GLAZED CORNISH HENS
If you're looking to add a touch of elegance to your holiday dinner table, we suggest these Cornish game hens topped with a sweet apricot glaze. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. Place hens, breast side up, on a rack in a shallow roasting pan. Sprinkle with salt and pepper. Bake, uncovered, 30 minutes. , In a small bowl, combine spreadable fruit and orange juice. Spoon some of the apricot mixture over the hens. Bake until golden brown and juices run clear, 30-35 minutes, basting several times with remaining apricot mixture. Let stand 5 minutes before serving.
Nutrition Facts : Calories 402 calories, Fat 24g fat (7g saturated fat), Cholesterol 175mg cholesterol, Sodium 233mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 0 fiber), Protein 30g protein.
GLAZED STUFFED CORNISH HENS
Cornish hens, basted with a delicious glaze of apricot preserves and cloves, make dinner for two something special. Gusty Crum of Dover, Ohio uses convenient packaged herb stuffing to complement the moist and tender meat.
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the croutons, water and butter. Loosely stuff into hens. Place breast side up on a rack in a shallow roasting pan; tie drumsticks together., In a small saucepan, combine the glaze ingredients. Bring to a boil. Spoon half over hens. Bake, uncovered, at 350° for 1-1/2 hours or until a thermometer reads 180° for hens and 165° for stuffing, basting occasionally with remaining glaze.
Nutrition Facts :
GLAZED CORNISH HENS WITH POMEGRANATE-RICE STUFFING
These pomegranate and orange glazed hens make a festive main course. Wild rice and herbs create a hearty stuffing spiced with cumin and ginger. Any extra rice can be layered between grape leaves and baked to serve alongside.
Provided by Food Network Kitchen
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Mix the cinnamon, 4 teaspoons salt and 1/2 teaspoon pepper in a bowl; sprinkle all over the hens and inside the cavities. Place the hens on a rack set on a rimmed baking sheet and refrigerate, uncovered, at least 2 hours or overnight. Meanwhile, soak the grape leaves in water 1 hour.
- Bring the chicken broth and 2 cups water to a boil in a saucepan; add the rice blend and cook as the label directs. Drain and rinse under cold water.
- Preheat the oven to 400 degrees F. Melt 4 tablespoons butter in a large skillet over medium-high heat. Add the shallot, garlic, ginger and cumin and cook, stirring, until soft, about 3 minutes. Remove from the heat; add the cooked rice, pomegranate seeds, and chopped parsley and cilantro; toss to coat. Season with salt and pepper. Add the egg yolks and stir to combine.
- Make the glaze: Bring the orange juice and pomegranate molasses to a boil in a small skillet over medium heat. Cook until reduced by half, about 5 minutes. Remove from the heat and swirl in the remaining 2 tablespoons butter.
- Fill the cavity of each hen with about 1/2 cup of the rice mixture (reserve the rest); tie the legs together with twine. Roast 20 minutes, then brush with the pomegranate glaze. Continue roasting, glazing every 10 minutes, until a thermometer inserted into the thigh registers 165 degrees F to 170 degrees F, 1 hour to 1 hour, 10 minutes. (Rotate the hens halfway through cooking; if the skin gets too dark, cover loosely with foil.)
- Meanwhile, drain the grape leaves and pat dry. Use some of the leaves to line a 9-inch pie dish. Fill with the reserved rice mixture and drizzle with 2 tablespoons water. Cover with the remaining grape leaves, shiny side up, then cover with foil. (If you aren't using grape leaves, spoon the rice into a pie dish, sprinkle with water and cover with foil.) After the hens have roasted about 20 minutes, transfer the rice to the oven and cook until heated through, about 45 minutes.
- Transfer the hens to a platter and add some parsley and cilantro sprigs and pomegranate seeds. Peel the grape leaves off the top of the rice and serve alongside the hens.
STUFFED CORNISH HENS
This recipe combines long grain rice mix ,vegetables, and cream of mushroom soup to stuff cornish game hens. I got this recipe from a "make it from a mix" pamphlet, and was surprised by how good this is...like Thanksgiving, but easy enough to do everyday!
Provided by breezermom
Categories Poultry
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook the rice according to package directions.
- In a small skillet, saute celery and onion in 1 tbsp butter until tender. Stir in the soup, mushrooms and prepared rice.
- Sprinkle the inside and outside of the game hens with salt and pepper. Stuff with the rice mixture. Place on a rack in a greased shallow roasting pan; cover with foil.
- Bake at 350 degrees for 40 minutes. Remove the foil. Melt the remaining butter; brush over the hens. Bake 25-35 minutes longer or until the juices run clear and a meat thermometer reads 180 degrees for the hens and 165 degrees for the stuffing.
STUFFED CORNISH HENS
Steps:
- Preheat oven to 400 degrees. Season inside and out of cornish hens. In a bowl combine mushrooms, onions, carrots, peas, 1 tablespoon olive oil, and salt and pepper to taste. Stuff vegetables into cavity of each bird to full capacity. Drizzle hens with remaining oil. Criss-cross 2 bacon slices across each hen, tucking ends under birds to keep in place. Place hens on a roasting rack in a roasting pan and pour chicken stock in bottom of pan. Roast hens 45 minutes to 1 hour or until an instant reading thermometer inserted in thickest part registers 170 degrees. Allow hens to rest, loosely covered with foil, for at least 10 minutes while you finish sauce. Bring sauce to a boil in roasting pan, scraping bottom of pan to incorporate any drippings; season to taste with salt and pepper. To serve, drizzle hens with sauce.
- Preheat oven to 400 degrees. Season inside and out of cornish hens. In a bowl combine mushrooms, onions, carrots, peas, 1 tablespoon olive oil, and salt and pepper to taste. Stuff vegetables into cavity of each bird to full capacity. Drizzle hens with remaining oil. Criss-cross 2 bacon slices across each hen, tucking ends under birds to keep in place. Place hens on a roasting rack in a roasting pan and pour chicken stock in bottom of pan. Roast hens 45 minutes to 1 hour or until an instant reading thermometer inserted in thickest part registers 170 degrees. Allow hens to rest, loosely covered with foil, for at least 10 minutes while you finish sauce. Bring sauce to a boil in roasting pan, scraping bottom of pan to incorporate any drippings; season to taste with salt and pepper. To serve, drizzle hens with sauce.
STUFFED CORNISH GAME HENS WITH CRANBERRY GLAZE
This recipe was e-mailed to me by a friend. I made it this year for Christmas Eve dinner with great raves and success so I wanted to share it with you.
Provided by Judith N.
Categories Chicken
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Prepare the glaze: Combine cranberries and wine in saucepan, bring to a boil, reduce heat and simmer 5 minutes.
- Stir in honey and continue to simmer 2 minutes.
- Strain glaze, stir in oil and set aside.
- Prepare the game hens and stuffing: Melt butter in saucepan over medium heat, add onion, celery and cranberries.
- Saute for 3 minutes.
- Add sauteed mixture to the French bread cubes.
- Let cool.
- Stir in chicken broth, parsley, sage, thyme, 1/4 Tsp.
- salt and 1/8 Tsp.
- pepper.
- Stuff game hens with the stuffing and tie drumsticks together with kitchen string.
- Place hens in a roasting pan.
- Brush some of glaze over each game hen and sprinkle with a little salt and pepper.
- Place in a preheated 450 degree oven for 20 minutes.
- Reduce heat to 350 degrees and continue roasting for 45 minutes longer.
- Baste hens with glaze and sprinkle with salt and pepper (salt& pepper is optional, I didn't do it) twice more during the cooking time.
- Remove hens from oven and let rest 5 minutes.
- Cut strings and serve.
Nutrition Facts : Calories 768.5, Fat 17.9, SaturatedFat 5.1, Cholesterol 225.1, Sodium 1225, Carbohydrate 82.6, Fiber 6.8, Sugar 16.8, Protein 58.9
APRICOT-GLAZED CORNISH HENS
The sweetness from the apricot preserves combined with Sriracha adds a nice twist on the traditional roasted cornish hen.
Provided by CookingWithShelia
Categories Cornish Hens
Time 1h25m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Spray a cookie sheet generously with cooking spray.
- Combine apricot preserves, Sriracha, Worcestershire, and butter in a small pot and melt over medium heat. Stir constantly to prevent from sticking.
- Clean hens and pat dry with paper towels. Coat outsides and insides with oil. Season with mango-habanero seasoning; insert sprigs of basil inside of the hens.
- Place hens on the prepared cookie sheet and cover with foil.
- Cook in the preheated oven for 45 minutes. Remove foil and baste with apricot glaze. Put back in the oven and cook until no longer pink in the centers, about 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 385.8 calories, Carbohydrate 52.9 g, Cholesterol 110.7 mg, Fat 10.2 g, Fiber 0.4 g, Protein 23.4 g, SaturatedFat 3.1 g, Sodium 314.3 mg, Sugar 35.2 g
CHUTNEY-GLAZED CORNISH HENS WITH HAZELNUTS AND DRIED-FRUIT STUFFING
Steps:
- Make the stuffing:
- In a large heavy skillet cook the shallot, the onion, and the garlic in the butter over moderate heat, stirring, until the vegetables are golden. Stir in the sage, the cloves, the raisins, the apricots, and salt and pepper to taste and cook the mixture, stirring, for 1 minute. Stir in the wine and boil the mixture until the liquid is evaporated. Remove the skillet from the heat and stir in the bread cubes, the hazelnuts, and salt and pepper to taste. Let the mixture cool before stuffing the hens.
- Divide the stuffing among the cavities of the hens, packing the cavities loosely. Truss the hens, sprinkle them with salt and pepper, and arrange them so that they do not touch on the rack of a large, foil-lined broiler pan. Brush the hens with the butter and roast them in the upper third of a preheated 400°F. oven for 1 hour.
- While the hens are roasting, in a small saucepan combine the lemon juice, the chutney, and salt and pepper to taste, bring the glaze just to a boil, stirring, and in a blender or food processor purée it. Brush the hens with the glaze, roast them for 15 to 25 minutes more, or until they are golden brown and cooked through, and discard the trussing string.
- To toast and skin hazelnuts:
- Toast the hazelnuts in one layer in a baking pan in a preheated 350°F. oven for 10 to 15 minutes, or until they are colored lightly and the skins blister. Wrap the nuts in a kitchen towel and let them steam for 1 minute. Rub the nuts in the towel to remove as much of the skins as possible and let them cool.
SLOW COOKED STUFFED CORNISH HENS
Succulent slow cooked stuffed Cornish hens. Serve with mashed potatoes or any choice of sides! I serve mine with mashed potatoes, peas, and a basket of peasant bread.
Provided by Slumber
Categories Meat and Poultry Recipes Chicken Cornish Hen Recipes
Time 9h51m
Yield 6
Number Of Ingredients 21
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch baking pan.
- Melt 1/2 cup butter in a skillet over medium heat. Add celery and onion; cook and stir until browned, 6 to 8 minutes. Mix in thyme, seasoned salt, parsley, black pepper, nutmeg, oregano, and marjoram.
- Transfer herb mixture to a large bowl. Add cubed bread and 2 cups chicken broth; toss until well combined. Spread stuffing evenly over the prepared pan.
- Bake in the preheated oven until golden brown, about 30 minutes.
- Place Cornish hens on a flat work surface. Sprinkle salt inside the cavities.
- Heat olive oil in a large skillet over medium-high heat. Add hens; season exteriors lightly with salt and pepper. Cook, turning to press all sides into the oil, until browned, 10 to 12 minutes. Remove hens from heat, reserving the oil.
- Spoon stuffing into the hen cavities; place hens in a slow cooker. Pour the reserved olive oil, wine, and 1/4 cup chicken broth into the slow cooker. Sprinkle sage, savory, and rosemary over the hens. Slice butter into 4 separate tablespoons and place on hens.
- Cook hens on Low until tender and juicy and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 8 hours and 30 minutes.
Nutrition Facts : Calories 502.5 calories, Carbohydrate 21.1 g, Cholesterol 142.4 mg, Fat 36.4 g, Fiber 2.1 g, Protein 21.3 g, SaturatedFat 17 g, Sodium 570.5 mg, Sugar 2.6 g
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