FORTY CLOVE CORNISH HENS WITH LEMON AND OREGANO
Roasted garlic's buttery texture and sweet flavor are intensified when it is tucked inside and underneath the skin of Cornish game hens in this variation on chicken with forty cloves of garlic.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 10
Steps:
- Heat oven to 425 degrees. Cut 6 garlic cloves crosswise into very thin slices. Set aside in a small bowl. In another small bowl, set aside 12 cloves. Pick leaves from 3 or 4 sprigs oregano, and set aside in a small bowl. Set aside 3 sprigs oregano. Place remaining garlic cloves and oregano, onion, celery, and bay leaves in the bottom of a medium nonstick roasting pan.
- With your finger, gently loosen the skin on the breast of the hens. Gently slide a few garlic slices and a few oregano leaves under the skin in a single layer. Place 4 garlic cloves, 1 sprig oregano, and 2 lemon wedges in the cavity of each hen; set aside remaining lemon wedges.
- Tie each hen's legs together with kitchen twine. Tuck wings under breast; place hens in pan over the garlic mixture.
- Add wine and 1/2 cup chicken stock to pan. Brush the skin with melted butter; transfer pan to oven.
- Cook, basting occasionally and adding more chicken stock to pan if dry, until golden brown and internal temperature reaches 165 degrees when measured with a meat thermometer, 45 to 60 minutes. Remove hens from pan, and set aside on a board to rest 5 minutes before serving with reserved lemon wedges.
Nutrition Facts : Calories 438 g, Cholesterol 119 g, Fat 27 g, Fiber 1 g, Protein 36 g, Sodium 49 g
CORNISH HENS WITH FORTY CLOVES OF GARLIC
Garlic and herbs tucked under the skin give the hens additional flavor.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees. Cut 6 garlic cloves crosswise into very thin slices. Set aside in a small bowl. In another small bowl, set aside 12 cloves. Pick leaves from 3 or 4 springs oregano, and set aside in a small bowl. Place remaining garlic cloves and oregano, onion, celery, and bay leaves in the bottom of a medium nonstick roasting pan.
- With your finger, gently loosen the skin on the breast of the hens. Gently slide a few garlic slices and a few oregano leaves under the skin in a single layer. Place 4 garlic cloves, 1 sprig oregano, and 2 lemon wedges in the cavity of each hen; set aside remaining lemon wedges.
- Tie each hen's legs together with kitchen twine. Tuck wings under breast; place hens in pan over the garlic mixture.
- Add wine and 1/2 cup chicken stock to pan. Brush the skin with melted butter; transfer pan to oven.
- Cook, basting occasionally and adding more chicken stock to pan if dry, until golden brown and internal temperature reaches 165 degrees.when measured with a meat thermometer, 45 to 60 minutes. Remove hens from pan, and set aside on a board to rest 5 minutes before serving with reserved lemon wedges.
Nutrition Facts : Calories 438 g
CORNISH HENS WITH LEMON AND HERBS
For more-generous portions, cook one hen per person. If you do, use two roasting pans, and double the other ingredients.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h5m
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. Place hens in a roasting pan, breast sides up. Place 2 thyme sprigs and 1 lemon half in cavity of each hen. Loosen skin from breast, and place remaining thyme and the parsley underneath. Squeeze remaining lemon halves over hens. Rub butter all over hens. Season generously with salt and pepper.
- Roast hens, rotating pan halfway through, until skin turns golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 180 degrees, 45 to 50 minutes. Let stand 10 minutes. Cut hens in half lengthwise. Garnish with thyme sprigs, and serve with lemon wedges.
OREGANO CORNISH GAME HENS
Got this easy recipe from a friend of mine who loves game hens so I thought I would post it here for you to try sometime. i like these, but don't make them as often as I could/should.
Provided by OzMan
Categories Poultry
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Remove bags of liver and neck from hens, rinse hens and pat dry.
- Rub skins with oil.
- Season hens inside& out with salt,pepper and oregano, set aside.
- Stuffing:.
- Make stuffing by heating butter till bubbly (do not burn).
- Add onion and celery and cook for 1 minute.
- Stir in bread cubes, oregano, celery salt, pepper and water.
- Loosely stuff each hen with 1/4 of the stuffing.
- Place stuffed hens in a roastin pan and cook at 450 degrees for 20 minutes.
- Reduce heat to 350 and roast for another 30 to 40 minutes or until juices run clear when thigh is pricked with a fork.
- Place on warm serving platter.
- Sauce:.
- Skim off exces fat from juices in pan, add water and butter.
- Simmer for 2 miutes, season to taste and serve with hens.
Nutrition Facts : Calories 465.5, Fat 28.6, SaturatedFat 13.4, Cholesterol 263.3, Sodium 291.3, Carbohydrate 1.4, Fiber 0.3, Sugar 0.6, Protein 48.2
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