Cornish Hens With Forty Cloves Of Garlic Recipes

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GARLICKY SMOTHERED CORNISH HENS



Garlicky Smothered Cornish Hens image

Provided by Sunny Anderson

Time 2h5m

Yield 2 to 4 servings

Number Of Ingredients 13

10 cloves garlic
Salt and freshly ground black pepper
2 (1 1/2-pound) Cornish hens
Olive oil
1 green bell pepper, seeded and small diced
1/2 medium onion, small diced
1/4 teaspoon cayenne pepper
1/2 teaspoon sweet paprika
3 cups chicken stock, divided
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup white wine
2 tablespoons chopped fresh parsley, for garnish

Steps:

  • Preheat the oven to 375 degrees F.
  • Prepare the hens: In a mini food processor, pulse the garlic and 1 teaspoon salt to a paste. Using your fingers, make a pocket between the flesh and the skin of each Cornish hen. Stuff half the garlic paste between the skin and the flesh of the hens, evenly covering by pushing the paste along the flesh from the outside. Rub both hens all over with olive oil and sprinkle with salt and a grind of pepper. Cross the legs of each hen and tie together with kitchen string. Set aside and allow to come to room temperature for about an hour.
  • In a baking dish large enough to hold both hens, mix together the remaining garlic paste, the bell pepper, onions, cayenne pepper, paprika, a pinch of salt and a grind or 2 of pepper.
  • Place the prepared hens on top of the vegetables in the pan and slowly pour in 2 cups chicken stock. Place in the oven and cook until the temperature reaches 160 degrees F between the leg and the body of the hen when tested with an instant-read thermometer, about 40 minutes.
  • Remove the hens from oven and remove from the pan to a plate. Cover lightly with aluminum foil to keep them warm while making the gravy. In a medium saute pan, melt the butter over medium heat. Add the vegetables from the baking dish and the flour. Whisk the flour briskly until it is combined with all the pan contents. Add the wine and let reduce. Take a sip of wine for yourself; you've worked hard. Stir in the remaining 1 cup chicken stock. Taste and season with salt and pepper, and then cook until the sauce has thickened to a gravy consistency, about 5 more minutes. To serve, remove the aluminum foil from the hens. Remove the string and cut in the birds in half. Pour the gravy over the top and garnish with chopped parsley.

SEASONED CORNISH HENS



Seasoned Cornish Hens image

My father taught me how to make this quick and easy dinner for four. We usually eat this dish with rice and steamed green beans. Note: You can get the oyster sauce in this recipe at your local grocery store in the Asian food department.

Provided by Phuong

Categories     World Cuisine Recipes     Asian

Time 1h30m

Yield 4

Number Of Ingredients 6

½ cup soy sauce
2 tablespoons oyster sauce
3 cloves garlic, peeled and crushed
ground black pepper to taste
2 large Cornish game hens
2 tablespoons butter

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • In a large bowl, mix soy sauce, oyster sauce, garlic, and pepper. Place Cornish game hens in the mixture, and marinate 10 minutes.
  • Transfer hens to a medium baking dish, and cover with the marinade mixture. Cover dish, and bake 30 minutes in the preheated oven.
  • Remove cover from dish, and place 1/2 the butter on each hen. Increase oven temperature to 350 degrees F (175 degrees C). Basting frequently with the marinade mixture, continue baking 30 minutes, or until exterior of the hens is lightly browned and crisp, the interior is no longer pink, and juices run clear.

Nutrition Facts : Calories 579.2 calories, Carbohydrate 3.6 g, Cholesterol 270.4 mg, Fat 41.3 g, Fiber 0.4 g, Protein 45.6 g, SaturatedFat 13.5 g, Sodium 2024.5 mg, Sugar 0.6 g

CORNISH HENS WITH ROASTED-GARLIC AïOLI



Cornish Hens with Roasted-Garlic Aïoli image

Provided by Paul Grimes

Categories     Chicken     Citrus     Garlic     Herb     Roast     Quick & Easy     Summer     Gourmet

Yield Makes 4 servings

Number Of Ingredients 11

2 whole heads of garlic
2 teaspoons extra-virgin olive oil
2 Cornish hens (1 1/4 to 1 1/2 lb each), rinsed and patted dry
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1 cup bottled mayonnaise
2 tablespoons fresh lemon juice
1 teaspoon finely grated fresh lemon zest
2 tablespoons finely chopped fresh chives
Special Equipment
kitchen string; a small (13- by 9-inch) roasting pan; an instant-read thermometer

Steps:

  • Put oven rack in middle position and preheat oven to 500°F.
  • Trim off and discard about 1/4 inch from top of garlic heads to expose cloves, then put heads on a sheet of foil. Spoon oil over garlic, then wrap up foil tightly to enclose. Roast garlic on oven rack until very soft, about 40 minutes.
  • Meanwhile, season hens inside and out with 1 teaspoon salt and 1/4 teaspoon pepper. Tie legs together with string and tuck wing tips under. Transfer to roasting pan and roast alongside garlic until hens are golden brown and thermometer registers 170°F when inserted into leg joint, 30 to 40 minutes. Let stand, loosely covered with foil, 15 minutes.
  • Unwrap garlic carefully and cool slightly, then squeeze pulp into a bowl. Add remaining ingredients (including salt and pepper plus 2 tablespoons pan juices from hens if desired) and stir until combined well.
  • Halve hens lengthwise. Serve with aioli.

FORTY CLOVE CORNISH HENS WITH LEMON AND OREGANO



Forty Clove Cornish Hens with Lemon and Oregano image

Roasted garlic's buttery texture and sweet flavor are intensified when it is tucked inside and underneath the skin of Cornish game hens in this variation on chicken with forty cloves of garlic.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 10

40 cloves garlic, peeled, large cloves halved
13 sprigs fresh oregano
1 large yellow onion, peeled and cut into 1/4-inch half moons
1 rib celery, cut into 1/4-inch crescents
2 dried bay leaves
3 Cornish game hens
3 lemons, cut into quarters lengthwise
1/4 cup dry white wine
1/2 to 1 cup homemade or low-sodium canned chicken stock, skimmed of fat
1 1/2 teaspoons unsalted butter, melted

Steps:

  • Heat oven to 425 degrees. Cut 6 garlic cloves crosswise into very thin slices. Set aside in a small bowl. In another small bowl, set aside 12 cloves. Pick leaves from 3 or 4 sprigs oregano, and set aside in a small bowl. Set aside 3 sprigs oregano. Place remaining garlic cloves and oregano, onion, celery, and bay leaves in the bottom of a medium nonstick roasting pan.
  • With your finger, gently loosen the skin on the breast of the hens. Gently slide a few garlic slices and a few oregano leaves under the skin in a single layer. Place 4 garlic cloves, 1 sprig oregano, and 2 lemon wedges in the cavity of each hen; set aside remaining lemon wedges.
  • Tie each hen's legs together with kitchen twine. Tuck wings under breast; place hens in pan over the garlic mixture.
  • Add wine and 1/2 cup chicken stock to pan. Brush the skin with melted butter; transfer pan to oven.
  • Cook, basting occasionally and adding more chicken stock to pan if dry, until golden brown and internal temperature reaches 165 degrees when measured with a meat thermometer, 45 to 60 minutes. Remove hens from pan, and set aside on a board to rest 5 minutes before serving with reserved lemon wedges.

Nutrition Facts : Calories 438 g, Cholesterol 119 g, Fat 27 g, Fiber 1 g, Protein 36 g, Sodium 49 g

CORNISH HENS WITH FORTY CLOVES OF GARLIC



Cornish Hens with Forty Cloves of Garlic image

Garlic and herbs tucked under the skin give the hens additional flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Number Of Ingredients 10

40 cloves garlic, large cloves halved
13 sprigs fresh oregano
1 large yellow onion, peeled and cut into 1/4-inch half moons
1 rib celery, cut into 1/4-inch crescents
2 dried bay leaves
3 Cornish game hens
3 lemons, cut into quarters lengthwise
1/4 cup dry white wine
1/2 to 1 cup Homemade Chicken Stock Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
1 1/2 teaspoons unsalted butter, melted

Steps:

  • Preheat oven to 425 degrees. Cut 6 garlic cloves crosswise into very thin slices. Set aside in a small bowl. In another small bowl, set aside 12 cloves. Pick leaves from 3 or 4 springs oregano, and set aside in a small bowl. Place remaining garlic cloves and oregano, onion, celery, and bay leaves in the bottom of a medium nonstick roasting pan.
  • With your finger, gently loosen the skin on the breast of the hens. Gently slide a few garlic slices and a few oregano leaves under the skin in a single layer. Place 4 garlic cloves, 1 sprig oregano, and 2 lemon wedges in the cavity of each hen; set aside remaining lemon wedges.
  • Tie each hen's legs together with kitchen twine. Tuck wings under breast; place hens in pan over the garlic mixture.
  • Add wine and 1/2 cup chicken stock to pan. Brush the skin with melted butter; transfer pan to oven.
  • Cook, basting occasionally and adding more chicken stock to pan if dry, until golden brown and internal temperature reaches 165 degrees.when measured with a meat thermometer, 45 to 60 minutes. Remove hens from pan, and set aside on a board to rest 5 minutes before serving with reserved lemon wedges.

Nutrition Facts : Calories 438 g

CORNISH HENS WITH SWEET VERMOUTH GARLIC GLAZE



Cornish Hens with Sweet Vermouth Garlic Glaze image

Categories     Garlic     Poultry     Roast     Quick & Easy     Fortified Wine     Thyme     Gourmet

Yield Makes 4 servings

Number Of Ingredients 7

2 (1 1/2-pound) Cornish hens, halved lengthwise through breast
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup sweet (red) vermouth
6 large garlic cloves, quartered lengthwise
4 fresh or dried thyme sprigs
1 cup water

Steps:

  • Put oven rack in middle position and preheat oven to 450°F. Pat hens dry and sprinkle with salt and pepper. Roast, cut sides down, in a large heavy shallow baking pan (1 inch deep) until just cooked through, about 30 minutes.
  • While hens roast, simmer vermouth, garlic, thyme, and 1/2 cup water, uncovered, in a 2-quart heavy saucepan until garlic is soft, about 15 minutes. Discard thyme. Mash garlic into sauce with a fork and simmer until reduced to a glaze (about 3 tablespoons). Brush glaze onto hens and roast 5 minutes more. Pour remaining 1/2 cup water into saucepan, swirling to dissolve any remaining glaze, and reserve.
  • Transfer hens to a serving dish and let stand, loosely covered with foil, 5 minutes. Straddle baking pan over 2 burners, then add reserved liquid from saucepan and deglaze baking pan by boiling over moderate heat, scraping up brown bits, until reduced slightly. Season pan juices with salt and pepper and pour over hens.

CORNISH GAME HENS WITH GARLIC CLOVES AND ONION



Cornish Game Hens With Garlic Cloves and Onion image

An easy recipe.I use the garlic and onion in this recipe to make a blended mixed sauce for mashed potatoes.

Provided by Montana Heart Song

Categories     Poultry

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 4

2 Cornish hens
12 garlic cloves, peeled and ends cut
1 white onion, cut in large dice pieces
2 teaspoons all seasoning salt

Steps:

  • Sprinkle the seasoning salt on the birds.
  • Stuff 2 cloves in each hen. Sprinkle the rest of the cloves in the baking dish.
  • Place the hens on top of the garlic. Add the onions.
  • Preheat oven 350*.
  • Cover with dish with foil.
  • Bake 1 hour.
  • Note: Uncover after 1 hour to brown the birds. About 15 to 20 minutes or so. Check.
  • Mixed Sauce for Mashed Potatoes:.
  • Take all cooked garlic cloves and cooked onion pieces and the drippings. Place in a blender and pulse twice.
  • Add to mashed dry potatoes. Add milk, salt and pepper. Serve with margarine or butter.

Nutrition Facts : Calories 163.6, Fat 4, SaturatedFat 1, Cholesterol 108.8, Sodium 83.6, Carbohydrate 5.8, Fiber 0.6, Sugar 1.3, Protein 24.8

ROASTED CORNISH HENS WITH ROSEMARY AND GARLIC



Roasted Cornish Hens With Rosemary and Garlic image

Provided by Pierre Franey

Categories     dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 8

4 Cornish hens about 1 lb. each
Salt and freshly ground pepper to taste
4 sprigs fresh rosemary or 2 tablespoons dry
4 garlic cloves peeled
2 tablespoons olive oil
1 medium-size onion peeled and quartered
1/4 cup dry white wine
3/4 cup fresh or canned chicken broth

Steps:

  • Preheat oven to 450 degrees.
  • Rub the hens inside and out with salt and pepper and remove any excess fat inside. Place one sprig of rosemary and one garlic clove in each cavity and truss the hens, if desired.
  • Place the hens in a large metal roasting pan. Brush them with the oil. Arrange the birds on their sides. Scatter the necks, gizzards, hearts, livers and onion around the birds. Place the dish on top of the stove and heat until the oil is sizzling.
  • Place the pan in the oven and bake for 20 minutes, basting occasionally.
  • Turn the birds on the reverse side and cook for 15 more minutes, basting occasionally.
  • Remove all the fat from the dish and add the wine and chicken broth.
  • Reduce the heat to 425 degrees. Place the hens on their backs for a final 10 minutes of cooking. The simmering broth will deglaze the pan as the birds roast, making a gravy. Remove from the oven and pour the cavity juices, including the rosemary and garlic, into the pan. Remove the rosemary and the trussing string, and let the hens rest in a warm place for 5 minutes before carving. Serve with the giblets and onions, if desired.

Nutrition Facts : @context http, Calories 654, UnsaturatedFat 31 grams, Carbohydrate 6 grams, Fat 46 grams, Fiber 2 grams, Protein 49 grams, SaturatedFat 12 grams, Sodium 1298 milligrams, Sugar 2 grams

CORNISH GAME HENS WITH GARLIC AND ROSEMARY



Cornish Game Hens with Garlic and Rosemary image

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

4 Cornish game hens
salt and pepper to taste
1 lemon, quartered
4 sprigs fresh rosemary
3 tablespoons olive oil
24 cloves garlic
⅓ cup white wine
⅓ cup low-sodium chicken broth
4 sprigs fresh rosemary, for garnish

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

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