Roast Game Hens With Sherry Ginger And Lime Recipes

ROASTED CORNISH GAME HENS

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.

HERB-BRINED CORNISH GAME HENS

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.

BAJAN ROAST GAME HENS

Steps:

• Prepare the "seasoning": mash the garlic, ginger, shallots, jalapeno, scallions, parsley, cilantro and thyme to a paste in a mortar or puree in a food processor. Work in the allspice, most of the lime juice, butter, salt and pepper. Correct the seasonings, add salt, pepper and lime juice to taste.
• Preheat the oven to 400 degrees. Wash the game hens and blot them dry with paper towels. Loosen the skin on the hens. To do so, start at the neck of each bird and tunnel your fingers under the skin to separate the skin from the breast meat. Work carefully so as not to tear the skin.
• Spread half of the seasoning mixture under the skins of the game hens. Rub the skin to force the mixture over the thigh and drumstick meat. Spread the remaining seasoning over the breast skin of the birds.
• Roast the birds until golden brown, 30 to 40 minutes.

HERB-ROASTED GAME HENS

Steps:

• Place hens, breast side up, on a rack in a shallow roasting pan. In a small bowl, combine the remaining ingredients. Spoon over hens. , Bake, uncovered, at 350° for 50-60 minutes or a thermometer reads 180°.

GAME HENS WITH LIME, GARLIC AND OREGANO

Steps:

• In a small bowl, mix the juice of the 3 limes, garlic, dried oregano and olive oil. Rub all over the hens and set in the refrigerator 1 to 2 hours.
• Preheat the oven to 375 degrees.
• Remove the hens from the refrigerator. Stuff the cavity of each with half of the fresh oregano, a lime half and half of the onion chunks. Tie the legs together with string and sprinkle all over with salt and pepper. Place on a rack in a roasting pan and roast breast side up, 20 minutes. Turn breast side down and roast another 20 minutes. Then turn over again and roast 20 minutes longer (1 hour total). Serve hot.

ROAST GAME HENS WITH SHERRY, GINGER AND LIME

Steps:

• Preheat oven to 400°F. Boil first 6 ingredients in heavy medium saucepan until reduced to 3/4 cup, about 2 minutes.
• Arrange Cornish game hens in roasting pan. Place 1 bacon slice and some rosemary into each hen cavity; sprinkle with salt and pepper. Roast until golden brown and cooked through, basting often with Sherry mixture, about 1 hour. Transfer Cornish game hens to platter.

GAME HENS WITH HONEY, VINEGAR AND SPICE GLAZE

Steps:

• Preheat oven to 400°F. Remove giblets from game hens. Pat game hens dry. Tie legs of each game hen together to hold shape. Place game hens in large roasting pan. Combine olive oil, Sherry wine vinegar, honey, ground cumin, aniseed and ground cinnamon in heavy medium saucepan. Simmer until mixture thickens slightly, stirring constantly, about 3 minutes. Remove glaze from heat. Brush some of glaze over game hens. Sprinkle game hens generously with salt and pepper. Roast until last drops of juices run clear when thighs are pierced, basting every 10 minutes with glaze, about 55 minutes. Transfer game hens to plates and serve.

LIME AND SESAME ROASTED CORNISH GAME HENS

Steps:

• Place hens, breast side down in a large shallow glass dish, I use a large zip-top plastic bag.
• Combine soy sauce, vegetable oil, garlic, sesame seeds, brown sugar, ginger and lime juice until well blended.
• Pour marinade over hens.
• Cover and marinate for at least 8 hours.
• Turn occassionally or shake marinating bag.
• Remove hens from marinade.
• Reserve marinade and bring to a full boil in a small saucepan.
• Set aside.
• Place hens in a greased 13 x 9 pan breast side up.
• Bake uncovered for 45-60 minutes or until golden brown.
• Baste occasionally with marinade.
• Garnish with toasted sesame seeds and lime wedges.

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.

ROASTED CORNISH GAME HENS WITH SESAME-GINGER SAUCE

Steps:

• Whisk first 5 ingredients in a medium bowl. Transfer half of marinade to small saucepan; reserve. Pour remaining marinade into 15x10x2-inch glass pyrex dish. Add hens; turn to coat. Marinate 30 minutes to 4 hours in the refrigerator, turning occasionally.
• Preheat the oven to 425°F Arrange hens, skin side up, on large brimmed baking sheet. Sprinkle with Sesame seeds. Roast until cooked through and brown, about 40 minutes. Transfer to platter. Pour pan juices into saucepan with reserved marinade. Bring to boil, stirring often. Simmer until sauce coats spoon, about 5 minutes; pour into bowl. Serve hens with sauce.

APRICOT GINGER GAME HENS

Steps:

• In shallow dish, mix the soy sauce, apricot preserves, ginger, garlic, wine, and sugar. Place the hens in the dish, and coat with the marinade. Cover, and allow to marinate in the refrigerator 8 hours, or overnight.
• Preheat oven to 325 degrees F (165 degrees C).
• Arrange the hen halves in a baking dish. Pour remaining marinade over the hens. Bake uncovered 1 hour and 15 minutes in the preheated oven, basting frequently with the marinade, until hen juices run clear.