BAKED CORNISH GAME HENS
Cornish game hens stuffed with a vegetable mixture, then roasted. A Cornish game hen recipe that I found and tweaked a bit for the taste and size of our small family, but it would be very easy to adjust it to fit your needs. It goes well with oven-roasted potatoes.
Provided by JMRYGH
Categories Meat and Poultry Recipes Chicken Cornish Hen Recipes
Time 2h
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a small bowl combine the 1/2 cup melted butter, onion, celery, bell pepper, mushrooms, garlic, basil, oregano and parsley.
- Season hens inside and out with salt and pepper to taste, then stuff with equal amounts butter/vegetable mixture. Place stuffed birds in a 9x13 inch baking dish, breast side up. Drizzle with 1/4 cup melted butter.
- Cover dish and bake in the preheated oven for 1 1/2 hours. Remove cover and brown at 500 degrees F (260 degrees C).
Nutrition Facts : Calories 476.2 calories, Carbohydrate 4.5 g, Cholesterol 166.8 mg, Fat 45.2 g, Fiber 1.7 g, Protein 14.3 g, SaturatedFat 24.8 g, Sodium 421 mg, Sugar 1.8 g
CORNISH GAME HENS WITH WALNUT-APPLE STUFFING
Make and share this Cornish Game Hens With Walnut-Apple Stuffing recipe from Food.com.
Provided by lik2fish
Categories Poultry
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Wash Cornish hens and pat dry.
- Season with paprika, salt, and pepper.
- Rub lightly with oil.
- Combine cooked wild rice, celery, onion, walnuts, apples, salt, pepper, and parsley flakes for stuffing; toss lightly.
- Divide stuffing among hens.
- Place Cornish hens in roasting pan.
- Roast 1 hour, or until tender, in preheated 350 degree Fahrenheit oven.
DATE & WALNUT CORNISH GAME HENS
If you enjoy Oriental food and like cooking with a Wok this will please your palate to extremes.Can't remember when we started cooking this recipe but in our home it is a winner. Enjoy
Provided by Firehousecook AKA C
Categories Asian
Time 2h15m
Yield 2 Cornish Hens, 4 serving(s)
Number Of Ingredients 17
Steps:
- Rinse Hens inside and out with cold water. Blot dry with paper towels. Prick skin of each Hen in several places with a fork. Place in a deep baking dish. Combine rest of the stuff except stuffing and corn starch and pour over Hens. Cover and put in the Ice Box for 12 to 24 hours. Turn the Hens many times. Drain and save the marinade. Stuff each bird with the stuffing and place in a shallow baking dish on a rack in the WOK over simmering water. Loosely cover Hens with foil. Cover WOK and steam for 1 hour check the water in the bottom from time to time. Remove from WOK. Strain the reserved marinade into saucepan. Place over medium heat, simmer until reduced by about half. Stir in cornstarch and cook till thickened. Spoon over Birds in baking dish. Again place dish in WOK on rack over simmering water and cover loosely with foil. Cover WOK and steam for 15 minutes. Baste a few times.
- Stuffing Directions:.
- mix flour with walnuts and dates. chop fine and mix with minced onion, Stuffing mix and water.
Nutrition Facts : Calories 743.1, Fat 36.1, SaturatedFat 5.5, Cholesterol 108.8, Sodium 516, Carbohydrate 40.9, Fiber 2.1, Sugar 28.5, Protein 26.2
CORNISH GAME HENS - ORIENTAL/CURRIED
Cornish hens, like baby chickens are small enough to serve one per person. Serve with your favourite roasted veggies, or bok choy and Maple Squash. A delicious recipe developed and shared by "chatelaine" Magazine.
Provided by TOOLBELT DIVA
Categories Curries
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F (220°C).
- Rinse hens under cold water, until the water runs clear; pat dry with paper towels.
- Place in a 9 x 13 inch (3-litre) baking dish or a small roasting pan just large enough to hold them.
- In a small bowl, whisk soy sauce with undiluted orange juice concentrate, sesame oil, honey and curry powder until honey dissolves.
- Gently poke your thumb between skin and breast meat of one hen, lifting skin.
- Tilt bird upward; pour about 2 tbsp (15mL) soy mixture under skin.
- Drizzle about 1/2 tbsp (7 mL) in cavity.
- Repeat with remaining three hens.
- Pour remainder of soy mixture over hens and rub evenly over skins.
- Tightly cover pan with foil.
- Roast in centre of preheated oven for 40 minutes.
- Remove from oven and baste hens with liquid in pan.
- To prevent sauce from burning, stir water into pan juices.
- Reduce oven temperature to 350°F (180°C).
- Return hens to oven and continue to roast, uncovered, about 20 minutes more, basting every 10 minutes with pan-liquid, until a rich glaze forms on top and an instant-read thermometer inserted into thigh reads 170°F (77°C).
- Remove pan from oven and let stand 5 minutes before serving.
- Place hens on individual plates, then spoon pan juices over top.
CORNISH HENS WITH WALNUTS
Provided by Pierre Franey
Categories dinner, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees.
- Using the fingers, separate the skin from the breast meat to make a cavity for stuffing.
- Combine the walnuts, butter, mustard and Cognac in the container of a food processor or electric blender. Blend to make a paste. Fill the cavities with equal portions of the mixture. Tie up the birds or truss them neatly with string. Sprinkle with salt and pepper and rub them all over with oil.
- Arrange the birds breast side up in a shallow, heatproof roasting pan and scatter the necks, gizzards and hearts around the birds. Set the livers aside. Place the pan on the stove and heat until the oil sizzles. Put the birds into the oven and bake, basting often, about 20 minutes.
- Turn each hen on its side and continue baking, basting often, about 10 minutes. Turn each again and bake 5 minutes. Add the livers and cook 10 minutes longer. To test for doneness, lift one of the birds; the liquid from the inside should run clear.
- Untruss the hens and serve.
Nutrition Facts : @context http, Calories 880, UnsaturatedFat 43 grams, Carbohydrate 1 gram, Fat 72 grams, Fiber 1 gram, Protein 54 grams, SaturatedFat 23 grams, Sodium 1222 milligrams, Sugar 0 grams, TransFat 1 gram
CAJUN-FRIED CORNISH GAME HENS
Make and share this Cajun-Fried Cornish Game Hens recipe from Food.com.
Provided by southern chef in lo
Categories Poultry
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine the Cajun season and pepper; rub over the inside and outside of the hens. Tie the legs together. Place flour in a large, heavy duty, zip-top plastic bag. Add the hens one at a time; shake to coat.
- Pour oil to a depth of 4 inches into the deep pot of a propane cooker; heat to 350°F.
- Carefully lower the hens in the oil; fry for 18 to 20 minutes or until the meat thermometer inserted in the thickest part of the breast reads 180°F.
- Remove the hens from oil and drain on paper towels. Remove string before serving.
Nutrition Facts : Calories 12230.1, Fat 1315.3, SaturatedFat 223.9, Cholesterol 516.4, Sodium 386.7, Carbohydrate 24.1, Fiber 1, Sugar 0.1, Protein 117
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