Roast Game Hens With Pineapple Glaze Recipes

MAPLE-GLAZED CORNISH GAME HENS WITH CARROTS

Steps:

• Preheat oven to 450 degrees. Stir together maple syrup and cumin; season with salt and pepper. Using kitchen twine, tie hen legs together, then tuck wing tips underneath. Place hens on a rimmed baking sheet and rub with 1 teaspoon oil; season with salt and pepper.
• Roast 10 minutes. Remove sheet from oven and add carrots, onion, garlic, and thyme. Toss vegetables with 2 teaspoons oil and season with salt and pepper. Roast 20 minutes.
• Brush hens with maple mixture. Continue to roast, brushing twice more, until juices run clear when hens are pierced between breast and leg or an instant-read thermometer inserted in thickest part of a thigh (avoiding bone) registers 165 degrees, about 15 minutes. Transfer hens to a cutting board and let rest 10 minutes. Meanwhile, toss vegetables with lemon juice. Carve hens and serve with vegetables.

GLAZED CORNISH HENS

Steps:

• Preheat oven to 350°. Place hens, breast side up, on a rack in a shallow roasting pan. Sprinkle with salt and pepper. Bake, uncovered, 30 minutes. , In a small bowl, combine spreadable fruit and orange juice. Spoon some of the apricot mixture over the hens. Bake until golden brown and juices run clear, 30-35 minutes, basting several times with remaining apricot mixture. Let stand 5 minutes before serving.

GLAZED CORNISH GAME HENS WITH APRICOT PISTACHIO DRESSING

Steps:

• Brining the hens before roasting improves their flavor: Dissolve 2 cups of kosher salt in a clean bucket filled with 5 quarts of water. Add prepared hens and soak for 2 hours. Rinse thoroughly; pat dry.
• Adjust oven rack to upper middle position, and heat oven to 450 degrees.
• Heat oil in a large skillet. Saute onions until softened, about 7 minutes. Stir in apricots, then spread mixture onto a large (about 18-by-12-inch) lipped cookie sheet. Lay hens over the mixture. Mix jam and vinegar, and brush all but a few tablespoons over hens.
• Bake hens, brushing 2 or 3 times with remaining jam mixture and accumulated pan juices, until hens are golden brown and juices run clear, about 45 minutes. Turn heat from bake to broil, then cook until hens are spotty brown, watching carefully so they don't burn, 4 to 5 minutes.
• Transfer hens to a large platter with tongs, then cut in half at the breastbone to create individual servings.
• Return apricot dressing to the oven and broil to evaporate some of the excess liquid, about 5 minutes longer. Stir in pistachios and parsley. Spoon in a mound next to hens.

HOISIN-ROASTED GAME HENS

Steps:

• Preheat oven to 375 degrees. Place hens in a roasting pan. Mix together garlic, ginger, and chiles in a small bowl. Rub garlic mixture over hens and under skin; stuff cavities with cilantro sprigs. Tie legs of each hen together with kitchen twine. Cover; refrigerate 20 minutes.
• Remove hens from refrigerator, and brush with 1/2 cup hoisin. Roast 35 to 40 minutes, basting occasionally with extra hoisin. Remove from oven, and serve hot.

PINEAPPLE GLAZED GAME HENS

Steps:

• For the glaze, cook pineapple juice over medium heat until it has reduced to 2 tablespoons. Stir in 2 tablespoons olive oil and curry powder and cook for 1 minute more. Take off heat and stir in vinegar. Preheat the broiler. Cut the hens in half, using either a cleaver or poultry shears, cutting around and discarding the backbones. Use the palm of your hand to flatten the halves slightly. Brush hens with 2 tablespoons of olive oil and season with salt and pepper. Place the hen halves, skin side down, on a broiler pan and broil for about 5 inches from the heat source for 10 minutes. Brush the hens with the glaze. Turn skin side up and broil for 5 minutes. Brush liberally with glaze and continue to broil for about 5 minutes longer, until the thigh meat juices run clear when pierced with a knife and the skin is nicely browned.

ROAST GAME HENS WITH PINEAPPLE GLAZE

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.

ROASTED GAME HENS

Steps:

• Preheat oven to 350 degrees. Rinse the game hens and pat them dry. Season the cavities with salt and pepper and place a quarter lemon and a quarter onion in each cavity. Place the birds, breast side up, in a shallow roasting pan. Dot with butter and sprinkle with salt and pepper. Pour the white wine into the pan. Bake for 45 minutes to 1 hour, until the juices run clear when the hen is pierced in the thickest part of the thigh. Remove from the oven and serve with the pan juices spooned over the hens.
• ROASTED GAME HENS WITH ASIAN SPICE RUB: Preheat oven to 350 degrees. Rinse the game hens and pat them dry. Season the cavities with salt and pepper and place a quarter lemon and a quarter onion in each cavity. In a small bowl, combine the butter, ginger and five-spice powder. Rub the five-spice mixture onto the hens. Place the birds, breast side up, in a shallow roasting pan. Pour the white wine into the pan. Bake for 45 minutes to 1 hour, until the juices run clear when the hen is pierced in the thickest part of the thigh. Remove from the oven and serve with the pan juices spooned over the hens. Yield: 6 servings
• ROASTED GAME HENS STUFFED UNDER THE SKIN WITH HERBED RICOTTA: Preheat oven to 350 degrees. Place the ricotta in a fine sieve and drain for 30 minutes. In a medium bowl, combine the drained ricotta, Parmesan, egg yolk, herbs and lemon zest. Put the garlic clove through a garlic press and into the ricotta. Mix well, adding salt and pepper to taste. Rinse the game hens and pat them dry. Season the cavities with salt and pepper and place a quarter lemon and a quarter onion in each cavity. Loosen the skin on the breasts by sliding your fingers under the skin, being careful not to pierce it. Spoon the ricotta mixture under the skin (about 4 tablespoons of stuffing per bird.) Truss the birds. Place the birds, breast side up, in a shallow roasting pan. Pour the white wine into the pan. Bake for 1 hour, or until the juices run clear when the hen is pierced in the thickest part of the thigh. Remove from the oven and serve with the pan juices spooned over the hens. Yield: 6 servings

CORNISH GAME HENS WITH GARLIC AND ROSEMARY

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Rub hens with 1 tablespoon of the olive oil. Lightly season hens with salt and pepper. Place 1 lemon wedge and 1 sprig rosemary in cavity of each hen. Arrange in a large, heavy roasting pan, and arrange garlic cloves around hens. Roast in preheated oven for 25 minutes.
• Reduce oven temperature to 350 degrees F (175 degrees C). In a mixing bowl, whisk together wine, chicken broth, and remaining 2 tablespoons of oil; pour over hens. Continue roasting about 25 minutes longer, or until hens are golden brown and juices run clear. Baste with pan juices every 10 minutes.
• Transfer hens to a platter, pouring any cavity juices into the roasting pan. Tent hens with aluminum foil to keep warm. Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. Cut hens in half lengthwise and arrange on plates. Spoon sauce and garlic around hens. Garnish with rosemary sprigs, and serve.

CORNISH GAME HENS WITH PEACH GLAZE

Steps:

• Cut the hens down the backbone (split).
• Brine the hens: dissolve the salt in water,put hens& salted water into large bowl.
• (I usually put them into a large plactic bag) refrigerate 2 to 3 hours.
• Remove hens, Rinse thoroughly, pat dry, prick the skin allover the breast and legs with point of paring knife.
• Melt the butter in small pan& mix with preserves.
• Add salt, pepper& basil.
• Preheat oven to 400 degrees.
• Place hens in shallow pan (I usually line pan with foil for easy clean-up).
• Rub hens with butter.
• Spoon butter& preserve mixture over hens.
• Bake 35 to 45 minutes.

ROAST CORNISH GAME HENS WITH PINEAPPLE & SHALLOTS

Steps:

• Preheat oven to 400F and arrange rack in center. Rinse hens and pat dry; arrange, cut side down, on a large rimmed baking sheet. Toss together shallots and oil in a small bowl; arrange around hens. Combine butter and garlic in bowl ; brush hens. Season with salt and pepper. Roast 30 minutes.
• Preheat broiler and arrange rack 6 inches from heat. Broil hens till golden brown, 5 to 6 minutes. Transfer hens and shallots to a large serving platter.
• Pour drippings into a bowl. Arrange pineapple slices, in a single layer, on same baking sheet and lightly brush with some drippings (discard remaining drippings). Broil until just starting to brown, 5 to 7 minutes. Arrange on platter with hens; drizzle with pineapple juices from pan.

ROASTED GAME HEN WITH CITRUS-CLOVE GLAZE

Steps:

• Preheat oven to 450°F. Arrange lemon slices on baking sheet in two 3 x 5-inch rectangles. Season Cornish game hen halves generously with salt and pepper. Place game hen halves, skin side up atop rectangles of lemon slices. Roast game hen halves 15 minutes.
• Meanwhile, combine orange marmalade, fresh lemon juice, bourbon, grated lemon peel and ground cloves in heavy small saucepan. Simmer marmalade mixture over medium heat until thickened to consistency of glaze, about 4 minutes. Season marmalade glaze to taste with salt and pepper.
• Brush game hen halves with marmalade glaze. Continue to roast hen halves until juices run clear when thighs are pierced and hen halves are deep brown, brushing 2 more times with marmalade glaze, about 10 minutes longer. Serve immediately.

PINEAPPLE-STUFFED CORNISH HENS

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.