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.
CORNISH GAME HENS WITH GARLIC AND ROSEMARY
Crusty garlic bread and a nice light Chianti wine complement this meal very well.
Provided by MOONANDBACK
Categories Meat and Poultry Recipes Chicken Cornish Hen Recipes
Time 1h20m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Rub hens with 1 tablespoon of the olive oil. Lightly season hens with salt and pepper. Place 1 lemon wedge and 1 sprig rosemary in cavity of each hen. Arrange in a large, heavy roasting pan, and arrange garlic cloves around hens. Roast in preheated oven for 25 minutes.
- Reduce oven temperature to 350 degrees F (175 degrees C). In a mixing bowl, whisk together wine, chicken broth, and remaining 2 tablespoons of oil; pour over hens. Continue roasting about 25 minutes longer, or until hens are golden brown and juices run clear. Baste with pan juices every 10 minutes.
- Transfer hens to a platter, pouring any cavity juices into the roasting pan. Tent hens with aluminum foil to keep warm. Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. Cut hens in half lengthwise and arrange on plates. Spoon sauce and garlic around hens. Garnish with rosemary sprigs, and serve.
Nutrition Facts : Calories 814.3 calories, Carbohydrate 9.7 g, Cholesterol 339.7 mg, Fat 57.5 g, Fiber 1.8 g, Protein 59.4 g, SaturatedFat 14.6 g, Sodium 1382.6 mg, Sugar 0.4 g
JUICY BACON WRAPPED CORNISH GAME HEN
I wonderfully glazed game hen halved wrapped in bacon, tender and juicy in every bite. Very delicate, along with a few simple but explosive side dishes it will leave you wanting more. This recipe was created by myself, Chris B. Butler Jr., I cook my food with passion and the taste proves that. so enjoy and be on the look out for more. Also the side dishes i choose was Loaded mashed potatoes, peas and carrots for color and crescent rolls.
Provided by tattoofood
Categories One Dish Meal
Time 1h5m
Yield 1-4 serving(s)
Number Of Ingredients 7
Steps:
- 1 Preheat oven to 350°F.
- 2 Melt butter and stir in honey and chili powder; mixing well in a small pot .
- 3 Stir in orange juice, (salt and pepper optional) and put heat on low.
- 4 Cut each hen into two halves.
- 5 Rinse well and pat dry with paper towels.
- 6 Place hens in in round baking dish, skin side down, and place in oven for 10 minutes.
- 7 Turn hens over and baste generously with all of the mixture.
- 8 Bake for approximately 45 minutes or until well browned, periodically pouring the glaze from the pan onto the hens throughout the cooking process.
- 9 Once the timer goes off pull the hen out and wrap your bacon slices around the hens, tucking the bacon under the wing tips and around, coat the hen with more glaze from the pan and place back in the oven and cook until bacon is light brown.
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BACON WRAPPED CORNISH HENS - CAROLINE'S COOKING
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5/5 (1)Total Time 1 hr 15 minsCategory Main CourseCalories 1609 per serving
- Pat the Cornish hens dry and tuck the pointed ends in under the birds (see 1st picture in step by step above). If you like, you can just lay a few slices of bacon over the hens to cover but to do a lattice pattern follow steps below.
- For bacon lattice - Lay a piece of bacon across one of the Cornish hens tucking one end under the wing and the other over the opposite leg. Place another piece over the top exactly opposite (see 2nd picture above). Fold back the first piece then place another slice under it alongside the second piece (see 3rd picture). Fold back the first piece on top. Lay another piece over the 1st piece, parallel to the piece you just put down, then lift up the end of the first piece to put another slice under (probably starting under the leg), parallel again. Trim the ends of the slices so they can just tuck under into the cavity, apart from the first two you put on which rest along the legs. Now lift alternate pieces of the parallel slices of bacon that have the first slice of bacon over the top and lay another piece parallel to the first piece (see 5th and 6th photo). Put these two pieces back down and fold back the alternate pieces to put another slice in parallel, then once again with the opposi
- Transfer the bacon wrapped Cornish hens to a shallow baking sheet/dish with a rack in the bottom. Place the vegetables around the edge and drizzle with a little salt and olive oil.
CORNISH GAME HEN WITH BACON AND ONIONS - ALTON BROWN
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- Place one game hen breast-side down on a cutting board. Using kitchen 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. Repeat with second hen.
- Fry the bacon in a 12-inch cast-iron skillet over medium heat. Once crisp, remove the bacon from the skillet and reserve. Drain all but 1 tablespoon of fat from the pan. Immediately add the two birds to the pan, skin-side down. Add the onions to the pan around the edges. Top the birds with the brick and allow to remain on the heat for 5 minutes. Place the pan into the oven and cook until the thigh meat reaches 170ºF, 10 to 15 minutes. Remove from the oven and allow the bird to rest for 5 minutes before serving with the onions and bacon.
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