TUSCAN GRILLED CORNISH HENS
Steps:
- Sprinkle the Cornish hens with 1 teaspoon salt on each side.
- Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 1 teaspoon pepper in a ceramic or glass dish just large enough to hold the flattened hens. Add the hens, and turn to coat. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight, turning once or twice.
- When ready to grill, prepare a hot charcoal fire on one side of a grill (or turn a gas grill on low heat). Spread 1/4 of the coals across the other side of the grill. Place the hens on the cooler side skin-side up and weigh them down with a gratin dish with a foil-wrapped brick inside.
- Cook for 12 minutes, until the underside is golden brown. Turn the hens skin-side down, weigh them down again, and cook for another 12 minutes until the skin is golden brown and the hens are cooked through.
- Place the lemon halves on the cool side of the grill, cut-side down, for the last 10 minutes of cooking. Remove the Cornish hens and lemons to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut the hens in half, sprinkle with fleur de sel, and serve with the grilled lemon halves.
GRILLED CORNISH HENS WITH RASPBERRY SAUCE
Make and share this Grilled Cornish Hens With Raspberry Sauce recipe from Food.com.
Provided by lazyme
Categories Poultry
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Remove giblets and necks from Cornish hens, and set aside.
- Rinse hens under cold running water, and pat dry.
- Remove skin, and trim excess fat; split hens in half lengthwise.
- Set aside.
- Heat oil in a saucepan over medium-high heat; add giblets and necks.
- Cook 5 minutes or until very brown.
- Add broth, onion, 1/4 cup wine, and next 2 ingredients; bring to a boil.
- Cover, reduce heat, and simmer 45 minutes.
- Strain broth mixture through a sieve into a bowl, reserving 1 1/2 cups; discard solids.
- Set aside broth mixture.
- Combine remaining 1/4 cup wine, lemon juice, gingerroot, and minced garlic in a large bowl.
- Add hen halves; cover and marinate in refrigerator 30 minutes, turning hens occasionally.
- Remove hens from marinade, reserving marinade.
- Coat grill rack with cooking spray; place hen halves on rack over medium heat.
- Cook 15 minutes on each side or until juices run clear, basting occasionally with reserved marinade.
- Set aside, and keep warm.
- Combine reserved broth mixture and 1/2 cup raspberries in a saucepan; boil until reduced to 1 cup (about 5 minutes).
- Strain and discard seeds; return puree to pan.
- Combine water and cornstarch; stir well, and add to puree.
- Bring to a boil, and cook 1 minute, stirring constantly.
- Remove from heat; stir in parsley, sugar, and salt.
- Spoon 3 tablespoons sauce onto individual serving plates; arrange hen half on each plate, and top with 2 tablespoons raspberries.
Nutrition Facts : Calories 294.6, Fat 7.7, SaturatedFat 1.8, Cholesterol 154.9, Sodium 291.7, Carbohydrate 13.6, Fiber 2.7, Sugar 5.3, Protein 36.9
CORNISH GAME HEN WITH RASPBERRY-RED WINE SAUCE
Categories Roast Kid-Friendly Quick & Easy Raspberry Red Wine Fall Bon Appétit Small Plates
Yield Serves 2
Number Of Ingredients 9
Steps:
- Preheat oven to 500°F. Sprinkle hen halves with thyme, salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add hen halves, skin side down, and cook until brown, about 6 minutes per side. Transfer hen halves to baking sheet (do not clean skillet). Roast until juices run clear when thigh is pierced, about 20 minutes.
- Meanwhile, pour off all but 2 tablespoons fat from skillet. Add shallots and sauté over medium heat until soft, about 3 minutes. Add broth, wine, raspberries, 2 teaspoons sugar and allspice. Boil until sauce thickens enough to coat spoon, scraping up browned bits and crushing raspberries, about 12 minutes. Strain wine sauce into small bowl. Season sauce to taste with salt and pepper; add more sugar, if desired. Serve hen halves with sauce.
BACON-WRAPPED CORNISH HENS WITH RASPBERRY BALSAMIC GLAZE
Categories Berry Pork Poultry Roast Picnic Backyard BBQ Bacon Summer Jam or Jelly Gourmet
Yield Makes 8 servings
Number Of Ingredients 4
Steps:
- Briskly simmer jam and vinegar in a small saucepan, uncovered, stirring occasionally, until glaze is reduced to about 1/2 cup, about 8 minutes. Cool to room temperature (glaze will thicken slightly as it cools).
- Preheat oven to 450°F.
- Cook bacon in batches in a large heavy skillet over moderate heat, turning occasionally, until some of fat is rendered but bacon is still translucent and pliable, 5 to 7 minutes. Transfer to paper towels to drain.
- Cut out and discard backbone from each hen with kitchen shears, then halve each hen lengthwise. Pat hens dry and season with salt and pepper, then arrange, cut sides down, in a large roasting pan. Brush hens liberally with glaze, reserving remainder, and wrap 2 slices of bacon around each half hen, tucking ends under. Roast in middle of oven, brushing with pan juices and reserved glaze twice (every 10 minutes), until juices run clear when a thigh is pierced, 30 to 35 minutes.
GRILLED CORNISH GAME HENS
This recipe is great for summertime grilling. Game hens will melt in your mouth.
Provided by Suzanne
Categories Meat and Poultry Recipes Chicken Cornish Hen Recipes
Time 5h15m
Yield 4
Number Of Ingredients 11
Steps:
- In a large, non-reactive bowl, mix onion, garlic, lemon juice, olive oil, white wine, Worcestershire sauce, hot pepper sauce, pepper, celery salt, and salt. Place Cornish game hens in the bowl, coating evenly with the marinade mixture. Cover, and marinate in the refrigerator at least 4 hours.
- Preheat an outdoor grill for medium heat, and lightly oil grate.
- Cook hens about 1 hour on the prepared grill, brushing occasionally with remaining marinade, until no longer pink and juices run clear.
Nutrition Facts : Calories 871 calories, Carbohydrate 8.5 g, Cholesterol 302.4 mg, Fat 69.2 g, Fiber 0.9 g, Protein 52.1 g, SaturatedFat 15.4 g, Sodium 1124.2 mg, Sugar 2.3 g
CORNISH GAME HENS WITH RASPBERRY SAUCE
Make and share this Cornish Game Hens With Raspberry Sauce recipe from Food.com.
Provided by lik2fish
Categories Poultry
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Season hens by rubbing mixture of spices on skin.
- Roast on rack in pan at 350 degrees Fahrenheit for 30 minutes.
- Combine raspberries, soy sauce and garlic powder to baste hens.
- Add water to pan; cover with foil.
- Bake for 45 minutes to one hour more. Drain liquid.
- Reduce juices; baste again before serving.
Nutrition Facts : Calories 310.3, Fat 8.3, SaturatedFat 2.1, Cholesterol 217.5, Sodium 1752.9, Carbohydrate 5.9, Fiber 2.5, Sugar 1.7, Protein 50.4
BACON-WRAPPED CORNISH GAME HENS WITH RASPBERRY BALSAMIC GLAZE
This dish a winner! Simple, easy to make and it has great presentation. I've made this 3 times so far and it's never failed. The hens cook perfectly and the taste is wonderful. #69724 makes a perfect side dish for this entree. The recipe comes from the Aug '03 issue of Gourmet. This is a great meal for entertaining! I served it for 10 this weekend and everyone loved it.
Provided by DDW7976
Categories Chicken
Time 1h
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Briskly simmer jam and vinegar in small saucepan, uncovered, stirring occasionally, until glaze is reduced to about 1/2 cup.
- About 8 minutes.
- Cool to room temperature (glaze will thicken slightly as it cools).
- Preheat the oven to 450 degrees.
- Cook bacon in batches, over med.
- heat until some of the fat is rendered but bacon is still translucent and pliable, 5-7 minutes.
- Transfer to paper towels to drain.
- Cut and discard back bones from each hen with kitchen shears and then halve each hen length wise.
- Pat dry and season with salt and pepper.
- Arrange cut sides down, in a large roasting pan.
- Wrap 2 slices around each half hen, tucking ends under.
- Brush liberally with glaze, reserving the remainder.
- Roast in the middle of the oven, brushing with pan juices and reserved glaze twice (every 10 minutes), until juices run clear when a thigh is pierced, 30-35 minutes.
Nutrition Facts : Calories 494.3, Fat 30.6, SaturatedFat 8.9, Cholesterol 179.2, Sodium 227.7, Carbohydrate 21.2, Fiber 0.3, Sugar 15.3, Protein 30.6
CONTEST-WINNING ORANGE-GLAZED CORNISH HENS
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
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.
STUFFED GAME HENS WITH RASPBERRY SAUCE
Categories Rice Roast Raspberry Anniversary Honey Bon Appétit
Yield Serves 4
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F. Combine pepper and garlic powder in bowl. Pat hens dry inside and out. Season cavities with half of pepper mixture. Fill cavities with rice. Close cavities using skewers. Tuck wing tips under. Place hens in roasting pan. Melt butter with honey in small saucepan. Brush over hens. Sprinkle with remaining pepper mixture. Bake hens until juices run clear when thighs are pierced in thickest part, turning and basting frequently with honey-butter mixture, 35 to 40 minutes.
- Meanwhile, combine remaining 4 ingredients in heavy medium saucepan over medium-high heat. Cook until sauce thickens, stirring frequently, about 10 minutes. Sieve sauce to remove seeds if desired.
- Transfer hens to cutting board. Cut each in half. Transfer hens with stuffing to plates. Spoon sauce over.
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