Marinated Cornish Game Hens With Sweet Chili Sauce Recipes

Steps:

• In a small bowl, combine juice, jerk seasoning and oil. Rinse halved hens and pat dry with paper towels. Put the hens in a zip-top bag and pour in the marinade. Turn hens in the bag to coat evenly. Close the bag and refrigerate for 2 to 4 hours.
• Preheat the oven to 400 degrees F.
• Remove the hens from the marinade and place in a roasting pan, breast-side up. Pour the remaining marinade over the hens. Roast for 40 to 45 minutes or until cooked through and golden brown.
• Garnish with cilantro.

Steps:

• Make marinade:
• Thinly slice lower 6 inches of lemongrass stalks, discarding remainder of stalks
• In a food processor or blender finely grind together sliced lemongrass, coriander, shallot, garlic, and gingerroot. Add sugar, curry powder, pepper, salt, fish sauce, and 1 cup coconut milk and purée.
• Quarter each hen and divide between 2 large resealable plastic bags. Divide marinade between bags and seal bags, pressing out excess air. Put bags in large shallow dish and marinate hens, chilled, turning bag once or twice, overnight.
• Preheat oven to 450°F. and line a large shallow roasting pan with foil.
• Remove hens from marinade, reserving marinade, and arranged hens, skin sides up, in prepared pan. Roast hens 20 to 25 minutes, or until just cooked through.
• While hens are roasting, in a small saucepan combine reserved marinade and remaining 1 cup coconut milk. Cook sauce at a slow boil, stirring occasionally, 5 minutes and strain through a fine sieve into another small saucepan to keep warm.
• Serve hens with marinade sauce and/or sweet chili sauce for dipping if desired.

Steps:

• Mix the honey, mustard, garlic, 3 tablespoons oil, thyme and cinnamon together in a bowl and set aside. Remove the wing tips from the hens. Roll the hens in the marinade and marinate overnight.
• Preheat the oven to 450 degrees F.
• Season the birds inside and out with salt and pepper. Cut the lemon in half and squeeze over each bird. Put a used lemon half in the cavity of each bird. Truss the birds.
• Set a rack in a roasting pan and brush the rack with several tablespoons vegetable oil. Place the birds, breast side down on the oiled rack. Roast for 30 minutes. Turn the birds breast side up, reduce the heat to 350 degrees and roast an additional 15 to 20 minutes or until the hens are cooked through and the skin is brown. Allow the hens to rest 10 minutes before serving.

Steps:

• Marinade: thinly slice lower 6 inches of lemongrass stalks, discarding remainder of stalks.
• In a food processor or blender, finely grind together sliced lemongrass, coriander, shallot, garlic, and ginger root.
• Add brown sugar, curry, pepper, salt, fish sauce, and 1 cup of the coconut milk and puree.
• Quarter each hen and divide the hen between 2 large plastic zip lock bags and divide the marinade and seal the bags, pressing out all air.
• Put bags in a large shallow dish and marinate hens, chilled, turning bag once or twice overnight.
• Preheat oven to 450 degrees F. and line a large shallow roasting pan with foil.
• Remove hens from the marinade, reserving marinade, and arrange hens, skin side up, in the prepared pan. Roast 20-25 minutes until cooked through.
• While hens are roasting, in a small saucepan, combine reserved marinade and remaining 1 cup of coconut milk and cook sauce at a slow boil, stirring occasionally, 5 minutes, and strain through a sieve into another small saucepan to keep warm.
• Serve hens with the marinade sauce and/or the Sweet Chili Sauce.
• For the Sweet Chili sauce, in a small saucepan, combine all ingredients and simmer, stirring occasionally, 10 minutes. Cool sauce to room temperature. Sauce may be made up to 3 days ahead and kept chilled, covered. Serve at room temperature though. (Yield: 1 1/2 cups).

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place game hen halves with skin sides up into a 9x13-inch roasting pan.
• Roast hens in the preheated oven for 35 minutes.
• Stir orange juice, honey, soy sauce, and vinegar together in a small bowl; brush mixture over hens.
• Roast hens for 5 more minutes and baste again with orange juice mixture. Roast until skin is browned and meat is no longer pink inside, about 10 more minutes.

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:

• Remove bags with liver and necks from hens, wash hens well pat dry.
• Rub hens with oil.
• Prepare marinade, place hens in either glass bowl or 2 plastic bags,pour marinade over hens.
• Let hens marinate overnight in refrigerator turning hens or bags over occasionally.
• Next day remove hens from marinade and place onto a roasting rack.
• Roast hens at 400 F for 50 to 60 minutes, turning once during cooking time and baisting with matinade occasionally.
• Check for doneness by piercing with a fork,
• hens should be fork tender and juices should run clear.
• Can serve whole hens or cut hebs in half lenghtwise to double.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a large bowl, mix soy sauce, oyster sauce, garlic, and pepper. Place Cornish game hens in the mixture, and marinate 10 minutes.
• Transfer hens to a medium baking dish, and cover with the marinade mixture. Cover dish, and bake 30 minutes in the preheated oven.
• Remove cover from dish, and place 1/2 the butter on each hen. Increase oven temperature to 350 degrees F (175 degrees C). Basting frequently with the marinade mixture, continue baking 30 minutes, or until exterior of the hens is lightly browned and crisp, the interior is no longer pink, and juices run clear.

Steps:

• Combine the yogurt, coconut aminos, garlic, salt, peppercorns, turmeric, and ginger in a blender. Use a Microplane to grate in the zest of both lemons, then halve one and squeeze in the juice. Reserve the re-maining lemon for another purpose. Blend on high speed until smooth, about 1 minute.
• Rinse the hens under cool water, inside and out, and pat dry very well. Put them in a large bowl or pan and spoon about one third of the yogurt marinade into the cavities of the birds, spreading it around as best you can. Pour the rest of the marinade over the hens, using the spoon to make sure they're completely coated, tops and bottoms, including the wings and crevices between the legs and breasts.
• Cover and marinate in the fridge for at least 16 hours or up to 2 days.
• About half an hour before you're ready to cook the hens, remove them from the fridge to take the chill off. Heat the oil in a wide, heavy skillet over medium heat until shimmery. Add the onions and 1½ teaspoons of the salt. Stir well, and cook, stirring occasionally, until the onions start to soften and release liquid, about 3 minutes. Reduce the heat to a gentle simmer, stirring occasionally, until all the liquid has evaporated and the onions have a creamy texture, turn a deep golden color, and taste very sweet, about 20 minutes.
• Preheat the oven to 450°F. Spread the potatoes on a large sheet pan, sprinkle with the remaining 1½ teaspoons of salt, and toss well. Add the cooked onion mixture, stir well, and spread them to make a bed for the hens-a snug single layer in the center of the pan.
• Take the hens out of the marinade (don't scrape any off, but do leave behind anything left in the bowl) and put them on the potato-onion mixture, with a few inches of space between each one. Roast until the hens are golden brown with some dark patches and poking the thighs reveals juices with no trace of pink (a thermometer inserted into the thickest part of the breast should register 150°F), 40 to 45 minutes.
• Let the hens rest in the pan for 15 minutes, then transfer to a platter to serve.