Cornish Game Hens With Saffron Olives And Lemon Confit Recipes

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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



Cornish Game Hens With Preserved Lemons and Olives image

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

1 yellow onion, chopped
1/4 cup chopped cilantro or 2 teaspoons coriander
2 garlic cloves, minced
2 teaspoons ginger
1/2 teaspoon saffron
1/2 teaspoon paprika
1/4 cup olive oil
2 lemons, juice of
1 cup water
2 Cornish hens, cut into fourths
salt and pepper
1 cup green Greek olive
1/2 preserved lemon, rind of, cut into 1/2 thick slices

HONEY-LEMON-THYME CORNISH GAME HENS

Provided by Food Network

Time 1h13m

Yield 4 servings

Number Of Ingredients 10



Honey-Lemon-Thyme Cornish Game Hens image

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.

4 tablespoons olive oil
4 (1-pound each) Cornish game hens, spatchcocked*
4 tablespoons butter
1 tablespoon, plus 1 teaspoon chopped fresh thyme leaves
5 lemons, 4 juiced, 1 thinly sliced
1/3 cup honey
1 tablespoon, plus 1 teaspoon soy sauce
4 teaspoons salt
1 teaspoon freshly ground black pepper
Fresh thyme sprigs, for garnish

CHICKEN CONFIT

Provided by Food Network

Categories     side-dish

Time 14h32m

Yield 4 servings

Number Of Ingredients 9



Chicken Confit image

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.

4 chicken leg portions with thighs attached, excess fat trimmed and reserved (about 2 pounds total)
1 tablespoon plus 1/8 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
10 garlic cloves
4 bay leaves
4 sprigs fresh thyme
1 1/2 teaspoons black peppercorns
1/2 teaspoon table salt
4 cups olive oil

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



Easy Cornish Game Hens image

Steps:

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

6 baking hens
1/2 cup melted butter
1/2 teaspoon garlic salt
1 whole onion, chopped fine
1 tablespoon crushed parsley
1/2 teaspoon salt
1/4 teaspoon pepper

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



Cornish Game Hens with Garlic and Rosemary image

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

4 Cornish game hens
salt and pepper to taste
1 lemon, quartered
4 sprigs fresh rosemary
3 tablespoons olive oil
24 cloves garlic
⅓ cup white wine
⅓ cup low-sodium chicken broth
4 sprigs fresh rosemary, for garnish

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