Cornish Hen Split Recipes Baked

GLAZED CORNISH HENS

Steps:

• Preheat oven to 350°. Place hens, breast side up, on a rack in a shallow roasting pan. Sprinkle with salt and pepper. Bake, uncovered, 30 minutes. , In a small bowl, combine spreadable fruit and orange juice. Spoon some of the apricot mixture over the hens. Bake until golden brown and juices run clear, 30-35 minutes, basting several times with remaining apricot mixture. Let stand 5 minutes before serving.

CORNISH HENS THE EASY WAY

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Rub each hen with a lime half. Drizzle the hens with olive oil, and season with chili powder, cumin, kosher salt, and pepper. Place hens on a rack in a shallow roasting pan.
• Roast hens 15 minutes in the preheated oven. Reduce heat to 350 degrees F (175 degrees C), and continue roasting 30 minutes, or to an internal temperature of 180 degrees F (80 degrees C).

ORANGE BALSAMIC ROCK CORNISH GAME HENS

Steps:

• Preheat oven to 425 degrees F.
• Line 2 baking pans with foil for easier cleaning. Set a baking rack in each pan. Split hens and butterfly open and place 3 hens in each baking pan. Season the hens with salt and pepper liberally. Mix the orange concentrate, balsamic vinegar and olive oil and pour evenly over the hens. Sprinkle with rosemary and roast 15 minutes at 425 degrees F and 30 minutes at 375 degrees F.

BAKED CORNISH HENS

Steps:

• In a small saucepan, bring broth and rice to a boil. Reduce heat; cover and simmer for 60-70 minutes or until rice is tender and liquid is absorbed. , Meanwhile, in a nonstick skillet, saute onion and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in the apricots, almonds, 1/3 cup apricot nectar, 1/4 cup wine, 1/4 teaspoon salt, poultry seasoning and 1/8 teaspoon pepper. Stir into cooked rice. , Spoon mixture into four mounds in a shallow roasting pan coated with cooking spray; top each with a Cornish hen half. Cover and bake at 375° for 45 minutes. Uncover; bake 15-20 minutes longer or until a thermometer reads 180°. , In a large saucepan, combine remaining nectar and wine. Bring to a boil; cook for 5-7 minutes or until reduced to 1/2 cup. Add the vinegar, cinnamon and remaining salt and pepper. Reduce heat; cook and stir over medium-low heat for 1 minute. Serve with hens and rice.

ORANGE CORNISH HEN FOR TWO

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Season hen with salt and black pepper; place in a roasting pan.
• Roast hen in the preheated oven until partially cooked, 25 to 30 minutes.
• Mix orange juice concentrate, honey, and ketchup in a saucepan; bring to a boil and cook until syrup consistency, 5 to 10 minutes.
• Baste hen with orange glaze; continue roasting, basting every ten minutes, until an instant-read thermometer inserted into the thickest part of the thigh, near the bone reads 180 degrees F (82 degrees C), 35 to 40 more minutes. Let rest for 10 minutes before serving.

CRISPY BAKED CORNISH HENS

Steps:

• With a pair of sharp kitchen shears, cut down along both sides of the hens backbone to remove. Place the hens breast side up on cutting board and with a sharp knife cut each hen in half through the breast bone. Loosen the skin on each hen, by running your fingers underneath. ( thigh and breast ) Tuck wings under bird.
• With a sharp thin knife, poke the fat of the bird several times. Pat the birds dry with a paper towel. Sprinkle the underside of each bird with 1 tablespoon of the kosher salt.
• Add remainder of salt to a small bowl, to this mix with oil. Stir in the baking powder. Rub this mixture on the breast and thigh meat evenly of each halve. Sprinkle with pepper. Place each halve on a single layer of a platter or sheet pan, uncovered. Refrigerate up to 4 hours, but 24 hours is better.
• Remove from fridge. Preheat oven to 500 degree F. Place a sheet pan with edges into oven to preheat. This step is to sear the fat without frying..I left mine in for at least 20 minutes. Spray each hen piece with cooking spray. Then place each piece of hen skin side down in single row onto hot sheet pan. You should hear it sizzling. Place back into oven on lowest rack for 10 minutes.
• Next preheat broiler and finish cooking until temp reaches 160 for breast and 175 for thigh and legs, turning pan every so often to brown evenly. I broiled about 15 minutes and they were cooked perfectly. The steps seem like a lot, but are really actually easy and quick. Enjoy!

NEW ENGLAND ROASTED CORNISH GAME HENS

Steps:

• Split the hens and remove the ribs and backbone.
• Combine all above except butter and marinate the hens for 2 to 6 hours.
• Bring them to room temperature before cooking.
• Preheat oven to 500°F.
• Remove the hens from the marinade and pat more or less dry.
• Arrange in an oven dish (single layer), brush with butter, sprinkle with salt and pepper and bake for 20 to 25 minutes, brushing with butter once or twice during cooking.

CRISPY BAKED CORNISH HEN RECIPE

Steps:

• Preheat the oven to 350˚F.
• Remove the innards from the cavity of the hen and discard (or freeze for later.) Pat the hens fry with a paper towel and place on a baking sheet.
• Coat the hens, liberally, with the olive oil. Season the inside and outside with salt and pepper.
• Stuff half the lemon, garlic and herbs into the cavity of the hens. Tie the legs together with kitchen twine and tuck the wing tips under the back of the hen. (This prevents the tips from burning.)
• Roast the cornish hens for 40 minutes until the skin is golden crispy and the juices run clear. Your cornish hen is done when the temperature reaches 165˚F on an instant read thermometer.
• Remove your cornish hens from the oven and cover with foil. Allow the hens to rest for 10 minutes prior to serving.