sprigs of parsley and serve.
CORNISH GAME HENS WITH CORNBREAD STUFFING
Provided by Food Network Kitchen
Categories main-dish
Time 2h5m
Yield 8 servings
Number Of Ingredients 9
Steps:
- In a medium skillet, heat the 2 tablespoons of the butter over medium-low heat. Saute the leeks for 8 to 10 minutes, until softened. Add the apples and cook for 3 minutes more. In a medium bowl combine the leek mixture with the sage, parsley, cornbread and enough broth to moisten. Season with salt and pepper to taste.
- Preheat the oven to 400 degrees F. Stuff the birds with the cornbread mixture and tie the legs of each hen together with kitchen twine. Melt the remaining butter. Brush the birds all over with butter and season with salt and pepper. Put the hens on a rack in a large roasting pan, breast-side up. Roast until an instant read thermometer inserted in the thigh registers 170 degrees F., about 80 minutes. Set the birds aside at room temperature, loosely covered with foil, for 10 minutes before carving. Split the hens in half through the breast with a sharp knife or poultry shears, and keep the stuffing intact. Arrange birds skin-side up, on a platter, garnish with sprigs of herbs and serve.
BRAISED CORNISH HEN WITH APRICOTS AND DATES
Provided by Food Network
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees.
- Rehydrate the apricots by covering them with boiling water and steeping them for 10 minutes before draining and slicing into quarters. Pit and roughly chop the dates, mix them with the apricots, and set aside. Combine the sugar with all of the liquid ingredients. Bring to a boil and simmer 10 minutes, then set aside.
- Season the Cornish Hens, inside and out, with salt and pepper. Place 1 bay leaf and 1/2 teaspoon of dried thyme inside each bird and close the body cavity by tieing with twine or with a skewer or toothpicks so that the bird holds its shape.
- Brush the hens with olive oil, place them breast side down in a roasting pan, and roast for 20 minutes. At the end of 20 minutes, pour off any excess fat from the pan turn the birds breast side up and roast 20 minutes more. At the end of this 20 minute roasting period, add the apricots, dates, and the liquid to the roasting pan, and braise the contents of the pan together for another 25 minutes. Check the oven every so often to see that the liquid has not all evaporated. If it has, add enough water to keep the bottom third of the hens moist.
- At the end of the cooking time, allow the hens to rest 10 minutes before serving. Place one hen on each dish and pour some of the apricot and date sauce over the top.
ROAST CORNISH GAME HENS WITH SAVORY FRUIT STUFFING
Don't remember where I got this recipe, but I have tried it many times and it is delicious! This is a recipe for one. Combine this with some Garlic Mashed Potatoes, Romaine with Parmesan Dressing, and a Raspberry Crème Fraiche Puff and you have yourself a complete dinner for one!
Provided by Witch Doctor
Categories Whole Chicken
Time 1h30m
Yield 1 serving(s)
Number Of Ingredients 12
Steps:
- Thaw hen, if frozen. Rinse hen with cold water and pat dry. For stuffing, in a small saucepan combine water and margarine or butter; cook until margarine melts. Remove from heat. Stir in croutons, fruit bits, onion, and bouillon granules.
- Spoon stuffing into body cavity. Combine mayonnaise and poultry seasoning; coat hen with mayonnaise mixture.
- Place hen, breast side up on a rack in a shallow roasting pan. Roast, uncovered, in a 375 degree F oven for 1 to 1-1/4 hours or until drumstick moves easily in socket.
- Meanwhile, in a small saucepan combine cranberries, brown sugar, and orange juice concentrate. Bring to boiling. Reduce heat and simmer, uncovered, for 3 to 5 minutes or until cranberry skins pop.
- Serve with cranberry sauce, if desired.
Nutrition Facts : Calories 1276, Fat 50.7, SaturatedFat 11.3, Cholesterol 623.8, Sodium 1426.3, Carbohydrate 61.4, Fiber 4.7, Sugar 36.2, Protein 138.6
CORNISH GAME HENS WITH APRICOT RICE STUFFING
Make and share this Cornish Game Hens With Apricot Rice Stuffing recipe from Food.com.
Provided by Chris Reynolds
Categories Poultry
Time 2h25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In large skillet, saute the mushrooms, pecans, and onion in 4 tbsp butter until tender. Stir in the rice, apricots, parsley, salt, pepper, and cayenne.
- Spoon about 3/4 cup rice mixture into each hen; tie legs together with kitchen string. Place hens, breast side up, on a rack in a shallow roasting pan. Melt remaining butter; brush over hens.
- Bake, uncovered, at 350 degrees for 1-3/4 to 2 hours or until a meat thermometer reads 180 degrees for hens and 165 degrees for stuffing. In a small saucepan, warm preserves and vinegar; spoon over hens. Bake 15 minutes longer.
Nutrition Facts : Calories 1274.5, Fat 55, SaturatedFat 18, Cholesterol 665, Sodium 897.2, Carbohydrate 50.3, Fiber 4.5, Sugar 25.7, Protein 141.7
APRICOT-GLAZED CORNISH HENS
These savory hens are a tasty sized-right twist on the conventional bird. Filled with a well-seasoned stuffing, they make perfect individual servings, reveals Ruth Andrewson of Leavenworth, Washington. "The hens smell so good while baking, folks can hardly wait to eat," she smiles.
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, saute celery and onion in butter until tender; remove from heat. Add the bread, mushrooms and seasonings. Toss with enough chicken broth just to moisten. , Stuff hens. Tie drumsticks together. Place on a rack in a large shallow baking pan. Cover and bake at 350° for 1 hour. , Brush with preserves. Bake, uncovered, 30-45 minutes longer or until meat juices run clear, basting every 10-15 minutes. , If using green onions, first soften them in boiling water or the microwave for a few seconds, then tie over the string used to tie the drumsticks together. Garnish platter with rosemary if desired.
Nutrition Facts : Fat 42 g fat (15 g saturated fat), Cholesterol 216 mg cholesterol, Sodium 1,239 mg sodium, Carbohydrate 116 g carbohydrate, Fiber 4 g fiber, Protein 43 g protein.
CORNISH GAME HENS WITH APRICOT-FIG STUFFING
*Recipe under Review* My much deliberated main course for a dinner party I hosted in April of 2008. The recipe inspiration came from the William Sonoma website, but the changes my version highlights more of the herb flavors, with the fruit as an accent, rather then vis-versa.
Provided by AKillian24
Categories Poultry
Time 2h5m
Yield 4 Hens, 4 serving(s)
Number Of Ingredients 20
Steps:
- Hens:.
- Preheat an oven to 400°F
- Rinse the birds and pat dry.
- Rub inside and out with the salt and pepper, then with the sage/thyme and rosemary.
- Discard the herbs or, if you prefer, leave some of them clinging to the skin or tucked under the skin. (This is my preference).
- Stuffing:.
- Place half of the bread chunks in a large bowl mixed with the dried figs and apricots, rosemary, thyme, walnuts, salt and pepper and set aside.
- In a small saucepan over medium heat, melt the butter.
- Add the onion and garlic and sauté until translucent, 4 to 6 minutes.
- Add the boiling water and pour the mixture over the stuffing mixture, turning it to soak all the pieces, about 10 minutes.
- Mix stuffing well with your hands, forming a bit of a 'paste'.
- Remove 1/2 cup of the paste and set aside.
- Add the remainder of the bread chunks to the main stuffing mixture and stir lightly to incorporate.
- Spoon 1/4 to 1/3 cup stuffing into the cavity of each bird. Do not pack the cavities too full.
- Gently slip your fingers between the skin and the meat of the breast to make a pocket, and tuck some of the 'paste' stuffing under the skin and gently massage the breast of the bird to even it out.
- Tie the legs together with kitchen string and tuck the wings under the breasts.
- Place the birds, breast side up, on a rack in a roasting pan and roast for 35 minutes.
- Glaze:.
- In a small saucepan over low heat, combine the jam and vinegar and heat, stirring occasionally, until a syrup forms, 3 to 4 minutes.
- Remove the birds from the oven and, using a pastry brush, coat them with the glaze.
- Return the birds to the oven and roast until the juices run clear when the thickest part of the thigh is pierced with the tip of a knife, about 20 - 30 minutes more.
- Remove the birds from the oven, garnish with rosemary sprigs and serve. Serves 4.
Nutrition Facts : Calories 484.6, Fat 11.7, SaturatedFat 4.2, Cholesterol 225.1, Sodium 1347.4, Carbohydrate 46.5, Fiber 4.5, Sugar 27.3, Protein 49.9
CORNISH GAME HENS WITH DRIED FRUIT AND HONEY
Categories Onion Braise Sauté Dried Fruit Almond Fall Honey Parsley Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons oil in heavy medium skillet over medium heat. Add almonds; sauté until golden, about 8 minutes. Turn almonds out onto paper towels and drain. (Can be made 2 days ahead. Store airtight at room temperature.)
- Heat remaining 1 tablespoon oil in heavy large pot over medium-high heat. Add onions and sauté until beginning to brown, about 10 minutes. Add game hens, 2 cups water, chopped parsley, ginger, cinnamon, nutmeg, and cloves and bring to boil. Reduce heat to medium-low. Cover and simmer until game hens are cooked through, turning once, about 35 minutes. Using tongs, transfer game hen pieces to bowl.
- Degrease pan juices. Add honey, dried fruit, and raisins and simmer until fruit is tender, about 15 minutes. Return hen pieces to sauce. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated.) Rewarm game hens in sauce over medium-low heat. Transfer to large platter. Sprinkle with almonds.
APRICOT-GLAZED CORNISH HENS
The sweetness from the apricot preserves combined with Sriracha adds a nice twist on the traditional roasted cornish hen.
Provided by CookingWithShelia
Categories Cornish Hens
Time 1h25m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Spray a cookie sheet generously with cooking spray.
- Combine apricot preserves, Sriracha, Worcestershire, and butter in a small pot and melt over medium heat. Stir constantly to prevent from sticking.
- Clean hens and pat dry with paper towels. Coat outsides and insides with oil. Season with mango-habanero seasoning; insert sprigs of basil inside of the hens.
- Place hens on the prepared cookie sheet and cover with foil.
- Cook in the preheated oven for 45 minutes. Remove foil and baste with apricot glaze. Put back in the oven and cook until no longer pink in the centers, about 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 385.8 calories, Carbohydrate 52.9 g, Cholesterol 110.7 mg, Fat 10.2 g, Fiber 0.4 g, Protein 23.4 g, SaturatedFat 3.1 g, Sodium 314.3 mg, Sugar 35.2 g
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