Game Hens With Onions And Potatoes Recipes

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CORNISH GAME HEN WITH BACON AND ONIONS

Provided by Alton Brown

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 4



Cornish Game Hen with Bacon and Onions image

Steps:

  • Preheat oven to 500 degrees F. Wrap a brick in aluminum foil and place into the oven to heat.
  • Place the game hen breast side down on a cutting board. Using scissors or poultry shears, cut from the neck to the tailbone to remove the backbone. Once you remove the backbone you will be able to see the inside of the bird. Make a small slit in the cartilage at the base of the breastbone to reveal the keel bone. Grab the bird with both hands on the ribs and open up like a book, facing down towards the cutting board. Remove the keel bone. Cut small slits in the skin of the bird behind the legs and tuck the drumsticks into them in order to hold them in place. Season on both sides with salt and pepper.
  • Fry the bacon in a 12-inch cast iron skillet over medium heat. Once crisp, remove the bacon from the skillet and reserve. Drain all but 1 tablespoon of fat from the pan. Immediately add the two birds to the pan, skin side down. Add the onions to the pan around the edges. Top the birds with the brick and allow to remain on the heat for 5 minutes. Place the pan into the oven and cook 10 to 15 minutes or until the thigh meat reaches 170 degrees F. Remove from the oven and allow the bird to rest for 5 minutes before serving with the onions and bacon.

2 (1 1/4 to 1 3/4 pounds) Cornish game hen
Kosher salt and freshly ground black pepper
4 pieces thick-sliced bacon, cut into 1/2-inch pieces
20 to 24 pearl onions

SHEET PAN THANKSGIVING CORNISH HEN DINNER

Make Thanksgiving dinner yet more elegant when everyone gets their own individual Cornish hen. Place root vegetables under hens and roast on a sheet pan until cooked. The juices from the hen season the vegetables. Delicious! Can store seasoning, covered, for 6 months.

Provided by tcasa

Categories     Meat and Poultry Recipes     Chicken     Cornish Hen Recipes

Time 1h15m

Yield 4

Number Of Ingredients 13



Sheet Pan Thanksgiving Cornish Hen Dinner image

Steps:

  • Preheat the oven to 500 degrees F (260 degrees C). Spray a large sheet pan with cooking spray.
  • Arrange potatoes, carrots, and onion on the sheet pan in a single layer. Drizzle with olive oil and sprinkle 1 tablespoon Italian seasoning on top.
  • Mix butter and 1 teaspoon Italian seasoning together until well blended.
  • Rinse hens well, inside and out, under cool running water. Remove bag from inside the cavity. Pat the hens dry with paper towels. Season the cavity with salt and pepper. Make a pocket between the skin and the meat with your fingers, being careful not to rip the skin.
  • Divide butter mixture between the hens and place it between the breast meat and skin. Place hens on top of the potato and onion mixture. Season the outsides with salt, pepper, and remaining Italian seasoning. Place lemon inside the cavity of the hen. Pour chicken broth into the bottom of the sheet pan.
  • Roast in the preheated oven until hens are nicely browned, 35 to 45 minutes. Tent the hens with foil during the last few minutes of cooking to prevent overbrowning, if needed. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
  • Meanwhile, drain about 1/2 cup of the pan drippings from beneath the vegetables into a small saucepan to start the gravy. Bring to a boil. Mix flour and cold water together and add to the pan drippings, whisking until desired consistency is reached. Serve gravy alongside Cornish hens.

Nutrition Facts : Calories 590.7 calories, Carbohydrate 68 g, Cholesterol 180.9 mg, Fat 16 g, Fiber 10 g, Protein 44.3 g, SaturatedFat 5.8 g, Sodium 370.1 mg, Sugar 5.8 g

cooking spray
3 pounds potatoes, peeled and sliced into rounds
2 carrots, cut into large chunks
1 onion, cut into large slices
1 tablespoon olive oil
2 tablespoons Italian seasoning, divided
2 tablespoons butter, softened
2 (2 pound) Cornish game hens
salt and ground black pepper to taste
½ wedge lemon
½ cup chicken broth
½ tablespoon all purpose flour, or more as needed
2 tablespoons water, or more as needed

HERB-STUFFED ROASTED CORNISH HENS

If you're looking to add a touch of elegance to your dinner table, we suggest this moist Cornish game hen recipe. A blend of sage, lemon, onion and garlic give this entree outstanding flavor. -Taste of Home Cooking School

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 2 servings.

Number Of Ingredients 11



Herb-Stuffed Roasted Cornish Hens image

Steps:

  • Preheat oven to 375°. Gently lift skin from hen breasts and place sage leaves under skin. Place lemon wedges and a third of the onions in the cavities. Tuck wings under hens; tie legs together. Place in a small greased roasting pan. , Combine butter, oil, lemon juice and garlic; spoon half of mixture over hens. Sprinkle with salt and pepper., Bake 30 minutes. Add potatoes and remaining onions to pan. Brush hens with remaining butter mixture. Bake until a thermometer inserted in thickest part of thigh reads 170°-175° and potatoes are tender, 40-45 minutes longer., Remove hens to a serving platter. Stir potatoes and onions to coat with pan drippings. Serve with hens.

Nutrition Facts : Fat 67 g fat (22 g saturated fat), Cholesterol 379 mg cholesterol, Sodium 1,398 mg sodium, Carbohydrate 29 g carbohydrate, Fiber 4 g fiber, Protein 63 g protein.

2 Cornish game hens (20 to 24 ounces each)
12 fresh sage leaves
4 lemon wedges
6 green onions, cut into 2-inch lengths, divided
2 tablespoons butter, melted
1 tablespoon olive oil
1 tablespoon lemon juice
2 garlic cloves, minced
1 teaspoon kosher salt or sea salt
1/4 teaspoon coarsely ground pepper
6 small red potatoes, halved

GAME HENS WITH ONIONS AND POTATOES

Provided by Pierre Franey

Categories     dinner, weekday, main course

Time 1h

Yield 4 servings

Number Of Ingredients 11



Game Hens With Onions and Potatoes image

Steps:

  • Sprinkle hens inside and out with salt and pepper. Ideally you should truss them with string, but it is not essential.
  • Heat oil in heavy casserole large enough to hold hens comfortably in one layer. Add hens and cook, turning often, until nicely browned all over, about 5 minutes.
  • Meanwhile, trim ends off potatoes and cut lengthwise into quarters. Put in saucepan with cold water to cover and salt to taste. Let simmer about 3 minutes and drain.
  • Add potatoes to hens and onions. Pour fat from casserole. Return to heat and add mushrooms and bay leaf, stirring from bottom.
  • Cover closely and let cook about 3 minutes.
  • Add wine and broth. Cover closely and let simmer 30 minutes. Remove bay leaf. Serve chicken and vegetables sprinkled with parsley.

4 Cornish game hens, about 1 pound each
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons corn, peanut or vegetable oil
8 small white onions, about 3/4 pound, peeled
8 small red waxy potatoes, about 3/4 pound
1/2 pound mushrooms, thinly sliced
1 bay leaf
1/2 cup dry white wine
1/2 cup chicken broth
2 tablespoons finely chopped parsley

HERB ROASTED CORNISH GAME HENS

Provided by Sandra Lee

Time 1h7m

Yield 4 servings

Number Of Ingredients 12



Herb Roasted Cornish Game Hens image

Steps:

  • Preheat the oven to 375 degrees F. Line a baking sheet with foil and put a baking rack on top.
  • Mix together the grill seasoning, dressing, and chopped herbs in a small bowl. Reserve 2 tablespoons. Generously rub the hens inside and out with the herb and dressing mixture. Stuff each hen with a sprig of each herb and a piece of lemon.
  • In a large bowl, combine the carrots, onions and potatoes with the reserved 2 tablespoons of dressing mixture, a generous pinch of salt and pepper. Put the vegetables in a large roasting pan and arrange the hens on top. Roast them until the juices run clear and an instant-read thermometer registers 180 degrees F when inserted into the thickest part of the thigh, about 50 to 55 minutes. Remove the pan from the oven, cover with foil and let the hens rest for 5 minutes before serving. Transfer the hens to a large serving tray with the roasted vegetables.

1 tablespoon grill seasoning
1/2 cup red wine vinegrette dressing
1 teaspoon chopped fresh rosemary leaves, plus 4 sprigs
1 teaspoon chopped fresh oregano leaves, plus 4 sprigs
1 teaspoon chopped fresh thyme leaves, plus 4 sprigs
1 teaspoon chopped fresh parsley leaves, plus 4 sprigs
4 Cornish game hens, rinsed
1 lemon, cut in quarters
1 (16-ounce) bag baby carrots
1 (16-ounce) bag frozen pearl onions, thawed
1/2 pound red potatoes, cut into small chunks
Salt and fresh ground black pepper

CORNISH GAME HENS WITH GARLIC CLOVES AND ONION

An easy recipe.I use the garlic and onion in this recipe to make a blended mixed sauce for mashed potatoes.

Provided by Montana Heart Song

Categories     Poultry

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 4



Cornish Game Hens With Garlic Cloves and Onion image

Steps:

  • Sprinkle the seasoning salt on the birds.
  • Stuff 2 cloves in each hen. Sprinkle the rest of the cloves in the baking dish.
  • Place the hens on top of the garlic. Add the onions.
  • Preheat oven 350*.
  • Cover with dish with foil.
  • Bake 1 hour.
  • Note: Uncover after 1 hour to brown the birds. About 15 to 20 minutes or so. Check.
  • Mixed Sauce for Mashed Potatoes:.
  • Take all cooked garlic cloves and cooked onion pieces and the drippings. Place in a blender and pulse twice.
  • Add to mashed dry potatoes. Add milk, salt and pepper. Serve with margarine or butter.

Nutrition Facts : Calories 163.6, Fat 4, SaturatedFat 1, Cholesterol 108.8, Sodium 83.6, Carbohydrate 5.8, Fiber 0.6, Sugar 1.3, Protein 24.8

2 Cornish hens
12 garlic cloves, peeled and ends cut
1 white onion, cut in large dice pieces
2 teaspoons all seasoning salt

SPICED YOGURT-MARINATED CORNISH HENS WITH SWEET ONION-ROASTED POTATOES

A savory alternative-yogurt marinade spiced with black pepper, ginger, and turmeric simultaneously seasons and tenderizes these pint-size birds.

Provided by Gregory Gourdet

Yield Serves 4

Number Of Ingredients 13



Spiced Yogurt-Marinated Cornish Hens with Sweet Onion-Roasted Potatoes image

Steps:

  • Combine the yogurt, coconut aminos, garlic, salt, peppercorns, turmeric, and ginger in a blender. Use a Microplane to grate in the zest of both lemons, then halve one and squeeze in the juice. Reserve the re-maining lemon for another purpose. Blend on high speed until smooth, about 1 minute.
  • Rinse the hens under cool water, inside and out, and pat dry very well. Put them in a large bowl or pan and spoon about one third of the yogurt marinade into the cavities of the birds, spreading it around as best you can. Pour the rest of the marinade over the hens, using the spoon to make sure they're completely coated, tops and bottoms, including the wings and crevices between the legs and breasts.
  • Cover and marinate in the fridge for at least 16 hours or up to 2 days.
  • About half an hour before you're ready to cook the hens, remove them from the fridge to take the chill off. Heat the oil in a wide, heavy skillet over medium heat until shimmery. Add the onions and 1½ teaspoons of the salt. Stir well, and cook, stirring occasionally, until the onions start to soften and release liquid, about 3 minutes. Reduce the heat to a gentle simmer, stirring occasionally, until all the liquid has evaporated and the onions have a creamy texture, turn a deep golden color, and taste very sweet, about 20 minutes.
  • Preheat the oven to 450°F. Spread the potatoes on a large sheet pan, sprinkle with the remaining 1½ teaspoons of salt, and toss well. Add the cooked onion mixture, stir well, and spread them to make a bed for the hens-a snug single layer in the center of the pan.
  • Take the hens out of the marinade (don't scrape any off, but do leave behind anything left in the bowl) and put them on the potato-onion mixture, with a few inches of space between each one. Roast until the hens are golden brown with some dark patches and poking the thighs reveals juices with no trace of pink (a thermometer inserted into the thickest part of the breast should register 150°F), 40 to 45 minutes.
  • Let the hens rest in the pan for 15 minutes, then transfer to a platter to serve.

½ cup plain alternative yogurt, such as almond, cashew, or coconut
¼ cup coconut aminos
9 large garlic cloves, peeled
1½ tablespoons kosher salt
1 tablespoon black peppercorns
3-inch knob yellow turmeric root, peeled and roughly chopped
3-inch knob ginger, peeled and thinly sliced against the grain
2 juicy lemons, whole
3 Cornish hens (about 1¼ pounds each)
¼ cup extra-virgin olive oil
2 large yellow onions, thinly sliced
3 teaspoons kosher salt
1 pound tiny potatoes (1 to 2 inches in diameter), halved if bigger than 1 inch

GRILLED GAME HENS

I love to cook and bake just about everything, but grilling is my specialty. These game hens pick up wonderful flavor from a sweet and refreshing marinade.-Kriss Erickson, Kalauea, Hawaii

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 10



Grilled Game Hens image

Steps:

  • Place hens in a large resealable plastic bag. In a small bowl, combine the remaining ingredients. Pour half into bag; add the hens. Seal bag and turn to coat. Refrigerate for at least 1 hour. Cover and refrigerate remaining marinade. , Drain and discard marinade from hens. Place hens in a 13x9-in. disposable aluminum pan. Pour reserved marinade over hens; cover pan. , Grill, covered, over medium-hot heat for 35-40 minutes or until a thermometer reads 180° and meat juices run clear, basting frequently. Place hens directly over heat for the last 3-4 minutes of cooking time, turning once.

Nutrition Facts :

2 Cornish game hens (20 to 24 ounces each), split lengthwise
1/2 cup olive oil
2/3 cup white wine vinegar
8 garlic cloves, minced
1/3 cup minced fresh cilantro
1/3 cup honey
1/3 cup reduced-sodium soy sauce
2 to 3 tablespoons ground ginger
1/2 teaspoon crushed red pepper flakes
Dash pepper

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