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.
ROASTED CORNISH GAME HENS WITH SESAME-GINGER SAUCE
This is a recipe I found in a magazine a few years back and it never disappoints! I usually use this for dinner parties because it can be prepared ahead of time and takes very little effort. This calls for Cornish Game Hens but I always use mixed pieces of chicken with the skin on! Just watch because the chicken breasts cook faster than the dark meat. I never alter the ingredients but I do marinate it for at least 4 hours or longer. I serve this with garlic-mashed potatoes and broccoli!! Oh- don't forget the last step with the reserve marinade! Enjoy!!
Provided by Time4tea
Categories Poultry
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Whisk first 5 ingredients in a medium bowl. Transfer half of marinade to small saucepan; reserve. Pour remaining marinade into 15x10x2-inch glass pyrex dish. Add hens; turn to coat. Marinate 30 minutes to 4 hours in the refrigerator, turning occasionally.
- Preheat the oven to 425°F Arrange hens, skin side up, on large brimmed baking sheet. Sprinkle with Sesame seeds. Roast until cooked through and brown, about 40 minutes. Transfer to platter. Pour pan juices into saucepan with reserved marinade. Bring to boil, stirring often. Simmer until sauce coats spoon, about 5 minutes; pour into bowl. Serve hens with sauce.
Nutrition Facts : Calories 236.1, Fat 8.9, SaturatedFat 1.7, Cholesterol 108.8, Sodium 1542.4, Carbohydrate 11.4, Fiber 0.6, Sugar 9.6, Protein 26.9
HERB-ROASTED GAME HENS
These golden Cornish hens, shown at right, are seasoned with basil, sage and thyme for plenty of flavor. They're simple to prepare yet make any occasion seem special. For a fast finish, serve corn bread stuffing and chunky cinnamon applesauce...or roasted cubed potatoes with pepper and carrots plus instant chocolate pudding for dessert.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Place hens, breast side up, on a rack in a shallow roasting pan. In a small bowl, combine the remaining ingredients. Spoon over hens. , Bake, uncovered, at 350° for 50-60 minutes or a thermometer reads 180°.
Nutrition Facts :
ROASTED CORNISH GAME HENS
This is an easy weeknight dinner that will feed 4. I just love what rosemary, thyme, and Dijon do to these delectable little birds. It's great served over baked sweet potatoes or fingerlings.
Provided by Penny Stettinius
Categories Poultry
Time 1h15m
Yield 4 halves, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees.
- Rinse and dry the hens.
- In the bowl of a mini food processor, add the mustard, wine, rosemary, thyme, oil, salt and pepper.
- Pulse until all is a smooth paste. It will be more of a liquid form than a paste.
- Place the hens in a little roasting pan and shmear the mixture all over the birds, under the skin, around the breasts, and into the cavity.
- Roast, breast side down for 25 minutes then flip and roast for another 25-35 minutes, or until done.
- Remove from the oven and let rest at least 10 minutes.
- Cut each hen in half, down the breastbone, and serve with some sauce on top.
Nutrition Facts : Calories 166.2, Fat 5.5, SaturatedFat 1.2, Cholesterol 108.8, Sodium 603.5, Carbohydrate 2.1, Fiber 0.6, Sugar 0.2, Protein 24.6
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- In a large bowl, whisk together all of the ingredients except the Cornish hens. Put the hens in 3 large resealable plastic bags and pour in the marinade. Seal the bags, pressing out the air, and turn to thoroughly coat the hens. Transfer the bags to a small roasting pan or large rimmed baking sheet and refrigerate for at least 8 hours or overnight, turning the bags occasionally.
- Let the hens stand at room temperature for 30 minutes. Preheat the oven to 425° and line 2 large rimmed baking sheets with foil. Remove the hens from the marinade and transfer them to the baking sheets. Strain the marinade into a medium saucepan and bring to a boil, then simmer over moderately high heat for 5 minutes, stirring occasionally.
- Roast the hens in the upper and lower thirds of the oven for 10 minutes, or until lightly browned. Reduce the oven temperature to 375°. Roast the hens for 50 minutes longer, basting with the reserved marinade every 15 minutes and shifting the pans from front to back and top to bottom halfway through roasting. The hens are done when the cavity juices run clear and an instant-read thermometer inserted in the inner thighs registers 160°. Transfer the hens to a platter and let rest for 10 minutes before serving.
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