Cornishgamehenswithgarlicclovesandonion Recipes

CORNISH GAME HENS WITH GARLIC CLOVES AND ONION

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.

ROASTED CORNISH GAME HEN

Steps:

• Preheat oven to 450 degrees F.
• Pat the hens dry with a paper towel. Use your index finger to loosen the skin on the top of the hen and slip a thin slice of butter under the skin on top of each breast. Add a few rosemary and thyme leaves (or herb of choice). Repeat for each hen. Put a quarter of a lemon in the cavity of each hen along with a clove of garlic and a sprig of fresh rosemary and thyme (or herb of choice). Truss the hens by tying the wings and legs.
• Rub each hen all over with some extra virgin olive oil, then sprinkle with salt and freshly ground black pepper. Place then hens on the rack of a roasting pan lined with aluminum foil, spacing them out so they are as far apart from each other as possible. This will enable their skins to get browned and crispy.
• Place the hens in the preheated oven and roast for 25 minutes.
• While the hens are roasting, combine the chicken broth and wine in a bowl.
• After the hens have been roasting for 25 minutes, reduce the oven temperature to 350 degrees F. Pour the broth/wine mixture over the hens and continue to roast for 30 minutes, basting the hens with the juices at the bottom of the pan every 10 minutes or less. The hens are done when an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F and the juices run clear. If you prefer darker skins, turn up the temperature to broil for a couple more minutes, watching closely to prevent burning.
• Carefully remove the hens and pour the juices from their cavities into the roasting pan. Transfer the hens to a warmed platter, remove the trussing string, and tent with aluminum foil to keep warm. Pour the juices from the roasting pan into a saucepan and boil for about 5 minutes until the liquid is a thin sauce-like consistency. Serve the hens whole per guest or cut in half lengthwise and place cavity-down on each serving plate. Drizzle the sauce over the hens and garnish with fresh herb sprigs and a slice of lemon. Serve immediately.

CORNISH GAME HENS WITH GARLIC AND ROSEMARY

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Rub hens with 1 tablespoon olive oil; lightly season with salt and pepper. Stuff 1 lemon quarter and 1 rosemary sprig in each cavity. Place hens in a large, heavy roasting pan and arrange garlic cloves around them.
• Roast in the preheated oven for 25 minutes.
• Meanwhile, whisk together wine, chicken broth, and remaining 2 tablespoons oil in a small bowl.
• Remove hens from the oven. Reduce the oven temperature to 350 degrees F (175 degrees C).
• Pour wine mixture over the hens and immediately return to the oven.
• Continue roasting, basting with pan juices every 10 minutes, until hens are golden brown and juices run clear, about 25 more minutes.
• Transfer hens to a platter, pouring any cavity juices into the roasting pan. Discard lemons and rosemary. Tent hens with aluminum foil to keep warm.
• Transfer pan juices and garlic cloves to a medium saucepan; boil until reduced to a sauce consistency, about 6 minutes.
• Cut hens in half lengthwise and arrange two halves on each plate. Spoon sauce and garlic on top. Garnish with remaining rosemary sprigs and serve.

CORNISH GAME HENS WITH GARLIC AND ROSEMARY

Steps:

• Preheat oven to 450°F. Pat hens dry with paper towels. Season cavities lightly with salt and pepper. Place 1 lemon wedge and 1 rosemary sprig in cavity of each hen. Rub hens with 1 tablespoon oil. Season outside of hens lightly with salt and pepper. Arrange in heavy large roasting pan. Scatter garlic around hens.
• Roast hens 25 minutes. Reduce oven temperature to 350°F. Pour wine, broth and remaining 2 tablespoons oil over hens. Continue roasting until hens are golden brown and juices run clear when thigh is pierced at thickest part, basting every 10 minutes with pan juices, about 25 minutes longer.
• Transfer hens to platter, pouring any juices from cavity into roasting pan. Tent hens with foil to keep warm. Transfer pan juices and garlic to heavy medium saucepan. Boil until reduced to sauce consistency, about 6 minutes.
• Cut hens in half lengthwise. Arrange on plates. Spoon sauce and garlic around hens. Garnish with additional rosemary sprigs and serve.

CORNISH GAME HENS WITH GARLIC AND ROSEMARY

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Rub hens with 1 tablespoon olive oil; lightly season with salt and pepper. Stuff 1 lemon quarter and 1 rosemary sprig in each cavity. Place hens in a large, heavy roasting pan and arrange garlic cloves around them.
• Roast in the preheated oven for 25 minutes.
• Meanwhile, whisk together wine, chicken broth, and remaining 2 tablespoons oil in a small bowl.
• Remove hens from the oven. Reduce the oven temperature to 350 degrees F (175 degrees C).
• Pour wine mixture over the hens and immediately return to the oven.
• Continue roasting, basting with pan juices every 10 minutes, until hens are golden brown and juices run clear, about 25 more minutes.
• Transfer hens to a platter, pouring any cavity juices into the roasting pan. Discard lemons and rosemary. Tent hens with aluminum foil to keep warm.
• Transfer pan juices and garlic cloves to a medium saucepan; boil until reduced to a sauce consistency, about 6 minutes.
• Cut hens in half lengthwise and arrange two halves on each plate. Spoon sauce and garlic on top. Garnish with remaining rosemary sprigs and serve.