ROASTED CORNISH GAME HENS WITH PUMPKIN SEED PESTO
Provided by Food Network Kitchen
Categories main-dish
Time 3h55m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Position a rack in the lower third of the oven and preheat to 400 degrees F. Make the pumpkin seed pesto: Heat 3 tablespoons olive oil, the pepitas, 1/2 teaspoon salt and a large pinch of paprika in a large skillet over medium heat. Cook, shaking the skillet, until the seeds begin popping and some turn brown, about 5 minutes. Remove from the heat and let cool completely. Transfer the seeds and oil to a food processor; add 1/2 cup water, the parsley, scallions, lemon juice and 1/4 teaspoon salt and pulse until pureed. Remove about 3 tablespoons of the pesto for the hens and set aside the rest for serving.
- Slide your fingers under the breast skin of each hen to loosen. Slide 2 heaping teaspoons of the pesto under the skin of each hen, then rub the skin to distribute the pesto.
- Mash the garlic and 2 teaspoons salt with the flat side of a chef's knife to make a paste. Combine with the remaining 2 tablespoons olive oil and 1 teaspoon paprika in a bowl, then rub all over the hens. Refrigerate, uncovered, at least 2 hours or overnight.
- Put the hens on a rack in a shallow roasting pan or rimmed baking sheet and tie the legs together with kitchen twine. Roast, rotating the pan halfway through, until the skin is golden brown and a thermometer inserted into the thickest part of the thigh registers 170 degrees F, about 1 hour. Let rest 15 minutes, then cut each hen in half. Serve with the reserved pesto.
Nutrition Facts : Calories 525 calorie, Fat 24 grams, SaturatedFat 5 grams, Cholesterol 310 milligrams, Sodium 357 milligrams, Carbohydrate 2 grams, Fiber 1 grams, Protein 71 grams, Sugar 0 grams
CORNISH HENS
Steps:
- Preheat the oven to 425 degrees F.
- Place the sliced onion in the bottom of a roasting pan. Remove the giblets from the hens, and rinse them inside and out. Remove any excess fat and leftover pinfeathers and pat the outsides dry. Place the hens on top of the sliced onion.
- Pack the cavities of the hens with the cornbread stuffing.
- Tie the legs together with kitchen string and tuck the wing tips under the body of the hens. Rub the hens with olive oil and sprinkle with salt and pepper.
- Roast the hens for 30 minutes, or until the juices run clear when you cut between a leg and thigh.
- Melt the butter in a large saute pan. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Break the cornbread into pieces and place the pieces in a large bowl. Add the onion mixture to the cornbread. Add the celery, chicken stock, parsley, salt and pepper, and mix together.
- Yield: 2 servings
ROASTED CORNISH GAME HENS
Go for a different kind of bird by stuffing and cooking the Neelys' Roasted Cornish Game Hens recipe from Down Home with the Neelys on Food Network.
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 1h20m
Yield 6 servings
Number Of Ingredients 9
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.
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.
PISTACHIO CRUSTED CORNISH GAME HENS
A plump juicy game hen crusted with pistachios and parmesan cheese. I like to stuff mine with Stovetop sourdough bread stuffing as well. I've noticed that when stuffed, the birds stay much more moist.
Provided by Heirloom
Categories Whole Chicken
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F.
- In a food processor crush pistachios until crumb-like.
- Mix grated parmesan cheese and pistachios in a small bowl.
- In an 8 x 8 casserole dish baste the game hen with the melted butter.
- Pat the pistachio mixture onto the bird, covering entirely.
- Bake at 350°F for 1 hr 10 minutes.
- Internal temperature of bird should be 175-180°F.
Nutrition Facts : Calories 357.5, Fat 22.4, SaturatedFat 7.9, Cholesterol 135, Sodium 313.5, Carbohydrate 6.2, Fiber 2.1, Sugar 1.7, Protein 33
CORNISH GAME HEN: SPATCHCOCK HEN
Steps:
- Preheat a panini press on high.
- Place the game 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. Season on both sides with salt and pepper.
- Spray the bottom of the panini press with the nonstick cooking spray. Place the bird, skin side up onto the press, pray the skin side with non-stick cooking spray and close the lid. Top the press with a 10-pound weight and cook for 8 to 10 minutes or until the skin is golden brown.
- Allow to rest 3 minutes before serving.
BAKED CORNISH GAME HENS
Cornish game hens stuffed with a vegetable mixture, then roasted. A Cornish game hen recipe that I found and tweaked a bit for the taste and size of our small family, but it would be very easy to adjust it to fit your needs. It goes well with oven-roasted potatoes.
Provided by JMRYGH
Categories Meat and Poultry Recipes Chicken Cornish Hen Recipes
Time 2h
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a small bowl combine the 1/2 cup melted butter, onion, celery, bell pepper, mushrooms, garlic, basil, oregano and parsley.
- Season hens inside and out with salt and pepper to taste, then stuff with equal amounts butter/vegetable mixture. Place stuffed birds in a 9x13 inch baking dish, breast side up. Drizzle with 1/4 cup melted butter.
- Cover dish and bake in the preheated oven for 1 1/2 hours. Remove cover and brown at 500 degrees F (260 degrees C).
Nutrition Facts : Calories 476.2 calories, Carbohydrate 4.5 g, Cholesterol 166.8 mg, Fat 45.2 g, Fiber 1.7 g, Protein 14.3 g, SaturatedFat 24.8 g, Sodium 421 mg, Sugar 1.8 g
EASY CORNISH GAME HENS
Make and share this Easy Cornish Game Hens recipe from Food.com.
Provided by -------
Categories Wild Game
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients except hens.
- Clean & cut hens in half.
- Pour sauce over hens & bake 1 hour at 350°F.
CORNISH GAME HENS
A wonderful recipe for a special night or just something that you want to make fast.This taste really good with wild rice.
Provided by Kim19068
Categories Poultry
Time 1h
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Sprinkle Salt on each Hen.
- Place Hen on a shallow baking pan.
- Mix butter, wine and the tarragon in a bowl.
- Pour 1/4 of the mixture over each hen.
- Bake at 350 for 30 minutes.
- Pour 1/2 of the remaining butter mixture over each hen and bake 25 more minutes.
Nutrition Facts : Calories 781.9, Fat 54, SaturatedFat 31.2, Cholesterol 339.5, Sodium 2899.3, Carbohydrate 3.3, Sugar 1.2, Protein 48.6
JUICY CORNISH GAME HENS
Make and share this Juicy Cornish Game Hens recipe from Food.com.
Provided by Chuck in Killbuck
Categories Poultry
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Melt butter and stir in honey and chili powder; mixing well.
- Stir in orange juice, salt and pepper and remove from heat.
- Cut each hen into two halves.
- Rinse well and pat dry with paper towels.
- Place hens in baking dish, skin side down, and place in oven for 6-8 minutes.
- Turn hens over and baste generously with all of the mixture.
- Bake for approximately 45 minutes or until well browned.
Nutrition Facts : Calories 297.6, Fat 15.9, SaturatedFat 8.4, Cholesterol 139.3, Sodium 227.6, Carbohydrate 14.7, Fiber 1, Sugar 13.4, Protein 24.5
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
GLAZED CORNISH GAME HENS WITH APRICOT PISTACHIO DRESSING
Cornish game hens are festive and readily available. I've even made them the centerpiece of a holiday meal. These little birds cook much more quickly than other holiday roasts, such as lamb or ham. I normally figure on one hen (in the 1 1/2- to 2-pound range) to serve every two guests - especially if you also plan to have a first course and a dessert.
Provided by Ben S.
Categories Main Dish Recipes
Yield 8
Number Of Ingredients 9
Steps:
- Brining the hens before roasting improves their flavor: Dissolve 2 cups of kosher salt in a clean bucket filled with 5 quarts of water. Add prepared hens and soak for 2 hours. Rinse thoroughly; pat dry.
- Adjust oven rack to upper middle position, and heat oven to 450 degrees.
- Heat oil in a large skillet. Saute onions until softened, about 7 minutes. Stir in apricots, then spread mixture onto a large (about 18-by-12-inch) lipped cookie sheet. Lay hens over the mixture. Mix jam and vinegar, and brush all but a few tablespoons over hens.
- Bake hens, brushing 2 or 3 times with remaining jam mixture and accumulated pan juices, until hens are golden brown and juices run clear, about 45 minutes. Turn heat from bake to broil, then cook until hens are spotty brown, watching carefully so they don't burn, 4 to 5 minutes.
- Transfer hens to a large platter with tongs, then cut in half at the breastbone to create individual servings.
- Return apricot dressing to the oven and broil to evaporate some of the excess liquid, about 5 minutes longer. Stir in pistachios and parsley. Spoon in a mound next to hens.
Nutrition Facts : Calories 866.1 calories, Carbohydrate 29.1 g, Cholesterol 339.9 mg, Fat 56 g, Fiber 2.6 g, Protein 60.5 g, SaturatedFat 14.2 g, Sodium 23025.5 mg, Sugar 20.3 g
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