Garlic And Herbs Couscous And Cornish Game Hens Recipes

Steps:

• Heat the olive oil in a large skillet, over medium heat for about 2 minutes or until almost smoking. Add the game hens, skin side down, and saute for 5 minutes or until golden. With tongs, turn the hens over, add the garlic and saute for another 5 minutes.
• Add the vinegar and broth which will bubble up, then the thyme and rosemary. Cover and simmer, over low heat, for 25 to 30 minutes or until the juices run clear, not rosy, when the thigh is pricked with a fork. Transfer the hens to a plate. Stir the mustard into the juices in the skillet and boil down furiously, until 1/2 cup of liquid remains, scraping the brown cooking particles into the sauce. Season with salt and pepper, spoon over the hens and serve immediately.

Steps:

• Prepare barbecue (medium heat). Combine olive oil, 4 teaspoons chopped thyme, garlic, lemon peel, lime peel, honey, salt, and pepper in baking dish. Stir marinade to blend well.
• Place hen halves on work surface and cover with plastic wrap. Pound gently with mallet to flatten slightly. Place hen halves in marinade in dish. Using fingers, rub both sides of hens with marinade. Let marinate 20 minutes at room temperature.
• Grill hen halves until just cooked through and skin is lightly charred, brushing with remaining marinade, about 12 minutes per side.
• Arrange hen halves on plates. Garnish with lemon wedges, lime wedges, and fresh thyme sprigs.

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.

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.

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:

• Preheat oven to 450°F. Pat hens dry with paper towels. Season cavities lightly with salt and pepper. Place 1 lemon wedge and 1 rosemary sprig in cavity of each hen. Rub hens with 1 tablespoon oil. Season outside of hens lightly with salt and pepper. Arrange in heavy large roasting pan. Scatter garlic around hens.
• Roast hens 25 minutes. Reduce oven temperature to 350°F. Pour wine, broth and remaining 2 tablespoons oil over hens. Continue roasting until hens are golden brown and juices run clear when thigh is pierced at thickest part, basting every 10 minutes with pan juices, about 25 minutes longer.
• Transfer hens to platter, pouring any juices from cavity into roasting pan. Tent hens with foil to keep warm. Transfer pan juices and garlic to heavy medium saucepan. Boil until reduced to sauce consistency, about 6 minutes.
• Cut hens in half lengthwise. Arrange on plates. Spoon sauce and garlic around hens. Garnish with additional rosemary sprigs and serve.

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Rub hens with 1 tablespoon of the olive oil. Lightly season hens with salt and pepper. Place 1 lemon wedge and 1 sprig rosemary in cavity of each hen. Arrange in a large, heavy roasting pan, and arrange garlic cloves around hens. Roast in preheated oven for 25 minutes.
• Reduce oven temperature to 350 degrees F (175 degrees C). In a mixing bowl, whisk together wine, chicken broth, and remaining 2 tablespoons of oil; pour over hens. Continue roasting about 25 minutes longer, or until hens are golden brown and juices run clear. Baste with pan juices every 10 minutes.
• Transfer hens to a platter, pouring any cavity juices into the roasting pan. Tent hens with aluminum foil to keep warm. Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. Cut hens in half lengthwise and arrange on plates. Spoon sauce and garlic around hens. Garnish with rosemary sprigs, and serve.

Steps:

• Rinse game hens and pat dry. In mixing bowl, blend all ingredients (except hens) into a paste. Rub herb paste thoroughly over the game hens and into the cavities, as well.
• Secure onto the rotisserie and roast for fifty five minutes to one hour, or until golden brown. If you don't have a rotisserie, you can bake the game hens in a three hundred and fifty degree oven for the same amount of time, until brown.

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.

Steps:

• Mix 3 tablespoons of the oil with the paprika, 1 1/2 teaspoons cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper. Rub inside surfaces of hens with 1 tablespoon of the lemon juice, then smear them, inside and out, with the spice paste. Set aside 1 hour.
• Sauté onions in remaining oil in a skillet over medium heat until golden. Stir in raisins and remaining cumin and cook until onions are lightly browned. Fold in cooked couscous and season with salt and pepper.
• Preheat grill or heat oven to 375 degrees. If grilling, sear hens on the skin side over medium heat, then turn them over, basting a couple of times with remaining lemon juice, until cooked through, about 35 minutes. If using oven, roast hen halves skin side up in a roasting pan until cooked through, 35 to 40 minutes, basting a couple of times with remaining lemon juice.
• Reheat couscous, fold in cilantro, and mound on a platter. Arrange hen halves around couscous and serve hot or warm.

Steps:

• Bring the water to a boil in a large saucepan and add the couscous. Bring back to a simmer, cover and remove from heat. After 10 minutes stir in olive oil with a fork and keep warm. Split and quarter each Cornish game hen and season with salt and pepper. In a large skillet heat vegetable oil over medium high heat. Sear all pieces of the Cornish game hen until golden brown. Drain oil and add olives, sun-dried tomatoes, capers, cherry tomatoes and heat thoroughly. Add chicken stock and bring to a simmer for 8-10 minutes. Remove Cornish game hen and most of the vegetables from the sauce. Cover to keep warm. Stir Alouette® Garlic and Herbs Spreadable Cheese into the liquid to make the sauce. Add the peas and chopped parsley. To serve, fill the bottom of the tanjine or casserole dish with the cooked couscous, top with the Cornish game hen and vegetables. Spoon sauce over Cornish game hens and couscous. Serve.