Roast Marinated Cornish Hens Recipes

ROASTED CORNISH GAME HENS MARINATED IN HONEY AND MUSTARD

Steps:

• Mix the honey, mustard, garlic, 3 tablespoons oil, thyme and cinnamon together in a bowl and set aside. Remove the wing tips from the hens. Roll the hens in the marinade and marinate overnight.
• Preheat the oven to 450 degrees F.
• Season the birds inside and out with salt and pepper. Cut the lemon in half and squeeze over each bird. Put a used lemon half in the cavity of each bird. Truss the birds.
• Set a rack in a roasting pan and brush the rack with several tablespoons vegetable oil. Place the birds, breast side down on the oiled rack. Roast for 30 minutes. Turn the birds breast side up, reduce the heat to 350 degrees and roast an additional 15 to 20 minutes or until the hens are cooked through and the skin is brown. Allow the hens to rest 10 minutes before serving.

MARINATED CORNISH GAME HENS

Steps:

• Remove bags with liver and necks from hens, wash hens well pat dry.
• Rub hens with oil.
• Prepare marinade, place hens in either glass bowl or 2 plastic bags,pour marinade over hens.
• Let hens marinate overnight in refrigerator turning hens or bags over occasionally.
• Next day remove hens from marinade and place onto a roasting rack.
• Roast hens at 400 F for 50 to 60 minutes, turning once during cooking time and baisting with matinade occasionally.
• Check for doneness by piercing with a fork,
• hens should be fork tender and juices should run clear.
• Can serve whole hens or cut hebs in half lenghtwise to double.

ROAST MARINATED CORNISH HENS

Steps:

• Make marinade:
• Thinly slice lower 6 inches of lemongrass stalks, discarding remainder of stalks
• In a food processor or blender finely grind together sliced lemongrass, coriander, shallot, garlic, and gingerroot. Add sugar, curry powder, pepper, salt, fish sauce, and 1 cup coconut milk and purée.
• Quarter each hen and divide between 2 large resealable plastic bags. Divide marinade between bags and seal bags, pressing out excess air. Put bags in large shallow dish and marinate hens, chilled, turning bag once or twice, overnight.
• Preheat oven to 450°F. and line a large shallow roasting pan with foil.
• Remove hens from marinade, reserving marinade, and arranged hens, skin sides up, in prepared pan. Roast hens 20 to 25 minutes, or until just cooked through.
• While hens are roasting, in a small saucepan combine reserved marinade and remaining 1 cup coconut milk. Cook sauce at a slow boil, stirring occasionally, 5 minutes and strain through a fine sieve into another small saucepan to keep warm.
• Serve hens with marinade sauce and/or sweet chili sauce for dipping if desired.

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.

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 WITH ROSEMARY AND GARLIC

Steps:

• Preheat oven to 450 degrees.
• Rub the hens inside and out with salt and pepper and remove any excess fat inside. Place one sprig of rosemary and one garlic clove in each cavity and truss the hens, if desired.
• Place the hens in a large metal roasting pan. Brush them with the oil. Arrange the birds on their sides. Scatter the necks, gizzards, hearts, livers and onion around the birds. Place the dish on top of the stove and heat until the oil is sizzling.
• Place the pan in the oven and bake for 20 minutes, basting occasionally.
• Turn the birds on the reverse side and cook for 15 more minutes, basting occasionally.
• Remove all the fat from the dish and add the wine and chicken broth.
• Reduce the heat to 425 degrees. Place the hens on their backs for a final 10 minutes of cooking. The simmering broth will deglaze the pan as the birds roast, making a gravy. Remove from the oven and pour the cavity juices, including the rosemary and garlic, into the pan. Remove the rosemary and the trussing string, and let the hens rest in a warm place for 5 minutes before carving. Serve with the giblets and onions, if desired.

ROTISSERIE MARINATED CORNISH HENS

Steps:

• Rinse and pat dry the hens. You shouldn't have any giblets in the cavity but if you do, go ahead and discard them. Place the hens in a large container that you can cover and refrigerate.
• Mix all of the other ingredients in a bowl. Pour them over the hens, making sure they are all coated. Cover the container and refrigerate for a minimum of 2 hours. You can marinate these over night if needed.
• Remove the hens from the marinade and prepare them for cooking. If you are going to Rotisserie them, make sure you tie the legs and wigs tightly so they don't dangle and get burned.
• Cook the hens for approximately 1 hour, until meat is cooked through and hens are evenly browned.
• If you are going to cook them in the oven, preheat it to 375 degrees. Place the hens on a roasting pan and cook for approximately 1 hour, flipping the birds so they brown evenly.

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).