Cornish Hens With Rice Pilaf Recipes

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.

Steps:

• Cook the long grain and wild rice according to package directions; drain. In a large bowl, combine the apple, white wine or apple juice, almonds, salt, poultry seasoning, curry powder and rice; set aside. , In a small saucepan, combine the preserves, mustard, horseradish and tarragon. Cook and stir over medium heat until preserves are melted. , Carefully loosen skin around hen breast, thighs and drumsticks. Set aside 1/4 cup glaze; spoon remaining glaze under skin., Place the rice mixture in two mounds in an 11x7-in. baking dish coated with cooking spray; arrange hen halves skin side up over rice. , Bake, uncovered, at 400° for 45-55 minutes or until meat juices run clear. Let stand for 10 minutes. Remove and discard skin before serving. Warm reserved glaze; brush over hen halves.

Steps:

• Preheat oven to 350.
• Saute onion and garlic in olive oil until soft, about 3-4 minutes. Add chicken broth, rice, bay leaf, salt, pepper and thyme. Cover and simmer for 20 minutes. Remove bay leaf and stir in tomato and green beans. Spread in bottom of greased 8 x 8" baking dish. Top with hens. Pour brandy over hens and sprinkle with poultry seasoning, salt and pepper. Bake, uncovered for 50-60 minutes or until hens are cooked through and skin is browned. If rice gets too dry add a bit of chicken broth.

Steps:

• Heat oven to 375 degrees. I spray 13 x 9 glass baking dish with Pam (recipe does not call for it).
• Using kitchen shears or sharp knife, cut game hens in half lengthwise through breastbone.
• In 13 x 9 glass baking dish combine rice mix, onion, celery and mushrooms.
• Heat water and dissolve bouillon; stir into rice mixture.
• Dot with butter.
• Place game hens cut side down over rice.
• Brush with 1 tablespoon honey.
• Sprinkle with salt.
• Cover with foil and bake at 375 degrees for 45 minutes. Uncover, brush with remaining honey.
• Bake uncovered for 30 minutes longer or until tender and brown.

Steps:

• In a medium skillet, heat 2 tablespoons of the butter over medium-low heat. Saute the onions and celery until softened, about 10 minutes. Add the thyme and cook for 1 minute more. In a mixing bowl combine the onion mixture with the rice, parsley, nuts and dried fruits and season with salt and pepper to taste. Place 1/2 cup of the stuffing into the cavity of each hen. Tie the legs of each bird together with kitchen twine.
• Preheat the oven to 400 degrees F. Melt the remaining butter with the vinegar. Brush the birds all over with the butter mixture and season with salt and pepper. Put the hens on a rack in a large roasting pan, breast-side up. Roast the hens until an instant read thermometer inserted in the thigh registers 170 degrees F., about 80 minutes. Set the birds aside at room temperature, loosely covered with foil, for 10 minutes before carving. Split hens in half through the breast with a sharp knife or poultry shears, and keep the stuffing intact. Arrange birds skin-side up, on a platter, garnish with sprigs of parsley and serve.

Steps:

• Preheat oven to 425 degrees. place a roasting pan in it. Melt 2 tablespoons butter in a skillet over medium heat. Add onions, cook 10 to 12 minutes; add mushrooms, cook until tender. Add kasha and 2 cups stock. Cook until kasha is tender, about 20 minutes. Set aside.
• Melt 1 1/2 tablespoons butter in a cast-iron skillet over medium-high heat. Flour hens and cook, skin side down, with backbones, until golden brown, 6 to 8 minutes. Turn, and cook 3 to 5 more minutes. Transfer hens to roasting pan; roast for about 20 minutes.
• Pour grease from skillet. Over high heat, add wine, and use a wooden spoon to scrape up brown bits. Lower heat, add remaining stock, and cook until reduced by a third, 5 minutes. Stir in remaining butter.
• Stir cooked pasta and parsley into kasha. Season, and heat through. Serve hens over kasha pilaf, and spoon sauce over hens.

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:

• Preheat oven to 350.
• Brush hens with melted butter.
• Roast in open shallow pan on rack for 50 minutes brushing 3-4 times with butter.
• Mix honey, mustard, and lemon juice.
• Increase oven to 400.
• Brush with honey glaze for and bake an additional 10 minutes.

Steps:

• In a large skillet, saute onion and celery in 3 tablespoons butter until tender; remove from the heat. Stir in the rice, raisins, walnuts, honey, lemon juice, cinnamon, salt and pepper. Stuff hens., Place on a rack in a large shallow baking pan. Rub remaining butter over skin. Bake, uncovered, at 375° for 1 hour or until a thermometer reads 180°.

Steps:

• In an ungreased 9-in. square baking dish, combine the broth, rice, mushrooms, celery, onion, 1/4 teaspoon marjoram and 1/4 teaspoon salt. Place hens on rice mixture and brush with oil. Sprinkle with pepper and remaining marjoram and salt. , Cover and bake at 350° for 1 hour. Uncover and bake 25-35 minutes longer or until juices run clear.

Steps:

• Place 2 whole garlic cloves and 2 lemon wedges in each hen.
• In a small bowl, combine oil,smashed garlic, rosemary, sage, tarragon, thyme, salt and pepper.
• Gently separate skin from breast and thigh of each hen and rub meat with herb mixture.
• Rub any extra over skin.
• Arrange birds on baking sheets lined with parchment paper.
• Roast birds in a preheated 400°F oven for 45 minutes or until well browned and cooked through.
• Baste occasionally.
• Place birds on a platter and transfer pan juices to measuring cup.
• To make sauce, remove fat from pan juices.
• Place juices in a saucepan with stock, soy sauce and Worcestershire sauce and bring to a boil.
• Cook a few minutes.
• In a small bowl, combine flour and margarine.
• Stir into sauce and cook until just slightly thickened.
• Adjust seasonings.
• Serve hens with sauce on the side.

Steps:

• In a saucepan, combine soup and milk. Cook over medium heat until smooth; stir in cheese. , Meanwhile, in a skillet, fry bacon until crisp. Remove bacon; crumble and set aside. In drippings, saute onion and green pepper until tender. Add to soup mixture along with wild rice; mix well. Pour into a greased 15x10x1-in. baking pan; top with bacon. Combine flour, salt, paprika and pepper in a heavy plastic bag; place one or two hens at a time in bag and shake to coat well. , In another skillet, Brown hens in oil on all sides. Arrange on top of rice mixture. Bake, uncovered, at 350° for 45 minutes or until meat is tender. Sprinkle with parsley.

Steps:

• Preheat oven to 400°F. Finely grind first 7 ingredients in spice grinder or coffee grinder. Transfer to small bowl. Whisk in orange juice, oil and garlic. (Spice mixture can be made 1 day ahead. Cover and chill.)
• Rub spice mixture all over hens; place hens in large roasting pan. Sprinkle hens inside and out with salt and pepper. Tie legs together to hold shape. Arrange carrots in pan around hens. Sprinkle carrots with salt and pepper. Roast 30 minutes. Add stock to roasting pan. Roast hens until juices run clear when thickest part of thigh is pierced and carrots are tender, basting hens occasionally with pan juices, about 35 minutes longer. Place 1 hen on each of 4 plates. Arrange carrots alongside. Spoon warm Orange-Honey Sauce over and serve.

Steps:

• Put oven rack in middle position and preheat oven to 450°F. Pat hens dry and sprinkle with salt and pepper. Roast, cut sides down, in a large heavy shallow baking pan (1 inch deep) until just cooked through, about 30 minutes.
• While hens roast, simmer vermouth, garlic, thyme, and 1/2 cup water, uncovered, in a 2-quart heavy saucepan until garlic is soft, about 15 minutes. Discard thyme. Mash garlic into sauce with a fork and simmer until reduced to a glaze (about 3 tablespoons). Brush glaze onto hens and roast 5 minutes more. Pour remaining 1/2 cup water into saucepan, swirling to dissolve any remaining glaze, and reserve.
• Transfer hens to a serving dish and let stand, loosely covered with foil, 5 minutes. Straddle baking pan over 2 burners, then add reserved liquid from saucepan and deglaze baking pan by boiling over moderate heat, scraping up brown bits, until reduced slightly. Season pan juices with salt and pepper and pour over hens.

Steps:

• Tuck wings under hens; tie drumsticks together. Rub skin with butter; sprinkle with salt and pepper. Place hens breast side up in a shallow roasting pan., Bake, uncovered, at 350° for 1 hour. Meanwhile, place apple juice in a small saucepan. Bring to a boil; cook until reduced by half. Remove from heat. Stir in honey and mustard. Set aside 1/2 cup for serving., Brush hens with apple mixture. Bake, basting occasionally with pan drippings, until a thermometer reads 180°, 25-35 minutes longer. Cover hens loosely with foil if they brown too quickly., For pecan rice, heat butter in a large saucepan over medium heat. Add rice, cumin and curry; cook and stir until rice is lightly browned, 2-3 minutes. Stir in broth. Bring to a boil. Reduce heat; simmer, covered, until rice is tender, 15-20 minutes. Stir in pecans, onions and raisins., Cover hens; let stand 10 minutes before serving. Serve with rice and reserved sauce.