ROASTED CORNISH HEN AND GRAPES
If you like, you can easily substitute four bone-in, skin-on chicken breasts (10 to 12 ounces each) for the Cornish hens in this recipe.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 50m
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. On a rimmed baking sheet, toss grapes and shallots with thyme sprigs, oil, 1 teaspoon salt, and 1/4 teaspoon pepper.
- Tie legs with kitchen twine; nestle hens among grapes on baking sheet, breast side up. Season hens generously with salt and pepper; sprinkle with thyme leaves.
- Roast, basting hens occasionally with pan juices, until an instant-read thermometer inserted in thickest part of leg (avoiding bone) registers 160 degrees. 30 to 35 minutes.
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 HENS WITH GRAPES
Provided by Pierre Franey
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees.
- Place the hens in a shallow baking dish without crowding. Rub hens with oil and sprinkle inside and out with salt and pepper. Cut onion in half. Place the halves cut side down around the hens. Arrange gizzards and necks around the hens.
- Place baking dish on top of stove over medium-high heat. Turn the hens over in the dish to coat them with the oil. Brown them for a few minutes. Arrange hens on their sides, place in the oven and bake 15 minutes, basting often.
- Turn the hens on the other side and continue baking 15 minutes, basting often.
- Turn the hens breast side up. Bake about 10 minutes, basting often.
- Transfer the hens to a heated serving platter. Cover with foil to keep warm.
- Skim off the fat from the pan liquid. Place the dish on top of stove and bring the liquid to a boil. Add the sherry and vinegar and stir to dissolve any brown particles that may cling to the bottom of pan. Strain sauce into a saucepan and bring to a boil. Cook down by half. Add the honey, broth and tomato paste. Stir and add any liquid that may have accumulated inside or around the birds. Add the grapes and bring to a boil.
- Cook about 1 minute, stirring. Swirl in the butter, add salt and pepper, if necessary. Pour the sauce over the hens and serve.
Nutrition Facts : @context http, Calories 866, UnsaturatedFat 37 grams, Carbohydrate 24 grams, Fat 57 grams, Fiber 2 grams, Protein 59 grams, SaturatedFat 16 grams, Sodium 1281 milligrams, Sugar 18 grams, TransFat 0 grams
CORNISH GAME HENS WITH GRAPES IN VERMOUTH
From the *Best Ever Chicken* cookbook edited by Linda Fraser -- Per the intro, "This is a rather special dish that is ideal to serve when entertaining." Boy, do I ever agree w/that & this is such an easy fix too! *Enjoy* !
Provided by twissis
Categories Poultry
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F.
- Using a soft pastry brush, spread the soft butter all over the outside surface of hens & then put a hazelnut size piece in the cavity of ea hen. Mix shallots & parsley together & place 1/4 of the mixture in the cavity of ea hen.
- Put the hens side-by-side in a roasting pan & roast for 40-50 min or till the juices run clear when the thickest part of the flesh is pierced w/a skewer. When cooked, transfer the hens to a warmed serving platter, cover & keep warm.
- Skim most of the fat from the roasting pan, then add the grapes & vermouth. Place the pan directly over a low-heat for a few min to warm & slightly soften the grapes.
- Using a slotted spoon, lift the grapes out of the roasting pan, scatter them around the hens on the platter & cover again.
- Stir cornstarch into the cream & add to the pan juices. Cook gently (stirring) for a few min till the sauce thickens. Season w/salt & pepper to taste pref.
- Pour sauce around hens, sprinkle w/toasted pine nuts & garnish w/watercress sprigs, if using. Serve immediately.
Nutrition Facts : Calories 509.4, Fat 28, SaturatedFat 13, Cholesterol 268.6, Sodium 254.6, Carbohydrate 13.8, Fiber 0.8, Sugar 9, Protein 49.7
CORNISH GAME HENS WITH GRAPE SAUCE
I developed this recipe. This is a great way to impress your guest or guests. If you have more people for dinner, adjust all the amounts of the ingredients.
Provided by Alan Leonetti
Categories Chicken
Time 1h20m
Yield 2 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 375 degrees.
- Rinse the hens& pat dry inside& outside with paper towel.
- Place hens on a rack in a roasting pan.
- Season hens equally with salt, pepper, garlic, tarragon, rosemary, sage, thyme& paprika.
- Roast in oven until golden brown, or until juice runs clear& not red when hens are punctured between the thigh& breast.
- While the birds are in the oven, using a double boiler, melt the butter& stir in the flour.
- Once blended, add the chicken stock or broth& allow the mixture to thicken, stirring occasionally.
- Add the grape jelly, grape juice, sugar& the dissolved cornstarch.
- Continue to cook& stir until thickened again.
- To serve, pour some of the sauce onto the 2 plates.
- Place the hens on top of the sauce& then pour the rest of the sauce over the hens.
- Garnish the plates with a few small clusters of grapes& a few sprigs of herbs if desired.
Nutrition Facts : Calories 1222, Fat 56.2, SaturatedFat 31.7, Cholesterol 341.3, Sodium 4101.2, Carbohydrate 131.4, Fiber 5.4, Sugar 99, Protein 54.2
CORNISH GAME HENS WITH CRANBERRY SAUCE
Provided by Pierre Franey
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees.
- Put the game hens in a shallow, flameproof baking dish without crowding. Rub the hens all over with oil and sprinkle with salt and pepper. Cut the onion in half and place the halves, cut side down, around the hens. Arrange the gizzards and livers around the hens.
- Place the baking dish with hens on top of the stove over low heat. Turn the hens around in the dish to coat with the oil. Arrange the hens on their sides. Place in the oven and bake 15 minutes, basting often.
- Turn the hens to other side and continue baking 15 minutes, basting often.
- Turn the hens breast side up and continue baking about 10 minutes, basting often.
- Transfer the hens to a heated serving platter and cover with foil to keep warm.
- Skim off most of the fat from the pan liquid in the baking dish. Put the baking dish on top of the stove and bring the pan liquid to a boil. Add the wine and stir to dissolve any brown particles that may cling to the bottom of the pan. Strain the sauce into a saucepan and bring to a boil. Cook down to about half and add the honey, chicken broth and tomato paste. Stir. Add any liquid that has accumulated inside or around the hens. Add the cranberries and bring to a boil.
- Cook until the cranberries pop, about 3 minutes, stirring often. Swirl in the butter. Add salt and pepper. Pour the sauce over the hens and serve.
Nutrition Facts : @context http, Calories 834, UnsaturatedFat 37 grams, Carbohydrate 16 grams, Fat 57 grams, Fiber 4 grams, Protein 59 grams, SaturatedFat 15 grams, Sodium 1161 milligrams, Sugar 9 grams, TransFat 0 grams
CORNISH HEN WITH TART CHERRY SAUCE
This was an idea I had for a long time but never got around to doing it and it came out fantastic couldn't have hoped for better. My wife and I loved it. The tart cherries complement the flavorful rub on the hen perfectly. For golden brown crispy skin increase temperature to 375 degrees F (190 degrees C) for last 10 minutes of cooking.
Provided by Slim Cooker
Categories Meat and Poultry Recipes Chicken Cornish Hen Recipes
Time 1h50m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine sea salt, black pepper, thyme, garlic powder, rosemary, and paprika in a bowl. Place hens on a baking sheet and evenly brush with 5 tablespoons butter. Rub hens with spice mixture.
- Bake hens in preheated oven until no longer pink at the bone and the juices run clear, about 1 1/2 hours, basting every 1/2 hour with white wine. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).
- Mix cherries, red wine, orange juice, and brown sugar in a saucepan; bring to a boil for 2 to 3 minutes. Reduce heat to medium-low, stir in 2 tablespoons butter, and cook until sugar is dissolved and butter is melted, about 10 minutes. Sprinkle flour into the sauce; whisk until thickened, 2 to 3 minutes. Drizzle cherry sauce over cooked hens.
Nutrition Facts : Calories 646.2 calories, Carbohydrate 19.7 g, Cholesterol 204.4 mg, Fat 41.4 g, Fiber 1.5 g, Protein 27.2 g, SaturatedFat 18.6 g, Sodium 530.5 mg, Sugar 13.5 g
CORNISH GAME HEN WITH RASPBERRY-RED WINE SAUCE
Categories Roast Kid-Friendly Quick & Easy Raspberry Red Wine Fall Bon Appétit Small Plates
Yield Serves 2
Number Of Ingredients 9
Steps:
- Preheat oven to 500°F. Sprinkle hen halves with thyme, salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add hen halves, skin side down, and cook until brown, about 6 minutes per side. Transfer hen halves to baking sheet (do not clean skillet). Roast until juices run clear when thigh is pierced, about 20 minutes.
- Meanwhile, pour off all but 2 tablespoons fat from skillet. Add shallots and sauté over medium heat until soft, about 3 minutes. Add broth, wine, raspberries, 2 teaspoons sugar and allspice. Boil until sauce thickens enough to coat spoon, scraping up browned bits and crushing raspberries, about 12 minutes. Strain wine sauce into small bowl. Season sauce to taste with salt and pepper; add more sugar, if desired. Serve hen halves with sauce.
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