Hawaiian Cornish Hens Recipes

Steps:

• Preheat oven to 375 degrees F.
• In a small mixing bowl, stir together salt, lemon pepper, dried basil and poultry seasoning. Rub olive oil all over the hens and season each with the salt mixture. Place the hens on a baking sheet pan with plenty of space between them. You may need to use 2 pans. Loosely stuff the cavities of each hen with some green bell pepper, celery and onion. Roast the hens in the preheated oven for about 1 hour or until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F and the juices run clear. Remove the hens from the oven, loosely tent with foil and let rest 10 minutes before carving or serving.

Steps:

• Preheat the oven to 350 degrees F.
• Coat each Cornish hen with 2 tablespoons of the butter and sprinkle with salt and pepper. Into the cavity of each bird, insert a lemon half, an onion quarter, half a garlic head and 3 thyme sprigs. Set aside.
• Spread the carrots and potatoes in an even layer in a 9-by-13-inch baking dish or roasting pan. Add the chicken broth and then the prepared Cornish hens. Roast until the juices run clear and the hens are golden brown, 45 minutes to 1 hour.

Steps:

• Preheat oven to 400°F.
• Combine stuffing ingredients in medium bowl.
• Wash and dry hens inside and out.
• Season with salt and pepper, to taste.
• Stuff birds with stuffing.
• Combine all glaze ingredients.
• Brush or rub birds thoroughly with glaze.
• Roast (breast down) in a baking pan at 400F for 45-50 minutes, brushing and basting the birds with glaze and pan juices frequently. Turn birds to brown evenly.
• Add 1 1/2 cups chicken broth to the pan juices and scrape pan well. Add any leftover glaze to this mixture.
• Baste hens.
• Lower oven temp to 325°F Roast for approximately 30 minutes more, or until juices run clear.

Steps:

• * A 1 1/4 to 1 1/2 pound rock cornish hen should take 1 to 2 days to thaw in the refrigerator. Do not thaw at room temperature.
• Preheat oven to 350°F Rinse Hens inside and outside with cold water, pat dry with paper towels. Place 1 onion wedge and 1 lemon wedge in cavity of each hen. Tuck wings under hens. Tie legs together with cotton string (if you have it). Place hens on meat rack in shallow roasting pan (if no rack crumple aluminum foil and place in roasting pan and sit hens on it). Spread butter evenly over hens; sprinkle with salt if desired. Roast 45 minutes.
• Meanwhile, combine orange jam, lemon juice and lemon peel in small bowl. Brush half mixture over hens; roast 15 minutes. Brush hens with remaining mixture; roast 15 minutes more or until hens are glazed, juices run clear when hens are pierced with long handled fork and internal temperature reaches 180°F
• Cut string; discard. Remove onion and lemon wedges from cavities; discard.

Steps:

• Rinse Cornish game hens with cold water and pat dry with paper towels. Split hens in half by cutting down backbone and then through breastbone. Mix sage, rosemary, garlic powder, salt, and pepper; rub hens inside and out. Wash hands.
• In 5-quart Dutch oven, melt butter. Over medium-high heat, brown hens on all sides. Add wine, cover and simmer until tender (approximately 45 minutes). Insert an instant-read thermometer into the thickest part of the chicken. Internal temperature should read 180 degrees F.
• Remove hens to serving platter, cover and keep warm. Mix flour with 1/2 cup warm water and add to pan juices for Cornish sauce.
• Serve with noodles mixed with sour cream and Parmesan cheese.
• Refrigerate leftovers immediately.

Steps:

• Prepare rice mix according to package directions. Drain pineapple, reserving juice; set aside. Stir pineapple and raisins into rice., Just before baking, loosely stuff each hen with 3/4 cup rice mixture; tie legs together with kitchen string. Place hens, breast side up, on a rack in a shallow roasting pan. Brush with butter; sprinkle with salt and pepper., Bake, uncovered, at 350° for 1-3/4 to 2 hours or until a thermometer reads 180° for hens and 165° for stuffing. , In a small saucepan, bring honey and reserved pineapple juice to a boil. Remove from the heat. Baste over hens. Bake 15 minutes longer or until golden brown.

Steps:

• Sprinkle insides of hens with 1/4 teaspoon salt; set aside.
• Drain pineapple, reserving juice.
• In a bowl, combine the pineapple, bread cubes, celery and coconut.
• Add 6 Tablespoons butter; toss to coat.
• Loosely stuff hens; tie legs together with kitchen string.
• Place on a rack in a greased shallow roasting pan.
• Place remaining stuffing in a greased 1-1/2 cup baking dish; cover and set aside.
• Add poultry seasoning and remaining salt to remaining butter.
• Spoon some of the butter mixture over hens.
• Bake, uncovered at 350 degrees for 40 minutes, basting twice with butter mixture.
• Stir steak sauce and reserved pineapple juice into remaining butter mixture; baste hens.
• Bake reserved stuffing with hens for 30 minutes; baste hens twice.
• Uncover stuffing; baste hens with remaining butter mixture.
• Bake 15-20 minutes longer or until meat themometer reads 185 degrees for hens and 165 degrees for stuffing in hens.
• Remove hens from pan; keep warm.
• Pour drippings into a saucepan; skim fat.
• Combine cornstarch, brown sugar, water and lemon juice until smooth; add to the drippings.
• Bring to a boil; cook and stir for 1-2 minutes or until thickened.
• Serve sauce with hens and stuffing.