Paprika Roasted Cornish Hens And Vegetables Recipes

ROASTED CORNISH HEN AND VEGETABLES

Steps:

• Preheat oven to 425 degree Fahrenheit.
• Rub the insides of Cornish hens with salt and pepper and 3 minced garlic cloves.
• In a bowl, combine 2 tablespoons olive oil, paprika, chili powder, cumin, remaining minced garlic, 1/4 cup chicken stock and stir well to combine. Use 2/3 of this mixture to rub all over the outside of Cornish hens. Sprinkle the desired amount of salt over the outside of the hens. Sprinkle a very small amount of additional paprika over the hens (for color).
• Toss carrots, onions, and sweet potatoes in the remaining 1/3 of the mixture to coat. Sprinkle with salt and pepper.
• Transfer vegetables to the large roasting pan. Place hens breast sides up on top of vegetables. Add a little bit of chicken stock on the bottom of the pan to prevent vegetables from burning.
• Roast Cornish hens at 425 Fahrenheit for 30-35 minutes. Reduce heat to 350 Fahrenheit. Combine 1/2 cup of chicken stop and 1/2 cup of white wine and pour the mixture over the hens and into the bottom of the roasting pan. Continue roasting at 350 degrees F for 15-20 more minutes, basting hens with pan juices, until hen juices run clear.
• Transfer hens and vegetables to a platter. Make sure to pour juices from the hen cavities into a roasting pan. Cover hens with foil. Transfer the sauce from the roasting pan into a smaller saucepan and boil it down a little bit to thicken, if desired. You can also dissolve a little bit of cornstarch in water and add it to the boiling sauce to thicken it. After hens sit under the foil, pour juices from rested hens back into the sauce you just made. If desired, add more chicken stock to the thickened sauce.
• Serve Cornish hens whole or cut in half.

PAPRIKA-ROASTED CORNISH HENS AND VEGETABLES

Steps:

• Preheat oven to 475°F. Heat a 17- by 11 1/2- by 2-inch flameproof roasting pan in upper third of oven 10 minutes.
• Stir together oil, paprika, cayenne, and salt in a large bowl. Rinse hens and pat dry. Remove any excess fat from opening of cavities and season cavities with salt and pepper. Tie drumsticks together if desired. Brush some of spice oil over hens. Toss vegetables and caraway seeds in remaining spice oil to coat and transfer to hot roasting pan. Roast vegetables, uncovered, 25 minutes. Stir vegetables and arrange hens, breast sides up, on top. Roast 40 minutes, then baste hens with pan juices and roast 20 minutes more, or until a thermometer inserted in fleshy part of thigh registers 170°F. Pour any juices from inside hens into pan.
• Transfer hens to a cutting board and halve each lengthwise along backbone. Transfer vegetables with a slotted spoon to a platter. Sprinkle parsley over vegetables and top with hen pieces. Skim fat from pan juices and pour over hens. Stir together sour cream and water and serve on the side.

CORNISH HENS ROASTED WITH TARRAGON AND ROOT VEGETABLES

Steps:

• Preheat oven to 475 degrees. Wash the potatoes under cold running water. Salt and pepper inside of birds cavity. Add tarragon to cavities. Rub each bird with 1 tablespoon of olive oil. Place in roasting pan. Toss all vegetables with remaining oil, salt and pepper and place around birds. Place in oven on middle shelf. Lower temperature to 400 degrees. Roast for 50 minutes. Remove tray from oven and drape with aluminum foil. Allow bird to rest for 7 minutes before serving. Place birds on plates with vegetables around. Garnish with tarragon and serve with mustard.

ROASTED CORNISH HENS WITH VEGETABLES

Steps:

• Preheat oven to 350°. In a large bowl, combine first seven ingredients. Transfer to a large shallow roasting pan., Brush hens with oil; sprinkle with salt and pepper. Wrap a bacon strip around each hen; secure with a wooden toothpick. Tie legs together. Place, breast side up, over vegetables., Bake, uncovered, 1-1/4 to 1-3/4 hours or until a thermometer inserted in thigh reads 180° and vegetables are tender. Remove hens to a serving platter; serve with vegetables.

ROASTED CORNISH HENS

Steps:

• REMOVE giblets from hens and discard. Rinse hens under cold running water, and pat dry with paper towels. Remove skin, if desired. Cut hens in half lengthwise with a sharp knife or kitchen shears, and place on a lightly greased rack. Place rack in a shallow roasting pan.
• COMBINE applesauce and remaining ingredients. Brush half of mixture over hens, and reserve remaining mixture.
• BAKE at 350 degrees for 30 minutes. Baste with reserved applesauce mixture, and bake 15 to 30 more minutes or until juices run clear.