Roasted Cornish Game Hens With Pesto And Goat Cheese Recipes

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ROASTED CORNISH GAME HENS



Roasted Cornish Game Hens image

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

1 tablespoon salt
2 tablespoons lemon-pepper
1 tablespoon dried basil
1 tablespoon poultry seasoning
2 tablespoons olive oil
6 Cornish game hens, about 1 1/2 pounds each, rinsed and dried thoroughly
1 green bell pepper, large dice
2 stalks celery, large dice
1 onion, large dice

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 GAME HENS WITH PUMPKIN SEED PESTO



Roasted Cornish Game Hens With Pumpkin Seed Pesto image

Provided by Food Network Kitchen

Categories     main-dish

Time 3h55m

Yield 8 servings

Number Of Ingredients 9

5 tablespoons extra-virgin olive oil
1/2 cup pepitas (hulled green pumpkin seeds)
Kosher salt
1 teaspoon plus large pinch of paprika
1 cup loosely packed fresh parsley leaves
2 scallions, chopped
2 tablespoons fresh lemon juice
4 Cornish game hens (1 1/2 to 1 3/4 pounds each), gizzards discarded
1 small clove garlic, minced

Steps:

  • Position a rack in the lower third of the oven and preheat to 400 degrees F. Make the pumpkin seed pesto: Heat 3 tablespoons olive oil, the pepitas, 1/2 teaspoon salt and a large pinch of paprika in a large skillet over medium heat. Cook, shaking the skillet, until the seeds begin popping and some turn brown, about 5 minutes. Remove from the heat and let cool completely. Transfer the seeds and oil to a food processor; add 1/2 cup water, the parsley, scallions, lemon juice and 1/4 teaspoon salt and pulse until pureed. Remove about 3 tablespoons of the pesto for the hens and set aside the rest for serving.
  • Slide your fingers under the breast skin of each hen to loosen. Slide 2 heaping teaspoons of the pesto under the skin of each hen, then rub the skin to distribute the pesto.
  • Mash the garlic and 2 teaspoons salt with the flat side of a chef's knife to make a paste. Combine with the remaining 2 tablespoons olive oil and 1 teaspoon paprika in a bowl, then rub all over the hens. Refrigerate, uncovered, at least 2 hours or overnight.
  • Put the hens on a rack in a shallow roasting pan or rimmed baking sheet and tie the legs together with kitchen twine. Roast, rotating the pan halfway through, until the skin is golden brown and a thermometer inserted into the thickest part of the thigh registers 170 degrees F, about 1 hour. Let rest 15 minutes, then cut each hen in half. Serve with the reserved pesto.

Nutrition Facts : Calories 525 calorie, Fat 24 grams, SaturatedFat 5 grams, Cholesterol 310 milligrams, Sodium 357 milligrams, Carbohydrate 2 grams, Fiber 1 grams, Protein 71 grams, Sugar 0 grams

BAKED CORNISH GAME HENS



Baked Cornish Game Hens image

Cornish game hens stuffed with a vegetable mixture, then roasted. A Cornish game hen recipe that I found and tweaked a bit for the taste and size of our small family, but it would be very easy to adjust it to fit your needs. It goes well with oven-roasted potatoes.

Provided by JMRYGH

Categories     Meat and Poultry Recipes     Chicken     Cornish Hen Recipes

Time 2h

Yield 4

Number Of Ingredients 11

2 Cornish game hens
½ cup melted butter
½ onion, chopped
½ stalk celery, chopped
¼ green bell pepper, chopped
1 (4.5 ounce) can mushrooms, drained and chopped
2 cloves garlic, minced
1 tablespoon dried basil
1 teaspoon dried oregano
1 tablespoon chopped fresh parsley
¼ cup melted butter

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • In a small bowl combine the 1/2 cup melted butter, onion, celery, bell pepper, mushrooms, garlic, basil, oregano and parsley.
  • Season hens inside and out with salt and pepper to taste, then stuff with equal amounts butter/vegetable mixture. Place stuffed birds in a 9x13 inch baking dish, breast side up. Drizzle with 1/4 cup melted butter.
  • Cover dish and bake in the preheated oven for 1 1/2 hours. Remove cover and brown at 500 degrees F (260 degrees C).

Nutrition Facts : Calories 476.2 calories, Carbohydrate 4.5 g, Cholesterol 166.8 mg, Fat 45.2 g, Fiber 1.7 g, Protein 14.3 g, SaturatedFat 24.8 g, Sodium 421 mg, Sugar 1.8 g

ROASTED CORNISH HENS WITH VEGETABLES



Roasted Cornish Hens with Vegetables image

Roasting simply seasoned Cornish game hens and vegetables in one pan results in a full-flavored meal in one.-Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 6 servings.

Number Of Ingredients 12

6 medium potatoes, quartered
6 medium carrots, cut in half lengthwise and cut into chunks
1 large sweet onion, cut into wedges
1/2 cup butter, melted
2 teaspoons dried oregano
2 teaspoons dried rosemary, crushed
1-1/2 teaspoons garlic salt
6 Cornish game hens (20 to 24 ounces each)
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
6 bacon strips

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.

Nutrition Facts :

ROASTED CORNISH GAME HENS WITH PESTO AND GOAT CHEESE



Roasted Cornish Game Hens With Pesto and Goat Cheese image

I love game hens and like to find different ways of preparing them. This was a hit with my spousal unit.

Provided by KathyP53

Categories     Poultry

Time 49m

Yield 6 serving(s)

Number Of Ingredients 6

6 tablespoons basil pesto (store bought fine)
1/3 cup fresh goat cheese, at room temperature (2 1/2 oz.)
3 large Cornish hens, giblets removed (1 1/2-2 lbs)
1 1/2 tablespoons extra virgin olive oil
kosher salt
fresh ground black pepper

Steps:

  • Position rack in center of oven and preheat oven to 425°F.
  • Arrange a large wire rack over a large rimmed baking sheet or shallow roasting pan. In a small bowl, combine the pesto and goat cheese, mashing it with a fork until evenly mixed.
  • Place a game hen, breast-side down, on a cutting board. Remove backbone by cutting along both sides with poultry shears. Flip the hen over and flatten it by pressing down on the breast bone with your palms. Using a chef's knife, split the hen in two along the breastbone. Extend the wings on each side, and chop off the last two joints. Remove and discard any large deposits of fat. Repeat with remaining hens.
  • With your fingers, loosen the skin over the breast and leg. Insert a heaping tablespoon of the pesto mixture under the skin and work it so it evenly covers the breast and leg meat. Smooth the skin back to its original position and repeat with remaining hens. Can refrigerate hens for 2 hours if desired.
  • Arrange hens on the large wire rack. Do not overlap. Brush the surface of the hens with olive oil and sprinkle with salt and pepper.
  • Roast hens, rotating pan about halfway through, until their nicely browned and juices run clear when a thigh is pricked with a skewer or toothpick (about 30 minutes. Cover loosely with foil and allow to rest about 5 minutes before serving.

Nutrition Facts : Calories 179.8, Fat 7.5, SaturatedFat 1.5, Cholesterol 108.8, Sodium 82.9, Carbohydrate 2.7, Fiber 1.8, Sugar 0.1, Protein 24.6

ROAST CORNISH GAME HEN WITH SPRING VEGETABLES



Roast Cornish Game Hen with Spring Vegetables image

Categories     Wine     Poultry     Vegetable     Roast     Quick & Easy     High Fiber     Dinner     Fennel     Leek     Carrot     White Wine     Spring     Anniversary     Bon Appétit     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 2; can be doubled

Number Of Ingredients 7

1 large fresh fennel bulb, trimmed, thinly sliced
1 large leek (white and pale green parts only), thinly sliced
1 1/2 cups peeled baby carrots
2 teaspoons dried thyme
1 1/2 tablespoons olive oil
1 1 1/2-pound Cornish game hen, halved lengthwise
1/2 cup dry white wine

Steps:

  • Preheat oven to 500°F. Combine fennel, leek, carrots, 1 teaspoon thyme and 1 tablespoon oil in 13 x 9 x 2-inch glass baking dish; toss to coat. Sprinkle with salt and pepper. Brush hen halves with remaining 1/2 tablespoon oil; sprinkle with 1 teaspoon thyme, salt and pepper. Arrange hen halves atop vegetables. Roast 15 minutes.
  • Pour wine onto vegetables in dish. Continue to roast until vegetables are tender and hen is cooked through, stirring vegetables occasionally, about 8 minutes longer. Serve hen with vegetables.

GRILLED CORNISH GAME HENS WITH PESTO



Grilled Cornish Game Hens With Pesto image

Another fabulous recipe from Mary Nell Reck's weekly cooking lesson in the Houston Post. This one came out in February of 1989 and is a recipe from Johnny Carrabba, chef and owner of Carrabba's Restaurant here in Houston, way back when there was only the original restaurant. The Cornish hens may be prepared ahead of time and refrigerated until ready to grill.

Provided by Leslie in Texas

Categories     Poultry

Time 45m

Yield 4-8 serving(s)

Number Of Ingredients 8

4 Cornish hens
2 garlic cloves
1/2 cup parmesan cheese, freshly grated
1/2 cup pine nuts
2 cups basil leaves, packed
1/2 cup Italian parsley
salt & freshly ground black pepper, to taste
1/4 cup extra virgin olive oil

Steps:

  • Cut off the wing tips of the Cornish hens.
  • Split open, cutting through the breast.
  • Split in half through the back by cutting on both sides of the backbone.
  • Using a small, sharp knife, remove the ribs and breastbone.
  • These bones are easily removed and doing so makes it much easier for the diner to enjoy.
  • Slip your fingers under the skin to separate it from the meat. Go in from the side which was next to the backbone. This is where the pesto stuffing goes. Set hen aside while preparing the pesto.
  • Give the garlic cloves a firm whack with the side of a knife to remove the skin.
  • Crush to release the oils then place in a food processor along with the parmesan cheese, pine nuts, basil leaves,parsley,salt and freshly ground pepper.
  • Process until finely ground.
  • Slowly add just enough olive oil to make the pesto pasty and moist, but not runny.
  • Place about 2 tablespoons of the stuffing under the skin of each half and evenly distribute it by applying gentle pressure to the skin.
  • Any remaining pesto can be placed in a covered container and refrigerated for several weeks. Because the parsley has been added it will retain its bright green color.
  • Sprinkle the skin with salt and freshly ground pepper.
  • Lightly drizzle with olive oil.
  • Cover with plastic wrap and refrigerate until ready to serve.
  • Close to serving time, place about six pieces of pecan or oak chips in water to soak.
  • Get a charcoal fire ready to grill on or turn on the gas grill if using that.
  • Place the wet wood chips on the coals/ burner to create flavorful smoke.
  • Grill the stuffed hens until richly browned on both sides, about 10-20 minutes in all, depending on size of hen.
  • Serve immediately.

Nutrition Facts : Calories 580.6, Fat 36.9, SaturatedFat 6.9, Cholesterol 228.5, Sodium 360.4, Carbohydrate 5.6, Fiber 2.6, Sugar 0.9, Protein 56.4

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