Mahogany Glazed Cornish Hen Recipes

Steps:

• Preheat oven to 450°. Place hen in a greased shallow roasting pan, skin side up. Combine butter, ginger and orange zest; rub under skin., In a small bowl, whisk preserves, vinegar, soy sauce and mustard. Reserve half of the mixture for basting. Spoon remaining mixture over hen; sprinkle with salt and pepper. Pour 1/2 cup chicken broth into pan., Roast 20-25 minutes or until a thermometer inserted in thigh reads 180°, adding broth to pan as necessary and basting with remaining glaze halfway through cooking. Serve with pan juices.

Steps:

• Preheat the oven to 450 degrees F. Cut the hens in half with kitchen shears, cutting along one side of the breastbone. Place the hens on a rimmed baking sheet, cut-side down; season with salt and pepper. Scatter the lemon slices over and around the hens. Roast until the hens are golden, about 20 minutes.
• Meanwhile, melt the butter in a medium saucepan over medium-high heat. Add the onion and a pinch of salt. Cook, stirring occasionally, until softened, 3 minutes. Add the couscous and cook, stirring occasionally, until lightly toasted, 3 minutes. Add the broth; season with salt and pepper. Bring to a simmer, then reduce the heat to low. Cover and cook until most of the liquid is absorbed, about 8 minutes. Stir in the zucchini, cover and cook until tender, about 3 more minutes; set aside.
• Combine the honey, cumin, paprika and lemon juice. Brush on the hens and continue roasting until cooked through, 5 to 7 more minutes.
• Stir the cilantro and lemon zest into the couscous and season with salt and pepper. Serve with the hens and drizzle with any pan juices.

Steps:

• Preheat oven to 350 degrees F.
• In a very deep pot, bring enough oil to fill the pot by 2/3 of the way. Heat the oil to 350 degrees F.
• Add the hen slowly to the oil and fry for 8 to 10 minutes on each side until golden brown and have reached an internal temperature of 165 degrees F.
• Remove the hen from the oil and drain on a paper towel.
• Whisk together in a large bowl, the hoisin, honey, red pepper flakes, and the scallions. Brush mixture over the cooked hen on both sides and reserve the extra sauce for dipping.
• Place in oven for about 7 minutes. Take out. Flip over and brush reserved hoisin sauce on flipped side. Place in oven for another 7 minutes.

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.

Steps:

• Preheat oven to 450. Grease 15 1/2 x 10 1/2"-inch jelly-roll pan. With poultry shears or chef's knife, cut Cornish hen in half through breastbone and back. Place hen halves, bone sides down, in prepared pan.
• In small bowl, stir in preserves, vinegar, soy sauce, and Dijon until blended. Brush one-third of glaze over hen halves. Sprinkle with 1/8 teaspoon each salt and freshly ground black pepper. Pour chicken broth and 1/4 cup water into jelly-roll pan.
• Roast hen halves 10 minutes. Brush with half of remaining glaze. Add remaining glaze, adding more water (about 2 tablespoons) if pan is getting too brown. Roast 10 minutes longer or until thermometer inserted into thigh (without touching bone) reaches 180. Let stand 5 minutes.
• While hen halves stand, heat rice as label directs; leave in pouch. Cook watercress: In 12-inch skillet, heat margarine on medium-high until melted. Add watercress and cook, covered, until watercress begins to wilt (about 1 minute), stirring once or twice. Add ginger and cook 30 seconds, stirring.
• In bowl, mix warm rice and orange pieces. Place hen halves on 2 dinner plates. Stir pan drippings to scrape up brown bits. Pour drippings over hen halves; serve with orange rice and wilted watercress.

Steps:

• Combine 1/4 cup of jelly and cinnamon in a small sauce pan.
• Heat and stir until melted; set aside.
• Place hen halves, skin side up on a rack in a shallow roasting pan; sprinkle with salt.
• Roast in 350 degree oven for 20 minutes.
• Brush with the jelly/cinnamon mixture.
• Roast for 20 to 30 minutes longer or until browned and tender.
• While hens are roasting, cook rice and contents according to the package directions.
• Stir in 2 tablespoons apple jelly, grapes and celery.
• Sprinkle cashews over rice and serve with the hens.

Steps:

• Preheat the oven to 425° F. Remove all visible fat and the neck and giblets from the Cornish hens. Rinse the hens under cold water and pat them dry inside and out with paper towels. Season the birds generously with salt and pepper, inside and out. Place one rosemary sprig, 2 sage leaves, and 1 bay leaf in the body cavity of each bird.
• Heat the oil in a heavy, flameproof roasting pan or very large ovenproof skillet over medium heat. Add the scallions, carrots, celery, porcini, and the remaining rosemary and sage leaves and cook, stirring, until the scallions are wilted, about 4 minutes. Smooth the vegetables into an even layer and nestle the prepared birds, breast side up, over them. Roast, basting frequently with enough of the chicken stock to keep the vegetables well moistened, until the vegetables and hens are golden brown-about 45 minutes.
• Carefully tilt the pan and spoon off enough of the roasting juices to measure 1 cup, not including fat. Stir the balsamic vinegar and honey into the measured juices until the honey is dissolved. Return the birds to oven and roast, basting occasionally with the honey mixture, until the birds are a rich mahogany color and the leg joint moves easily when you wiggle it, about 15 minutes.
• Remove the birds from the oven, transfer them to a platter or plates, and cover with a tent of aluminum foil to keep them warm. Strain the pan juices through a sieve into a small saucepan, pressing as much of the liquid from the vegetables as possible. Skim the fat from the surface of the sauce, and bring the sauce to a simmer while carving the birds. With a pair of kitchen shears, cut along both sides of the backbones to remove them. Cut the birds in half through the center breastbone. Cut each half into leg and breast portions. Arrange the pieces on a platter or plates, and spoon some of the roasting juices over them. Pass the remaining sauce separately.

Steps:

• Wash the hens and dry.
• Salt and pepper the hens.
• Stuff the birds with the vegetable dressing.
• Cover the birds loosely with foil and bake in 375°F oven for 45 minutes.
• Uncover and continue baking for 15 minutes.
• Mean while mix the marmalade and garlic in a small pot to melt the marmalade.
• Paint the birds with the glaze, decorate with the orange slices and continue baking for 15 minutes or until golden and the birds are done (watch you don't burn the birds).

Steps:

• Rub oil over hens; sprinkle with salt, thyme and pepper. Place skin side up on rack in a shallow roasting pan. Bake, uncovered, at 400° for 35-40 minutes or until thermometer reads 180°. Broil hens for 3-4 minutes or until golden brown., Meanwhile, toss mushrooms with 2 teaspoons oil, salt and 1/8 teaspoon pepper. Spread in a single layer on a 15x10x1-in. baking pan coated with cooking spray. Bake at 400° for 25-30 minutes, turning once. Set aside., For sauce, in a saucepan, saute onion and garlic in remaining oil. Add the broth, mustard, vinegar, brown sugar, tomato paste, bay leaf and remaining pepper; bring to a boil. Cook, uncovered, over medium heat until mixture is reduced to 1 cup. Combine cornstarch and water until smooth; stir into sauce. Bring to a boil; cook and stir 1-2 minutes or until thickened. Stir in tarragon and mushrooms; heat through. Discard bay leaf. Serve sauce over hens.

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:

• Remove the backbone from the hen with poultry shears or a sharp knife, place the hen, skin side up, on a work surface, and press down the breastbone to flatten the hen.
• In an ovenproof skillet roast the hen, skin side up, in a preheated 450°F oven for 10 minutes.
• While the hen is roasting, in a small bowl whisk together the oil, the mustard, rosemary, the garlic, and salt and pepper to taste.
• Remove the hen from the oven, spread the mustard mixture over the skin, and roast the hen for 15 minutes.
• Transfer the hen to a preheated broiler and broil it about 4 inches from the heat for 2-3 minutes. Now put the mustard seed in with the mustard mixture and broil for 2-3 more minutes(this is so the mustard seeds won't burn).
• Transfer the hen to a platter and keep it warm.
• To the skillet add the wine and boil the mixture over high heat until it is reduced by half. Add the broth, boil the mixture for 1 minute, scraping up and brown bits, and add any juices that have accumulated on the platter. Strain the sauce through a fine sieve onto 2 plates. Cut the hen in half with a sharp knife, and arrange each half on top of the sauce.
• Serve and enjoy!