Tasty Tarragon Cornish Game Hens Recipes

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ROASTED ORANGE-TARRAGON CORNISH HENS



Roasted Orange-Tarragon Cornish Hens image

Cornish hens make for a beautiful presentation and are a great alternative to turkey when you're only expecting a small gathering. You can typically find them in the frozen section of your grocery store. Plan on 1 per person for a generous serving, or split in half if you're planning on serving plenty of sides.

Provided by France C

Categories     Meat and Poultry Recipes     Chicken     Cornish Hen Recipes

Time 2h20m

Yield 2

Number Of Ingredients 9

2 Cornish hens, thawed
1 orange, zested and juiced
1 teaspoon dried tarragon
1 clove garlic, minced
½ teaspoon Dijon mustard
¼ teaspoon salt
⅛ teaspoon ground black pepper
2 tablespoons olive oil
kitchen twine

Steps:

  • Remove and discard giblet, if any. Rinse hens inside and out and pat dry. Loosen skin from the breasts and place hens in a large resealable plastic bag.
  • Whisk orange juice, orange zest, tarragon, garlic, mustard, salt, and pepper together in a small bowl. Whisking continually, slowly drizzle in olive oil until combined. Pour marinade over the hens in the bag, making sure to get some under the skin. Seal bag and refrigerate at least 1 hour.
  • Preheat the oven to 450 degrees F (230 degrees C).
  • Remove hens from the bag, letting excess marinade drip off; pour remaining marinade into a small saucepan and set aside. Place hens in a small roasting pan and season with salt and pepper. Tie legs together with kitchen twine and tuck wing tips underneath.
  • Roast in the preheated oven for 20 minutes. Reduce heat to 350 degrees F (175 degrees C). Continue cooking, basting with pan juices every 10 to 15 minutes, until hens are golden brown and internal temperature reaches 165 degrees F (74 degrees C), 25 to 30 minutes more.
  • Transfer hens to a serving plate, pouring any cavity juices back into the roasting pan. Tent with aluminum foil and keep warm.
  • Scrape pan juices and pour through a strainer into the saucepan with the reserved marinade. Bring to a boil and simmer 5 minutes, whisking occasionally. Season sauce with salt and pepper, if necessary.
  • Serve Cornish hens whole or cut in half. Spoon pan sauce over hens to serve.

Nutrition Facts : Calories 837.6 calories, Carbohydrate 11.1 g, Cholesterol 339.4 mg, Fat 60.8 g, Fiber 2.1 g, Protein 58.7 g, SaturatedFat 14.9 g, Sodium 528 mg, Sugar 7.9 g

TARRAGON-LEMON ROASTED CORNISH HENS



Tarragon-Lemon Roasted Cornish Hens image

Make and share this Tarragon-Lemon Roasted Cornish Hens recipe from Food.com.

Provided by Freda2 Brown

Categories     Poultry

Time 1h10m

Yield 4 yields half a hen per person, 4 serving(s)

Number Of Ingredients 9

2 rock cornish hens (1-1 1/2 lbs)
1 can chicken broth, warmed
2 teaspoons minced garlic
2 tablespoons dried tarragon
2 tablespoons olive oil
2 tablespoons margarine or 2 tablespoons butter
1/2 lemon
kosher salt
pepper

Steps:

  • Remove giblets from hens if they're present; reserve for future use.
  • Rinse hens throughly under running water; pat dry.
  • Rub olive oil over both hens.
  • Season hens, inside and out, with salt and pepper.
  • Season hens with tarragon including the cavities of the birds.
  • Rub spice well into the skin.
  • Place one teaspoon of garlic into the cavity of each hen.
  • Quarter the half of lemon and place one quarter inside of each cornish hen's cavity as well.
  • Place hens into a roaster and pour warmed chicken broth into the roasting pan.
  • Dot both hens with margarine or butter.
  • Cover pan and roast in a 400 degree oven for 50 minutes basting occasionally.
  • Remove the cover and allow birds to brown for 10 minutes.
  • Let stand 10 minutes before serving.

Nutrition Facts : Calories 478.2, Fat 36.9, SaturatedFat 8.9, Cholesterol 168.3, Sodium 604.4, Carbohydrate 3, Fiber 0.4, Sugar 0.6, Protein 32.4

TASTY TARRAGON CORNISH GAME HENS



Tasty Tarragon Cornish Game Hens image

This is a very tasty way to prepare cornish hens. It's another family favorite we've served for years. Tarragon goes so well with poultry.

Provided by Chef Fredo

Categories     Poultry

Time 1h

Yield 1 hen, 1 serving(s)

Number Of Ingredients 9

1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon dried tarragon
1 garlic clove
garlic salt
olive oil (or other oil)
3/4 cup butter
3/4 cup dry white wine (or chicken stock)
1 tablespoon dried tarragon

Steps:

  • Preheat oven to 450 degrees.
  • Make basting sauce by melting butter in small sauce pan and stirring in wine (or broth) and tarrgon.
  • Sprinkle inside of each hen with salt, pepper, tarragon, and garlic.
  • Lightly coat outside of hen with olive (or other) oil.
  • Liberally sprinkle outside of hen with garlic salt.
  • Tie hen legs together if possible (I've also made these without doing this step).
  • Place hens in oven.
  • Let hens cook about 15 minutes before starting to use the basting sauce. After each basting, I will occasionally sprinkle more garlic salt over the hens.
  • Continue to baste hens every 15 minutes or so until done. If hen wings or top start to darken too much, cover those areas with foil.
  • When hens have finished cooking, remove to serving platter.
  • optional - I place the strained drippings in a bowl (skimming off some of the butter) and use this as a 'gravy' for the hens and any suitable rice/potato dish that may accompany them.
  • Use your meat thermometer to determine doneness as it varies according to hen weight.

Nutrition Facts : Calories 1400.6, Fat 138.8, SaturatedFat 87.6, Cholesterol 366, Sodium 1577.4, Carbohydrate 10.7, Fiber 0.8, Sugar 1.8, Protein 4

CORNISH HENS ROASTED WITH TARRAGON AND ROOT VEGETABLES



Cornish Hens Roasted with Tarragon and Root Vegetables image

Provided by Food Network

Time 1h15m

Number Of Ingredients 9

6 small new potatoes or creamer potatoes
Salt and pepper (enough for birds and vegetables)
2 Cornish hens or poussins
2 sprigs tarragon, plus extra chopped for garnish
1/4 cup extra virgin olive oil
2 medium yellow onions, cut into quarters
2 carrots, peeled and cut into 1-inch pieces
2 ribs celery, peeled and cut into 1-inch pieces
Mustard of your choice, as condiment

Steps:

  • Preheat oven to 475 degrees. Wash the potatoes under cold running water. Salt and pepper inside of birds cavity. Add tarragon to cavities. Rub each bird with 1 tablespoon of olive oil. Place in roasting pan. Toss all vegetables with remaining oil, salt and pepper and place around birds. Place in oven on middle shelf. Lower temperature to 400 degrees. Roast for 50 minutes. Remove tray from oven and drape with aluminum foil. Allow bird to rest for 7 minutes before serving. Place birds on plates with vegetables around. Garnish with tarragon and serve with mustard.

LEMON TARRAGON ROAST CORNISH HENS



Lemon Tarragon Roast Cornish Hens image

Categories     Roast     Quick & Easy     Lemon     Spring     Tarragon     Gourmet

Yield Makes 4 main-course servings

Number Of Ingredients 7

2 (1 1/4- to 1 1/2-lb) Cornish hens, halved lengthwise and backbones removed with kitchen shears
1/2 stick (1/4 cup) unsalted butter, softened
2 tablespoons finely chopped shallot
1 tablespoon finely grated fresh lemon zest
1 tablespoon chopped fresh tarragon
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Preheat oven to 450°F.
  • Rinse hens and pat dry, then arrange, skin sides up, in a large shallow baking pan (1 inch deep). Stir together butter, shallot, zest, tarragon, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl.
  • Loosen skin from meat all over hens (including thighs and legs) with your fingers, being careful not to tear skin. Rub half of butter under skin and remaining half on top. Sprinkle hens with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Roast hens in middle of oven until cooked through and skin is golden brown, 25 to 30 minutes.

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