ROASTED CORNISH HENS
These Roasted Cornish Hens will be your new favorite recipe for romantic date nights or to impress dinner party guests. They're simple, elegant, and turn out perfectly every time with my easy step-by-step instructions.
Provided by Joanna Cismaru
Categories Dinner Main Course
Time 1h30m
Number Of Ingredients 13
Steps:
- Combine all the dry rub ingredients together in a small bowl.
- Pat the hens dry with paper towels and generously season with the dry rub both inside and out.
- Preheat your oven to 425°F.
- In a roasting pan add the rosemary, thyme, garlic, onion, and half the lemon slices. Place the hens in the roasting pan over the herbs and onions and drizzle the olive oil over the hens.
- Transfer the roasting pan to the preheated oven and bake for 50 to 60 minutes or until an instant-read thermometer inserted into the thickest part of the breast registers at 165°F.
- Remove the hens from the oven and let them rest for 20 minutes. Garnish with additional thyme, lemon slices and rosemary and serve over mashed potatoes.
Nutrition Facts : ServingSize 0.5 hen, Calories 783 kcal, Carbohydrate 10 g, Protein 60 g, Fat 55 g, SaturatedFat 14 g, Cholesterol 344 mg, Sodium 796 mg, Fiber 3 g, Sugar 2 g
HERB-ROASTED CORNISH GAME HENS
These cornish game hens are simple to prepare and taste heavenly. Roasted in the oven with herbs it makes an elegant dish.
Provided by SueVM
Categories Meat
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Place hens breast side up on a rack in a shallow roasting pan.
- In a small bowl combine the remaining ingredients.
- Brush over hens and bake uncovered at 350 degrees F for 50-60 minutes or until juices run clear.
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.
ROASTED CORNISH GAME HENS
Go for a different kind of bird by stuffing and cooking the Neelys' Roasted Cornish Game Hens recipe from Down Home with the Neelys on Food Network.
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 1h20m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F.
- In a small mixing bowl, stir together salt, lemon pepper, dried basil and poultry seasoning. Rub olive oil all over the hens and season each with the salt mixture. Place the hens on a baking sheet pan with plenty of space between them. You may need to use 2 pans. Loosely stuff the cavities of each hen with some green bell pepper, celery and onion. Roast the hens in the preheated oven for about 1 hour or until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F and the juices run clear. Remove the hens from the oven, loosely tent with foil and let rest 10 minutes before carving or serving.
CORNISH HENS WITH LEMON AND HERBS
For more-generous portions, cook one hen per person. If you do, use two roasting pans, and double the other ingredients.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h5m
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. Place hens in a roasting pan, breast sides up. Place 2 thyme sprigs and 1 lemon half in cavity of each hen. Loosen skin from breast, and place remaining thyme and the parsley underneath. Squeeze remaining lemon halves over hens. Rub butter all over hens. Season generously with salt and pepper.
- Roast hens, rotating pan halfway through, until skin turns golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 180 degrees, 45 to 50 minutes. Let stand 10 minutes. Cut hens in half lengthwise. Garnish with thyme sprigs, and serve with lemon wedges.
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 :
CORNISH GAME HENS WITH PANCETTA, JUNIPER BERRIES AND BEETS
Sauté any remaining greens from the beets to serve on the side with the [lentils with port-glazed shallots](/recipes/food/views/103018) . A Moulin-à-Vent is the wine of choice; purchased cheesecake topped with cherries marinated in brandy and sugar is a scrumptious finale.
Yield 4 servings
Number Of Ingredients 5
Steps:
- Position 1 rack in top third of oven and second rack in bottom third of oven and preheat to 375°F. Mix 1 1/2 cups chopped beet greens, pancetta and juniper berries in medium bowl. Season to taste with salt and pepper. Fill hen cavities with pancetta mixture, dividing equally. Tie hen legs together. Place hens in heavy large roasting pan. Rub 1 tablespoon olive oil over hens. Sprinkle hens with salt and pepper. (Can be prepared 8 hours ahead. Cover and refrigerate.)
- Roast hens on bottom rack in oven until golden and juices run clear when thickest part of thigh is pierced, about 1 hour 15 minutes.
- Meanwhile, toss chopped beets with remaining 2 tablespoons olive oil on heavy large baking sheet. Season with salt and pepper. Arrange beets in single layer. Roast beets on top rack in oven until tender and beginning to caramelize, stirring occasionally, about 45 minutes.
- Transfer hens to plates. Remove string. Scrape up any browned bits from bottom of roasting pan. Pour pan juices through sieve into 2-cup glass measuring cup. Spoon fat off top of pan juices.
- Spoon beets around hens. Drizzle pan juices around hens and serve.
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.
ROAST CORNISH HENS WITH HERBS AND PANCETTA
Provided by Moira Hodgson
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 1032, UnsaturatedFat 51 grams, Carbohydrate 2 grams, Fat 83 grams, Fiber 1 gram, Protein 65 grams, SaturatedFat 25 grams, Sodium 955 milligrams, Sugar 1 gram, TransFat 0 grams
CORNISH GAME HENS WITH HERBS
Make and share this Cornish Game Hens With Herbs recipe from Food.com.
Provided by Derf2440
Categories Chicken
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Place 2 whole garlic cloves and 2 lemon wedges in each hen.
- In a small bowl, combine oil,smashed garlic, rosemary, sage, tarragon, thyme, salt and pepper.
- Gently separate skin from breast and thigh of each hen and rub meat with herb mixture.
- Rub any extra over skin.
- Arrange birds on baking sheets lined with parchment paper.
- Roast birds in a preheated 400°F oven for 45 minutes or until well browned and cooked through.
- Baste occasionally.
- Place birds on a platter and transfer pan juices to measuring cup.
- To make sauce, remove fat from pan juices.
- Place juices in a saucepan with stock, soy sauce and Worcestershire sauce and bring to a boil.
- Cook a few minutes.
- In a small bowl, combine flour and margarine.
- Stir into sauce and cook until just slightly thickened.
- Adjust seasonings.
- Serve hens with sauce on the side.
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