Flattened Cornish Game Hens With Garlic Citrus Marinade Recipes

CORNISH GAME HENS WITH GARLIC AND ROSEMARY

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.

FLATTENED CORNISH GAME HENS WITH GARLIC-CITRUS MARINADE

Steps:

• Prepare BBQ (Medium heat).
• Combine olive oil, chopped thyme, garlic,lemon peel, lime peel, honey, salt, and pepper in a baking dish and stir marinade to blend well.
• Place hens on work surface and cover with plastic wrap and pound gently with mallet to flatten slightly.
• Place hen halves in marinade in dish, using fingers, rub both sides of hens with marinade.
• Let marinate 20 minutes at room temperature.
• Grill hen halves until just cooked through and skin is lightly charred, brushing with remaining marinade, about 12 minutes per side.
• Arrange hen on plates and garnish lemon wedges, lime wedges, and fresh thyme sprigs.

ROASTED CITRUS-HERB GAME HEN

Steps:

• Place an oven rack in the lower 1/3 of the oven. Preheat the oven to 450 degrees F.
• Rinse the game hens and pat dry with paper towels. In a small bowl, mix together the olive oil, shallots, orange zest, lemon zest, thyme, mint, 1 teaspoon salt and 1 teaspoon pepper. Rub 2 tablespoons of the zest mixture over the skins of the game hens. Place the remainder of the zest mixture under the skin and into the cavities of the hens. Using kitchen twine, truss the legs together. Place the hens in a shallow 9 by 13-inch baking dish. Add the chicken stock, Marsala wine, lemon juice, orange juice, and cranberries. Roast for 30 to 35 minutes, or until the leg juices run clear. Remove the game hens and set aside. Place the flour in a small saucepan. Whisk in the pan juices. Bring the juices to a boil over medium heat. Reduce the heat and simmer for 8 to 10 minutes until slightly thickened. Whisk in the butter and season, to taste, with salt and pepper.
• To serve, remove the kitchen twine and place the hens on 2 serving plates. Drizzle with the citrus-herb sauce.

FLATTENED CORNISH GAME HENS WITH GARLIC-CITRUS MARINADE

Steps:

• Prepare barbecue (medium heat). Combine olive oil, 4 teaspoons chopped thyme, garlic, lemon peel, lime peel, honey, salt, and pepper in baking dish. Stir marinade to blend well.
• Place hen halves on work surface and cover with plastic wrap. Pound gently with mallet to flatten slightly. Place hen halves in marinade in dish. Using fingers, rub both sides of hens with marinade. Let marinate 20 minutes at room temperature.
• Grill hen halves until just cooked through and skin is lightly charred, brushing with remaining marinade, about 12 minutes per side.
• Arrange hen halves on plates. Garnish with lemon wedges, lime wedges, and fresh thyme sprigs.

GINGER/GARLIC GLAZED CORNISH GAME HENS

Steps:

• Wash the hens and dry.
• Salt and pepper the hens.
• Stuff the birds with the vegetable dressing.
• Cover the birds loosely with foil and bake in 375°F oven for 45 minutes.
• Uncover and continue baking for 15 minutes.
• Mean while mix the marmalade and garlic in a small pot to melt the marmalade.
• Paint the birds with the glaze, decorate with the orange slices and continue baking for 15 minutes or until golden and the birds are done (watch you don't burn the birds).

HEATHER'S ROSEMARY CITRUS CORNISH HENS

Steps:

• Bring the vegetable broth, 4 1/2 cups of water, the allspice berries, black peppercorns, and kosher salt to a boil in a large pot, stirring to dissolve the salt. Remove the brine from the heat, and set aside to cool. When the brine is cool, place the Cornish hens into the brine and refrigerate for 2 to 3 hours.
• Preheat oven to 350 degrees F (175 degrees C). Remove the game hens from the brine, and pat dry. Discard the brine.
• Place the cut-up grapefruit, orange, lemon, lime, rosemary, and thyme into a microwave-safe bowl, and microwave on High for 2 minutes; with tongs, stuff the fruit and herbs into the cavities of the Cornish hens. Slather each hen with olive oil, and sprinkle with salt and black pepper. Place the stuffed hens into a roasting dish, breast sides up.
• Roast in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour and 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). For extra-crispy skin, turn the oven heat up to 400 degrees F (205 degrees C) for the last 15 minutes of cooking. Allow the hens to rest for 10 minutes before serving.