Roasted Cornish Hen With Panzanaella Dressing And Sauteed Broccolini Recipes

ROASTED BROCCOLINI AND CHEDDAR

Roasted Broccolini and Cheddar image

Provided by Ina Garten Bio & Top Recipes

Time 25m

Yield 4 servings

Number Of Ingredients 5

Ingredients

1 1/2 pounds broccolini
Good olive oil
Kosher salt and freshly ground black pepper
6 ounces good sharp aged white Cheddar, such as Cabot
Juice of half a lemon

Steps:

Preheat the oven to 400 degrees F.
Remove and discard the bottom half of the broccolini stems. Cut the broccolini stems in half or quarters lengthwise, depending on the size of the stems. Don't cut the florets--just pull them apart. Place the broccolini on a sheet pan. Drizzle 3 tablespoons of olive oil on the broccolini and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Toss well, making sure the broccolini is lightly coated with oil. Spread the broccolini in one layer and roast for 10 to 15 minutes, tossing once with a metal spatula, until crisp-tender.
Meanwhile, slice the Cheddar 1/4-inch thick and break it into large crumbles. When the broccolini is ready, sprinkle the cheese on the broccolini and return to the oven for 3 to 4 minutes, until the cheese just melts. Squeeze on the lemon juice, taste for seasonings, and serve hot.

ROAST CORNISH HENS WITH HERBS AND PANCETTA

Roast Cornish Hens With Herbs and Pancetta image

Provided by Moira Hodgson

Categories dinner, main course

Time 45m

Yield 4 servings

Number Of Ingredients 8

Ingredients

4 fresh sage leaves
2 teaspoons fresh rosemary leaves
2 teaspoons fresh thyme
2 tablespoons unsalted butter, softened
4 poussins or Cornish hens, air-dried overnight in the refrigerator
Coarse salt and freshly ground pepper to taste
8 slices smoked pancetta
2 tablespoons olive oil

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

ROASTED CORNISH HEN WITH BALSAMIC GLAZE

Roasted Cornish Hen with Balsamic Glaze image

Categories Sauce Chicken Side Roast Simmer

Yield makes 4 servings

Number Of Ingredients 14

Ingredients

2 Cornish hens (about 1 1/4 pounds each)
Salt
Freshly ground black pepper
5 fresh rosemary sprigs
10 sage leaves
2 fresh or dried bay leaves
1/4 cup extra-virgin olive oil
2 bunches scallions, trimmed and cut into 2-inch lengths (about 2 cups)
1 cup peeled, trimmed, and thinly sliced carrots
1/2 cup thinly sliced celery
6 slices dried porcini mushrooms
2 cups Chicken Stock (page 74) or canned reduced-sodium chicken broth
3 tablespoons balsamic vinegar
1 tablespoon honey

Steps:

Preheat the oven to 425° F. Remove all visible fat and the neck and giblets from the Cornish hens. Rinse the hens under cold water and pat them dry inside and out with paper towels. Season the birds generously with salt and pepper, inside and out. Place one rosemary sprig, 2 sage leaves, and 1 bay leaf in the body cavity of each bird.
Heat the oil in a heavy, flameproof roasting pan or very large ovenproof skillet over medium heat. Add the scallions, carrots, celery, porcini, and the remaining rosemary and sage leaves and cook, stirring, until the scallions are wilted, about 4 minutes. Smooth the vegetables into an even layer and nestle the prepared birds, breast side up, over them. Roast, basting frequently with enough of the chicken stock to keep the vegetables well moistened, until the vegetables and hens are golden brown-about 45 minutes.
Carefully tilt the pan and spoon off enough of the roasting juices to measure 1 cup, not including fat. Stir the balsamic vinegar and honey into the measured juices until the honey is dissolved. Return the birds to oven and roast, basting occasionally with the honey mixture, until the birds are a rich mahogany color and the leg joint moves easily when you wiggle it, about 15 minutes.
Remove the birds from the oven, transfer them to a platter or plates, and cover with a tent of aluminum foil to keep them warm. Strain the pan juices through a sieve into a small saucepan, pressing as much of the liquid from the vegetables as possible. Skim the fat from the surface of the sauce, and bring the sauce to a simmer while carving the birds. With a pair of kitchen shears, cut along both sides of the backbones to remove them. Cut the birds in half through the center breastbone. Cut each half into leg and breast portions. Arrange the pieces on a platter or plates, and spoon some of the roasting juices over them. Pass the remaining sauce separately.

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