BACON-WRAPPED CORNISH GAME HENS WITH RASPBERRY BALSAMIC GLAZE
This dish a winner! Simple, easy to make and it has great presentation. I've made this 3 times so far and it's never failed. The hens cook perfectly and the taste is wonderful. #69724 makes a perfect side dish for this entree. The recipe comes from the Aug '03 issue of Gourmet. This is a great meal for entertaining! I served it for 10 this weekend and everyone loved it.
Provided by DDW7976
Categories Chicken
Time 1h
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Briskly simmer jam and vinegar in small saucepan, uncovered, stirring occasionally, until glaze is reduced to about 1/2 cup.
- About 8 minutes.
- Cool to room temperature (glaze will thicken slightly as it cools).
- Preheat the oven to 450 degrees.
- Cook bacon in batches, over med.
- heat until some of the fat is rendered but bacon is still translucent and pliable, 5-7 minutes.
- Transfer to paper towels to drain.
- Cut and discard back bones from each hen with kitchen shears and then halve each hen length wise.
- Pat dry and season with salt and pepper.
- Arrange cut sides down, in a large roasting pan.
- Wrap 2 slices around each half hen, tucking ends under.
- Brush liberally with glaze, reserving the remainder.
- Roast in the middle of the oven, brushing with pan juices and reserved glaze twice (every 10 minutes), until juices run clear when a thigh is pierced, 30-35 minutes.
Nutrition Facts : Calories 494.3, Fat 30.6, SaturatedFat 8.9, Cholesterol 179.2, Sodium 227.7, Carbohydrate 21.2, Fiber 0.3, Sugar 15.3, Protein 30.6
BACON-WRAPPED CORNISH HENS WITH RASPBERRY BALSAMIC GLAZE
Categories Berry Pork Poultry Roast Picnic Backyard BBQ Bacon Summer Jam or Jelly Gourmet
Yield Makes 8 servings
Number Of Ingredients 4
Steps:
- Briskly simmer jam and vinegar in a small saucepan, uncovered, stirring occasionally, until glaze is reduced to about 1/2 cup, about 8 minutes. Cool to room temperature (glaze will thicken slightly as it cools).
- Preheat oven to 450°F.
- Cook bacon in batches in a large heavy skillet over moderate heat, turning occasionally, until some of fat is rendered but bacon is still translucent and pliable, 5 to 7 minutes. Transfer to paper towels to drain.
- Cut out and discard backbone from each hen with kitchen shears, then halve each hen lengthwise. Pat hens dry and season with salt and pepper, then arrange, cut sides down, in a large roasting pan. Brush hens liberally with glaze, reserving remainder, and wrap 2 slices of bacon around each half hen, tucking ends under. Roast in middle of oven, brushing with pan juices and reserved glaze twice (every 10 minutes), until juices run clear when a thigh is pierced, 30 to 35 minutes.
ROASTED CORNISH HEN WITH BALSAMIC GLAZE
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.
JUICY BACON WRAPPED CORNISH GAME HEN
I wonderfully glazed game hen halved wrapped in bacon, tender and juicy in every bite. Very delicate, along with a few simple but explosive side dishes it will leave you wanting more. This recipe was created by myself, Chris B. Butler Jr., I cook my food with passion and the taste proves that. so enjoy and be on the look out for more. Also the side dishes i choose was Loaded mashed potatoes, peas and carrots for color and crescent rolls.
Provided by tattoofood
Categories One Dish Meal
Time 1h5m
Yield 1-4 serving(s)
Number Of Ingredients 7
Steps:
- 1 Preheat oven to 350°F.
- 2 Melt butter and stir in honey and chili powder; mixing well in a small pot .
- 3 Stir in orange juice, (salt and pepper optional) and put heat on low.
- 4 Cut each hen into two halves.
- 5 Rinse well and pat dry with paper towels.
- 6 Place hens in in round baking dish, skin side down, and place in oven for 10 minutes.
- 7 Turn hens over and baste generously with all of the mixture.
- 8 Bake for approximately 45 minutes or until well browned, periodically pouring the glaze from the pan onto the hens throughout the cooking process.
- 9 Once the timer goes off pull the hen out and wrap your bacon slices around the hens, tucking the bacon under the wing tips and around, coat the hen with more glaze from the pan and place back in the oven and cook until bacon is light brown.
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