Cornish Hens With Fiery Cilantro Mint Sauce Recipes

CONTEST-WINNING ORANGE-GLAZED CORNISH HENS

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.

CORNISH HENS WITH FIERY CILANTRO-MINT SAUCE

Steps:

• 1. Rinse the hens and pat dry with paper towels. Place skin side up on a work surface. In a small bowl, mix the garlic, salt, oregano, pepper, and olive oil to make a paste. Rub the mixture all over the hens. Let stand about 20 minutes. 2. Preheat the oven to 400°. Line a baking sheet with foil. Place the hens, skin side up, on the baking sheet. Roast in the middle of the oven 35 minutes, or until the skin is lightly browned and juices run clear when thigh is pierced at the thickest point. Prepare the sauce while the hens are roasting. Serve each hen with an equal portion of the sauce.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CORNISH HENS WITH LEMON AND HERBS

Steps:

• Preheat oven to 450 degrees. Place hens in a roasting pan, breast sides up. Place 2 thyme sprigs and 1 lemon half in cavity of each hen. Loosen skin from breast, and place remaining thyme and the parsley underneath. Squeeze remaining lemon halves over hens. Rub butter all over hens. Season generously with salt and pepper.
• Roast hens, rotating pan halfway through, until skin turns golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 180 degrees, 45 to 50 minutes. Let stand 10 minutes. Cut hens in half lengthwise. Garnish with thyme sprigs, and serve with lemon wedges.