SINGLE POT CORNISH GAME HENS
All in one pot and you are done, plus the flavors are so wonderful, elegant and romantic enough for dinner by candlelight!
Provided by Shawn C
Categories One Dish Meal
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In large Dutch oven (lid must be ovenproof) heat oil over medium high heat.
- Salt and pepper hens both sides.
- Brown on both sides.
- Add onions and garlic, let cook 5 minutes.
- Add potatoes and mushrooms on top.
- Sprinkle with rosemary and thyme and garlic powder.
- Pour in 1/2 can broth in pan and 1/4 cup wine.
- Squeeze 1/2 lemon on top.
- Cover with tight fitting lid.
- Place in oven at 350°F for 1 hour.
- Remove from oven and take out hens and vegetables.
- Over medium high heat add remaining ingredients (lemon juice, lemon pepper, chicken base, wine, broth) and let reduce for 15 minutes.
- Thicken with cornstarch and water.
- Taste and season as needed replace chicken and vegetables and cook for additional 10 minutes stirring very carefully and not very often.
- Serve immediately.
CORNISH GAME HENS
These hens look festive and were something different from the usual ham or turkey. They're simple to make, and each person gets an attractive individual serving.-Karen Darrell, Wood River, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Place hens on a rack in a shallow baking pan. Tie legs with kitchen string if desired. Sprinkle with salt and pepper. Combine the butter, orange juice and honey; spoon over hens. Bake, uncovered, at 350° for 1 hour or until a thermometer reads 165° and juices run clear, basting every 15 minutes., In a small saucepan, combine the orange juice, honey and vinegar. Combine cornstarch and water until smooth; stir into orange juice mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with hens.
Nutrition Facts :
FRENCH - STYLE POT ROASTED ROCK CORNISH GAME HENS
An incredibly simple dish that looks and tastes extra special. From "The Cooks Encyclopedia of Chicken" - A"must have for every cookbook shelf.
Provided by - Carla -
Categories Poultry
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Preheat the oven to 375°F Heat the olive oil in a large flame-proof casserole and add the onion, garlic and bacon; sauté 5 to 6 minutes, until the onion has softened.
- Brush the hens with a little melted butter and season well.
- Lay the hens on top of the onion mixture and place the other vegetables around hens. Add the chicken stock, wine and herbs.
- Cover and bake for 20 minutes, then remove the lid and brush with the remaining melted butter; bake for another 25 to 30 minutes, until golden.
- Transfer the hens to a warmed serving platter and cut each in half with poultry shears.
- Remove the vegetables with a slotted spoon and arrange them around the hens. Cover with foil and keep warm.
- Discard the herbs from the pan juices. In a small bowl mix the butter and flour to form a paste. Bring the liquid in the pan to a boil and then whisk in teaspoonfuls of the paste until thickened.
- Season the sauce and serve with the Rock Cornish hens and vegetables, garnished with fresh herbs.
Nutrition Facts : Calories 828.5, Fat 37.7, SaturatedFat 13, Cholesterol 195.7, Sodium 419.1, Carbohydrate 74.7, Fiber 9.3, Sugar 8.9, Protein 40.9
BAKED CORNISH GAME HENS
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
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
EASY CORNISH HENS
Cornish hens with herbs cooked in the slow cooker are very juicy and the meat falls off the bone.
Provided by joychick
Categories Meat and Poultry Recipes Chicken Cornish Hen Recipes
Time 4h10m
Yield 4
Number Of Ingredients 13
Steps:
- Mix 1/3 cup lemon juice, melted margarine, 1/2 teaspoon thyme, garlic powder, cumin, and red pepper flakes in a bowl. Pour and rub lemon juice mixture over Cornish hens. Mix 1/2 teaspoon thyme, salt, and black pepper in a bowl; sprinkle over Cornish hens.
- Pour chicken broth and 1/3 cup lemon juice into a slow cooker.
- Place about 1 tablespoon chilled margarine in the cavity of each hen; place hens in the slow cooker. Arrange the remaining margarine cubes in the chicken broth mixture.
- Cook hens in the slow cooker on High for 4 hours or Low for 8 hours.
Nutrition Facts : Calories 516.2 calories, Carbohydrate 4.5 g, Cholesterol 152.2 mg, Fat 43.6 g, Fiber 0.4 g, Protein 26.4 g, SaturatedFat 9.7 g, Sodium 650.1 mg, Sugar 1.5 g
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ONE-POT CORNISH GAME HENS WITH MUSHROOM-BARLEY PILAF
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4.8/5 (5)Total Time 2 hrs 20 minsCategory EntreeCalories 614 per serving
- Remove the giblet packet (if present) from the cavity of the game hens. Carefully rinse the game hens under cold water. Thoroughly pat dry with paper toweling. Let sit at room temperature for 30 minutes.
- Set a rack in the center of the oven and preheat oven to 375º. Make sure that the hens are completely dry: if not, pat dry again with paper toweling. Sprinkle some of the salt and pepper (about 1/8 tsp of each for each bird) into the cavities of the game hens. Stuff 1 lemon quarter, 1/2 shallot, and 2 herb sprigs into each cavity. Mix the remaining salt and pepper into the butter and rub all over the hens. Set hens aside.
- Set a large, heavy-bottomed, oven-safe skillet or Dutch oven over medium heat and add the porcini oil (or olive oil). Add the shallots, fresh mushrooms, barley, salt, and pepper. Sauté until the vegetables have softened slightly and the barley begins to give off a nutty, toasted fragrance, 5–7 minutes. Bring the heat to high while stirring and add the wine. Continue stirring until about half of the wine has been absorbed/reduced. Stir in the vegetable broth and rehydrated mushrooms. Remove from the heat.
- Set a small rack into the bottom of the pot (see Recipe Note #4). Place the hens on top of the rack (balance them against the sides of the pot, if necessary).
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