CORNISH HENS ROASTED WITH TARRAGON AND ROOT VEGETABLES
Provided by Food Network
Time 1h15m
Number Of Ingredients 9
Steps:
- Preheat oven to 475 degrees. Wash the potatoes under cold running water. Salt and pepper inside of birds cavity. Add tarragon to cavities. Rub each bird with 1 tablespoon of olive oil. Place in roasting pan. Toss all vegetables with remaining oil, salt and pepper and place around birds. Place in oven on middle shelf. Lower temperature to 400 degrees. Roast for 50 minutes. Remove tray from oven and drape with aluminum foil. Allow bird to rest for 7 minutes before serving. Place birds on plates with vegetables around. Garnish with tarragon and serve with mustard.
ROASTED HENS A L'ORANGE
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F; line a baking sheet with foil. Cut the hens in half with kitchen shears, cutting along one side of the breastbone; season with the coriander, 1 teaspoon salt and a few grinds of pepper. Heat 1 tablespoon butter in a large skillet over medium-high heat. Add the hens skin-side down; cook until golden, 4 minutes. Flip; cook until slightly golden, 2 more minutes. Transfer to the prepared baking sheet skin-side up. Bake until cooked through, 25 minutes.
- Meanwhile, add the broth, thyme sprigs and orange zest and juice to the skillet. Bring to a boil, stirring. Reduce the heat to low; cook until thickened, 15 minutes. Season with salt and pepper. Set aside.
- Heat 2 tablespoons butter in a medium skillet over medium-high heat. Add the orzo, shallot and chopped thyme. Cook, stirring occasionally, until the orzo is lightly toasted, 5 minutes. Add 2 cups water and 1/2 teaspoon salt; bring to a boil. Reduce the heat to medium low, cover and cook until the orzo is al dente, 12 minutes. Fluff the orzo; stir in the remaining 1 tablespoon butter, the carrots and parsley. Season with salt and pepper. Serve with the hens and the reduced sauce.
Nutrition Facts : Calories 990 calorie, Fat 61 grams, SaturatedFat 21 grams, Cholesterol 375 milligrams, Sodium 670 milligrams, Carbohydrate 42 grams, Fiber 2 grams, Protein 67 grams
TASTY TARRAGON CORNISH GAME HENS
This is a very tasty way to prepare cornish hens. It's another family favorite we've served for years. Tarragon goes so well with poultry.
Provided by Chef Fredo
Categories Poultry
Time 1h
Yield 1 hen, 1 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees.
- Make basting sauce by melting butter in small sauce pan and stirring in wine (or broth) and tarrgon.
- Sprinkle inside of each hen with salt, pepper, tarragon, and garlic.
- Lightly coat outside of hen with olive (or other) oil.
- Liberally sprinkle outside of hen with garlic salt.
- Tie hen legs together if possible (I've also made these without doing this step).
- Place hens in oven.
- Let hens cook about 15 minutes before starting to use the basting sauce. After each basting, I will occasionally sprinkle more garlic salt over the hens.
- Continue to baste hens every 15 minutes or so until done. If hen wings or top start to darken too much, cover those areas with foil.
- When hens have finished cooking, remove to serving platter.
- optional - I place the strained drippings in a bowl (skimming off some of the butter) and use this as a 'gravy' for the hens and any suitable rice/potato dish that may accompany them.
- Use your meat thermometer to determine doneness as it varies according to hen weight.
Nutrition Facts : Calories 1400.6, Fat 138.8, SaturatedFat 87.6, Cholesterol 366, Sodium 1577.4, Carbohydrate 10.7, Fiber 0.8, Sugar 1.8, Protein 4
CONTEST-WINNING ORANGE-GLAZED CORNISH HENS
This is a wonderfully elegant entree to serve at a cozy dinner party for four. Your guests will think you spent hours in the kitchen preparing the tender golden brown hens and perfecting the full-flavored basting sauce. -Laurie Bartley, Lake Hiawatha, New Jersey
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to at 350°. Tie legs of each hen together; turn wing tips under backs. Place on a greased rack in a roasting pan. Brush with butter; sprinkle with salt and pepper. Bake, uncovered, for 1 hour., Meanwhile, in a saucepan, combine the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 15 minutes. Spoon over hens. Bake until a thermometer reads 170°, about 15 minutes longer.
Nutrition Facts : Calories 682 calories, Fat 40g fat (15g saturated fat), Cholesterol 235mg cholesterol, Sodium 819mg sodium, Carbohydrate 36g carbohydrate (35g sugars, Fiber 0 fiber), Protein 35g protein.
ORANGE HERB ROASTED CHICKEN
This whole roasted chicken turns out terrifically flavorful and tender, and the broth left in the bottom is a perfect gravy in itself!
Provided by Nellie Fiorenzi
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 2h
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Pour the chicken broth into a small roasting pan, and set aside.
- Loosen the skin from the breasts and thighs of the chicken. Stuff the butter pieces evenly underneath the skin of the chicken, and place into the roasting pan. Squeeze the orange halves over the chicken, and stuff the orange halves into the chicken cavity. Tie the legs together with kitchen twine. Sprinkle the chicken with salt and pepper to taste, then rub in the minced garlic. Drizzle the melted butter all over the chicken, then lay the herb sprigs onto the breast and around the legs.
- Cover the dish with aluminum foil, and bake in the preheated oven for 20 minutes. Uncover and baste the chicken with the pan juices. Continue cooking until the chicken is no longer pink, or until a meat thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C), 1 to 2 hours. Baste the chicken every 10 to 15 minutes after you uncover it. Once cooked, allow the chicken to rest out of the oven for 10 minutes before slicing.
Nutrition Facts : Calories 705 calories, Carbohydrate 8.8 g, Cholesterol 263.4 mg, Fat 53.5 g, Fiber 2.5 g, Protein 46.7 g, SaturatedFat 25.8 g, Sodium 379.5 mg
HONEY ORANGE CORNISH HENS
An easy dish that looks like you've spent all day cooking and has a fabulous taste. Your family or friends will rave about it, and we don't need to tell them how easy it was to make. It has only 5 ingredients.
Provided by Carol Semenuk
Categories Meat and Poultry Recipes Chicken Cornish Hen Recipes
Time 1h
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 192.7 calories, Carbohydrate 10.9 g, Cholesterol 75.3 mg, Fat 10.5 g, Fiber 0.1 g, Protein 13.4 g, SaturatedFat 2.9 g, Sodium 488.3 mg, Sugar 10.1 g
TARRAGON-LEMON ROASTED CORNISH HENS
Make and share this Tarragon-Lemon Roasted Cornish Hens recipe from Food.com.
Provided by Freda2 Brown
Categories Poultry
Time 1h10m
Yield 4 yields half a hen per person, 4 serving(s)
Number Of Ingredients 9
Steps:
- Remove giblets from hens if they're present; reserve for future use.
- Rinse hens throughly under running water; pat dry.
- Rub olive oil over both hens.
- Season hens, inside and out, with salt and pepper.
- Season hens with tarragon including the cavities of the birds.
- Rub spice well into the skin.
- Place one teaspoon of garlic into the cavity of each hen.
- Quarter the half of lemon and place one quarter inside of each cornish hen's cavity as well.
- Place hens into a roaster and pour warmed chicken broth into the roasting pan.
- Dot both hens with margarine or butter.
- Cover pan and roast in a 400 degree oven for 50 minutes basting occasionally.
- Remove the cover and allow birds to brown for 10 minutes.
- Let stand 10 minutes before serving.
Nutrition Facts : Calories 478.2, Fat 36.9, SaturatedFat 8.9, Cholesterol 168.3, Sodium 604.4, Carbohydrate 3, Fiber 0.4, Sugar 0.6, Protein 32.4
ORANGE GLAZED CORNISH HEN
Marinate the hens for at least an hour. While they're marinating in the refrigerator, start making the sauce.
Provided by JDP4445
Categories Meat and Poultry Recipes Chicken Cornish Hen Recipes
Time 2h15m
Yield 2
Number Of Ingredients 15
Steps:
- Mix olive oil, 1 tablespoon Dijon mustard, lemon zest and juice, orange zest and juice, garlic, salt, and black pepper together in a large resealable bag. Add hens, seal bag, and coat hens with marinade. Refrigerate for at least 1 hour, flipping the bag 1 or 2 times to redistribute marinade.
- Preheat oven to 450 degrees F (230 degrees C).
- Mix orange juice, soy sauce, honey, 1/4 cup Dijon mustard, onion, ginger, and black pepper together in a bowl.
- Remove hens from marinade and transfer to a roasting pan, discarding leftover marinade.
- Roast hens in the preheated oven for 50 minutes. Brush hens with orange glaze and roast for 5 more minutes. Flip hens, brush with more glaze, and roast until meat is no longer pink in the center, about 5 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 1234.6 calories, Carbohydrate 129.2 g, Cholesterol 302 mg, Fat 56.4 g, Fiber 6.7 g, Protein 59.6 g, SaturatedFat 13.7 g, Sodium 5663 mg, Sugar 100.3 g
ROASTED ORANGE-TARRAGON CORNISH HENS
Cornish hens make for a beautiful presentation and are a great alternative to turkey when you're only expecting a small gathering. You can typically find them in the frozen section of your grocery store. Plan on 1 per person for a generous serving, or split in half if you're planning on serving plenty of sides.
Provided by France C
Categories Meat and Poultry Recipes Chicken Cornish Hen Recipes
Time 2h20m
Yield 2
Number Of Ingredients 9
Steps:
- Remove and discard giblet, if any. Rinse hens inside and out and pat dry. Loosen skin from the breasts and place hens in a large resealable plastic bag.
- Whisk orange juice, orange zest, tarragon, garlic, mustard, salt, and pepper together in a small bowl. Whisking continually, slowly drizzle in olive oil until combined. Pour marinade over the hens in the bag, making sure to get some under the skin. Seal bag and refrigerate at least 1 hour.
- Preheat the oven to 450 degrees F (230 degrees C).
- Remove hens from the bag, letting excess marinade drip off; pour remaining marinade into a small saucepan and set aside. Place hens in a small roasting pan and season with salt and pepper. Tie legs together with kitchen twine and tuck wing tips underneath.
- Roast in the preheated oven for 20 minutes. Reduce heat to 350 degrees F (175 degrees C). Continue cooking, basting with pan juices every 10 to 15 minutes, until hens are golden brown and internal temperature reaches 165 degrees F (74 degrees C), 25 to 30 minutes more.
- Transfer hens to a serving plate, pouring any cavity juices back into the roasting pan. Tent with aluminum foil and keep warm.
- Scrape pan juices and pour through a strainer into the saucepan with the reserved marinade. Bring to a boil and simmer 5 minutes, whisking occasionally. Season sauce with salt and pepper, if necessary.
- Serve Cornish hens whole or cut in half. Spoon pan sauce over hens to serve.
Nutrition Facts : Calories 837.6 calories, Carbohydrate 11.1 g, Cholesterol 339.4 mg, Fat 60.8 g, Fiber 2.1 g, Protein 58.7 g, SaturatedFat 14.9 g, Sodium 528 mg, Sugar 7.9 g
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