Cornish Game Hens With Madeira And Cream Sauce Recipes

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CORNISH GAME HENS WITH MADEIRA AND CREAM SAUCE



Cornish Game Hens With Madeira and Cream Sauce image

From Simca's Cuisine. This recipe says it serves 6 and it calls for 3 hens. I like to serve 1 hen per person so for me this recipe would serve only 3. I haven't tried this yet but I love the way it sounds and the preperation is simple.

Provided by Oolala

Categories     Chicken

Time 55m

Yield 3 hens, 6 serving(s)

Number Of Ingredients 9

6 tablespoons chicken stock
3 Cornish hens
salt
fresh ground pepper
3 1/2 tablespoons butter, softened
3 tablespoons olive oil (or peanut oil)
2/3 cup madeira wine
1/2 cup heavy cream
1 teaspoon cornstarch (optional)

Steps:

  • Remove broiler pan and put chicken stock in it.
  • Preheat the broiler.
  • Cut hens into halves and season with salt and pepper. Brush with butter and sprinkle with oil and place in broiler about 6 inches from heat for 35-30 minutes; turning and basting every 10 minutes.
  • The hens will be done when juices run clear or yellow.
  • Remove to a warm serving dish, cover with foil and keep in the turned off oven while finishing the sauce.
  • Deglaze the broiler pan with the madeira wine, scraping bottom of pan with a fork to gather all sediment.
  • Set pan over heat and warm and stir in cream by spoonfuls. Simmer 3 minutes and taste. Add salt and pepper.
  • Use cornstarch, if you with to thicken, by diluting with 1-2 tablespoons cold water.
  • Take hens out of oven and serve with the sauce drizzled over it.

Nutrition Facts : Calories 353.6, Fat 25, SaturatedFat 10.8, Cholesterol 154.2, Sodium 159.4, Carbohydrate 1.8, Sugar 0.5, Protein 24.8

CONTEST-WINNING ORANGE-GLAZED CORNISH HENS



Contest-Winning Orange-Glazed Cornish Hens image

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

4 Cornish game hens (20 to 24 ounces each)
1/4 cup butter, melted
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup orange juice
1/2 cup packed brown sugar
1/2 cup Madeira wine, sherry or chicken broth
2 tablespoons lemon juice
1 teaspoon ground mustard
1/4 teaspoon ground allspice

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.

GAME HENS WITH MADEIRA AND WILD MUSHROOMS



Game Hens with Madeira and Wild Mushrooms image

Categories     Mushroom     Roast     Fortified Wine     Fall     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

2 cups chicken stock or canned low-salt chicken broth
3/4 cup dried morel mushrooms (about 1/2 ounce)
6 tablespoons (3/4 stick) butter
4 1 1/2-pound Cornish game hens
1/2 cup minced shallots
2 tablespoons tomato paste
2 cups beef stock or canned broth
3/4 cup Madeira
4 fresh thyme sprigs

Steps:

  • Bring 1 cup chicken stock to simmer in small saucepan. Remove from heat. Add mushrooms; soak 30 minutes. Drain mushrooms, reserving mushrooms and liquid separately.
  • Position rack in bottom third of oven; preheat to 400°F. Rub 1 tablespoon butter over outside of each game hen. Place in roasting pan. Sprinkle with salt and pepper. Roast until juices run clear when thickest part of thigh is pierced, about 55 minutes.
  • Meanwhile, melt 2 tablespoons butter in heavy large skillet over medium heat. Add shallots and sauté until tender, about 4 minutes. Add tomato paste; stir 2 minutes. Pour in reserved mushroom liquid, leaving any sediment at bottom of bowl. Add beef stock, Madeira, thyme sprigs and 1 cup chicken stock. Simmer until reduced to thin sauce consistency, about 25 minutes. Stir in reserved mushrooms. Season with salt and pepper.
  • Serve hens with mushroom sauce.

CRISPY FRIED CORNISH GAME HENS (TAPAKA)



Crispy Fried Cornish Game Hens (Tapaka) image

This is one of my favorite ways of having Cornish Game Hens. Georgians (Russian, NOT USA) have a special flair for cooking chicken. They grill or roast them (with delicately spiced walnut sauces); they fry them under a press; and they stew them with a sauce of herbs, tomatoes, and lemon juice. All of these methods make the serving of chicken in Russia memoriable. The name tapaka comes from the heavy iron skillet (tapa) with its weighted lid, under which the marinated chicken is flattened and then fried. This forms a crisp, golden crust. This recipe makes one serving so increase the ingredients to accomodate as many guests as you may have.

Provided by Witch Doctor

Categories     Whole Chicken

Time 3h15m

Yield 1 serving(s)

Number Of Ingredients 21

1 3/4 lbs Cornish hens, well rinsed and patted dry
1 large garlic clove, crushed in a garlic press
2 teaspoons fresh lemon juice
1 pinch sweet Hungarian paprika
salt, to taste
3 tablespoons clarified butter
fresh ground black pepper, to taste
romaine lettuce leaf (or Boston)
scallion
red onion ring
red radish
cherry tomatoes
1 1/2 lbs unripe fresh prunes
3/4 cup finely chopped fresh cilantro
5 large garlic cloves, crushed in a garlic press
1 1/2 teaspoons crushed coriander seeds
1/4 teaspoon ground fenugreek
1/4-1/2 teaspoon dried red pepper flakes
1/4 cup fresh lemon juice (to taste)
salt, to taste
1 tablespoon olive oil

Steps:

  • With a meat cleaver, poultry shears, or a VERY sharp knife, split open the breast of the Cornish Hen. Carefully remove the breastbone. Cover the hen with waxed paper and pound the flat side of the cleaver or a meat tenderizer to flatten.
  • Combine the garlic, lemon juice, paprika, and about 1/4 teaspoon salt. Rub over the hen and refrigerate, covered for at least two hours or as long as overnight.
  • Heat the clarified butter in a heavy cast-iron skillet over medium heat.
  • Brush the garlic off the hen, then place the hen in the skillet, skin side down. Cover the hen directly with something flat (such as an ovenproof plate) and place a heavy object (such as a brick, a smaller iron skillet, or a pan filled with water) on top so the hen is firmly pressed down.
  • Cook until the skin is deep golden brown and crispy, about 20 minutes. Turn the bird, re-weight, and cook on the other side for about 15 minutes. Pierce a thigh with a skewer. the hen is ready when the juices run clear.
  • Serve on a bed of lettuce, garnished with the fresh vegetables, and accompanied with the Sour Plum Sauce on the side.
  • For the Sour Plum Sauce:.
  • In a large nonreactive saucepan, combine the prunes and enough cold water to barely cover. bring to a boil, then reduce the heat to low and simmer, covered, until the prunes are soft, 10 to 15 minutes.
  • Drain the prunes, then pit and put them through a food mill. Return the prunes to the saucepan. Add the cilantro, garlic, coriander seeds, fenugreek, red pepper flakes to taste, 1/4 cup lemon juice, and salt. bring to a boil and heat for 2 to 3 minutes, then remove from heat. Yaste and add more lemon juice, if desired.
  • Cool the sauce to room temperature and transfer to a sterilized 1 quart jar. Top with the oil. seal. and refrigerate. The sauce should stand for at least 4 to 6 hours before serving. The sauce will keep for up to two months in the refrigerator. This makes about 3 cups.

Nutrition Facts : Calories 3044.9, Fat 77.8, SaturatedFat 31.2, Cholesterol 814.6, Sodium 570.4, Carbohydrate 450.9, Fiber 50.8, Sugar 261.7, Protein 176.9

TASTY TARRAGON CORNISH GAME HENS



Tasty Tarragon Cornish Game Hens image

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

1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon dried tarragon
1 garlic clove
garlic salt
olive oil (or other oil)
3/4 cup butter
3/4 cup dry white wine (or chicken stock)
1 tablespoon dried tarragon

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

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