Pablos Spanish Cornish Hens Recipes

CORNISH HENS THE EASY WAY

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Rub each hen with a lime half. Drizzle the hens with olive oil, and season with chili powder, cumin, kosher salt, and pepper. Place hens on a rack in a shallow roasting pan.
• Roast hens 15 minutes in the preheated oven. Reduce heat to 350 degrees F (175 degrees C), and continue roasting 30 minutes, or to an internal temperature of 180 degrees F (80 degrees C).

EASY CORNISH HENS

Steps:

• Mix 1/3 cup lemon juice, melted margarine, 1/2 teaspoon thyme, garlic powder, cumin, and red pepper flakes in a bowl. Pour and rub lemon juice mixture over Cornish hens. Mix 1/2 teaspoon thyme, salt, and black pepper in a bowl; sprinkle over Cornish hens.
• Pour chicken broth and 1/3 cup lemon juice into a slow cooker.
• Place about 1 tablespoon chilled margarine in the cavity of each hen; place hens in the slow cooker. Arrange the remaining margarine cubes in the chicken broth mixture.
• Cook hens in the slow cooker on High for 4 hours or Low for 8 hours.

FILIPINO ADOBO-STYLE CORNISH HENS LAPID

Steps:

• In a bowl stir together soy sauce, vinegar, garlic, oregano, bay leaves, and salt and pepper to taste. Put hens in a large sealable plastic bag and pour soy sauce mixture over them. Seal bag, pressing out extra air, and put in a bowl or shallow dish. Marinate hens, chilled, turning bag once or twice, at least 2 hours and up to 12.
• Preheat oven to 450.
• Arrange hens, skin side up, in a baking pan, 13 by 9 by 2 inches, and pour marinade around them. Bake hens in middle of oven 20 to 25 minutes, or until just cooked through.
• Discard bay leaves and serve Cornish hens with rice.

PAELLA WITH WILD RICE, SEAFOOD AND CORNISH HEN

Steps:

• Soak the wild rice in 4 cups cold water for at least 2 hours. It will absorb some of the water and puff up a little bit.
• To roast the red peppers:.
• Place the red bell peppers directly onto the fire on your gas stove. Or place directly onto your electric burner. Char well for over 15 minutes on all sides. You are looking for a very black exterior. Pop the peppers into a bowl and cover tightly with plastic wrap to seal in the heat and sweat. In 10 minutes you can peel off the charred skin. If you want you can do this under running cold water, which makes it a little easier. Cut in wide slices and set aside.
• Peel and finely dice the onion. Slice the sausage into 1/2-inch pieces.
• To fabricate the Cornish game hen:.
• Remove the carcass from your hen beginning at top of bird along either side of breast bone. Using a sharp knife, work your way down each side of carcass trying to remove as much meat from the bone as possible, to make 2 halves. Leave in the leg and wing bones, but discard the carcass (or save for stock). Then cut the leg and wing pieces off from the breast pieces.
• To clean the shrimp:.
• Start by holding the shrimp, backside up, and run your knife down the length of its spine. This will expose the vein. To remove the vein you can use your finger, or the tip of your knife to pull it out of the shrimp.
• To clean the mussels:.
• Scrub the mussels removing any sand and seaweed bits. If mussels are open, test them by pressing the two shells together. If they start to close, then they are still alive and safe to use. If not, discard them.
• To clean the squid:.
• Grab the head, while holding the end and PULL. Most of the guts will come out in one neat pile. You need to remove the transparent spine (or quill) by running a finger along the inside of the mantle holding it by the tip and pulling. Check the base in case there is a bit of spine left and that can be removed as well. Remove the wings by pulling off and then peel the rest of the skin off, which should come off in one piece. Slice the squid body open, score it on the diagonal (making a shallow incision but not cutting all the way through). Then cut this squid piece into flat triangles, or if you prefer simply cut the squid body into rings.
• In a large skillet turn a large pan on high heat and drizzle in the oil. Add the hen pieces to the hot pan and sear and brown on all sides, about 8 to 10 minutes. Take the pieces out of the pan and set aside. Add the chorizo or other sausage to the pan. Stir until browned, about 3 to 4 minutes. Leave there. In the same pan, continue to build the dish by adding the onions, and saute until golden. Add the turmeric, and smoked paprika, and then add the garlic. Add the wild rice, and stir to coat with all the flavors and allow the grains to toast slightly.
• Return the seared hen pieces to the pan. Add your warm chicken stock to which you have added the saffron. Reserve about a cup of stock for later. Cover the pan with a lid or tin foil, and let cook, about 40 minutes.
• Finish by adding the seafood (shrimp, mussels, squid), and the last cup of stock just before the last 10 minutes. Just before serving, add the peas and the reserved roasted red peppers. Cover for a minute and the residual heat will warm both.
• Ladle up into two personal paella pans.

CAJUN-FRIED CORNISH GAME HENS

Steps:

• Combine the Cajun season and pepper; rub over the inside and outside of the hens. Tie the legs together. Place flour in a large, heavy duty, zip-top plastic bag. Add the hens one at a time; shake to coat.
• Pour oil to a depth of 4 inches into the deep pot of a propane cooker; heat to 350°F.
• Carefully lower the hens in the oil; fry for 18 to 20 minutes or until the meat thermometer inserted in the thickest part of the breast reads 180°F.
• Remove the hens from oil and drain on paper towels. Remove string before serving.

ROAST CORNISH HENS WITH HERBS AND PANCETTA

Steps:

• Preheat the oven to 375 degrees. Chop the sage, rosemary and thyme and mix with the butter. Push the herb butter under the loosened skin of the breasts of the poussins or hens. Truss the poussins, season with salt and pepper and cover the breasts with pancetta. Sprinkle with olive oil.
• Place the poussins in a roasting pan and roast for 45 minutes to 1 hour. Degrease the pan juices and season to taste. Place each poussin on a heated plate and pour a serving of sauce around each one.