Golden Cornish Hens Recipes

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SLOW COOKER CORNISH HENS



Slow Cooker Cornish Hens image

This is my fiance's favorite slow cooker meal of mine. I usually serve it with the veggies over wild rice. You can turn this recipe for 2 into 4 by splitting the hens lengthwise after cooking.

Provided by No Subject

Categories     Meat and Poultry Recipes     Chicken     Cornish Hen Recipes

Time 4h20m

Yield 2

Number Of Ingredients 6

2 Cornish game hens
1 (10.75 ounce) can golden mushroom soup (such as Campbell's®), divided
2 cups chopped baby portobello mushrooms
1 (7 ounce) jar pimento-stuffed green olives, drained and chopped
1 large zucchini, chopped
1 teaspoon garlic salt

Steps:

  • Coat the hens with about 1/4 of the mushroom soup.
  • Mix the remaining mushroom soup with mushrooms, olives, zucchini, and garlic salt in a bowl. Stuff the mixture inside the hens. Arrange hens, breast sides up, in the slow cooker. Spoon any remaining soup mixture over the hens.
  • Cook the hens in the slow cooker on High for 4 hours.

Nutrition Facts : Calories 851.2 calories, Carbohydrate 24.5 g, Cholesterol 308 mg, Fat 57.6 g, Fiber 5.5 g, Protein 59.5 g, SaturatedFat 14.4 g, Sodium 4201.3 mg, Sugar 6 g

GLAZED CORNISH HENS



Glazed Cornish Hens image

If you're looking to add a touch of elegance to your holiday dinner table, we suggest these Cornish game hens topped with a sweet apricot glaze. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 4 servings.

Number Of Ingredients 5

2 Cornish game hens (20 to 24 ounces each), split lengthwise
1/4 teaspoon salt
1/8 teaspoon white pepper
1/3 cup apricot spreadable fruit
1 tablespoon orange juice

Steps:

  • Preheat oven to 350°. Place hens, breast side up, on a rack in a shallow roasting pan. Sprinkle with salt and pepper. Bake, uncovered, 30 minutes. , In a small bowl, combine spreadable fruit and orange juice. Spoon some of the apricot mixture over the hens. Bake until golden brown and juices run clear, 30-35 minutes, basting several times with remaining apricot mixture. Let stand 5 minutes before serving.

Nutrition Facts : Calories 402 calories, Fat 24g fat (7g saturated fat), Cholesterol 175mg cholesterol, Sodium 233mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 0 fiber), Protein 30g protein.

GOLDEN CORNISH HENS



Golden Cornish Hens image

I clipped this recipe out of a newspaper many years ago, altering it to fit my family's taste, i.e. mainly increasing the amount of both the pineapple and raisins. This is an easy, hearty entree with a nice old-fashioned flavor to fix for the holidays.

Provided by Taste of Home

Categories     Dinner

Time 2h30m

Yield 6 servings.

Number Of Ingredients 8

1 package (6 ounces) long grain and wild rice mix
1 can (8 ounces) unsweetened crushed pineapple
1/2 cup raisins
6 Cornish game hens (20 to 24 ounces each)
2 tablespoons butter, melted
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons honey

Steps:

  • Prepare rice mix according to package directions. Drain pineapple, reserving juice; set aside. Stir pineapple and raisins into rice., Just before baking, loosely stuff each hen with 3/4 cup rice mixture; tie legs together with kitchen string. Place hens, breast side up, on a rack in a shallow roasting pan. Brush with butter; sprinkle with salt and pepper., Bake, uncovered, at 350° for 1-3/4 to 2 hours or until a thermometer reads 180° for hens and 165° for stuffing. , In a small saucepan, bring honey and reserved pineapple juice to a boil. Remove from the heat. Baste over hens. Bake 15 minutes longer or until golden brown.

Nutrition Facts :

CRISPY BAKED CORNISH HEN RECIPE



Crispy Baked Cornish Hen Recipe image

Easy Baked Cornish Hens are the quick and simple dinner that's perfect for busy weeknights or a casual dinner party.

Provided by Kellie

Categories     Dinner

Time 45m

Number Of Ingredients 7

2 cornish hens
2 tbsp olive oil
1 lemon (cut into quarters)
4 garlic cloves
4-8 sprigs fresh thyme
1 tbsp kosher salt
1 tbsp fresh black pepper

Steps:

  • Preheat the oven to 350˚F.
  • Remove the innards from the cavity of the hen and discard (or freeze for later.) Pat the hens fry with a paper towel and place on a baking sheet.
  • Coat the hens, liberally, with the olive oil. Season the inside and outside with salt and pepper.
  • Stuff half the lemon, garlic and herbs into the cavity of the hens. Tie the legs together with kitchen twine and tuck the wing tips under the back of the hen. (This prevents the tips from burning.)
  • Roast the cornish hens for 40 minutes until the skin is golden crispy and the juices run clear. Your cornish hen is done when the temperature reaches 165˚F on an instant read thermometer.
  • Remove your cornish hens from the oven and cover with foil. Allow the hens to rest for 10 minutes prior to serving.

Nutrition Facts : Calories 529 kcal, Carbohydrate 5 g, Protein 39 g, Fat 39 g, SaturatedFat 10 g, Cholesterol 227 mg, Sodium 1883 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

ROASTED CORNISH HENS



Roasted Cornish Hens image

Individual Cornish Game Hens always make a meal feel special and are a great holiday meal choice as well. This simple roasting method leaves them with juicy, succulent meat and crispy golden skin.

Provided by Toni Dash

Categories     Main Course

Time 1h25m

Number Of Ingredients 14

4 Cornish Game Hens (each 1 ¼-1 ½ pounds (all hens the same size); fully thawed if frozen)
2 teaspoons Kosher Salt
2 teaspoons Black Pepper (, freshly ground)
2 small Lemons (1 cut into 4 wedges lengthwise, the other sliced crosswise into paper thin slices)
1 small Yellow Onion (, cut lengthwise into 8 wedges leaving the root end intact*)
8 sprigs fresh Thyme
5 sprigs fresh Rosemary (each cut in half)
8 fresh Sage leaves
3 tablespoons Olive Oil
1 teaspoon Unsalted Butter
1 small Shallot (, diced)
2 medium Garlic Cloves (, diced)
1 sprig Rosemary
3 slices Lemon ((see ingredients above))

Steps:

  • Set the Cornish hens out to come to room temperature about 1 hour before cooking. Preheat the oven to 425 degrees and set a rack to the middle position of the oven.
  • While the hens are coming to room temperature, make the basting sauce. In a small sauce pan over medium-low heat, combine the olive oil and butter.
  • Once the butter has melted add the shallot, garlic, rosemary and lemon slices. Allow to simmer for 3 minutes and then remove from the heat to cool and infuse.
  • Stuff each hen with 1-2 onion wedges, 1 lemon wedge, 2 sprigs of thyme, 2 rosemary sprig halves, 2 sage leaves. Tie the legs together with butcher twine, in a crossed position but not overly tightly.
  • Spray the sides of an 11-inch by 13-inch baking pan (this helps prevent the sides of the hens from sticking to the pan while cooking), add remaining lemon slices and any of the onion wedges that were not stuffed into the hens (separate them into pieces).
  • Baste the hens fully and place them with breasts up in the baking pan. Cook on 425 degrees for 30 minutes.
  • Lower the heat to 350 and cook an additional 20 minutes. When an instant read thermometer inserted into the thickest part of the thigh reads 165 degrees remove the pan from the oven.
  • Allow the hens to rest for 15 minutes before serving. Reserve the flavorful pan juices to drizzle over the hens when serving.

Nutrition Facts : Calories 1020 kcal, Carbohydrate 4 g, Protein 77 g, Fat 74 g, SaturatedFat 19 g, Cholesterol 457 mg, Sodium 1439 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

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