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
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
HERB-BRINED CORNISH GAME HENS
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
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.
STUFFED CORNISH GAME HENS WITH PINE NUTS AND RAISINS
Steps:
- Preheat the oven to 350 degrees.
- Combine the raisins and brandy in a small bowl. Set aside for about 15 minutes to allow the raisins to plump slightly.
- Trim the crusts from the bread and cut the slices into 1/2-inch cubes. Place the bread cubes on a baking sheet in the preheated oven and bake for about 15 minutes or until golden brown. Remove from the oven and transfer the cubes to a mixing bowl. Set aside. Do not turn off the oven.
- Fill a large mixing bowl with lightly salted cold water and, 1 at a time, thoroughly rinse each hen in the salted water. Place the rinsed hens under cold running water to remove excess salt. Drain well and pat dry. Set aside.
- Drain the liquid from the raisins, separately reserving both the raisins and the liquid.
- Combine the oil with 2 tablespoons of the butter in a medium saute pan over medium heat. Add the celery, onion and 1 tablespoon of the garlic and saute for 3 minutes. Add the reserved soaking liquid from the raisins and cook, stirring frequently, for about 5 minutes or until the liquid has evaporated. Stir in the parsley, pine nuts, and reserved raisins. Scrape the mixture into the reserved toasted bread cubes and add just enough chicken stock or broth to moisten without letting the bread cubes get soggy. Season, to taste, with salt and pepper.
- Using a large spoon, lightly push some stuffing into the cavity of each bird. (Do not pack the stuffing in tightly or it will get very soggy and may not cook properly).
- Combine the remaining butter and garlic and coat each hen with a light layer of the seasoned butter. Sprinkle lightly with paprika and season to taste with salt and pepper. Place the hens in a roasting pan. Cover the pan with aluminum foil and place in the preheated oven. Roast for 20 minutes. Remove the foil and continue to roast for an additional 20 minutes or until the hens are golden brown and an instant-read thermometer inserted into the center of the bird and into the stuffing reads 165 degrees. Remove from the oven and serve.
ROAST CORNISH GAME HENS WITH CORNBREAD STUFFING
I am a huge fan of cornish hens because they are all white meat - my favorite part! This is a great main course for a special occasion or holiday with a small gathering, or just for a special weekend treat. YUMMY!
Provided by lazy gourmet
Categories Poultry
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Remove the giblets from the hens, rinse with cold water and pat dry.
- Prepare the marinade- combine the vegetable oil, the wine, the chopped medium onion, the garlic, half of the rosemary, the 1/2 teaspoons salt and coarsely ground black pepper and the unsalted butter.
- Place the hens in a large food storage bag and pour the marinade over them.
- Close the bag securely and refrigerate for at least three hours.
- Shake the bag occasionally to coat the hens with the marinade.
- Prepare the stuffing- in saute pan, melt the salted butter.
- Saute the 1 cup chopped onions and celery in the butter until tender.
- In a large bowl, toss the bread cubes with the sauteed onions and celery.
- Mix in the poultry seasoning, sage and remainder of the rosemary.
- Add the eggs and enough chicken broth to slightly moisten and barely bind the ingredients.
- Season with salt and pepper to taste.
- Preheat the oven to 400 degrees.
- Remove the hens from the bag and pat dry with paper towels.
- Season the hens to taste inside and out with salt and pepper.
- Stuff the cavity loosely with the cornbread stuffing.
- Brush butter over the skin of the hens and place them breast side up in a roasting pan with enough space to allow room between the hens.
- Roast for 15 minutes to brown.
- Reduce the oven temperature to 350 degrees and baste frequently with pan drippings for 45 minutes.
HAMAM MAHSHI BI BURGHUL-CORNISH GAME HENS W/BULGUR & RAISINS
Usually made with pigeons instead of Cornish hens, this dish (pronounced ha-MAM mah-SHE bee boor-GHOUL) is one of the delicacies of Egypt, where villagers along the Nile River raise pigeons. The stuffing is baked separately and served alongside the hens. I am posting this recipe for World Tour 2-Middle Eastern
Provided by nannie jo
Categories Chicken
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- To prepare the hens, sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the onion and next 5 ingredients (onion through allspice) in a food processor; process until smooth. Combine hens and onion mixture in a large zip-top plastic bag. Seal bag; marinate in refrigerator 1 hour, turning bag occasionally. Remove the hens from the bag; discard marinade.
- Preheat oven to 400°F.
- Place hens on a broiler pan coated with cooking spray; bake at 400°F for 35 minutes or until thermometer registers 180°F.
- To prepare the bulgur, soak currants in a bowl of water 15 minutes. Drain; set aside. Bring broth to a boil in a medium saucepan. Add the bulgur, 1 1/2 teaspoons cinnamon,1/2 teaspoon salt, and 1/4 teaspoon pepper; cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Stir in currants, pine nuts, and butter.
- Yield: 6 servings (serving size: 1/2 Cornish hen and 1 1/2 cups bulgur mixture).
Nutrition Facts : Calories 776.8, Fat 27.6, SaturatedFat 7.6, Cholesterol 325.1, Sodium 671.9, Carbohydrate 57.3, Fiber 11.7, Sugar 15.1, Protein 76.4
CORNISH GAME HENS WITH RAISIN SAUCE
A yummy crockpot main dish with dressing and a delicious sauce for basting and serving tableside too. Enjoy!
Provided by Sassy in da South
Categories Chicken
Time 7h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Stuff hens with prepared stuffing; sprinkle with salt and pepper.
- Place trivet or crumpled piece of heavy-duty foil in slow cooker, to keep hens from sitting in juices.
- If you're using a deep and narrow crockpot, put Cornish hens in neck-side down.
- In a 1-quart saucepan combine jelly, raisins, butter, lemon juice and allspice.
- Cook over low heat, stirring, until hot and simmering.
- Brush some of the sauce on hens in the crockpot.
- Keep remaining sauce in refrigerator until serving time.
- Cover and cook on LOW for 5 to 7 hours, basting once about an hour before done. Bring remaining sauce to a boil and spoon over hens at serving time.
Nutrition Facts : Calories 784.8, Fat 21, SaturatedFat 9.7, Cholesterol 248.4, Sodium 943.5, Carbohydrate 96.2, Fiber 2.8, Sugar 50.2, Protein 53.4
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.
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
ROASTED CORNISH GAME HENS WITH BULGUR STUFFING (FARAKH BADARI)
Provided by Craig Claiborne
Categories dinner, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees.
- Sprinkle the hens inside and out with salt and pepper. Blend the bulgur and parsley in a mixing bowl.
- Stuff each game hen with an equal portion of the bulgur mixture. Truss the hens.
- Place a rack in a shallow roasting pan. Arrange the hens breast side up on the rack. To prepare a basting sauce, blend the remaining ingredients, salt and pepper.
- Brush the hens with the basting sauce. Place in the oven and roast one hour, basting often with the sauce. Remove the trussing string and serve.
Nutrition Facts : @context http, Calories 799, UnsaturatedFat 37 grams, Carbohydrate 27 grams, Fat 53 grams, Fiber 7 grams, Protein 52 grams, SaturatedFat 12 grams, Sodium 1426 milligrams, Sugar 0 grams, TransFat 0 grams
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
CORNISH GAME HENS WITH BULGUR, RAISINS, AND PINE NUT
Make and share this Cornish Game Hens With Bulgur, Raisins, and Pine Nut recipe from Food.com.
Provided by MrsDoty
Categories Poultry
Time 1h
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- To prepare the hens, sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the onion and next 5 ingredients (onion through allspice) in a food processor; process until smooth. Combine hens and onion mixture in a large zip-top plastic bag. Seal bag; marinate in refrigerator 1 hour, turning bag occasionally. Remove the hens from the bag; discard marinade.
- Preheat oven to 400°.
- Place hens on a broiler pan coated with cooking spray; bake at 400° for 35 minutes or until thermometer registers 180°.
- To prepare the bulgur, soak currants in a bowl of water 15 minutes. Drain; set aside. Bring broth to a boil in a medium saucepan. Add the bulgur, 1 1/2 teaspoons cinnamon,1/2 teaspoon salt, and 1/4 teaspoon pepper; cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Stir in currants, pine nuts, and butter.
Nutrition Facts : Calories 776.8, Fat 27.6, SaturatedFat 7.6, Cholesterol 325.1, Sodium 671.9, Carbohydrate 57.3, Fiber 11.7, Sugar 15.1, Protein 76.4
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