ROASTED CORNISH HEN AND GRAPES
If you like, you can easily substitute four bone-in, skin-on chicken breasts (10 to 12 ounces each) for the Cornish hens in this recipe.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 50m
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. On a rimmed baking sheet, toss grapes and shallots with thyme sprigs, oil, 1 teaspoon salt, and 1/4 teaspoon pepper.
- Tie legs with kitchen twine; nestle hens among grapes on baking sheet, breast side up. Season hens generously with salt and pepper; sprinkle with thyme leaves.
- Roast, basting hens occasionally with pan juices, until an instant-read thermometer inserted in thickest part of leg (avoiding bone) registers 160 degrees. 30 to 35 minutes.
ROASTED CORNISH GAME HENS
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
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
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
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 HENS WITH GRAPES
Provided by Pierre Franey
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees.
- Place the hens in a shallow baking dish without crowding. Rub hens with oil and sprinkle inside and out with salt and pepper. Cut onion in half. Place the halves cut side down around the hens. Arrange gizzards and necks around the hens.
- Place baking dish on top of stove over medium-high heat. Turn the hens over in the dish to coat them with the oil. Brown them for a few minutes. Arrange hens on their sides, place in the oven and bake 15 minutes, basting often.
- Turn the hens on the other side and continue baking 15 minutes, basting often.
- Turn the hens breast side up. Bake about 10 minutes, basting often.
- Transfer the hens to a heated serving platter. Cover with foil to keep warm.
- Skim off the fat from the pan liquid. Place the dish on top of stove and bring the liquid to a boil. Add the sherry and vinegar and stir to dissolve any brown particles that may cling to the bottom of pan. Strain sauce into a saucepan and bring to a boil. Cook down by half. Add the honey, broth and tomato paste. Stir and add any liquid that may have accumulated inside or around the birds. Add the grapes and bring to a boil.
- Cook about 1 minute, stirring. Swirl in the butter, add salt and pepper, if necessary. Pour the sauce over the hens and serve.
Nutrition Facts : @context http, Calories 866, UnsaturatedFat 37 grams, Carbohydrate 24 grams, Fat 57 grams, Fiber 2 grams, Protein 59 grams, SaturatedFat 16 grams, Sodium 1281 milligrams, Sugar 18 grams, TransFat 0 grams
ROASTED CORNISH HENS WITH ROSEMARY AND GARLIC
Provided by Pierre Franey
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 654, UnsaturatedFat 31 grams, Carbohydrate 6 grams, Fat 46 grams, Fiber 2 grams, Protein 49 grams, SaturatedFat 12 grams, Sodium 1298 milligrams, Sugar 2 grams
ROASTED CORNISH HEN AND GRAPES RECIPE
Provided by carol gorman
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. On a rimmed baking sheet, toss grapes and shallots with thyme sprigs, oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Tie legs with kitchen twine; nestle hens among grapes on baking sheet, breast side up. Season hens generously with salt and pepper; sprinkle with thyme leaves. Roast, basting hens occasionally with pan juices, until an instant-read thermometer inserted in thickest part of leg (avoiding bone) registers 160 degrees. 30 to 35 minutes. Cook's Note Shallots often have two lobes, which should be separated before peeling. For this recipe, leave root end intact.
CORNISH GAME HENS WITH GRAPE SAUCE
I developed this recipe. This is a great way to impress your guest or guests. If you have more people for dinner, adjust all the amounts of the ingredients.
Provided by Alan Leonetti
Categories Chicken
Time 1h20m
Yield 2 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 375 degrees.
- Rinse the hens& pat dry inside& outside with paper towel.
- Place hens on a rack in a roasting pan.
- Season hens equally with salt, pepper, garlic, tarragon, rosemary, sage, thyme& paprika.
- Roast in oven until golden brown, or until juice runs clear& not red when hens are punctured between the thigh& breast.
- While the birds are in the oven, using a double boiler, melt the butter& stir in the flour.
- Once blended, add the chicken stock or broth& allow the mixture to thicken, stirring occasionally.
- Add the grape jelly, grape juice, sugar& the dissolved cornstarch.
- Continue to cook& stir until thickened again.
- To serve, pour some of the sauce onto the 2 plates.
- Place the hens on top of the sauce& then pour the rest of the sauce over the hens.
- Garnish the plates with a few small clusters of grapes& a few sprigs of herbs if desired.
Nutrition Facts : Calories 1222, Fat 56.2, SaturatedFat 31.7, Cholesterol 341.3, Sodium 4101.2, Carbohydrate 131.4, Fiber 5.4, Sugar 99, Protein 54.2
CORNISH GAME HENS WITH GRAPES IN VERMOUTH
From the *Best Ever Chicken* cookbook edited by Linda Fraser -- Per the intro, "This is a rather special dish that is ideal to serve when entertaining." Boy, do I ever agree w/that & this is such an easy fix too! *Enjoy* !
Provided by twissis
Categories Poultry
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F.
- Using a soft pastry brush, spread the soft butter all over the outside surface of hens & then put a hazelnut size piece in the cavity of ea hen. Mix shallots & parsley together & place 1/4 of the mixture in the cavity of ea hen.
- Put the hens side-by-side in a roasting pan & roast for 40-50 min or till the juices run clear when the thickest part of the flesh is pierced w/a skewer. When cooked, transfer the hens to a warmed serving platter, cover & keep warm.
- Skim most of the fat from the roasting pan, then add the grapes & vermouth. Place the pan directly over a low-heat for a few min to warm & slightly soften the grapes.
- Using a slotted spoon, lift the grapes out of the roasting pan, scatter them around the hens on the platter & cover again.
- Stir cornstarch into the cream & add to the pan juices. Cook gently (stirring) for a few min till the sauce thickens. Season w/salt & pepper to taste pref.
- Pour sauce around hens, sprinkle w/toasted pine nuts & garnish w/watercress sprigs, if using. Serve immediately.
Nutrition Facts : Calories 509.4, Fat 28, SaturatedFat 13, Cholesterol 268.6, Sodium 254.6, Carbohydrate 13.8, Fiber 0.8, Sugar 9, Protein 49.7
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