Hawaiian Cornish Hens Recipes

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ASIAN GLAZED CORNISH HENS



Asian Glazed Cornish Hens image

A tasty, different way to prepare Cornish hens!

Provided by Pamela Class-Klas

Categories     World Cuisine Recipes     Asian

Time 9h40m

Yield 4

Number Of Ingredients 9

3 tablespoons soy sauce
3 tablespoons teriyaki sauce
2 tablespoons honey
4 teaspoons lemon juice
2 cloves garlic, minced
¼ teaspoon ground black pepper
¼ teaspoon ground ginger
4 Cornish hens
kitchen twine

Steps:

  • Combine soy sauce, teriyaki sauce, honey, lemon juice, garlic, black pepper, and ginger in a large resealable plastic bag. Add Cornish hens. Seal and marinate in the refrigerator for 8 hours.
  • Preheat oven to 400 degrees F (200 degrees C). Grease a metal rack and set inside a roasting pan.
  • Transfer hens from the plastic bag to a flat work surface; tie legs together with kitchen twine. Place hens on the prepared rack.
  • Pour marinade into a small saucepan; bring to a boil. Remove from heat.
  • Roast hens in the preheated oven, basting occasionally with marinade, until juices run clear, about 1 hour. Cover loosely with aluminum foil. Continue roasting until an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 15 minute more.
  • Cover hens with aluminum foil. Let rest for 5 minutes before serving.

Nutrition Facts : Calories 654.5 calories, Carbohydrate 12.8 g, Cholesterol 302.3 mg, Fat 42 g, Fiber 0.2 g, Protein 53.1 g, SaturatedFat 11.7 g, Sodium 1342.4 mg, Sugar 10.9 g

PINEAPPLE-STUFFED CORNISH HENS



Pineapple-Stuffed Cornish Hens image

My mother brought this recipe back with her from Hawaii about 25 years ago. The tender meat, pineapple-coconut stuffing and sweet-sour sauce made it a favorite of my family and friends. I keep copies of the recipe on hand to share. -Vicki Corners, Rock Island, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 2 servings.

Number Of Ingredients 13

1/2 teaspoon salt, divided
2 Cornish game hens (20 to 24 ounces each)
1 can (8 ounces) crushed pineapple
3 cups cubed day-old bread (1/2-inch cubes), crusts removed
1 celery rib, chopped
1/2 cup sweetened shredded coconut
2/3 cup butter, melted, divided
1/4 teaspoon poultry seasoning
2 tablespoons steak sauce
2 tablespoons cornstarch
2 tablespoons brown sugar
1 cup cold water
1 tablespoon lemon juice

Steps:

  • Sprinkle 1/4 teaspoon salt inside hens; set aside. Drain pineapple, reserving juice. In a large bowl, combine the pineapple, bread cubes, celery and coconut. Add 1/3 cup butter; toss to coat. Loosely stuff hens with mixture., Tuck wings under hens; tie legs together. Place on a rack in a greased shallow roasting pan. Place remaining stuffing in a greased 1-1/2-cup baking dish; cover and set aside. Add poultry seasoning and remaining salt to remaining butter. , Spoon some butter mixture over hens. Bake, uncovered, at 350° for 40 minutes, basting twice with butter mixture., Add steak sauce and reserved pineapple juice to any remaining butter mixture; baste hens. Bake reserved stuffing with hens for 30 minutes, basting hens occasionally with remaining butter mixture., Uncover stuffing; bake 15-20 minutes longer or until a thermometer reads 185° for hens and 165° for stuffing in hens. Remove hens from pan; keep warm., Pour drippings into a saucepan; skim fat. Combine cornstarch, brown sugar, water and lemon juice; add to the drippings. Bring to a boil; cook and stir 1-2 minutes or until thickened. Serve with hens and stuffing.

Nutrition Facts : Calories 1343 calories, Fat 82g fat (48g saturated fat), Cholesterol 465mg cholesterol, Sodium 2034mg sodium, Carbohydrate 80g carbohydrate (40g sugars, Fiber 4g fiber), Protein 72g protein.

HAWAIIAN CORNISH HENS



Hawaiian Cornish Hens image

I don't like traditional stuffing, so this unique stuffing for the cornish hens caught my eye. We had this for Thanksgiving a couple years ago, one of my favorites!

Provided by noway

Categories     Poultry

Time 2h

Yield 6 Cornish hens

Number Of Ingredients 19

6 Cornish hens
salt and pepper, to taste
1 cup honey
1/2 teaspoon cinnamon
3 tablespoons light rum (optional)
syrup from 1 30 oz can pineapple tidbits
1/2 cup soy sauce
1/4 cup plum jam
1/8 teaspoon garlic powder
1 1/2 cups chicken broth (for the pan)
1/2 cup chopped macadamia nuts
1/2 cup white raisins
2 mangoes (can be fresh or canned) or 2 peaches, cut into small chunks (can be fresh or canned)
1 tablespoon brown sugar
1 tablespoon soy sauce
30 ounces pineapple tidbits, drained (save juice for glaze)
2 tablespoons vinegar
2 tablespoons plum jam
1/8 teaspoon garlic powder

Steps:

  • Preheat oven to 400°F.
  • Combine stuffing ingredients in medium bowl.
  • Wash and dry hens inside and out.
  • Season with salt and pepper, to taste.
  • Stuff birds with stuffing.
  • Combine all glaze ingredients.
  • Brush or rub birds thoroughly with glaze.
  • Roast (breast down) in a baking pan at 400F for 45-50 minutes, brushing and basting the birds with glaze and pan juices frequently. Turn birds to brown evenly.
  • Add 1 1/2 cups chicken broth to the pan juices and scrape pan well. Add any leftover glaze to this mixture.
  • Baste hens.
  • Lower oven temp to 325°F Roast for approximately 30 minutes more, or until juices run clear.

BAKED CORNISH HENS



Baked Cornish Hens image

Make it easy on yourself--bake Cornish hens with a simple wild rice, dried apricot and almond stuffing all in one dish. Serve with a green vegetable and cranberry relish. To save time, start with precooked wild rice, sold in pouches in the rice section.

Provided by Taste of Home

Categories     Dinner

Time 2h10m

Yield 4 servings.

Number Of Ingredients 16

2-1/4 cups reduced-sodium chicken broth
2/3 cup uncooked wild rice
1/4 cup chopped onion
1/4 cup chopped celery
1 teaspoon olive oil
1 garlic clove, minced
1/2 cup chopped dried apricots
2 tablespoons chopped almonds
1 cup apricot nectar, divided
1/2 cup sweet white wine or apple juice, divided
1/4 teaspoon plus 1/8 teaspoon salt, divided
1/4 teaspoon poultry seasoning
1/4 teaspoon pepper, divided
2 Cornish game hens (20 to 24 ounces each), cut in half
1 teaspoon white balsamic vinegar
Dash ground cinnamon

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.

Nutrition Facts :

CORNISH HEN



Cornish Hen image

Provided by Tia Mowry

Categories     main-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 10

4 Cornish hens
1 stick (8 tablespoons) unsalted butter, softened
Kosher salt and freshly ground black pepper
2 lemons, halved
1 yellow onion, quartered
2 heads garlic, halved
12 sprigs fresh thyme
8 carrots, peeled and cut into 1/2-inch pieces
4 potatoes, peeled and cut into 1/2-inch pieces
1 1/2 cups chicken broth

Steps:

  • Preheat the oven to 350 degrees F.
  • Coat each Cornish hen with 2 tablespoons of the butter and sprinkle with salt and pepper. Into the cavity of each bird, insert a lemon half, an onion quarter, half a garlic head and 3 thyme sprigs. Set aside.
  • Spread the carrots and potatoes in an even layer in a 9-by-13-inch baking dish or roasting pan. Add the chicken broth and then the prepared Cornish hens. Roast until the juices run clear and the hens are golden brown, 45 minutes to 1 hour.

CORNISH GAME HENS WITH WILD RICE STUFFING



Cornish Game Hens with Wild Rice Stuffing image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h

Yield 8 servings

Number Of Ingredients 13

6 tablespoons unsalted butter, divided
1/4 cup finely chopped onion
2 tablespoons finely chopped celery
1 teaspoon finely chopped fresh thyme leaves
1 1/2 cups cooked wild rice
1 tablespoon minced flat-leaf parsley, plus sprigs for garnish
1/3 cup toasted pecan pieces, broken
2 tablespoons dried cranberries
2 tablespoons dried currants
4 dried apricots, diced
Kosher salt and freshly ground black pepper
4 Cornish hens, patted dry
1 tablespoon balsamic vinegar

Steps:

  • In a medium skillet, heat 2 tablespoons of the butter over medium-low heat. Saute the onions and celery until softened, about 10 minutes. Add the thyme and cook for 1 minute more. In a mixing bowl combine the onion mixture with the rice, parsley, nuts and dried fruits and season with salt and pepper to taste. Place 1/2 cup of the stuffing into the cavity of each hen. Tie the legs of each bird together with kitchen twine.
  • Preheat the oven to 400 degrees F. Melt the remaining butter with the vinegar. Brush the birds all over with the butter mixture and season with salt and pepper. Put the hens on a rack in a large roasting pan, breast-side up. Roast the hens until an instant read thermometer inserted in the thigh registers 170 degrees F., about 80 minutes. Set the birds aside at room temperature, loosely covered with foil, for 10 minutes before carving. Split hens in half through the breast with a sharp knife or poultry shears, and keep the stuffing intact. Arrange birds skin-side up, on a platter, garnish with sprigs of parsley and serve.

ROAST GAME HENS WITH PINEAPPLE GLAZE



Roast Game Hens with Pineapple Glaze image

Provided by Janis Gavin

Categories     Fruit     Poultry     Roast     Christmas     Dinner     Pineapple     Fall     Winter     Anniversary     Maple Syrup     Bon Appétit     California     Peanut Free     Tree Nut Free

Yield Makes 2 servings

Number Of Ingredients 8

2 1 3/4-pound Cornish game hens, giblets removed
2 tablespoons (1/4 stick) butter, melted
1 8-ounce can crushed pineapple in juice, drained
1/2 cup pure maple syrup
1/4 cup fresh lemon juice
3 tablespoons Dijon mustard
1 tablespoon soy sauce
Chopped fresh parsley

Steps:

  • Preheat oven to 350°F. Arrange game hens, breast side up, in 13x9x2-inch metal baking pan. Brush hens with butter and sprinkle with salt and pepper. Bake uncovered 25 minutes.
  • Meanwhile, whisk crushed pineapple, maple syrup, lemon juice, mustard and soy sauce in medium saucepan to combine. Baste hens with some of pineapple mixture. Continue roasting until meat thermometer inserted into thickest part of thigh registers 180°F, basting occasionally with more pineapple mixture, about 45 minutes.
  • Transfer roasted game hens to serving platter. Tent with aluminum foil to keep warm. Scrape pan juices into remaining pineapple mixture. Bring to boil. Reduce heat to medium and simmer until pineapple sauce is reduced to 2/3 cup, stirring occasionally, about 8 minutes. Sprinkle hens with chopped fresh parsley. Serve hens warm, passing pineapple sauce separately.

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Cornish game hens stuffed with leeks and fresh lemons and baked to a golden finish. This is a delicious and simple recipe for Cornish hens. Serve with couscous and broccoli, if desired. This recipe is great for summertime grilling. Game hens will melt in your mouth.
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Easier and quicker to cook, yet still loaded with flavor — Cornish hens are a great option for a smaller Thanksgiving gathering. This recipe is so simple, and it adds a little zest to your Cornish Hens.
What kind of jam do you use for Cornish Game hens?
These plum jam-glazed Cornish game hens are fall-off-the-bone yumminess! I use homemade sand plum jelly for the glaze. Cornish game hens stuffed with a vegetable mixture, then roasted.

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