Cornish Game Hens With Garlic Cloves And Onion Recipes

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CORNISH GAME HENS WITH GARLIC AND ROSEMARY



Cornish Game Hens with Garlic and Rosemary image

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

4 Cornish game hens
salt and pepper to taste
1 lemon, quartered
4 sprigs fresh rosemary
3 tablespoons olive oil
24 cloves garlic
⅓ cup white wine
⅓ cup low-sodium chicken broth
4 sprigs fresh rosemary, for garnish

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

GARLIC & ROSEMARY CORNISH GAME HENS



Garlic & Rosemary Cornish Game Hens image

I adore garlic so here is yet another recipe using it! I don't know who gave this recipe to me, I found it this weekend in a kitchen drawer! I hope you enjoy it.

Provided by Rise3834

Categories     Chicken

Time 1h15m

Yield 4-8 serving(s)

Number Of Ingredients 7

4 Cornish hens
4 sprigs rosemary
20 -25 cloves fresh garlic
1 lemon
3 tablespoons olive oil
1/3 cup chicken broth
1/3 cup dry white wine

Steps:

  • Heat oven to 450.
  • Rinse and pat dry game hens.
  • Season cavities lightly with salt& pepper.
  • Cut lemon into 4 wedges.
  • Place 1 wedge inside each hen along with 1 sprig of the rosemary and 1 clove peeled garlic Rub outside of hens with 1 tbl of oil.
  • Season outside of hen lightly with salt& pepper.
  • Place hens in pan placing peeled garlic around all.
  • Roast hens for appx 25 minutes at 450.
  • Reduce temp to 350 and pour wine, broth and remaining oil over hens.
  • Continue to cook for about 25 minutes (or until juice from thickest part runs clear) Be sure to baste about every 10 minutes in this final cooking time.
  • Remove hens from pan and pour remaining juices as well as any juices from the cavities into medium saucepan Boil juices about 6 to 8 minutes (or until desired consistency).
  • Arrange hens on plates and spoon sauce and garlic over and around each, add additional rosemary as a garnish if you like.
  • The 4-8 servings is that you can cut the hens in half to double the servings.
  • This goes very well with a light salad and rice pilaf (and of course a glass of wine).

GAME HENS WITH LIME, GARLIC AND OREGANO



Game Hens with Lime, Garlic and Oregano image

Provided by Food Network

Categories     main-dish

Yield 2 to 4 servings

Number Of Ingredients 9

4 limes, 3 juiced and 1 halved
8 garlic cloves, minced
1 tablespoon dried Mexican oregano, crushed
2 tablespoons olive oil
2 Rock Cornish hens, washed and patted dry
1 bunch oregano
1 lime
1 onion, peeled and cut into chunks
Salt and freshly ground black pepper

Steps:

  • In a small bowl, mix the juice of the 3 limes, garlic, dried oregano and olive oil. Rub all over the hens and set in the refrigerator 1 to 2 hours.
  • Preheat the oven to 375 degrees.
  • Remove the hens from the refrigerator. Stuff the cavity of each with half of the fresh oregano, a lime half and half of the onion chunks. Tie the legs together with string and sprinkle all over with salt and pepper. Place on a rack in a roasting pan and roast breast side up, 20 minutes. Turn breast side down and roast another 20 minutes. Then turn over again and roast 20 minutes longer (1 hour total). Serve hot.

GARLIC-ROSEMARY CORNISH HEN



Garlic-Rosemary Cornish Hen image

I have served these hens for backyard cookouts as well as a formal dinner entrée. The garlic is mild and pleasant and combined with rosemary and lemon results in meat, tender and moist.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 2 servings.

Number Of Ingredients 9

1 Cornish game hen (20 to 24 ounces), split lengthwise
1/2 medium lemon, cut into wedges
2 fresh rosemary sprigs
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
10 garlic cloves
2 tablespoons chicken broth
1/4 cup white wine or additional chicken broth

Steps:

  • Preheat oven to 450°. Place hens, breast side up, over lemon and rosemary in an ungreased 11x7-in. baking dish. Brush with oil and sprinkle with salt and pepper. Add garlic to pan. Bake, uncovered, 20 minutes. Reduce heat to 350°. , Pour broth and wine over hen and bake 10-15 minutes or until a thermometer inserted in thigh reads 180°, basting twice with pan juices. Remove hen to serving plates and keep warm., Transfer pan juices to a saucepan. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until pan juices reach desired consistency. Strain juices and serve with hen.

Nutrition Facts :

CORNISH HENS WITH FORTY CLOVES OF GARLIC



Cornish Hens with Forty Cloves of Garlic image

Garlic and herbs tucked under the skin give the hens additional flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Number Of Ingredients 10

40 cloves garlic, large cloves halved
13 sprigs fresh oregano
1 large yellow onion, peeled and cut into 1/4-inch half moons
1 rib celery, cut into 1/4-inch crescents
2 dried bay leaves
3 Cornish game hens
3 lemons, cut into quarters lengthwise
1/4 cup dry white wine
1/2 to 1 cup Homemade Chicken Stock Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
1 1/2 teaspoons unsalted butter, melted

Steps:

  • Preheat oven to 425 degrees. Cut 6 garlic cloves crosswise into very thin slices. Set aside in a small bowl. In another small bowl, set aside 12 cloves. Pick leaves from 3 or 4 springs oregano, and set aside in a small bowl. Place remaining garlic cloves and oregano, onion, celery, and bay leaves in the bottom of a medium nonstick roasting pan.
  • With your finger, gently loosen the skin on the breast of the hens. Gently slide a few garlic slices and a few oregano leaves under the skin in a single layer. Place 4 garlic cloves, 1 sprig oregano, and 2 lemon wedges in the cavity of each hen; set aside remaining lemon wedges.
  • Tie each hen's legs together with kitchen twine. Tuck wings under breast; place hens in pan over the garlic mixture.
  • Add wine and 1/2 cup chicken stock to pan. Brush the skin with melted butter; transfer pan to oven.
  • Cook, basting occasionally and adding more chicken stock to pan if dry, until golden brown and internal temperature reaches 165 degrees.when measured with a meat thermometer, 45 to 60 minutes. Remove hens from pan, and set aside on a board to rest 5 minutes before serving with reserved lemon wedges.

Nutrition Facts : Calories 438 g

CORNISH GAME HENS WITH GARLIC CLOVES AND ONION



Cornish Game Hens With Garlic Cloves and Onion image

An easy recipe.I use the garlic and onion in this recipe to make a blended mixed sauce for mashed potatoes.

Provided by Montana Heart Song

Categories     Poultry

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 4

2 Cornish hens
12 garlic cloves, peeled and ends cut
1 white onion, cut in large dice pieces
2 teaspoons all seasoning salt

Steps:

  • Sprinkle the seasoning salt on the birds.
  • Stuff 2 cloves in each hen. Sprinkle the rest of the cloves in the baking dish.
  • Place the hens on top of the garlic. Add the onions.
  • Preheat oven 350*.
  • Cover with dish with foil.
  • Bake 1 hour.
  • Note: Uncover after 1 hour to brown the birds. About 15 to 20 minutes or so. Check.
  • Mixed Sauce for Mashed Potatoes:.
  • Take all cooked garlic cloves and cooked onion pieces and the drippings. Place in a blender and pulse twice.
  • Add to mashed dry potatoes. Add milk, salt and pepper. Serve with margarine or butter.

Nutrition Facts : Calories 163.6, Fat 4, SaturatedFat 1, Cholesterol 108.8, Sodium 83.6, Carbohydrate 5.8, Fiber 0.6, Sugar 1.3, Protein 24.8

CORNISH GAME HENS WITH ORANGE AND HONEY



Cornish Game Hens with Orange and Honey image

Categories     Garlic     Onion     Roast     Orange     Red Wine     Spring     Honey     Watercress     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 10

1 1/4 cups orange juice
1 1/4 cups dry red wine
1/2 cup honey
2 1/2 tablespoons soy sauce
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
4 1 1/2-pound Cornish game hens, giblets removed
3 small onions, quartered
12 garlic cloves, crushed
1 bunch watercress

Steps:

  • Preheat oven to 400°F. Whisk first 6 ingredients in medium bowl. Pour 2 cups sauce into medium saucepan. Reserve remaining 1 cup sauce.
  • Rinse hens inside and out. Pat hens dry with paper towels. Cut and scrape off any visible fat from hens. Sprinkle inside and out with salt and pepper. Place 3 onion quarters and 3 garlic cloves in cavity of each hen. Arrange hens on rack on large rimmed baking sheet.
  • Roast hens 10 minutes. Baste with reserved 1 cup sauce. Continue roasting until hens are golden and juices run clear when thickest part of thigh is pierced, basting often with pan juices and reserved 1 cup sauce, about 45 minutes longer.
  • Transfer hens to cutting board; tent with foil to keep warm. Transfer pan juices to 4-cup glass measuring cup. Spoon fat off top of pan juices. Pour pan juices into 2 cups sauce in saucepan. Boil until sauce is reduced to 1 1/2 cups, about 12 minutes.
  • Discard onions and garlic from hen cavities. Using poultry shears, cut hens in half lengthwise. Remove backbones. Spoon some sauce onto plates. Place hens atop sauce. Garnish with watercress. Serve with remaining sauce.

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