Cornish Hen With Whisky And Cream Pan Sauce Recipes

CORNISH HENS

Steps:

• Place hens on a rack in a shallow baking pan. Combine the apple juice, soy sauce and browning sauce if desired; pour over hens. , Bake, uncovered, at 350° for 50-60 minutes or until a thermometer reads 180°, basting occasionally with pan juices.

MARJORAM CHICKEN (OR HENS) IN WHITE WINE SAUCE

Steps:

• Rinse chicken/hens in cold water and pat dry. Arrange in baking or roasting pan.
• Melt margarine and/or butter in small saucepan.
• Stir in wine, marjoram, garlic powder, salt and pepper. Pour over chicken.
• Roast at 350 degree F for approximately 20 minutes per pound. (Use a meat thermometer for accuracy of 'doneness' if you can.).
• Remove chicken to serving plate.
• Skim fat from remaining juices. Add chicken broth, water, and cornstarch to the drippings. Cook over medium-high heat until mixture thickens and begins to bubble.
• Serve the sauce on the side with rice to accompany chicken.

PAN SEARED CORNISH HEN

Steps:

• For the potatoes: In a bowl smash the boiled potatoes. Add the sour cream, onions, parsley and egg yolk, and mix well. Season with salt and pepper. Form the mashed potato mixture into 4 cakes and coat with the breadcrumbs. Refrigerate and hold for later use.
• For the Cornish hens: Sprinkle the Cornish hens on both sides with salt and pepper. Heat a large saute pan over high heat, add the grapeseed oil and heat until it just begins to smoke. Carefully lay the hens in the pan, skin-side down. Sear the hens until the skin is golden brown and releases from the pan. Reduce the heat to medium-high, turn the hens over, and cook for another 2 to 3 minutes.
• Add the chicken stock and cover the pan with a lid. Continue to cook the hens until they are cooked through, or when an internal thermometer reaches 160 degrees F along the thigh bone. Remove the hens from the pan and let rest.
• Add the demi glace and garlic to the stock in the pan and reduce by half.
• Remove the pan from the heat and add the butter, and then whisk or swirl in the pan to incorporate. Add the tarragon and season the jus with salt and pepper.
• Finish the potato cakes. In a saute pan over high heat, heat the grapeseed oil until it just begins to smoke. Place the potato cakes in the pan and cook until the cakes are golden brown. Reduce the heat to medium and flip the cakes and cook until both sides are golden brown. Remove the potato cakes and hold hot for plating.
• For the broccoli rabe: In a saute pan, heat the grapeseed oil and add the broccoli rabe. Saute for 2 to 3 minutes. Season with salt and pepper and add the butter. Remove from the pan to a paper-towel-lined plate.
• To plate, spoon 2 ounces of the tarragon jus on to the center of each plate. Place a portion of the broccoli rabe in the center of the sauce. Place a potato cake on top each broccoli rabe pile, then place either half or a whole hen over the potato cakes. Pour the remainder of the sauce over the hens.

CORNISH GAME HENS WITH MADEIRA AND CREAM SAUCE

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.

CORNISH HENS WITH GARLIC CREAM CHEESE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line the inside of a roasting pan with aluminum foil.
• Place hens, breast-side up, in the prepared roasting pan.
• Mix 1 tablespoon garlic and herb seasoning with 1 package cream cheese in a bowl. Stuff cream cheese mixture in 1 hen. Repeat with 1 tablespoon garlic and herb seasoning and remaining 1 package cream cheese; stuff the second hen.
• Brush hens with melted butter; sprinkle with remaining 1 tablespoon garlic and herb seasoning. Season with salt. Cover hens with aluminum foil.
• Bake in the preheated oven for 1 hour. Remove aluminum foil and bake until no longer pink at the bone and the juices run clear, about 15 more minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).

CORNISH HEN WITH WHISKY AND CREAM PAN SAUCE

Steps:

• For the Cornish hen: Preheat the oven at 450º and position the rack in the middle of the oven. Place a hen, breast side down on a cutting board. Remove the backbone by cutting along both sides with shears or large sharp knife. Flip the hen and flatten it by pressing down on the breastbone with your palm. Split the hen in two along the breastbone. Repeat with the remaining hen. Place on a heavy baking dish and spread on each half, ¼ of a teaspoon of butter, Herbs de Province, salt and pepper and a drop of olive oil. Place in the hot oven and cook for 30 to 45 minutes. Poke the hen while cooking to release any juices. When done, remove from the oven, place the hen in a dish and cover awith aluminum foil and let rest. To make the sauce: Place the unwashed cooking pan over the stove and add the remaining 2 tablespoon of butter and let it melt. Lower the heat and add the whisky, very slowly. With a wooden spoon scrape up any bit on the pan. Add the shallots and cook until tender, 1 minutes. Add the Worcestershire sauce, mustard and raise the heat to medium high. Bring to a boil stirring constantly. Add the heavy cream and the lemon juice. Taste the sauce and season with salt and pepper. Serve hot over the Cornish hen.