Cornish Game Hens Oriental Curried Recipes

Steps:

• Mix garlic salt, thyme, curry and pepper.
• Sprinkle in cavity of each hen.
• Truss hens.
• Heat butter, lemon and paprika to make basting sauce.
• Put hens in shallow baking pan and baste.
• Place in hot 450°F oven for 1/2 hour.
• Reduce heat to 350°F and roast about 50 minutes more (until hens are a deep brown colour).
• Baste occasionally while cooking.

Steps:

• Preheat oven to 425°F (220°C).
• Rinse hens under cold water, until the water runs clear; pat dry with paper towels.
• Place in a 9 x 13 inch (3-litre) baking dish or a small roasting pan just large enough to hold them.
• In a small bowl, whisk soy sauce with undiluted orange juice concentrate, sesame oil, honey and curry powder until honey dissolves.
• Gently poke your thumb between skin and breast meat of one hen, lifting skin.
• Tilt bird upward; pour about 2 tbsp (15mL) soy mixture under skin.
• Drizzle about 1/2 tbsp (7 mL) in cavity.
• Repeat with remaining three hens.
• Pour remainder of soy mixture over hens and rub evenly over skins.
• Tightly cover pan with foil.
• Roast in centre of preheated oven for 40 minutes.
• Remove from oven and baste hens with liquid in pan.
• To prevent sauce from burning, stir water into pan juices.
• Reduce oven temperature to 350°F (180°C).
• Return hens to oven and continue to roast, uncovered, about 20 minutes more, basting every 10 minutes with pan-liquid, until a rich glaze forms on top and an instant-read thermometer inserted into thigh reads 170°F (77°C).
• Remove pan from oven and let stand 5 minutes before serving.
• Place hens on individual plates, then spoon pan juices over top.

Steps:

• Preheat oven to 425 degrees.
• Rinse hens under cold water until water runs clear and pat dry with paper towels.
• Place hens in either a baking dish or small roasting pan just large enough to hold the hens.
• In a small bowl, whisk soy sauce with undiluted orange juice concentrate, sesame oil, honey and curry powder until the honey dissolves.
• Gently place your thumb between skin and breast, lifting the skin. Tilt bird upward and pour about 2 tablespoons of the mixture under the skin. Drizzle about 1/2 tablespoon in cavity. Repeat on the second hen, third hen and fourth hen.
• Pour remainder of the soy mixture over the hens and rub evenly over skins. Tightly cover dish or pan with aluminum foil or lid. Roast in center of preheated oven for 40 minutes.
• Remove from oven and baste hens with liquid from the pan. To prevent sauce from burning, stir water into pan juices.
• Reduce oven temperature to 350 degrees. Return hens to oven and continue to roast, UNCOVERED, for about 20 minutes, basting every 10 minutes with pan-liquid, until a rich glaze forms on top and an instant-read thermometer inserted into thigh reads 170 degrees.
• Remove pan from oven and allow to stand 5 minutes before serving. Place hens on individual plates, then spoon pan juices overtop. Serve with Stove Top chicken stuffing and mashed potatoes, or your favorite roasted veggies, or maple squash over bok choy.

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.

Steps:

• Preheat a panini press on high.
• Place the game hen breast side down on a cutting board. Using scissors or poultry shears, cut from the neck to the tailbone to remove the backbone. Once you remove the backbone you will be able to see the inside of the bird. Make a small slit in the cartilage at the base of the breastbone to reveal the keel bone. Grab the bird with both hands on the ribs and open up like a book, facing down towards the cutting board. Remove the keel bone. Cut small slits in the skin of the bird behind the legs and tuck the drumsticks into them in order to hold them in place. Season on both sides with salt and pepper.
• Spray the bottom of the panini press with the nonstick cooking spray. Place the bird, skin side up onto the press, pray the skin side with non-stick cooking spray and close the lid. Top the press with a 10-pound weight and cook for 8 to 10 minutes or until the skin is golden brown.
• Allow to rest 3 minutes before serving.

Steps:

• Preheat oven to 350 degrees F.
• In a very deep pot, bring enough oil to fill the pot by 2/3 of the way. Heat the oil to 350 degrees F.
• Add the hen slowly to the oil and fry for 8 to 10 minutes on each side until golden brown and have reached an internal temperature of 165 degrees F.
• Remove the hen from the oil and drain on a paper towel.
• Whisk together in a large bowl, the hoisin, honey, red pepper flakes, and the scallions. Brush mixture over the cooked hen on both sides and reserve the extra sauce for dipping.
• Place in oven for about 7 minutes. Take out. Flip over and brush reserved hoisin sauce on flipped side. Place in oven for another 7 minutes.

Steps:

• Preheat grill to 500 degrees F. Place a brick, wrapped in aluminum foil onto the grates of the grill to heat.
• Place the vegetable oil into a 1-quart saucepan and place over high heat. Heat until you see ripples in the in the oil, but do not allow to smoke. Add the fennel, cumin, coriander, mustard seed and paprika. When the seeds begin to pop, remove from the heat and allow to sit for 5 minutes. After 5 minutes, transfer the mixture to the carafe of a blender along with the almonds and salt. Pulse until pureed, stopping to scrape down the sides of the blender, if necessary.
• Place the hen breast side down on a cutting board. Using scissors or poultry shears, cut from the neck to the tailbone to remove the backbone. Once you remove the backbone you will be able to see the inside of the bird. Make a small slit in the cartilage at the base of the breastbone to reveal the keel bone. Grab the bird with both hands on the ribs and open up like a book, facing down towards the cutting board. Remove the keel bone. Cut small slits in the skin of the bird behind the legs and tuck the drumsticks into them in order to hold them in place. Place the birds into a baking dish and pour over the puree. Rub the puree onto the birds until thoroughly coated.
• Place the birds onto the middle of the grill, skin side down and cover evenly with the brick. Close the lid and cook for 10 minutes. If using a gas grill with multiple zones, decrease the middle flame to low. After 10 minutes, turn the birds over, replace the brick and continue to cook until a thermometer inserted into the thigh reaches 170 degrees F, approximately 8 to 10 minutes. Remove to a cooling rack and allow the bird to rest for 5 minutes before serving.

Steps:

• Cook shallots in oil in a wide 4- to 5-quart heavy pot over moderately low heat, stirring occasionally, until softened, 4 to 5 minutes. Add garlic and ginger and cook, stirring occasionally, 2 minutes. Add curry paste and cook, mashing paste to combine with oil and stirring constantly, 3 minutes (paste will begin sticking to bottom of pot). Add coconut milk, brown sugar, and salt and simmer, uncovered, stirring occasionally, until reduced to about 3 cups, 25 to 30 minutes. Remove from heat, then stir in fish sauce and cool to room temperature, stirring occasionally, about 30 minutes. Reserve 1 1/2 cups curry sauce (for serving) in a bowl and chill, covered.
• Trim and discard any excess fat from hens (to prevent flare-ups on grill), then rinse and pat dry. Coat hens well with remaining curry sauce in a large bowl, then divide hens between 2 large sealable plastic bags and seal bags, pressing out excess air. Marinate hens, chilled, at least 12 and up to 24 hours.
• Let hens stand at room temperature 30 minutes before grilling.
• Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). (If using a charcoal grill, open vents on bottom of grill, then light charcoal. When Charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows: Hot: When you can hold your hand there for 1 to 2 seconds; Medium-hot: 3 to 4 seconds; Low: 5 to 6 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.)
• Remove hens from marinade, shaking off excess, and transfer to a large platter. Discard marinade. Season hens with salt, then grill, starting with skin sides down, covered only if using a gas grill, on lightly oiled grill rack, turning occasionally to prevent overbrowning, until cooked through, 25 to 30 minutes total.
• Heat reserved curry sauce in a small saucepan over moderate heat, stirring, until hot. Serve hens with curry sauce.

Steps:

• Place mushrooms in small bowl, cover with warm water and allow to soak at least 30 minutes. After mushrooms have soaked, drain and dry, reserving 1 cup of liquid. Discard stems and slice caps.
• Melt 2 tablespoons butter in heavy skillet, add shallots and saute until soft but not browned. Add mushrooms and saute a few minutes longer. Add vinegar, stir briefly, then add reserved mushroom liquid. Cook over high heat until reduced by half, then set aside.
• Preheat oven to 450 degrees.
• Rub hens with three tablespoons of butter, dust inside and out with salt and pepper, place in one or two roasting pans and roast for 30 minutes. Remove hens from roasting pan and set aside to rest while finishing sauce.
• Pour excess fat from roasting pan. Add wine, stir to release any browned bits from pan and strain into skillet with mushrooms. Cook over high heat until reduced somewhat, season with salt and pepper and lower heat. Add remaining 4 tablespoons of butter bit by bit, swirling in with spoon or whisk. Do not allow sauce to boil.
• Using poultry shears, split hens in half along breast and backbone, arrange on warm serving platter garnished with watercress, pour sauce on them and serve.

Steps:

• Sprinkle Salt on each Hen.
• Place Hen on a shallow baking pan.
• Mix butter, wine and the tarragon in a bowl.
• Pour 1/4 of the mixture over each hen.
• Bake at 350 for 30 minutes.
• Pour 1/2 of the remaining butter mixture over each hen and bake 25 more minutes.

Steps:

• Place Cornish game hens in a large resealable plastic bag.
• Mix Greek yogurt, lemon juice, paprika, olive oil, garlic salt, thyme, black pepper, oregano, rosemary, and savory together in a small bowl. Pour yogurt mixture over game hens, turning to coating them completely and get some of the mixture into their cavities. Seal bag, removing as much air as possible, and refrigerate, 2 hours to overnight.
• Preheat grill for low heat and lightly oil the grate.
• Remove game hens from bags and pat dry. Discard yogurt mixture. Grill until skins starts to brown, about 3 minutes per side. Cover grill and cook game hens, rotating if needed, until an instant-read thermometer inserted into the thickest parts of the thigh, near the bone, reads 165 degrees F (74 degrees C), 15 to 20 minutes.
• Remove game hens from the grill and slice open on the breast side, flattening them out like open books. Return to the grill, cut-side down, cover grill, and cook until browned, about 4 minutes.

Steps:

• Preheat oven to 400°F. Rinse hen halves and pat dry. Sprinkle with salt and pepper. Line rimmed baking sheet with foil. Arrange hen halves, skin side up, on prepared baking sheet.
• Combine plum jam, chutney, and curry powder in small saucepan. Stir over low heat until curried plum glaze comes to boil. Brush 2 tablespoons glaze over each hen half, coating generously. Add chicken broth to remaining glaze and reserve for sauce.
• Bake hen halves until golden and tender, about 25 minutes. Transfer hen halves to plates. Squeeze fresh lime juice over each hen half. Pour pan juices into reserved glaze mixture and bring to boil. Reduce heat and simmer to thicken slightly, about 3 minutes. Spoon sauce around hen halves. Sprinkle with chopped green onions and chopped peanuts.

Steps:

• In a large, non-reactive bowl, mix onion, garlic, lemon juice, olive oil, white wine, Worcestershire sauce, hot pepper sauce, pepper, celery salt, and salt. Place Cornish game hens in the bowl, coating evenly with the marinade mixture. Cover, and marinate in the refrigerator at least 4 hours.
• Preheat an outdoor grill for medium heat, and lightly oil grate.
• Cook hens about 1 hour on the prepared grill, brushing occasionally with remaining marinade, until no longer pink and juices run clear.

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).

Steps:

• Preheat oven to 400º.
• Rinse and dry game hen halves and sprinkle with salt and pepper. Place on foil lined baking sheet.
• Combine jam, chutney, and curry powder in a small saucepan over medium low heat. Once mixture comes to a boil brush two tablespoons over the game hens. Reserve the rest of the mixture for a sauce.
• Bake games in the oven for about 35 minutes or until golden.
• Add chicken broth to the remaining mixture in the sauce pan and bring to a boil. Reduce heat and simmer until slightly thickened.
• When ready to serve, place games hens on a plate of rice and top with lime juice, spoon sauce around the plate. Sprinkle with green onions and crushed peanuts.