CORNISH HENS WITH GINGERED BROWN RICE
Serve your family these flavorful baked Cornish hens stuffed with rice mixture - a delicious dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h35m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 350°. Heat 2 tablespoons orange juice to boiling in 2 1/2-quart saucepan over medium heat. Cook onion in orange juice, stirring occasionally, until crisp-tender. Stir in rice, ginger, parsley, thyme and 1 tablespoon orange juice.
- Fill body cavity of each hen with rice mixture. Place hens, breast sides up, in ungreased rectangular baking dish, 13x9x2 inches. Brush with 1 to 2 teaspoons of the remaining orange juice. Bake uncovered 1 hour to 1 hour 10 minutes, brushing with some of remaining orange juice every 30 minutes, until thermometer reads 180° and juice of hens is no longer pink when center of thigh is cut.
- Remove stuffing from hens. Cut hens in half along backbone and breastbone from tail to neck, using kitchen scissors.
Nutrition Facts : Calories 400, Carbohydrate 25 g, Cholesterol 150 mg, Fat 1, Fiber 2 g, Protein 28 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 80 mg
CORNISH HENS WITH BROWN RICE STUFFING
Provided by Robin Miller : Food Network
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F.
- Rinse hens inside and out and pat dry. Season the hens, inside and out, with salt and black pepper. Place hens in a large roasting pan and set aside.
- Heat oil in a medium saucepan over medium heat. Add scallions and garlic and saute 2 minutes. Add brown rice and thyme and stir to combine. Add 1 cup of the chicken broth, cover and bring mixture to a simmer. Allow rice to cook for 3 minutes then add the sun-dried tomatoes and bell pepper. Season, to taste, with salt and black pepper.
- Remove from heat and spoon rice mixture loosely into cavity of hens. Pour remaining 1/2 cup of chicken broth into bottom of pan.
- Place hens in oven and immediately reduce oven temperature to 350 degrees F. Bake 45 minutes to 1 hour, or until juices from thigh run clear when pierced with a fork, basting every 15 minutes with the pan juices.
- Remove the hens from the oven and transfer to a platter. Pour the pan juices over top and serve.
- Serving suggestion: Serve the stuffed hens with cranberry sauce and a side dish of fresh or frozen snow peas sauteed in a little olive oil and seasoned with salt and crushed red pepper.
GLAZED CORNISH HENS WITH POMEGRANATE-RICE STUFFING
These pomegranate and orange glazed hens make a festive main course. Wild rice and herbs create a hearty stuffing spiced with cumin and ginger. Any extra rice can be layered between grape leaves and baked to serve alongside.
Provided by Food Network Kitchen
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Mix the cinnamon, 4 teaspoons salt and 1/2 teaspoon pepper in a bowl; sprinkle all over the hens and inside the cavities. Place the hens on a rack set on a rimmed baking sheet and refrigerate, uncovered, at least 2 hours or overnight. Meanwhile, soak the grape leaves in water 1 hour.
- Bring the chicken broth and 2 cups water to a boil in a saucepan; add the rice blend and cook as the label directs. Drain and rinse under cold water.
- Preheat the oven to 400 degrees F. Melt 4 tablespoons butter in a large skillet over medium-high heat. Add the shallot, garlic, ginger and cumin and cook, stirring, until soft, about 3 minutes. Remove from the heat; add the cooked rice, pomegranate seeds, and chopped parsley and cilantro; toss to coat. Season with salt and pepper. Add the egg yolks and stir to combine.
- Make the glaze: Bring the orange juice and pomegranate molasses to a boil in a small skillet over medium heat. Cook until reduced by half, about 5 minutes. Remove from the heat and swirl in the remaining 2 tablespoons butter.
- Fill the cavity of each hen with about 1/2 cup of the rice mixture (reserve the rest); tie the legs together with twine. Roast 20 minutes, then brush with the pomegranate glaze. Continue roasting, glazing every 10 minutes, until a thermometer inserted into the thigh registers 165 degrees F to 170 degrees F, 1 hour to 1 hour, 10 minutes. (Rotate the hens halfway through cooking; if the skin gets too dark, cover loosely with foil.)
- Meanwhile, drain the grape leaves and pat dry. Use some of the leaves to line a 9-inch pie dish. Fill with the reserved rice mixture and drizzle with 2 tablespoons water. Cover with the remaining grape leaves, shiny side up, then cover with foil. (If you aren't using grape leaves, spoon the rice into a pie dish, sprinkle with water and cover with foil.) After the hens have roasted about 20 minutes, transfer the rice to the oven and cook until heated through, about 45 minutes.
- Transfer the hens to a platter and add some parsley and cilantro sprigs and pomegranate seeds. Peel the grape leaves off the top of the rice and serve alongside the hens.
ROASTED CORNISH GAME HENS WITH SESAME-GINGER SAUCE
This is a recipe I found in a magazine a few years back and it never disappoints! I usually use this for dinner parties because it can be prepared ahead of time and takes very little effort. This calls for Cornish Game Hens but I always use mixed pieces of chicken with the skin on! Just watch because the chicken breasts cook faster than the dark meat. I never alter the ingredients but I do marinate it for at least 4 hours or longer. I serve this with garlic-mashed potatoes and broccoli!! Oh- don't forget the last step with the reserve marinade! Enjoy!!
Provided by Time4tea
Categories Poultry
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Whisk first 5 ingredients in a medium bowl. Transfer half of marinade to small saucepan; reserve. Pour remaining marinade into 15x10x2-inch glass pyrex dish. Add hens; turn to coat. Marinate 30 minutes to 4 hours in the refrigerator, turning occasionally.
- Preheat the oven to 425°F Arrange hens, skin side up, on large brimmed baking sheet. Sprinkle with Sesame seeds. Roast until cooked through and brown, about 40 minutes. Transfer to platter. Pour pan juices into saucepan with reserved marinade. Bring to boil, stirring often. Simmer until sauce coats spoon, about 5 minutes; pour into bowl. Serve hens with sauce.
Nutrition Facts : Calories 236.1, Fat 8.9, SaturatedFat 1.7, Cholesterol 108.8, Sodium 1542.4, Carbohydrate 11.4, Fiber 0.6, Sugar 9.6, Protein 26.9
CORNISH GAME HEN WITH DOUBLE-CRANBERRY AND THYME SAUCE
This is the perfect entrée for a holiday dinner for two. Complete the meal with sautéed green beans and wild mushrooms and a wild-rice pilaf with chopped fresh parsley and hazelnuts. For dessert? Chocolate mousse topped with rum-spiked whipped cream and chopped crystallized ginger.
Provided by Bon Appétit Test Kitchen
Categories Roast Quick & Easy Cranberry Fall Winter Thyme Bon Appétit
Yield Makes 2 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F. Blend 2 tablespoons butter, sugar, and 2 teaspoons thyme in small bowl. Sprinkle hen halves with salt and pepper. Spread skin of each with half of butter mixture. Heat large nonstick skillet over medium-high heat. Add hen halves, skin side down. Sear until deep brown, about 4 minutes. Turn, skin side up, and sear 1 minute. Remove from heat. Transfer hen halves, skin side up, to small rimmed baking sheet. Reserve skillet (mixture will be dark). Roast hen halves until cooked through and juices run clear when pierced with fork, about 20 minutes.
- Meanwhile, blend remaining 1 tablespoon butter and 1/2 tablespoon flour in small bowl. Add broth, grape juice, cranberry concentrate, and remaining 1 teaspoon thyme to reserved skillet. Boil until sauce is reduced to 3/4 cup, whisking often, about 7 minutes. Whisk in flour mixture and cranberries. Simmer until sauce coats spoon, stirring often, about 2 minutes. Season with salt and pepper. Transfer hen halves to plates. Spoon sauce over and serve.
CORNISH GAME HENS WITH RICE STUFFING
My mother used to make this for Easter dinner. The rice stuffing is a perfect partner for the hens. Packaged wild rice mix can be used as well.
Provided by MOMMYCOFFEY
Categories 100+ Everyday Cooking Recipes
Time 2h10m
Yield 4
Number Of Ingredients 10
Steps:
- Melt 3 tablespoons butter in a medium saucepan over medium heat. Stir in the almonds, onion, and uncooked wild rice. Saute 5 to 10 minutes. Mix in the water, chicken bouillon cube, and 1/2 teaspoon salt. Bring to a boil. Reduce heat, cover, and cook 45 minutes until rice is tender and easily fluffed with a fork.
- Preheat oven to 400 degrees F (200 degrees C).
- Season the Cornish game hens inside and out with salt, and stuff with the rice mixture. Place the hens breast side up on a rack in a baking pan. Brush with 1/4 cup melted butter.
- Cover the baking pan, and cook the hens 30 minutes in the preheated oven. Uncover, and continue cooking 1 hour, or until the hens are no longer pink and the juices run clear.
Nutrition Facts : Calories 396.9 calories, Carbohydrate 11.3 g, Cholesterol 128.9 mg, Fat 32.3 g, Fiber 1.3 g, Protein 15.8 g, SaturatedFat 15.8 g, Sodium 1341.1 mg, Sugar 0.7 g
HONEY GINGER CORNISH GAME HENS GRILLED WITH CRANBERRY STRAWBERRY
Deliciously grilled cornish game hens with a simple honey/ginger marinade and a delicious cranberry strawberry sauce. Melt in your mouth deliciousness.
Provided by Simply Shirley
Categories < 4 Hours
Time 1h50m
Yield 3-5 serving(s)
Number Of Ingredients 16
Steps:
- Thaw hens place in large bowl and set aside.
- Take the next 5 ingredients and put in blender or food processor.
- Pour mixture over hens, cover with plastic and let marinate in the refrigerator for at least one hour.
- About 20 minutes before you take out the hens begin the basting sauce and preheat the grill to about 400 degrees.
- First saute onion with butter in a small sauce pan.
- Add broth, cranberry sauce, sugar , strawberries and allspice bring to a boil.
- Add heavy cream as needed to bring to desired thickness.
- Strain the sauce then divide mixture in half.
- Sprinkle parsley and thyme on hens before grilling. I like to place hens directly on the grill to sear them then I move them to a pan to finish (because of grease and drippings).
- Use one half of the mixture to brush on hens while grilling to really pop the flavor. I baste around every 15 minutes or so. Again, do to your preference.
- When inside temp reaches 180 degrees the hens are finished usually takes at least 40 minutes. Use the thermometer it is the most accurate way to cook to perfection.
- Warm the other half of the sauce and serve with the hens and your favorite side dish.
Nutrition Facts : Calories 715.4, Fat 32.2, SaturatedFat 16.8, Cholesterol 300.2, Sodium 1811.6, Carbohydrate 53.7, Fiber 2.9, Sugar 43.8, Protein 54.1
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