Cornish Game Hens Under A Brick Recipes

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BRICK CORNISH HENS



Brick Cornish Hens image

Provided by Jose Garces

Categories     main-dish

Time 2h10m

Yield 4 servings

Number Of Ingredients 14

Kosher salt
1 lemon, halved
6 sprigs tarragon
6 sprigs parsley
5 cloves garlic, smashed
2 bay leaves
2 teaspoons black peppercorns
2 organic Cornish game hens (1 1/2 to 1 3/4 pounds each)
Kosher salt
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
4 to 5 sprigs thyme
6 cloves garlic (unpeeled), smashed
Romesco and chimichurri sauces, for serving (see right)

Steps:

  • Make the brine: Bring 1 1/2 gallons water and 1/3 cup salt to a boil in a large pot, whisking until the salt dissolves. Remove from the heat. Add the lemon halves, tarragon, parsley, garlic, bay leaves and peppercorns; let cool completely.
  • Place the hens breast-side down on a cutting board. Use kitchen shears to cut along either side of the backbone to remove. Turn the hens breast-side up and open so the drumsticks point out; press the breastbone firmly to flatten. Submerge the hens in the brine and refrigerate at least 6 hours and up to 12 hours.
  • Remove the hens from the brine and rinse well; pat dry. Place breast-side up in a baking dish and refrigerate, uncovered, to dry out the skin, at least 30 minutes.
  • Sprinkle the hens with salt. Wrap 2 bricks with foil. Heat 1 tablespoon each olive oil and butter in each of 2 large nonstick or cast-iron skillets over medium-high heat. Add 1 hen, skin-side down, to each skillet and scatter the thyme and garlic around it. Top each hen with a foil-wrapped brick and sear until beginning to brown, about 20 minutes, rotating the pans as needed for even cooking. Remove the bricks and carefully flip the hens (do not replace the bricks); continue cooking until a thermometer inserted into the thickest part of the thigh registers 165 degrees F, 20 to 25 more minutes. Cut each hen in half and serve with the romesco and chimichurri sauces.
  • Romesco Sauce
  • Toss 1/2 pound plum tomatoes and 4 garlic cloves (unpeeled) with 2 tablespoons olive oil and 1/4 teaspoon kosher salt; spread on a baking sheet. Roast at 350 degrees F until soft, 20 minutes; let cool, then squeeze out the garlic. Combine the tomatoes, garlic, 3/4 cup chopped roasted red peppers, 1/4 cup sherry vinegar, 1 tablespoon honey, 1/2 teaspoon kosher salt and a pinch of red pepper flakes in a blender; blend until smooth. Transfer to a bowl; stir in 1/2 cup chopped toasted almonds. Slowly drizzle in 1/3 cup olive oil, whisking.
  • Basil Chimichurri
  • Put 6 garlic cloves (unpeeled) on a sheet of foil; drizzle with olive oil and seal into a packet. Roast at 350 degrees F until soft, about 20 minutes; let cool. Squeeze out the garlic cloves and mash into a paste. Combine 1 bunch basil (cut into thin ribbons), 1 bunch finely chopped parsley, 1/4 bunch finely chopped oregano, 1/3 cup sherry vinegar, 2 finely chopped shallots, 1/2 teaspoon kosher salt, and pepper to taste. Slowly drizzle in 1/3 cup olive oil, whisking.

CORNISH HEN UNDER A BRICK



Cornish Hen Under a Brick image

Classic Mediterranean flavors such as lemon, garlic and olive oil are used to season this tender hen. It's then seared in a hot skillet and weighted with a foil-wrapped brick before being finished off in a hot oven. The weight of the hot brick helps the poultry cook more quickly, so the meat stays moist.-Taste of Home Cooking School, Greendale, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 2 servings.

Number Of Ingredients 6

1 Cornish game hen (20 to 24 ounces)
1 lemon
1 cup minced parsley
2 tablespoons steak seasoning
3 to 4 garlic cloves, minced
3 tablespoons olive oil, divided

Steps:

  • Using kitchen shears, cut along both sides of the backbone of the hen; remove backbone and discard. With a sharp knife, split the hen in half through the breast bone. Rinse and pat dry with paper towels. Set aside. , Grate lemon peel and place peel in a small bowl. Add parsley, steak seasoning and garlic; mix well. Loosen skin on chicken and rub seasonings under and on skin. Brush hen halves with 2 tablespoons olive oil. , Preheat oven to 400°. Heat remaining olive oil in large ovenproof skillet over medium-high heat. Place hen halves in skillet, skin side up. Cook until well-browned, about 5 minutes. Turn the hen halves over. Place 1-2 clean foil-wrapped bricks on top of the hen halves. Bake for 25 minutes or until a thermometer reads 180°.

Nutrition Facts :

CORNISH GAME HENS UNDER A BRICK



Cornish Game Hens Under a Brick image

Crispy and juicy with a delectable sauce of wine and thyme. Very quick and easy to make if you've prepared the garlic oil ahead You'll be licking your fingers in short order. This dish is a bit oily but for a special treat, it's wonderful. Substitute any favorite herb for the thyme, if desired. From Rozanne Gold, a favorite cookbook author. Prep and cook times for the garlic oil are not included below. It will take about 20 minutes to prepare the garlic oil if it's used while still warm.

Provided by sugarpea

Categories     Poultry

Time 25m

Yield 1-1 1/2 pound hen, 1-2 serving(s)

Number Of Ingredients 9

16 garlic cloves, peeled
2 cups olive oil
2 bay leaves
1/2 teaspoon black peppercorns
1 1/2 lbs Cornish hens
salt & freshly ground black pepper
3 tablespoons garlic oil, plus more for drizzling, if desired
1/2 cup dry white wine
1 tablespoon fresh thyme leave

Steps:

  • Garlic Oil: Gently heat garlic and oil in a small saucepan for 5 minutes, until bubbles form on top; turn heat off and add bay leaves and peppercorns.
  • Steep and cool; can be kept, refrigerated, for 2 weeks.
  • Cornish Hen: Cut the hen along its backbone with kitchen shears; butterfly with hands; sprinkle with salt and pepper.
  • In a nonstick skillet large enough to hold the flattened hen, heat the oil over medium heat; add the hen, skin side down and weight down evenly with an aluminum foil-wrapped brick.
  • Cook, turning every 2-3 minutes until golden brown and cooked through; remove hen to serving plate (s).
  • Pour the wine into the skillet, add the thyme and reduce over high heat, scraping up browned bits, until thickened; pour over hen and serve immediately, drizzling with Garlic Oil if desired.

Nutrition Facts : Calories 4780.8, Fat 455, SaturatedFat 65.5, Cholesterol 619.7, Sodium 486, Carbohydrate 19.6, Fiber 1.4, Sugar 1.6, Protein 139.8

ROCK CORNISH GAME HENS WITH CURRY



Rock Cornish Game Hens With Curry image

Cornish Game Hens just seem to be a "romantic" type dish. Try this with a "candlelight and wine" theme dinner.

Provided by Tebo3759

Categories     Poultry

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 8

4 small rock cornish hens
garlic salt
2 teaspoons dried thyme
2 teaspoons curry powder
1/2 teaspoon black pepper
1/2 cup butter
1/2 cup lemon juice
1/2 teaspoon paprika

Steps:

  • Mix garlic salt, thyme, curry and pepper.
  • Sprinkle in cavity of each hen.
  • Truss hens.
  • Heat butter, lemon and paprika to make basting sauce.
  • Put hens in shallow baking pan and baste.
  • Place in hot 450°F oven for 1/2 hour.
  • Reduce heat to 350°F and roast about 50 minutes more (until hens are a deep brown colour).
  • Baste occasionally while cooking.

BAKED CORNISH GAME HENS



Baked Cornish Game Hens image

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

2 Cornish game hens
½ cup melted butter
½ onion, chopped
½ stalk celery, chopped
¼ green bell pepper, chopped
1 (4.5 ounce) can mushrooms, drained and chopped
2 cloves garlic, minced
1 tablespoon dried basil
1 teaspoon dried oregano
1 tablespoon chopped fresh parsley
¼ cup melted butter

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

HERB-BRINED CORNISH GAME HENS



Herb-Brined Cornish Game Hens image

Instead of a turkey or a big roast, why not serve individual Cornish game hens for the holidays? They cook in a fraction of the time and they're guaranteed to impress all your guests. -Shannon Roum, Cudahy, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 4h10m

Yield 8 servings.

Number Of Ingredients 24

2/3 cup kosher salt
1/4 cup packed brown sugar
12 whole peppercorns
5 fresh sage leaves
2 garlic cloves
1 fresh thyme sprig
1 fresh rosemary sprig
1 quart water
1-1/2 quarts cold water
2 large turkey-sized oven roasting bags
4 Cornish game hens (20 ounces each)
HERB BUTTER:
14 whole peppercorns
2 garlic cloves
3/4 cup butter, softened
3 tablespoons plus 1 teaspoon olive oil, divided
1/3 cup packed fresh parsley sprigs
3 tablespoons fresh sage leaves
1 tablespoon fresh rosemary leaves
2 tablespoons fresh thyme leaves
2 pounds fresh Brussels sprouts, trimmed and halved
2 small red onions, cut into wedges
1/2 teaspoon kosher salt
1/2 teaspoon coarsely ground pepper

Steps:

  • In a saucepan, combine the salt, brown sugar, peppercorns, sage, garlic, thyme, rosemary and 1 quart water. Bring to a boil. Cook and stir until salt and sugar are dissolved. Remove from the heat. Add the cold water to cool the brine to room temperature., Place a turkey-sized oven roasting bag inside a second roasting bag; add hens. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bags and turn to coat. Place in a roasting pan. Refrigerate for 1-2 hours, turning occasionally. Drain and discard brine; pat hens dry., Meanwhile, place the peppercorns and garlic in a food processor; cover and pulse until coarsely chopped. Add the butter, 3 tablespoons olive oil and herbs; cover and process until smooth. With fingers, carefully loosen skin from hens; rub half the butter mixture under skin. Secure skin to underside of breast with toothpicks; tie drumsticks together. Rub remaining butter mixture over skin., In a 15x10x1-in. baking pan, toss the Brussels sprouts and onions with remaining olive oil, salt and pepper. Arrange in a single layer. Place hens, breast side up, on top of the vegetables. Bake at 450° until thermometer inserted in breast reads 165°, 35-40 minutes. Cover loosely with foil if hens brown too quickly., Remove hens and vegetables to a serving platter; cover and let stand for 10 minutes before carving. If desired, garnish with additional herbs.

Nutrition Facts : Calories 592 calories, Fat 39g fat (16g saturated fat), Cholesterol 199mg cholesterol, Sodium 474mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 4g fiber), Protein 49g protein.

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