6 Cornish game hens
1 tablespoon hot pepper sauce
salt to taste
2 teaspoons dried thyme
cracked black pepper to taste
2 teaspoons dried basil
3 tablespoons garlic, chopped
paprika for color
1 1/3 tablespoons green peppercorns
1 ounce dry white wine
2 tablespoons Worcestershire sauce
1/4 cup parsley, chopped
1/2 pound butter, melted
Preheat oven to 350F. Split hens in two and remove back bone and wing tips. Season hens well on all sides using salt, pepper and garlic. Using a sharp paring knife, cut small pockets in breasts and thighs of each hen. Insert green peppercorns in each pocket and place on baking sheet, skin side up. Coat each bird well with Worcestershire, hot sauce, melted butter, thyme, basil and paprika. Add additional salt and pepper if necessary. Pour excess butter and white wine in bottom of baking pan and place in oven. Bake for 30 minutes, basting occasionally with drippings. Hens will be cooked when legs separate easily from thighs. Remove from oven, place hens on serving platter and keep warm. Add chopped parsley to pan drippings, blend well into sauce and pour over Cornish hens. Serves 6.
Balsamic Glazed Cornish Game Hens
2 Cornish game hens
Marinade:
1 cup balsamic vinegar
1 whole garlic bulb, cut in half horizontally
1 large yellow onion, chopped
4 springs fresh rosemary
Glaze:
pan juices
1 tablespoon brown sugar
1 teaspoon chicken base
freshly ground pepper
seasoning salt
Place a large resealable bag in a plastic container. Then, cut the hens in half using a sharp butcher knife. Place halved hens in the plastic bag. Top with the balsamic vinegar, garlic, chopped onions and sprigs of rosemary. Close the bag and seal to keep in juices. Marinate overnight or at least 12 hours and turn the bag at least once during the marinating process. Preheat oven to 350F. An hour before serving, dump the entire bag, marinade and all, out into the 13 inch pan. Arrange the halves so that the wings are facing up. Top each with a rosemary sprig. Roast uncovered for 1 hour. Set the roasted hens on a serving platter. Strain the juices and return them to the pan. Simmer until reduced almost by half. Tilt the pan so you can remove most of the grease which is clear and easy to remove with a large spoon. Heat over medium heat and add the brown sugar and chicken base. Cook just until thickened and has the appearance of a glaze. Pour the glaze over the hens and serve with a sprinkling of freshly ground pepper and a bit of seasoning salt. Serve with your favorite herbed rice and vegetables. Serves 4 when you have other courses or serves 2 as an elegant main course.
Cornish Game Hens with Peach Lime Glaze
3 Cornish game hens, split in half
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup peach jam
1/3 cup fresh lime juice
1 teaspoon grated lime rind
3 garlic cloves, pressed
3 tablespoons soy sauce
1/2 packet sugar substitute
With a sharp butcher's knife, remove backbones from hen halves. Rinse and pat dry. Sprinkle with salt and pepper. In a large bowl, mix jam, lime juice, lime rind, garlic, soy sauce and sugar substitute. Add hens, toss to coat. Marinate 1 hour, turning occasionally. Prepare a medium grill. Remove hens from glaze; reserve glaze. Place hens skin side down on greased grill grate, not directly over heat. Cover and cook 25 minutes, until no longer pink inside and juices run clear. Put reserved glaze in a small saucepan; bring to a boil. Boil for 1 full minute. Place hens directly over heat source for 5 minutes and brush with glaze for a crispy skin. 6 servings.
Cornish Hen with Peaches
2 Cornish hens
1 package chicken flavored rice mix
water
3 tablespoons butter or margarine
1 can peach halves
2 tablespoons honey
1 tablespoon dry mustard
1/4 teaspoon curry
paprika
Split hens, rinse and pat dry. In a 7 x 11 baking dish, combine the rice mix with water and butter, according to amount on package. Cook in microwave on high about 1 minute. Stir in rice, cover and cook 2 minutes. Arrange hen halves, skin down, on top of rice, cover and cook on high 10 minutes, turning often. Drain peaches, reserving 2 tablespoons of juice. Combine with 1 tablespoon butter, honey, dry mustard and curry powder in small bowl. Cook uncovered until bubbly, about 45 seconds. Lift out hen halves, stir rice well and return to dish with skin sides up. Brush skin well with honey mixture. Cook 10 minutes longer. Arrange peach halves around hens, brush with honey mixture, cook 45 seconds longer. Sprinkle with paprika. Stand covered 5 minutes. 4 servings.
Cranberry Rice Stuffed Cornish Hens
2/3 cup long grain rice
3 tablespoons butter
2 cups water
2 teaspoons instant chicken bouillon granules
3/4 cup chopped fresh cranberries
3 tablespoons sugar
1 teaspoon grated orange peel
2 tablespoons orange juice
4 1 pound Cornish game hens
Orange Glaze
In a saucepan cook the rice in butter for 5 minutes, stirring frequently. Stir in water and chicken bouillon granules. bring the mixture to boiling. Reduce the heat. Cook, covered, over low heat until the rice is tender, about 20 minutes. Stir in the cranberries, sugar, orange peel and orange juice. Salt cavity of birds. Stuff each with cranberry mixture, push drumsticks under band of skin at tail or tie to tail. Place the birds on rack in shallow roasting pan. Cover the hens loosely with foil and roast at 375F for 30 minutes. Uncover and continue to roast for 1 hour longer, brushing occasionally with Orange Glaze. Makes 4 servings.
Orange Glaze:
Combine 1/4 cup of orange juice and 3 tablespoons of melted butter.
Fruity Cornish Hens
6 Cornish hens
6 tablespoons margarine or butter, melted
1/4 teaspoon garlic salt
Stuffing:
6 ounce package long grain and wild rice mix
21 ounce can tart cherry pie filling
Cherry Fruit Sauce:
6 ounce package dried mixed fruit
2 cups tart cherries, drained
2 tablespoons cornstarch
1 1/2 cup apple juice
1/2 cup water
2 tablespoons lemon juice
1/4 cup sugar
Prepare rice mix according to package directions. When cooked, add tart cherry pie filling. Prepare Cornish hens for baking. Stuff with cherry rice mixture. Shake garlic salt on hens and baste with melted butter or margarine. Bake in 325F oven for 1 1/2 hours or until tender and golden brown. Plump dried fruit following package directions. Prepare sauce by combining sugar and cornstarch in 5 or 6 quart saucepan. Add liquids. Cook to thicken. Add fruit. Sauce should be medium thin. Place stuffed hens on serving platter. Spoon sauce over hens as desired. Serves 6.
Game Hens with Pesto Rub and Roasted Potatoes
4 cups loosely packed fresh basil leaves
1/3 cup grated fresh Parmesan cheese
1 tablespoon water
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
2 garlic cloves, chopped
4 Cornish hens
cooking spray
2 pounds small red potatoes, quartered
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup chicken broth
1 tablespoon water
1 teaspoon cornstarch
fresh basil sprigs, optional
Use kitchen shears or a sharp knife to split the hens. Preheat oven to 375F. Combine first 7 ingredients in a food processor; process until smooth. Remove and discard giblets and necks from hens. Rinse hens with cold water; pat dry. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Rub pesto under loosened skin. Gently press skin to secure. Lift wing tips up and over back; tuck under hens. Place hens on a broiler pan coated with cooking spray. Insert a meat thermometer into meaty part of a thigh, making sure not to touch bone. Combine potatoes, 1 tablespoon oil, 1/2 teaspoon salt and 1/4 teaspoon pepper, tossing well to coat. Arrange potatoes around hens; bake at 375F for 45 minutes or until thermometer registers 180 degrees and potatoes are tender. Remove hens and potatoes from pan and cover loosely with foil. Let stand 10 minutes. Discard skin. Cut hens in half and cover loosely with foil. Place a zip top plastic bag inside a 2 cup glass measure. Pour pan drippings into bag; let stand 10 minutes; the fat will rise to the top. Seal bag and carefully snip off 1 bottom corner. Drain drippings into pan, stopping before fat layer reaches opening; discard fat. Place the pan over medium high heat. Stir in broth, scraping pan to loosen browned bits. Combine 1 tablespoon water and cornstarch, stirring well with a whisk. Add to pan. Bring to a boil; cook until reduced to 1/2 cup, about 3 minutes. Serve sauce with hens and potatoes. Garnish with basil sprigs, if desired. 8 servings.
Grilled Honey Mustard Cornish Hens
1/4 cup Dijon mustard
1 large shallot, minced
1/4 cup fresh lime juice
2 teaspoons honey
freshly ground black pepper to taste
2 Cornish game hens, halved lengthwise
Whisk together the mustard, shallot, lime juice, honey and pepper. Brush over both sides of the hens, cover and refrigerate for 1 hour.Light a grill or preheat the broiler. Grill or broil 4 inches from the source of heat for 30 minutes, turning frequently, until juices run clear when hen is probed with a tip of a sharp knife. 4 servings.
Honey Apple Glazed Hens with Rice Pilaf
2 Cornish hens
1/4 cup wild rice, uncooked
1 teaspoon olive oil
2 tablespoons chopped onion
2 1/2 cups chicken broth
1 cup peeled, diced Golden Delicious apple
2/3 cup long grain brown rice, uncooked
2 tablespoons chopped dried apple
1/2 teaspoon salt
1/4 cup honey
2 tablespoons unsweetened apple juice
1 tablespoon fresh lemon juice
1 teaspoon soy sauce
1 teaspoon grated lemon rind
fresh rosemary sprigs, optional
Remove and discard giblets from hens. Rinse hens under cold running water and pat dry. Remove skin and trim excess fat; split hens in half lengthwise. Set aside. Wash wild rice in 3 changes of hot water; drain and set aside. Heat oil in a saucepan over medium heat. Add onion; saute 3 minutes. Add wild rice, broth and next 4 ingredients; stir well. Bring to a boil; cover, reduce heat and simmer 1 hour and 10 minutes or until liquid is absorbed. Remove from heat. Spoon 4 mounds of rice mixture onto a 15 x 10 x 1 inch pan lined with aluminum foil. Place hens, meaty sides up, over rice mounds. Combine honey and next 4 ingredients in a bowl; stir well. Brush over hens. Bake at 400F for 40 minutes or until juices run clear, basting every 10 minutes. Garnish with rosemary, if desired. 4 servings.
Honey and Coconut Marinated Cornish Hens
2 Cornish hens
1/4 cup chopped fresh cilantro
1/4 cup chopped, peeled, fresh lemon grass
1/4 cup light coconut milk
1/4 cup honey, divided
2 tablespoons fish sauce
1 tablespoon grated peeled fresh ginger
1 tablespoon Thai chile sauce
2 garlic cloves
Remove and discard giblets and necks from hens. Rinse hens with cold water; pat dry. Split hens in half lengthwise. Remove skin; trim excess fat. Place cilantro, lemon grass, coconut milk, 3 tablespoons honey, fish sauce and remaining ingredients in a blender; process until smooth. Pour mixture into a large ziploc plastic bag. Add hen halves; seal and marinate in refrigerator 12 hours or overnight. Preheat oven to 400F. Remove hen halves from bag, reserving marinade. Place reserved marinade in a small saucepan. Bring to a boil; cook 1 minute, stirring frequently. Remove from heat. Place hen halves, meaty sides up, on a broiler pan. Insert a meat thermometer into meaty part of a thigh, making sure not to touch bone. Bake at 400F for 30 minutes, basting frequently with the reserved marinade. Brush remaining 1 tablespoon honey over hens and bake hens an additional 20 minutes or until thermometer registers 180F. 4 servings.
Honey Ginger Glazed Cornish Hens
12 Cornish hens, split
1 cup dry sherry
1 cup onions, minced
1/3 cup honey
1/4 cup soy sauce
1 tablespoon ginger root, minced
1 tablespoon garlic, minced
2 teaspoons salt
2 1/4 lb vermicelli or spaghetti, cooked al dente
Place hens in one or more baking pans, breast side up. Combine sherry, honey, soy sauce, ginger root, garlic and salt in bowl. Mix well. Pour over hens. Bake in preheated conventional oven at 375F for 1 1/2 to 2 hours or until chicken is no longer pink. Baste occasionally with pan juices during cooking. Remove from oven. Transfer hens to clean pan. Keep warm above 140F. Strain pan juices into saucepan. Discard solids. Cook over high heat for 7 to 10 minutes or until reduced by half, stirring constantly. Pour sauce evenly over hens. Keep warm above 140F. To prepare to order, reheat pasta in boiling water for 10 to 20 seconds. Drain. Serve each hen on a bed of 3 ounce of pasta with vegetables, such as steamed carrots, yellow squash and snow peas. Serves 12.
Maple Glazed Cornish Hens
4 fresh Cornish hens, split in half
4 ounces maple syrup
2 ounces cider vinegar
1 medium white onion, peeled and sliced in rings 1/4 inch thick
2 tablespoons vegetable oil
6 ounces white wine
salt and pepper to taste
Season the Cornish hens by rubbing salt and the pepper all over them. Preheat a roasting pan large enough to fit the birds and add the oil. Sear the birds skin side down first and flip them when the skin is light golden. Add the onions and make sure to have the hens on top of them. Bake in a preheated oven at 500F for a total of 17 minutes. Pour in the wine to prevent the onions from burning; usually within the first 5 minutes of cooking, if that should evaporate too soon, add some water or stock. Mix the maple syrup and cider vinegar, using a brush or a turkey baster, start coating the hens at about 10 minutes into the cooking, repeat the operation 3 or 4 times. When the birds are ready let them stand in a warm place for about 10 minutes; turn the oven off and open the door halfway. Serves 4.
Mesquite Chipotle Marinated Cornish Hens
1 7 ounce can chipotle peppers with adobo sauce
1/2 cup extra virgin olive oil
4 cloves garlic
juice of one lime
2 tablespoons cumin seed
1 teaspoon oregano or marjoram
1 teaspoon salt
1/2 teaspoon black pepper
1/8 cup tequila
1/4 cup cilantro leaves
3 tablespoons mesquite liquid smoke
2 tablespoons brown sugar
6 to 8 Cornish hens
In a small pan toast the cumin seed, then grind to a powder in a spice mill. Mix with the oregano, black pepper, salt and sugar. In a blender or food processor, add 1/2 a can of chipotles for medium hot or the full can for hot. Add garlic cloves, tequila, liquid smoke, and the spice mixture drizzle oil in till the mixture emulsifies and is thick and smooth; then blend in the cilantro leaves. If the mixture is too thick, it may be thinned out with the addition of a little water. Marinate hens in mixture for 12 hours. Grill over hot coals until meat is no longer pink and outside is crispy. Serves 6 to 8.
Orange Ginger Glazed Cornish Hens
3/4 cup fresh orange juice
2 tablespoons minced peeled fresh ginger
1 tablespoon low sodium soy sauce
2 tablespoons honey
1 tablespoon water
2 teaspoons cornstarch
2 Cornish hens, skinned and halved
cooking spray
1/2 teaspoon salt
1/2 teaspoon ground ginger
Line your pan with foil for easy cleanup. Don't worry if the sweet glaze burns on the foil; it won't burn on the hens. Preheat oven to 475F. Combine first 4 ingredients in a small saucepan; bring to a boil. Combine water and cornstarch in a small bowl, stirring with a whisk. Add to juice mixture in pan, stirring with a whisk. Cook 2 minutes or until thick and glossy, stirring constantly. Place hen halves, meaty sides up, on a foil lined jelly roll pan coated with cooking spray; sprinkle hen halves with salt and ground ginger. Spoon juice mixture evenly over hen halves. Insert a meat thermometer into meaty part of a thigh, making sure not to touch bone. Bake at 475F for 25 minutes or until the thermometer registers 180F. 4 servings.
Orange Glazed Cornish Hen
Sauce:
2 cups orange juice
1/2 cup soy sauce
1/4 cup Dijon mustard
1/2 cup honey
1/4 cup onion, small diced
2 tablespoons ginger, grated
kosher salt
freshly ground black pepper
Marinade:
2 tablespoons olive oil
1 tablespoon Dijon mustard
1 lemon, zested and juiced
1 orange, zested and juiced
2 garlic cloves, peeled, chopped
1 teaspoon kosher salt
freshly ground black pepper
2 Cornish hens, split, backbones removed
Put all the sauce ingredients into a saucepan. Over medium heat bring it to a boil and then reduce to a simmer for 1/2 hour. At the same time mix the marinade together and rub it all the over hens. Marinate for at least 1 hour. Roast hens in a preheated 375F oven for 25 minutes and then brush with sauce. Finish the hens on a preheated grill for another 7 minutes, turning and brushing with more sauce to glaze.
Rosemary Lemon Cornish Hens with Roasted Potatoes
2 teaspoons crushed dried rosemary
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
2 Cornish hens
1/2 lemon, halved and divided
cooking spray
Preheat oven to 375F. Combine crushed dried rosemary, salt and pepper. Remove and discard giblets from hens. Rinse hens with cold water; pat dry. Remove skin; trim excess fat. Working with 1 hen at a time, place 1 lemon piece in the cavity of hen; tie ends of legs together with twine. Lift wing tips up and over back; tuck under hen. Repeat procedure with remaining hen and lemon piece. Rub hens with rosemary mixture. Place hens, breast sides up, on a broiler pan coated with cooking spray. Insert a meat thermometer into meaty part of a thigh, making sure not to touch bone. Remove twine. Bake at 375F for 1 hour or until thermometer registers 180F. 2 servings.
Stuffed Cornish Game Hens
6 Cornish game hens, thawed if frozen
salt and pepper
2 tablespoons butter or margarine
game hen livers
2 tablespoons chopped onions
1/4 teaspoon poultry seasoning
1 tablespoon brandy or sherry
1 package wild rice mix
6 tablespoons melted butter or margarine
1/4 cup dry white wine
1/4 cup concord grape juice
1/4 cup concord grape jelly
1 1/2 cups canned beef gravy
2 tablespoons lemon juice
1/4 teaspoon curry powder
Remove giblets and set aside game hen livers. Sprinkle game hens inside and out with salt and pepper. Heat butter and saute game hen livers until livers are cooked. Chop livers with onion. Stir in poultry seasoning and brandy. Cook wild rice mix according to package directions until tender. Stir 1/2 of the rice into liver mixture. Use mixture to stuff game hens. Sew or skewer opening. Place hens side by side in a foil lined baking pan. Brush with melted butter. Roast in a preheated 350F oven for 30 minutes. Mix wine and concord grape juice and spoon over game hens every 10 minutes. Roast another 30 to 40 minutes or until game hens are tender. Place game hens on serving platter and keep warm. Pour pan juices into a sauce pan. Stir in concord grape jelly, gravy, lemon juice and curry powder. Simmer until bubbly. Spoon over game hens and surround remaining wild rice. Serves 6.
Tangy Cornish Hens
2 tangerines, separated into segments
4 Cornish hens
3 tablespoons. butter
1 tablespoon vegetable oil
1/8 cup chopped shallots
1/4 pound sliced mushrooms
1/2 teaspoon lemon juice
1/2 teaspoon white pepper
1 teaspoon salt
1 1/2 cups cooking sherry
1/2 teaspoon cornstarch
1/2 tablespoons cold water
watercress for garnish
Preheat oven to 400F. Stuff tangerine segments into hens and truss. Heat 4 tablespoons butter and the oil in a heavy skillet and brown hens all over. Place them in large casserole. Pour off fat from skillet and deglaze the pan with 1/2 cup sherry. Pour over hens.Heat remaining 2 tablespoons butter in the skillet. Add shallots and cook for a minute then add mushrooms, lemon juice, salt and pepper. Toss over high heat for 3 minutes. Dissolve cornstarch in cold water. Add to 1 cup sherry which has been boiled. Add to skillet. Return to heat until sauce thickens. Pour over hens and cook 30 to 40 minutes. Serve with wild rice. 4 servings.
Tropical Cornish Hens
2 Cornish hens, skinned
1/2 teaspoon coarsely ground pepper
vegetable cooking spray
1/4 cup of frozen orange juice concentrate, thawed, undiluted
1/8 teaspoon garlic powder
1/2 cup mango, peeled, diced
1/2 cup unsweetened pineapple chunks
1 firm ripe banana, peeled, coarsely chopped
orange slice, optional
orange curls, optional
Remove and discard the giblets from hens. Rinse the hens under cold water and pat dry with paper towels. Split each hen in half lengthwise, using an electric knife. Sprinkle with pepper. Place the hens, cut side down, on a rack in a roasting pan coated with cooking spray. Combine the orange juice concentrate and garlic powder, brush over hens. Bake at 350F for 45 minutes, basting frequently with orange juice mixture. Add the mango, pineapple and banana to pan. Drizzle with the remaining orange juice mixture. Bake for 20 minutes or until the fruit is thoroughly heated and hens are done. If desired, garnish with orange slices and orange curls. Makes 4 servings.
Wild Rice Cornish Hens with Pineapple Relish
10 Cornish hens with wild rice stuffing
melted butter, as needed
Relish:
16 ounces canned, chopped, drained pineapple
1/2 red bell pepper, chopped
3 tablespoons chopped green onions
1 tablespoon sugar
1 tablespoon fresh lime juice
1 teaspoon grated ginger root
1 tablespoon minced cilantro
1 teaspoon orange zest
Chicken Glaze:
2 ounces chicken stock
2 tablespoons cornstarch
2 tablespoons soy sauce
Arrange Cornish hens on lightly greased or parchment lined sheet pans. Brush with butter. Roast in preheated conventional oven at 400F for 60 to 70 minutes or until chicken is no longer pink. Remove from oven. Keep warm above 140F. To make pineapple relish, combine canned pineapple, red pepper, green onions, sugar, lime juice, ginger root, cilantro and orange zest. Mix well; cover and chill. To make the chicken glaze, combine chicken stock, cornstarch and soy sauce in saucepan. Mix until smooth. Bring to boil over high heat. Boil 1 minute. Remove from heat. Keep warm. To serve, ladle glaze over each Cornish hen and serve with pineapple relish. Garnish with fresh tarragon leaves and orange peel curls. Serves 10.
Vietnamese Five Spice Cornish Game Hens
4 Cornish game hens
1 clove garlic
2 shallots or 3 green onions
1 1/2 tablespoons sugar
1 1/2 tablespoons soy sauce
1 1/2 tablespoons dry sherry
1 1/2 tablespoons Vietnamese fish sauce
1/2 teaspoon salt
1/2 teaspoon five spice powder
1/4 teaspoon black pepper
Halve hens through backbone and breast to make two equal halves. Flatten by setting cut side down and pressing with the palm of your hand. Combine garlic, shallots and sugar in a blender or food processor and blend until smooth. Add remaining ingredients and mix thoroughly. Pour over game hens, coating evenly, cover and refrigerate for between 2 and 12 hours. Preheat grill. Set hens, skin side down on grill and cover. Cook for about 15 minutes per side over a medium fire. Check for doneness, then remove and serve.
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