Broiled Cornish Hens Recipe 395

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BROILED CORNISH GAME HENS



Broiled Cornish Game Hens image

Make and share this Broiled Cornish Game Hens recipe from Food.com.

Provided by Shawn C

Categories     Poultry

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 8

3 Cornish hens (1 1/2 - 1 3/4 lb each)
3 teaspoons lemon pepper
6 tablespoons butter or 6 tablespoons margarine
6 tablespoons lemon juice (fresh is best)
1 (8 ounce) can pineapple slices (juice also)
3 tablespoons brown sugar
rice, for 6 people
3 tablespoons parsley

Steps:

  • PREHEAT 450°F BROILER!
  • Remove any giblets and rinse cavity and hen well and pat dry.
  • Split hens in half vertically.
  • Sprinkle both sides of each half hen with lemon pepper.
  • Place skin side down in foil covered broiler pan.
  • Place 1 T butter on each cavity half; pour 1 T lemon juice over each half.
  • Broil 7 inches away from heat.
  • Broil 5 minutes then baste.
  • Broil 15 minutes longer.
  • Turn hen over; baste and broil 15 minutes, basting 1 to 2 times.
  • Place pineapple around hens and sprinkle with sugar. (Be sure to put in the juice). Broil 5 minutes.
  • Mix parsley with rice.
  • Serve hens over the rice with pineapple slices and drippings for gravy.
  • Serve with lemon wedges or slices for garnish as well as for more lemon flavor on hens.

Nutrition Facts : Calories 289.1, Fat 15.6, SaturatedFat 8.3, Cholesterol 139.3, Sodium 167.3, Carbohydrate 12.9, Fiber 0.7, Sugar 10.5, Protein 24.4

BROILED CORNISH HENS WITH LEMON AND BALSAMIC VINEGAR



Broiled Cornish Hens with Lemon and Balsamic Vinegar image

Categories     Side     Broil     Vinegar     Lemon

Yield makes 4 servings

Number Of Ingredients 5

2 Cornish hens or 1 chicken
Salt and freshly ground black pepper
2 lemons
2 teaspoons balsamic vinegar, or to taste
Chopped fresh parsley for garnish (optional)

Steps:

  • Preheat the broiler and put the rack about 4 inches from the heat source, a little lower for a chicken, which will take longer to cook. Use a sharp, sturdy knife to split the hens through their backbones; it will cut through without too much effort. Flatten the hens in a broiling or roasting pan, skin side down, and liberally sprinkle the exposed surfaces with salt and pepper. Slice one of the lemons as thinly as you can and lay the slices on the birds.
  • Broil for about 10 minutes, or until the lemon is browned and the birds appear cooked on this side; rotate the pan in the oven if necessary. Turn the birds, sprinkle with salt and pepper, and return to the broiler. Cook for another 10 minutes, or until the skin of the birds is nicely browned. Meanwhile, slice the remaining lemon as you did the first.
  • Lay the lemon slices on the birds' skin side and return to the broiler; broil for another 5 minutes, by which time the lemons will be slightly browned and the meat cooked through; if it isn't, cook for an additional couple of minutes. Drizzle with the balsamic vinegar, garnish if you like, and serve.
  • Variation
  • In step 3, spread 1 teaspoon finely minced garlic combined with 1 tablespoon minced fresh rosemary (or 1 teaspoon dried) on the birds' skin after it browns but before covering with the lemon slices.

GRILLED CORNISH GAME HENS



Grilled Cornish Game Hens image

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

½ onion, chopped
2 cloves garlic, peeled and chopped
1 cup lemon juice
½ cup olive oil
1 tablespoon white wine
1 teaspoon Worcestershire sauce
1 teaspoon hot pepper sauce
1 tablespoon pepper
1 teaspoon celery salt
1 teaspoon salt
4 (1 1/2 pound) Cornish game hens

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

HERB-BRINED CORNISH GAME HENS



Herb-Brined Cornish Game Hens image

Instead of a turkey or a big roast, why not serve individual Cornish game hens for the holidays? They cook in a fraction of the time and they're guaranteed to impress all your guests. -Shannon Roum, Cudahy, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 4h10m

Yield 8 servings.

Number Of Ingredients 24

2/3 cup kosher salt
1/4 cup packed brown sugar
12 whole peppercorns
5 fresh sage leaves
2 garlic cloves
1 fresh thyme sprig
1 fresh rosemary sprig
1 quart water
1-1/2 quarts cold water
2 large turkey-sized oven roasting bags
4 Cornish game hens (20 ounces each)
HERB BUTTER:
14 whole peppercorns
2 garlic cloves
3/4 cup butter, softened
3 tablespoons plus 1 teaspoon olive oil, divided
1/3 cup packed fresh parsley sprigs
3 tablespoons fresh sage leaves
1 tablespoon fresh rosemary leaves
2 tablespoons fresh thyme leaves
2 pounds fresh Brussels sprouts, trimmed and halved
2 small red onions, cut into wedges
1/2 teaspoon kosher salt
1/2 teaspoon coarsely ground pepper

Steps:

  • In a saucepan, combine the salt, brown sugar, peppercorns, sage, garlic, thyme, rosemary and 1 quart water. Bring to a boil. Cook and stir until salt and sugar are dissolved. Remove from the heat. Add the cold water to cool the brine to room temperature., Place a turkey-sized oven roasting bag inside a second roasting bag; add hens. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bags and turn to coat. Place in a roasting pan. Refrigerate for 1-2 hours, turning occasionally. Drain and discard brine; pat hens dry., Meanwhile, place the peppercorns and garlic in a food processor; cover and pulse until coarsely chopped. Add the butter, 3 tablespoons olive oil and herbs; cover and process until smooth. With fingers, carefully loosen skin from hens; rub half the butter mixture under skin. Secure skin to underside of breast with toothpicks; tie drumsticks together. Rub remaining butter mixture over skin., In a 15x10x1-in. baking pan, toss the Brussels sprouts and onions with remaining olive oil, salt and pepper. Arrange in a single layer. Place hens, breast side up, on top of the vegetables. Bake at 450° until thermometer inserted in breast reads 165°, 35-40 minutes. Cover loosely with foil if hens brown too quickly., Remove hens and vegetables to a serving platter; cover and let stand for 10 minutes before carving. If desired, garnish with additional herbs.

Nutrition Facts : Calories 592 calories, Fat 39g fat (16g saturated fat), Cholesterol 199mg cholesterol, Sodium 474mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 4g fiber), Protein 49g protein.

CORNISH HENS ON A ROTISSERIE



Cornish Hens on a Rotisserie image

I went online and bought the Rotisserie pictured, it is much bigger than what I need but I could not pass it up. I made 32 hens! These are truly the best IF you have a ROTISSERIE that works well and maintains the exact temp when cooking. You can use this recipe also for whole chicken,goose,duck,turkey or even boneless pork loin.

Provided by Timothy H.

Categories     Poultry

Time 50m

Yield 2 serving(s)

Number Of Ingredients 15

1 -2 Cornish hen
1/4 teaspoon pepper
1/8 teaspoon salt
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon paprika
1/4 teaspoon lavender
1/4 teaspoon basil
1/4 teaspoon dried rosemary
1/8 teaspoon dried oregano
1/8 teaspoon dried savory
1/8 teaspoon dried thyme
1 bay leaf, crumbled
1/8 teaspoon coriander
1/8 teaspoon ground cloves

Steps:

  • Wash the hens under cold water and pat dry with a paper towel. Mix all the spices together and rub the outside of the hen making sure it is coated with the spice very well. Slide the hens on to the the rod and secure with cotton string around the end of the legs and wings.
  • If you have a rotisserie, set temp to 350 or on the medium setting. Cook hens 30-40 or until temp reaches 170 in the thigh area . Let set for 5-7 minutes before serving.
  • You can also use your oven set at 350,I have found it works the best if you can set the hens on a small rack inside a roasting pan ans baste the last 15 minutes.

Nutrition Facts : Calories 145.2, Fat 4.1, SaturatedFat 1.1, Cholesterol 108.8, Sodium 228, Carbohydrate 1.4, Fiber 0.5, Sugar 0.1, Protein 24.2

BROILED CORNISH HENS WITH SPICY SALT



Broiled Cornish Hens With Spicy Salt image

Provided by Mark Bittman

Categories     dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 4

1 tablespoon Sichuan peppercorns
2 Cornish hens, split in half
Salt
Juice of a lime

Steps:

  • Adjust broiler rack of oven so that it is about 6 inches from heating element. Preheat oven on broil setting. Place a large skillet or broiling pan into oven, and heat for 10 or 15 minutes.
  • Meanwhile, toast peppercorns in another dry skillet over medium heat, shaking occasionally, until fragrant, about 5 minutes. Grind to a powder in a spice mill or a coffee grinder or with mortar and pestle. Sprinkle about one teaspoon of ground peppercorns over skin side of hens; sprinkle with a bit of salt as well. Combine remaining powder with an equal amount of salt, and set aside.
  • Carefully remove skillet from oven, and put hens in it, skin side up. Broil without turning, moving pieces as necessary to brown evenly, about 20 minutes, or until nicely browned and cooked through.
  • Remove birds to a plate, and drizzle with a little of their pan juices and lime juice. Serve, passing spicy salt at the table.

Nutrition Facts : @context http, Calories 345, UnsaturatedFat 15 grams, Carbohydrate 3 grams, Fat 24 grams, Fiber 1 gram, Protein 29 grams, SaturatedFat 7 grams, Sodium 434 milligrams, Sugar 0 grams

TUSCAN GRILLED CORNISH HENS



Tuscan Grilled Cornish Hens image

Provided by Ina Garten

Categories     main-dish

Time 4h40m

Yield 4 servings

Number Of Ingredients 10

2 Cornish hens, flattened
Kosher salt
1/3 cup good olive oil
2 teaspoons grated lemon zest (2 lemons)
1/3 cup freshly squeezed lemon juice
1 tablespoon minced garlic (3 cloves)
1 tablespoon minced fresh rosemary leaves
Freshly ground black pepper
1 lemon, halved
Fleur de sel, for serving

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.

BROILED CORNISH HENS RECIPE - (3.9/5)



Broiled Cornish Hens Recipe - (3.9/5) image

Provided by LRay

Number Of Ingredients 5

1 Cornish Hens (1 1/4 Pounds Each)
1 Teaspoon Salt
1/2 Teaspoon Freshly Ground Pepper
1/4 Cup Low Fat Sour Cream or Yogurt
2 Tablespoons Vegetable Oil

Steps:

  • Heat broiler. Cut back bone from each hen with kitchen shears, spread hens flat and cut in half through breastbones. Sprinkle both sides of hens with salt and pepper. Mix sour cream or yogurt and vegetable oil. Spread over half of mixture over insides of hens. Place hens skin side down no broiler pan. Broil 6 inches from heat 5-7 minutes. Turn hens over and spread remaining sour cream mixture over skin. Broil until skin is brown and hens are just cooked through, 5-7 minutes longer. Transfer to platter and keep warm until serving. "Great used for 4 people instead of turkey for Thanksgiving or anytime.

BROILED CORNISH HENS WITH LEMON AND BALSAMIC VINEGAR



Broiled Cornish Hens With Lemon And Balsamic Vinegar image

Provided by Mark Bittman

Categories     dinner, weekday, main course

Time 30m

Yield 4 servings

Number Of Ingredients 6

2 Cornish hens
1 to 2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
2 lemons
2 teaspoons balsamic vinegar, or to taste
Chopped parsley for garnish, optional

Steps:

  • Preheat the broiler, and adjust the rack to about 4 inches from the heat source. Use a sharp, sturdy knife to split the hens through their backbones; it will cut through without too much effort. Rub the skin side with olive oil. Flatten the hens in a broiling or roasting pan, skin side down, and liberally sprinkle the exposed surfaces with salt and pepper. Slice one lemon as thinly as you can (a mandoline is best for this) and lay the slices on the birds.
  • Broil for about 10 minutes, or until the lemon is browned and the birds appear cooked on top; rotate the pan if necessary. Turn the birds over, sprinkle with salt and pepper, and return to the heat. Cook another 10 minutes, or until the skin is nicely browned. Meanwhile, slice the remaining lemon as thinly as possible.
  • Lay the lemon slices on the skin, and broil 5 minutes. The lemons should be slightly browned and the birds cooked through; if not, cook a couple of minutes more. Drizzle with the balsamic vinegar, garnish with parsley and serve.

Nutrition Facts : @context http, Calories 393, UnsaturatedFat 19 grams, Carbohydrate 4 grams, Fat 29 grams, Fiber 1 gram, Protein 29 grams, SaturatedFat 7 grams, Sodium 477 milligrams, Sugar 1 gram

WALNUT PESTO BROILED CORNISH HENS



Walnut Pesto Broiled Cornish Hens image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Number Of Ingredients 10

1 cup packed flat-leaf parsley leaves
1/2 cup walnuts
1/2 cup grated Pecorino cheese
1/4 cup extra-virgin olive oil, plus more for pan
1 tablespoon finely grated lemon zest
1 small clove garlic
Kosher salt and freshly ground pepper
2 Cornish hens, halved (or 4 whole chicken legs)
Lemons, for serving
Potatoes, for serving

Steps:

  • 1. Set the oven rack on the lowest level and preheat the broiler to high. Line the bottom of a broiler pan with foil and brush with oil.
  • 2. Combine the parsley, walnuts, pecorino, 1/4 cup olive oil, lemon zest, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a food processor. Add 1 tablespoon water and process until smooth and creamy, about 30 seconds. (Makes about 1 cup.)
  • 3. Pat the chicken dry and carefully loosen the skin to form a pocket under the skin. Lift the skin, and use a spoon or fingers to stuff about 1/4 cup pesto deep into the pockets of each of the halves, cover as much of the meat as possible without breaking the skin. Season each side of the chicken with salt and pepper. Place the chicken skin-side down on the pan and broil until lightly browned, about 15 minutes. Carefully turn to keep the skin intact and cook the other side until crispy and dark brown, about 10 minutes. Garnish with lemon and serve with potatoes.
  • Total Fat: 51 grams
  • Saturated Fat: 12 grams
  • Total Carbohydrates: 3 grams
  • Protein: 37 grams
  • Sodium: 724 milligrams
  • Cholesterol: 185 milligrams
  • Fiber: 1 gram
  • Recipe courtesy of Food Network Kitchens for entwine.
  • Copyright 2010 Television Food Network, G.P. All rights reserved

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