Cornish Game Hens With Dried Fruit And Honey Recipes

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:

• In a large skillet over medium heat, melt butter. Add onion and celery; cook and stir until tender. Stir in the bread, fruit bits, water and allspice; cover and cook for 2-3 minutes or until heated through., Loosely stuff hens with stuffing. Tuck wings under hens; tie drumsticks together. Sprinkle with salt and pepper. Place breast side up on a rack in a shallow roasting pan. Combine butter and honey; drizzle over hens., Bake, uncovered, at 350° for 1 to 1-1/2 hours or until a thermometer reads 180° for hens and 165° for stuffing, basting occasionally with pan drippings. Cover loosely with foil if hens brown too quickly. Cover and let stand for 10 minutes before serving.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place game hen halves with skin sides up into a 9x13-inch roasting pan.
• Roast hens in the preheated oven for 35 minutes.
• Stir orange juice, honey, soy sauce, and vinegar together in a small bowl; brush mixture over hens.
• Roast hens for 5 more minutes and baste again with orange juice mixture. Roast until skin is browned and meat is no longer pink inside, about 10 more minutes.

Steps:

• Thaw hen, if frozen. Rinse hen with cold water and pat dry. For stuffing, in a small saucepan combine water and margarine or butter; cook until margarine melts. Remove from heat. Stir in croutons, fruit bits, onion, and bouillon granules.
• Spoon stuffing into body cavity. Combine mayonnaise and poultry seasoning; coat hen with mayonnaise mixture.
• Place hen, breast side up on a rack in a shallow roasting pan. Roast, uncovered, in a 375 degree F oven for 1 to 1-1/4 hours or until drumstick moves easily in socket.
• Meanwhile, in a small saucepan combine cranberries, brown sugar, and orange juice concentrate. Bring to boiling. Reduce heat and simmer, uncovered, for 3 to 5 minutes or until cranberry skins pop.
• Serve with cranberry sauce, if desired.

Steps:

• Heat 2 tablespoons oil in heavy medium skillet over medium heat. Add almonds; sauté until golden, about 8 minutes. Turn almonds out onto paper towels and drain. (Can be made 2 days ahead. Store airtight at room temperature.)
• Heat remaining 1 tablespoon oil in heavy large pot over medium-high heat. Add onions and sauté until beginning to brown, about 10 minutes. Add game hens, 2 cups water, chopped parsley, ginger, cinnamon, nutmeg, and cloves and bring to boil. Reduce heat to medium-low. Cover and simmer until game hens are cooked through, turning once, about 35 minutes. Using tongs, transfer game hen pieces to bowl.
• Degrease pan juices. Add honey, dried fruit, and raisins and simmer until fruit is tender, about 15 minutes. Return hen pieces to sauce. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated.) Rewarm game hens in sauce over medium-low heat. Transfer to large platter. Sprinkle with almonds.

Steps:

• Mix the honey, mustard, garlic, 3 tablespoons oil, thyme and cinnamon together in a bowl and set aside. Remove the wing tips from the hens. Roll the hens in the marinade and marinate overnight.
• Preheat the oven to 450 degrees F.
• Season the birds inside and out with salt and pepper. Cut the lemon in half and squeeze over each bird. Put a used lemon half in the cavity of each bird. Truss the birds.
• Set a rack in a roasting pan and brush the rack with several tablespoons vegetable oil. Place the birds, breast side down on the oiled rack. Roast for 30 minutes. Turn the birds breast side up, reduce the heat to 350 degrees and roast an additional 15 to 20 minutes or until the hens are cooked through and the skin is brown. Allow the hens to rest 10 minutes before serving.

Steps:

• Mix all ingredients except hens.
• Clean & cut hens in half.
• Pour sauce over hens & bake 1 hour at 350°F.

Steps:

• Place hens, breast side up, on a rack in a shallow roasting pan. In a small bowl, combine the remaining ingredients. Spoon over hens. , Bake, uncovered, at 350° for 50-60 minutes or a thermometer reads 180°.

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Rub hens with 1 tablespoon of the olive oil. Lightly season hens with salt and pepper. Place 1 lemon wedge and 1 sprig rosemary in cavity of each hen. Arrange in a large, heavy roasting pan, and arrange garlic cloves around hens. Roast in preheated oven for 25 minutes.
• Reduce oven temperature to 350 degrees F (175 degrees C). In a mixing bowl, whisk together wine, chicken broth, and remaining 2 tablespoons of oil; pour over hens. Continue roasting about 25 minutes longer, or until hens are golden brown and juices run clear. Baste with pan juices every 10 minutes.
• Transfer hens to a platter, pouring any cavity juices into the roasting pan. Tent hens with aluminum foil to keep warm. Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. Cut hens in half lengthwise and arrange on plates. Spoon sauce and garlic around hens. Garnish with rosemary sprigs, and serve.

Steps:

• Heat oven to 375°F. Remove and discard neck and giblets from game hen. With kitchen scissors, cut game hen in half.
• In ungreased 11x7-inch (2-quart) glass baking dish, combine rice with seasoning from package, cherries, almonds and water; mix well. Top with game hen halves, skin side up; sprinkle with garlic-pepper blend and salt.
• In small bowl, combine preserves and vinegar; mix well. Brush about half of mixture over game hen halves. Cover with foil.
• Bake covered at 375°F. for 30 minutes.
• Uncover baking dish; brush game hen halves with remaining preserves mixture. Bake uncovered an additional 25 to 30 minutes or until game hen is fork-tender and juices run clear, and rice is tender.