CORNISH GAME HENS WITH PRESERVED LEMONS AND OLIVES
Make and share this Cornish Game Hens With Preserved Lemons and Olives recipe from Food.com.
Provided by Para_chan
Categories Whole Chicken
Time 50m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350º.
- Mix onion, cliantro, ginger, garlic, saffron, paprika, olive oil and lemon juice in a large bowl. Toss the chicken pieces to coat in mixture.
- Brown 3-4 chicken pieces at a time in a skillet over medium-heat.
- Once all pieces are browned, return all to skillet and cover with onion mixture and water. Cook on high for 10 minutes.
- Transfer skillet to oven for another 35 minutes.
- Meanwhile, boil olives, lemon peel and 1/4 c of the onion sauce in a small pan.
- Remove skillet from oven and remove chicken pieces from pan. Boil sauce in pan until it thickens, about 5 minutes.
- Pour sauce over chicken and garnish with olives and lemon peel.
Nutrition Facts : Calories 641.3, Fat 42.4, SaturatedFat 6.8, Cholesterol 217.5, Sodium 756, Carbohydrate 16.6, Fiber 3.7, Sugar 3.6, Protein 49.6
HONEY-LEMON-THYME CORNISH GAME HENS
Provided by Food Network
Time 1h13m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Position an oven rack in the center of the oven and preheat the oven to 375 degrees F.
- Rinse the hens well under cool running water. Pat them dry with paper towels.
- Melt the butter with the chopped fresh thyme in a small saucepan. In a small bowl, combine the juice of 4 lemons, honey, and soy sauce. Add the melted thyme butter and mix to combine. Reserve.
- Heat a large cast iron pan on medium heat. Coat the bottom of the pan with olive oil.
- Generously salt and pepper the hens and lay them skin-side down in the hot pan. Sear 4 minutes each side.
- Pour 1/3 of the glaze on the bottom of a 9 by 13 baking dish. Transfer the hens, and their pan drippings, to the baking dish. Pour the remaining glaze over the hens and place in the oven for 30 minutes or until a thermometer reaches an internal temperature of 165 degrees F. Remove the dish from the oven and let them rest for about 5 minutes. Garnish with the sliced lemon and fresh thyme sprigs, and serve.
CHICKEN CONFIT
Steps:
- Lay the leg portions on a platter, skin side down. Sprinkle with 1 tablespoon of the kosher salt and black pepper. Place the garlic cloves, bay leaves, and sprigs of thyme on each of 2 leg portions. Lay the remaining 2 leg portions, flesh to flesh, on top. Put the reserved fat from the chicken in the bottom of a glass or plastic container. Top with the sandwiched leg portions. Sprinkle with the remaining 1/8 teaspoon kosher salt. Cover and refrigerate for 12 hours.
- Preheat the oven to 200 degrees F.
- Remove the chicken from the refrigerator. Remove the garlic, bay leaves, thyme, and chicken fat and reserve. Rinse the chicken with cool water, rubbing off some of the salt and pepper. Pat dry with paper towels.
- Put the reserved garlic, bay leaves, thyme, and chicken fat in the bottom of an enameled cast iron pot. Sprinkle evenly with the peppercorns and salt. Lay the chicken on top, skin side down. Add the olive oil. Cover and bake for 12 to 14 hours, or until the meat pulls away from the bone.
- Remove the chicken from the fat. Strain the fat and reserve. Pick the meat from the bones and place it in a stoneware container. Cover the meat with some of the strained fat so that there is a 1/4-inch layer of fat on top. The chicken confit can be stored in the refrigerator for up to 1 month.
- The excess oil can be stored in an airtight container in the refrigerator and used like butter for cooking. The tinge of chicken taste in the oil is wonderful and I use the oil to roast potatoes, cook green beans, and pan-fry veal.
EASY CORNISH GAME HENS
Make and share this Easy Cornish Game Hens recipe from Food.com.
Provided by -------
Categories Wild Game
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients except hens.
- Clean & cut hens in half.
- Pour sauce over hens & bake 1 hour at 350°F.
CORNISH GAME HENS WITH GARLIC AND ROSEMARY
Crusty garlic bread and a nice light Chianti wine complement this meal very well.
Provided by MOONANDBACK
Categories Meat and Poultry Recipes Chicken Cornish Hen Recipes
Time 1h20m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 814.3 calories, Carbohydrate 9.7 g, Cholesterol 339.7 mg, Fat 57.5 g, Fiber 1.8 g, Protein 59.4 g, SaturatedFat 14.6 g, Sodium 1382.6 mg, Sugar 0.4 g
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