Date Walnut Cornish Game Hens Recipe For Air

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AIR FRYER CORNISH HEN



Air Fryer Cornish Hen image

This is my basic recipe for no-fail air fryer Cornish hens. I use the Tyson® brand Cornish because they are two pounds a piece and perfect for two people once the bones are discarded. Reduce cooking time if using smaller hens. Feel free to use your favorite herbs and spices to change things up.

Provided by Soup Loving Nicole

Time 45m

Yield 2

Number Of Ingredients 3

2 pounds Cornish hen, giblets removed
salt and freshly ground black pepper to taste
nonstick cooking spray

Steps:

  • Preheat an air fryer to 390 degrees F (200 degrees C).
  • Pat Cornish hen dry with paper towels and season with salt and pepper on all sides.
  • Place hen in the basket of the air fryer and cook for 15 minutes. Spray the top of the hen with nonstick cooking spray and cook for 15 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  • Transfer the hen to a cutting board and let rest for 10 minutes. Carve and serve.

Nutrition Facts : Calories 404.3 calories, Cholesterol 203.7 mg, Fat 28.3 g, Protein 34.6 g, SaturatedFat 7.9 g, Sodium 99.5 mg

DATE & WALNUT CORNISH GAME HENS



Date & Walnut Cornish Game Hens image

If you enjoy Oriental food and like cooking with a Wok this will please your palate to extremes.Can't remember when we started cooking this recipe but in our home it is a winner. Enjoy

Provided by Firehousecook AKA C

Categories     Asian

Time 2h15m

Yield 2 Cornish Hens, 4 serving(s)

Number Of Ingredients 17

2 Cornish hens
1/2 cup oil
2 lemons, juice of, large
1/4 cup of firmly packed light brown sugar
1 tablespoon Worcestershire sauce
2 tablespoons ketchup (I prefer Heinz)
2 tablespoons minced green onions
1 garlic clove, finely minced
3/4 cup sherry wine
1/2 teaspoon salt
2 teaspoons cornstarch
1 tablespoon flour
1/4 cup walnuts, chopped
8 pitted dates
1 teaspoon minced onion
1 cup herb seasoned stuffing mix
3/4 cup water

Steps:

  • Rinse Hens inside and out with cold water. Blot dry with paper towels. Prick skin of each Hen in several places with a fork. Place in a deep baking dish. Combine rest of the stuff except stuffing and corn starch and pour over Hens. Cover and put in the Ice Box for 12 to 24 hours. Turn the Hens many times. Drain and save the marinade. Stuff each bird with the stuffing and place in a shallow baking dish on a rack in the WOK over simmering water. Loosely cover Hens with foil. Cover WOK and steam for 1 hour check the water in the bottom from time to time. Remove from WOK. Strain the reserved marinade into saucepan. Place over medium heat, simmer until reduced by about half. Stir in cornstarch and cook till thickened. Spoon over Birds in baking dish. Again place dish in WOK on rack over simmering water and cover loosely with foil. Cover WOK and steam for 15 minutes. Baste a few times.
  • Stuffing Directions:.
  • mix flour with walnuts and dates. chop fine and mix with minced onion, Stuffing mix and water.

Nutrition Facts : Calories 743.1, Fat 36.1, SaturatedFat 5.5, Cholesterol 108.8, Sodium 516, Carbohydrate 40.9, Fiber 2.1, Sugar 28.5, Protein 26.2

BRAISED CORNISH HEN WITH APRICOTS AND DATES



Braised Cornish Hen with Apricots and Dates image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 12

4 Rock Cornish Hen, fresh about 1216 ounces each
1/2 cup dried apricots
1/2 cup pitted dates
2 tablespoons sugar
1/4 cup orange liqueur
Juice of 2 limes (about 1/4 cup)
1/2 cup dry white wine
1 cup roasted chicken stock
Salt and freshly ground black pepper to taste
2 bay leaves
2 teaspoons dried thyme
Olive oil, for brushing birds

Steps:

  • Preheat the oven to 375 degrees.
  • Rehydrate the apricots by covering them with boiling water and steeping them for 10 minutes before draining and slicing into quarters. Pit and roughly chop the dates, mix them with the apricots, and set aside. Combine the sugar with all of the liquid ingredients. Bring to a boil and simmer 10 minutes, then set aside.
  • Season the Cornish Hens, inside and out, with salt and pepper. Place 1 bay leaf and 1/2 teaspoon of dried thyme inside each bird and close the body cavity by tieing with twine or with a skewer or toothpicks so that the bird holds its shape.
  • Brush the hens with olive oil, place them breast side down in a roasting pan, and roast for 20 minutes. At the end of 20 minutes, pour off any excess fat from the pan turn the birds breast side up and roast 20 minutes more. At the end of this 20 minute roasting period, add the apricots, dates, and the liquid to the roasting pan, and braise the contents of the pan together for another 25 minutes. Check the oven every so often to see that the liquid has not all evaporated. If it has, add enough water to keep the bottom third of the hens moist.
  • At the end of the cooking time, allow the hens to rest 10 minutes before serving. Place one hen on each dish and pour some of the apricot and date sauce over the top.

CORNISH HENS WITH WALNUTS



Cornish Hens With Walnuts image

Provided by Pierre Franey

Categories     dinner, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 8

4 Cornish game hens, about 1 pound each, with giblets
1/4 pound shelled walnut meats, about 1 1/4 cups
6 tablespoons butter at room temperature
1 tablespoon Dijon-style mustard
1 tablespoon Cognac
Salt to taste if desired
Freshly ground pepper to taste
1/4 cup corn, peanut or vegetable oil

Steps:

  • Preheat the oven to 450 degrees.
  • Using the fingers, separate the skin from the breast meat to make a cavity for stuffing.
  • Combine the walnuts, butter, mustard and Cognac in the container of a food processor or electric blender. Blend to make a paste. Fill the cavities with equal portions of the mixture. Tie up the birds or truss them neatly with string. Sprinkle with salt and pepper and rub them all over with oil.
  • Arrange the birds breast side up in a shallow, heatproof roasting pan and scatter the necks, gizzards and hearts around the birds. Set the livers aside. Place the pan on the stove and heat until the oil sizzles. Put the birds into the oven and bake, basting often, about 20 minutes.
  • Turn each hen on its side and continue baking, basting often, about 10 minutes. Turn each again and bake 5 minutes. Add the livers and cook 10 minutes longer. To test for doneness, lift one of the birds; the liquid from the inside should run clear.
  • Untruss the hens and serve.

Nutrition Facts : @context http, Calories 880, UnsaturatedFat 43 grams, Carbohydrate 1 gram, Fat 72 grams, Fiber 1 gram, Protein 54 grams, SaturatedFat 23 grams, Sodium 1222 milligrams, Sugar 0 grams, TransFat 1 gram

CORNISH GAME HENS



Cornish Game Hens image

A wonderful recipe for a special night or just something that you want to make fast.This taste really good with wild rice.

Provided by Kim19068

Categories     Poultry

Time 1h

Yield 2 serving(s)

Number Of Ingredients 5

2 teaspoons salt
2 Cornish hens, thawed
1/2 cup butter, melted
1 cup white wine
1/2 teaspoon tarragon

Steps:

  • Sprinkle Salt on each Hen.
  • Place Hen on a shallow baking pan.
  • Mix butter, wine and the tarragon in a bowl.
  • Pour 1/4 of the mixture over each hen.
  • Bake at 350 for 30 minutes.
  • Pour 1/2 of the remaining butter mixture over each hen and bake 25 more minutes.

Nutrition Facts : Calories 781.9, Fat 54, SaturatedFat 31.2, Cholesterol 339.5, Sodium 2899.3, Carbohydrate 3.3, Sugar 1.2, Protein 48.6

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