GRILLED CORNISH GAME HENS
This recipe is great for summertime grilling. Game hens will melt in your mouth.
Provided by Suzanne
Categories Meat and Poultry Recipes Chicken Cornish Hen Recipes
Time 5h15m
Yield 4
Number Of Ingredients 11
Steps:
- In a large, non-reactive bowl, mix onion, garlic, lemon juice, olive oil, white wine, Worcestershire sauce, hot pepper sauce, pepper, celery salt, and salt. Place Cornish game hens in the bowl, coating evenly with the marinade mixture. Cover, and marinate in the refrigerator at least 4 hours.
- Preheat an outdoor grill for medium heat, and lightly oil grate.
- Cook hens about 1 hour on the prepared grill, brushing occasionally with remaining marinade, until no longer pink and juices run clear.
Nutrition Facts : Calories 871 calories, Carbohydrate 8.5 g, Cholesterol 302.4 mg, Fat 69.2 g, Fiber 0.9 g, Protein 52.1 g, SaturatedFat 15.4 g, Sodium 1124.2 mg, Sugar 2.3 g
TUSCAN GRILLED CORNISH HENS
Steps:
- Sprinkle the Cornish hens with 1 teaspoon salt on each side.
- Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 1 teaspoon pepper in a ceramic or glass dish just large enough to hold the flattened hens. Add the hens, and turn to coat. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight, turning once or twice.
- When ready to grill, prepare a hot charcoal fire on one side of a grill (or turn a gas grill on low heat). Spread 1/4 of the coals across the other side of the grill. Place the hens on the cooler side skin-side up and weigh them down with a gratin dish with a foil-wrapped brick inside.
- Cook for 12 minutes, until the underside is golden brown. Turn the hens skin-side down, weigh them down again, and cook for another 12 minutes until the skin is golden brown and the hens are cooked through.
- Place the lemon halves on the cool side of the grill, cut-side down, for the last 10 minutes of cooking. Remove the Cornish hens and lemons to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut the hens in half, sprinkle with fleur de sel, and serve with the grilled lemon halves.
HERB ROASTED CORNISH GAME HENS
Provided by Sandra Lee
Time 1h7m
Yield 4 servings
Number Of Ingredients 12
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.
SUNNY'S GRILLED CORNISH HENS AND VEGGIES CHEAT SHEET
Steps:
- Preheat the oven or grill for cooking on indirect heat at 425 degrees F. Line a baking sheet with nonstick aluminum foil.
- Combine the baby carrots, honey, olive oil, Italian seasoning, Brussels sprouts, potatoes, lemon zest, salt, pepper and juice of 1/2 lemon in a large bowl. Toss to coat and distribute evenly around the edges of the lined baking sheet.
- Place the hens in the middle of the baking sheet. Brush each hen with olive oil all over, then sprinkle with salt, pepper and Hungarian paprika to taste. Stuff each hen with the rosemary and thyme.
- Place the baking sheet on the center rack of the oven or above the indirect heat of the grill. Roast until the hens reach an internal temperature of 155 degrees F and the veggies are caramelized, 30 to 40 minutes. Remove from the grill or oven and allow the hens to rest until they reach an internal temperature of 165 degrees F, about 5 minutes. Spritz with juice from the remaining lemon half before serving.
HONEY-HERB CORNISH GAME HENS
I saw this in a magazine and thought it looked absolutely delicious. It would make a very fancy romantic meal or even be great for a dinner party with friends. I love the idea of using Cornish hens because of the combo of dark and white meat. The hens are baked, but I want to try them on the grill when it gets warm.
Provided by Redneck Epicurean
Categories Whole Chicken
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Rinse and pat dry hens. Cut out the backbone and split through the breastbone. Trim any excess skin or fat.
- Place oil in a shallow pan and heat oven to 400 degrees.
- In a small bowl, whisk together lemon juice, honey, thyme, and oregano. Season hens with salt and pepper.
- Once pan is heated, place hens skin side down and brush with half of the honey mixture.
- Bake for 30 minutes. Flip hens and brush with remaining honey mixture. Bake 20-30 minutes longer, or until internal temperature reaches 180 degrees. Place on a platter.
- Drain drippings into a fat separator or skim as much fat as possible. Serve with hens.
Nutrition Facts : Calories 930.2, Fat 65.4, SaturatedFat 17.6, Cholesterol 446.1, Sodium 363.6, Carbohydrate 5, Fiber 0.2, Sugar 4.4, Protein 75.9
HERBED CORNISH HENS
The refreshing sauce Mom makes with thyme, lemon juice and butter gives these hens savory flavor throughout. The seasonings in this recipe also work great on a whole roasted chicken. Either way, the result is a mouthwatering feast.-Maria Costello, Monroe, North Carolina
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Place the hens on a wire rack in a large roasting pan. In a bowl, combine lemon juice, butter, paprika and 1 teaspoon each of thyme, seasoned salt and garlic powder. Pour half over the hens; set the remaining mixture aside for basting. Combine salt, pepper and remaining thyme, seasoned salt and garlic powder; sprinkle over hens. Bake, uncovered, at 375° for 30 minutes. Baste with reserved lemon juice mixture. Bake 30 minutes longer, basting occasionally, or until the meat is tender and juices run clear.
Nutrition Facts :
GRILLED CORNISH HENS
I like experimenting with different foods and adapting them to my own tastes. These hens are one of my specialties, an entree I concocted by combining a few different recipes. The moist meat has a pleasant grilled flavor that's accented with cloves and ginger.-David Baruch, Weston, Florida
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the butter, onions, parsley, ginger, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. , Rub mixture under the skin and over the top of each game hen. Sprinkle remaining salt and pepper inside the hen cavities. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan. , Place hens breast side up over drip pan; grill, covered, over indirect medium heat for 45-60 minutes or until a thermometer reads 180° and the meat juices run clear.
Nutrition Facts : Calories 803 calories, Fat 60g fat (21g saturated fat), Cholesterol 381mg cholesterol, Sodium 855mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 60g protein.
HERB-BRINED CORNISH GAME HENS
Instead of a turkey or a big roast, why not serve individual Cornish game hens for the holidays? They cook in a fraction of the time and they're guaranteed to impress all your guests. -Shannon Roum, Cudahy, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 4h10m
Yield 8 servings.
Number Of Ingredients 24
Steps:
- In a saucepan, combine the salt, brown sugar, peppercorns, sage, garlic, thyme, rosemary and 1 quart water. Bring to a boil. Cook and stir until salt and sugar are dissolved. Remove from the heat. Add the cold water to cool the brine to room temperature., Place a turkey-sized oven roasting bag inside a second roasting bag; add hens. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bags and turn to coat. Place in a roasting pan. Refrigerate for 1-2 hours, turning occasionally. Drain and discard brine; pat hens dry., Meanwhile, place the peppercorns and garlic in a food processor; cover and pulse until coarsely chopped. Add the butter, 3 tablespoons olive oil and herbs; cover and process until smooth. With fingers, carefully loosen skin from hens; rub half the butter mixture under skin. Secure skin to underside of breast with toothpicks; tie drumsticks together. Rub remaining butter mixture over skin., In a 15x10x1-in. baking pan, toss the Brussels sprouts and onions with remaining olive oil, salt and pepper. Arrange in a single layer. Place hens, breast side up, on top of the vegetables. Bake at 450° until thermometer inserted in breast reads 165°, 35-40 minutes. Cover loosely with foil if hens brown too quickly., Remove hens and vegetables to a serving platter; cover and let stand for 10 minutes before carving. If desired, garnish with additional herbs.
Nutrition Facts : Calories 592 calories, Fat 39g fat (16g saturated fat), Cholesterol 199mg cholesterol, Sodium 474mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 4g fiber), Protein 49g protein.
GRILLED HERBED CORNISH GAME HENS
Make and share this Grilled Herbed Cornish Game Hens recipe from Food.com.
Provided by jenpalombi
Categories Whole Chicken
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Heat a gas grill to high. Using sharp kitchen scissors or poultry shears, remove the backbone of each hen by cutting on either side of it through the ribs. Turn the hens skin side up on the cutting board and press on the breastbone to flatten. Rinse each hen and pat dry. Spread the hens out flat on a large shallow baking sheet and sprinkle them on both sides with salt and pepper. Bend the wingtips under the breasts to protect them from burning.
- Pour 1/4 cup of the olive oil into a small bowl and add the garlic, a generous amount of pepper, and all but 1 teaspoons each of the thyme and rosemary. Brush the hens liberally on both sides with the seasoned oil then add more pepper.
- Grill the hens skin side down, uncovered, until the skin develops nice grill marks (rotate the birds a quarter turn after first 3 minutes to create a crosshatch pattern). Turn the hens and sear them on the second side, again uncovered, about 4 minutes.
- Sprinkle the skin side with the reserved herbs and salt, close the lid, and reduce the heat to medium. Cook until the hens are tender throughout and the skin is crisp and very golden; an instant read thermometer inserted in the thickest part of the thigh should read 180°F, 10 to 15 minutes. Put the hens on a large serving platter.
- Whisk together the remaining 1/4 cup oil and the lemon juice. Serve the hens drizzled with the lemon oil.
Nutrition Facts : Calories 522.2, Fat 35, SaturatedFat 5.8, Cholesterol 217.5, Sodium 163.7, Carbohydrate 1.6, Fiber 0.3, Sugar 0.2, Protein 48.1
GRILLED CURRY CORNISH HENS
Steps:
- Preheat grill to 500 degrees F. Place a brick, wrapped in aluminum foil onto the grates of the grill to heat.
- Place the vegetable oil into a 1-quart saucepan and place over high heat. Heat until you see ripples in the in the oil, but do not allow to smoke. Add the fennel, cumin, coriander, mustard seed and paprika. When the seeds begin to pop, remove from the heat and allow to sit for 5 minutes. After 5 minutes, transfer the mixture to the carafe of a blender along with the almonds and salt. Pulse until pureed, stopping to scrape down the sides of the blender, if necessary.
- Place the 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. Place the birds into a baking dish and pour over the puree. Rub the puree onto the birds until thoroughly coated.
- Place the birds onto the middle of the grill, skin side down and cover evenly with the brick. Close the lid and cook for 10 minutes. If using a gas grill with multiple zones, decrease the middle flame to low. After 10 minutes, turn the birds over, replace the brick and continue to cook until a thermometer inserted into the thigh reaches 170 degrees F, approximately 8 to 10 minutes. Remove to a cooling rack and allow the bird to rest for 5 minutes before serving.
GRILLED HERBED CORNISH GAME HENS
I found this one in a 2002 issue of Fine Cooking. I am posting here so I don't lose. Sounds easy and delicious.
Provided by TXOLDHAM
Categories Poultry
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Heat a grill to high. Remove the backbone of each hen. Turn the hens skin side up and press on the breast bone to flatten. If desired you can cut through the breast to half the hens. Rinse each hen and dry.
- Spread the hens out flat on a large shallow baking sheet and sprinkle both sides with salt and pepper. Bend the wings under the breasts to protect them from burning.
- Pour 1/4 cup of the olive oil into a small bowl and add the garlic, a generous amount of pepper, and all but 1 teaspoon each of the thyme and rosemary. Brush the hens liberally on both sides with the seasoned oil and more pepper.
- Grill the hens skin side down, uncovered, until the skin develops nice grill marks (rotate a quarter turn after first 3 minutes to create a crosshatch pattern). Turn the hens over and sear on the second side, again uncovered for about 4 minutes. Sprinkle the skin side with the reserved herbs and salt, reduce the heat and close the lid. If using a charcoal grill, move to side of coals to cook indirectly. Cook until the hens are tender and the skin is crisp and golden. A instant-read thermometer inserted into the thick part of the thigh should read 180 degrees, 10 to 15 minutes.
- Put the hens on a large serving platter. Whisk together the remaining 1/4 cup oil and the lemon juice. Serve the hens drizzled with the lemon oil. Serve immediately.
Nutrition Facts : Calories 522, Fat 35, SaturatedFat 5.8, Cholesterol 217.5, Sodium 163.7, Carbohydrate 1.5, Fiber 0.3, Sugar 0.2, Protein 48.1
CORNISH GAME HENS WITH HERBS
Make and share this Cornish Game Hens With Herbs recipe from Food.com.
Provided by Derf2440
Categories Chicken
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 16
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.
GRILLED MEXICAN-STYLE CORNISH HENS
I love Cornish hens and the idea of grilling them with this flavorful mexican-inspired marinade really got my attention. The recipe recommends serving this dish with a corn salsa. Prep time does not include marinating time (overnight).
Provided by DailyInspiration
Categories Mexican
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- To butterfly the hens, turn them breast side down and using poultry shears, cut down each side of the backbone and discard it. Turn the birds over and open them out flat, pressing down hard on the breastbone. Thread 2 skewers diagonally through each hen from the wings to the thigh bones.
- To make the marinade, skewer the chili peppers and garlic together and cook on a preheated medium-hot outdoor grill or under a broiler for 10 minutes, turning frequently until evenly browned. Scrape off and discard the skins from the peppers and chop the flesh coarsely. Put the flesh (and seed if you like the heat) into a blender. Add garlic and all the remaining marinade ingredients and blend to a puree. Pour the marinade over the hens and let marinate in the refrigerator overnight. Return them to room temperature for 1 hour before cooking.
- When ready to cook, remove the birds from their marinade and grill over preheated medium-hot coals for 12 minutes on each side (or until juices run clear), basting occasionally. Remove from the heat and let rest for 5 minutes, then serve with corn salsa.
FLAVORFUL CORNISH GAME HENS
"These hens taste wonderful. They're just the right thing to serve when you're having company over. Your guests will think you spent the whole day in the kitchen!" Kara de la Vega - Santa Rosa, CA
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the first five ingredients; sprinkle over hens. In a large skillet, cook hens over medium-high heat in oil until browned on both sides. Transfer to an ungreased 13-in. x 9-in. baking dish; set aside and keep warm., In the same skillet, saute green onions and garlic until tender. Stir in broth and orange juice concentrate; pour over hens. Bake, uncovered, at 350° for 35-40 minutes or until meat is tender and juices run clear. To serve, drizzle with pan juices and sprinkle with almonds and parsley.
Nutrition Facts :
HERBED MUSTARD CORNISH GAME HENS
These hens are great hot off the grill but they, I think, taste even better cold. I have a gas grill, so my grilling directions are kind of geared toward that type of equipment. Charcoal can be used, of course, just use an indirect method by moving the coals to the edges and placing the hens in the middle. Marinade time is 2-3 hours.
Provided by Hey Jude
Categories Poultry
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Wash the hens inside and out under cold running water and pat dry with paper towels.
- Combine the marinade ingredients and pour into a 1-gallon plastic zip-loc bag (or other container, whatever you want). Place the hens in the marinade, smush them around so they're coated well, and refrigerate for 2 to 3 hours, or overnight.
- Preheat the grill with all burners on high, for 10 minutes and the lid down.
- While the grill is preheating, drain the marinade into a small saucepan. Bring to a boil for 2 minutes then remove from the heat and set aside for basting.
- Once the grill is hot, turn off the center burner and turn the other burners to medium. Place the hens, breast side up, over the center of the grill (or over the unlit burners or over the part of the charcoal grill where the coals have been cleared). Close the lid and cook until the juices run clear when the thickest part of the meat is pierced with the tip of a sharp knife (I shoot for where the thigh is attached), about 1 hour. Turn the birds about every 15-20 minutes and baste with the hot boiled marinade. Serve hot off the grill or cool to room temp and refrigerate for a picnic.
Nutrition Facts : Calories 1040.5, Fat 59.8, SaturatedFat 10.5, Cholesterol 516.4, Sodium 472.5, Carbohydrate 2.5, Fiber 0.8, Sugar 0.4, Protein 114.3
GRILLED CORNISH GAME HENS WITH JAMAICAN BASTING SAUCE
Another delicious way to prepare Cornish game hens. Cooking on the grill varies due to distance of the food from the heat, grill style, and source of heat. Chicken skin burns easily, so frequent turning is necessary. Recipe comes from Foster Farms.
Provided by Barb G.
Categories Chicken
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Basting sauce instructions; In a small bowl, stir together ginger, onions, garlic, orange zest and juice, lime zest and juice, sugar, soy sauce, salt and pepper, cinnamon, and cloves; add the oil. Mix wel and then let stand 10 minutes (or cover and refrigerate up to 2 days).
- About 10 minutes ahead, preheat gas grill or about 1/2 hour ahead, light charcoal briquettes.
- Use poultry shears to or knife to cut hens in half, cutting through the breast and backbones.
- Grill hens, covered over low to medium heat until golden brown, turning as needed to prevent burning; Basting with sauce during grilling; reduce temperature or transfer hens away from direct heat and finish cooking with indirect heat; Grill until no longer pink at the bone, about 40 to 45 minutes (stop basting at least 10 minutes before cooking time is up to avoid contaminating cooked chicken with raw chicken juices). Discard leftover basting sauce.
- To use sauce as marinade; arrange hens in dish, cover with sauce, cover and refrigerate at least 2 hours or up to 24 hours, Grill as directed.
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Servings 8Total Time 1 hr 20 minsCategory EntreeCalories 280 per serving
- Heat grill. Remove and discard neck and giblets from game hens. With kitchen scissors, cut each game hen along both sides of backbone; remove backbone and discard. Rinse game hens with cold water; pat dry. Open game hens and flatten.
- In small bowl, combine all remaining ingredients; mix well. Rub over outer surface of game hens.
- When ready to grill, place game hens on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 minutes, turning once.
- Stand game hens up and lean against each other; cook an additional 35 to 50 minutes or until fork-tender and juices run clear. To serve, cut game hens in half.
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