HERBY ROASTED CORNISH HENS
Chef's special recipe for cornish hens includes flavorful herbs and spices. This recipe is easy, yet elegant.
Provided by Peggy Trowbridge Filippone
Categories Entree
Time 1h25m
Yield 6
Number Of Ingredients 12
Steps:
- Gather the ingredients.
- Preheat oven to 350 F. Place Cornish hens in a large ovenproof baking dish. Place 1 clove garlic, several pieces of shallots, and 1 rosemary sprig into the cavity of each game hen.
- Rub 1/2 teaspoon salt into the cavity of each hen.
- In a small bowl, combine mustards, fines herbes, paprika, fennel seed, pepper, red pepper flakes, and remaining 1/2 teaspoon salt; whisk thoroughly. Coat game hens thoroughly with mixture.
- Place hens in oven and roast for 75 minutes. Check temperature at thickest part of thigh, away from bone, and make sure it's at least 165 F. Remove from oven and let rest for 5 minutes.
Nutrition Facts : Calories 137 kcal, Carbohydrate 5 g, Cholesterol 56 mg, Fiber 1 g, Protein 11 g, SaturatedFat 2 g, Sodium 385 mg, Sugar 2 g, Fat 8 g, ServingSize 3 to 6 servings, UnsaturatedFat 0 g
HERB ROASTED CORNISH GAME HENS
Provided by Sandra Lee
Time 1h7m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Line a baking sheet with foil and put a baking rack on top.
- Mix together the grill seasoning, dressing, and chopped herbs in a small bowl. Reserve 2 tablespoons. Generously rub the hens inside and out with the herb and dressing mixture. Stuff each hen with a sprig of each herb and a piece of lemon.
- In a large bowl, combine the carrots, onions and potatoes with the reserved 2 tablespoons of dressing mixture, a generous pinch of salt and pepper. Put the vegetables in a large roasting pan and arrange the hens on top. Roast them until the juices run clear and an instant-read thermometer registers 180 degrees F when inserted into the thickest part of the thigh, about 50 to 55 minutes. Remove the pan from the oven, cover with foil and let the hens rest for 5 minutes before serving. Transfer the hens to a large serving tray with the roasted vegetables.
HERBED CORNISH HENS
The refreshing sauce Mom makes with thyme, lemon juice and butter gives these hens savory flavor throughout. The seasonings in this recipe also work great on a whole roasted chicken. Either way, the result is a mouthwatering feast.-Maria Costello, Monroe, North Carolina
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Place the hens on a wire rack in a large roasting pan. In a bowl, combine lemon juice, butter, paprika and 1 teaspoon each of thyme, seasoned salt and garlic powder. Pour half over the hens; set the remaining mixture aside for basting. Combine salt, pepper and remaining thyme, seasoned salt and garlic powder; sprinkle over hens. Bake, uncovered, at 375° for 30 minutes. Baste with reserved lemon juice mixture. Bake 30 minutes longer, basting occasionally, or until the meat is tender and juices run clear.
Nutrition Facts :
HERBED CORNISH HENS
Looking for a delicious dinner? Then check out luscious herbed hens recipe.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h20m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 350°. Rub cavities of hens with salt and pepper. Place hens, breast sides up, on rack in shallow roasting pan.
- Mix remaining ingredients; brush hens with part of mixture. Insert meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone. Roast uncovered about 1 hour, brushing with butter mixture 5 or 6 times, until juice of hens is clear when thickest pieces are cut to bone (at least 165°F). Discard any remaining butter mixture.
- To serve, cut each hen in half with scissors, cutting along backbone from tail to neck and down center of breast.
Nutrition Facts : Calories 365, Carbohydrate 0 g, Cholesterol 170 mg, Fat 2, Fiber 0 g, Protein 26 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 125 mg
HERB-ROASTED CORNISH GAME HENS
Think of this recipe as a dinner-party building block: People-pleasing and delicious, it will become your signature dish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 10
Steps:
- Place parsley, rosemary, thyme, garlic, lemon, salt, and pepper in a food processor. Blend until finely chopped. With machine running, add olive oil.
- Loosen skin from the hens. Put 1 tablespoon of herb mixture under skin of each hen, smoothing to cover breasts. Place the birds on a large rimmed baking sheet, cover with plastic wrap, and refrigerate overnight.
- Remove hens from refrigerator and bring to room temperature (about 1 hour). Preheat oven to 400 degrees.
- Place hens on a clean rimmed baking sheet (it's okay if they touch). Brush butter over surface of hens and sprinkle generously with salt and pepper. Roast in oven, rotating pan once until golden brown and cooked through (meat thermometer should read 165 degrees when placed in the thigh), about 50 minutes.
- Remove from oven and let stand at least 15 minutes before placing on individual plates. No carving necessary!
HERB-BRINED CORNISH GAME HENS
Instead of a turkey or a big roast, why not serve individual Cornish game hens for the holidays? They cook in a fraction of the time and they're guaranteed to impress all your guests. -Shannon Roum, Cudahy, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 4h10m
Yield 8 servings.
Number Of Ingredients 24
Steps:
- In a saucepan, combine the salt, brown sugar, peppercorns, sage, garlic, thyme, rosemary and 1 quart water. Bring to a boil. Cook and stir until salt and sugar are dissolved. Remove from the heat. Add the cold water to cool the brine to room temperature., Place a turkey-sized oven roasting bag inside a second roasting bag; add hens. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bags and turn to coat. Place in a roasting pan. Refrigerate for 1-2 hours, turning occasionally. Drain and discard brine; pat hens dry., Meanwhile, place the peppercorns and garlic in a food processor; cover and pulse until coarsely chopped. Add the butter, 3 tablespoons olive oil and herbs; cover and process until smooth. With fingers, carefully loosen skin from hens; rub half the butter mixture under skin. Secure skin to underside of breast with toothpicks; tie drumsticks together. Rub remaining butter mixture over skin., In a 15x10x1-in. baking pan, toss the Brussels sprouts and onions with remaining olive oil, salt and pepper. Arrange in a single layer. Place hens, breast side up, on top of the vegetables. Bake at 450° until thermometer inserted in breast reads 165°, 35-40 minutes. Cover loosely with foil if hens brown too quickly., Remove hens and vegetables to a serving platter; cover and let stand for 10 minutes before carving. If desired, garnish with additional herbs.
Nutrition Facts : Calories 592 calories, Fat 39g fat (16g saturated fat), Cholesterol 199mg cholesterol, Sodium 474mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 4g fiber), Protein 49g protein.
ROASTED CORNISH GAME HENS MARINATED IN HONEY AND MUSTARD
Provided by Food Network
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Mix the honey, mustard, garlic, 3 tablespoons oil, thyme and cinnamon together in a bowl and set aside. Remove the wing tips from the hens. Roll the hens in the marinade and marinate overnight.
- Preheat the oven to 450 degrees F.
- Season the birds inside and out with salt and pepper. Cut the lemon in half and squeeze over each bird. Put a used lemon half in the cavity of each bird. Truss the birds.
- Set a rack in a roasting pan and brush the rack with several tablespoons vegetable oil. Place the birds, breast side down on the oiled rack. Roast for 30 minutes. Turn the birds breast side up, reduce the heat to 350 degrees and roast an additional 15 to 20 minutes or until the hens are cooked through and the skin is brown. Allow the hens to rest 10 minutes before serving.
HERB-STUFFED ROASTED CORNISH HENS
If you're looking to add a touch of elegance to your dinner table, we suggest this moist Cornish game hen recipe. A blend of sage, lemon, onion and garlic give this entree outstanding flavor. -Taste of Home Cooking School
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. Gently lift skin from hen breasts and place sage leaves under skin. Place lemon wedges and a third of the onions in the cavities. Tuck wings under hens; tie legs together. Place in a small greased roasting pan. , Combine butter, oil, lemon juice and garlic; spoon half of mixture over hens. Sprinkle with salt and pepper., Bake 30 minutes. Add potatoes and remaining onions to pan. Brush hens with remaining butter mixture. Bake until a thermometer inserted in thickest part of thigh reads 170°-175° and potatoes are tender, 40-45 minutes longer., Remove hens to a serving platter. Stir potatoes and onions to coat with pan drippings. Serve with hens.
Nutrition Facts : Fat 67 g fat (22 g saturated fat), Cholesterol 379 mg cholesterol, Sodium 1,398 mg sodium, Carbohydrate 29 g carbohydrate, Fiber 4 g fiber, Protein 63 g protein.
CORNISH GAME HENS WITH MUSTARD AND ROSEMARY
Categories Herb Mustard Poultry Roast Rosemary Watercress Bon Appétit
Yield Serves 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Combine butter, 3 tablespoons prosciutto, 2 1/2 teaspoons rosemary and 1 1/2 teaspoons mustard in bowl. Season with salt and pepper. Run fingers under skin over breast of each game hen, loosening skin from meat. Rub 1 tablespoon butter mixture under skin over breast of each hen. Sprinkle hens inside and out with salt and pepper. Place 1 teaspoons butter mixture in each cavity. Truss hens with kitchen string.
- Place hens on rack in large roasting pan. Pour 1/3 cup broth over hens. Dot each hen with 1 teaspoon butter mixture. Roast hens 30 minutes, basting with remaining broth and butter every 10 minutes. Continue roasting without basting until juices run clear when thigh is pierced at thickest part, about 30 minutes more. Reserve 1/4 cup pan juices. Cool hens. Cut each hen in half.
- Mix mayonnaise, apricot spread, remaining prosciutto, rosemary and mustard, and 1/4 cup pan juices in small bowl. (Hens and sauce can be made 1 day ahead. Cover and chill.)
- Arrange watercress on large platter. Arrange hens atop. Serve with sauce.
MUSTARD- AND ROSEMARY-ROASTED GAME HENS
Steps:
- Preheat oven to 375°F. combine first 4 ingredients in small bowl. Gradually whisk in oil. Rub cavities and outside of hens with mustard mixture. Season with salt and pepper. Place 1 large rosemary sprig in cavity of each hen if desired. Arrange in shallow roasting pan. Bake until cooked through, about 1 hour 15 minutes (cover with foil last 15 minutes if hens are browning too quickly). Let stand 5 minutes and serve.
ROASTED CORNISH GAME HEN WITH MUSTARD GLAZE
A great dinner for two, for weeknight, company or the holidays! Adapted from Gourmet magazine July 1990(via Epicurious).
Provided by Sharon123
Categories Chicken
Time 50m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Remove the backbone from the hen with poultry shears or a sharp knife, place the hen, skin side up, on a work surface, and press down the breastbone to flatten the hen.
- In an ovenproof skillet roast the hen, skin side up, in a preheated 450°F oven for 10 minutes.
- While the hen is roasting, in a small bowl whisk together the oil, the mustard, rosemary, the garlic, and salt and pepper to taste.
- Remove the hen from the oven, spread the mustard mixture over the skin, and roast the hen for 15 minutes.
- Transfer the hen to a preheated broiler and broil it about 4 inches from the heat for 2-3 minutes. Now put the mustard seed in with the mustard mixture and broil for 2-3 more minutes(this is so the mustard seeds won't burn).
- Transfer the hen to a platter and keep it warm.
- To the skillet add the wine and boil the mixture over high heat until it is reduced by half. Add the broth, boil the mixture for 1 minute, scraping up and brown bits, and add any juices that have accumulated on the platter. Strain the sauce through a fine sieve onto 2 plates. Cut the hen in half with a sharp knife, and arrange each half on top of the sauce.
- Serve and enjoy!
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