Hoisin Roasted Game Hens Recipes

HOISIN-GLAZED CORNISH HEN

Steps:

• Preheat oven to 350 degrees F.
• In a very deep pot, bring enough oil to fill the pot by 2/3 of the way. Heat the oil to 350 degrees F.
• Add the hen slowly to the oil and fry for 8 to 10 minutes on each side until golden brown and have reached an internal temperature of 165 degrees F.
• Remove the hen from the oil and drain on a paper towel.
• Whisk together in a large bowl, the hoisin, honey, red pepper flakes, and the scallions. Brush mixture over the cooked hen on both sides and reserve the extra sauce for dipping.
• Place in oven for about 7 minutes. Take out. Flip over and brush reserved hoisin sauce on flipped side. Place in oven for another 7 minutes.

TERIYAKI HENS WITH BOK CHOY

Steps:

• Preheat the oven to 425 degrees F. Season the hens with salt and pepper and place skin-side up in a roasting pan. Roast until the skin is slightly crisp, about 25 minutes.
• Meanwhile, combine the soy sauce, hoisin sauce, vinegar, ginger, 1 chile pepper and 1/4 cup water in a pot. Cut half of the scallions into large pieces, and zest and juice half of the grapefruit; add to the pot. Simmer, stirring occasionally, until thick and syrupy, about 20 minutes. Brush the hens with a few tablespoons of the sauce and continue roasting until golden, about 8 more minutes.
• Peel and segment the remaining grapefruit half and place in a bowl. Thinly slice the remaining scallions and mince the remaining chile pepper; add to the bowl along with the bok choy, sesame oil, and salt and pepper to taste. Place half a hen on each plate. Stir any pan drippings into the remaining sauce and drizzle over the top. Serve with the bok choy salad and garnish with sesame seeds.

HOISIN MARINATED GRILLED CORNISH GAME HENS

Steps:

• Put the hens in a baking dish.
• Mix the hoisin sauce, red wine, scallions, ginger, garlic and sesame oil together in a bowl and pour the marinade over the hens.
• Cover and refrigerate the hens for 1-2 days.
• Preheat grill to medium heat.
• Put the hens on the grill bone side down and grill, covered, about 10 minutes.
• Gently turn them over and continue grilling for another 10 to 15 minutes or until the juices run clear.
• Let the hens rest for 5 minutes before serving. Enjoy!

HOISIN-GLAZED CORNISH HEN

Steps:

• Pre-heat oil in a pot large enough to fit a Cornish hen comfortably, to about 350 degrees.
• Thoroughly wash and pat Cornish hen dry to avoid unnecessary spatter, and carefully ease into hot oil.
• Cook for 8-10 minutes on each side until you see that it is turning slightly golden brown around the edges and crispy.
• Remove and place on cooling rack.
• In a small bowl, prepare glaze by mixing together first 4 ingredients, adding red pepper flakes to your heat preference. Baste entire hen liberally with the glaze.
• Pop in pre-heated oven at 350 degrees for about 8 minutes or until it gets crispy.
• Flip over, and re-baste bottom of hen, and put back in oven for another 8 minutes to crisp up the other side.
• Let rest before serving. You can cut into quarters for 2 servings, or serve whole.
• Serve alongside steamed veggies and/or Jasmine rice for a complete meal!

HERB-BRINED CORNISH GAME HENS

Steps:

• In a saucepan, combine the salt, brown sugar, peppercorns, sage, garlic, thyme, rosemary and 1 quart water. Bring to a boil. Cook and stir until salt and sugar are dissolved. Remove from the heat. Add the cold water to cool the brine to room temperature., Place a turkey-sized oven roasting bag inside a second roasting bag; add hens. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bags and turn to coat. Place in a roasting pan. Refrigerate for 1-2 hours, turning occasionally. Drain and discard brine; pat hens dry., Meanwhile, place the peppercorns and garlic in a food processor; cover and pulse until coarsely chopped. Add the butter, 3 tablespoons olive oil and herbs; cover and process until smooth. With fingers, carefully loosen skin from hens; rub half the butter mixture under skin. Secure skin to underside of breast with toothpicks; tie drumsticks together. Rub remaining butter mixture over skin., In a 15x10x1-in. baking pan, toss the Brussels sprouts and onions with remaining olive oil, salt and pepper. Arrange in a single layer. Place hens, breast side up, on top of the vegetables. Bake at 450° until thermometer inserted in breast reads 165°, 35-40 minutes. Cover loosely with foil if hens brown too quickly., Remove hens and vegetables to a serving platter; cover and let stand for 10 minutes before carving. If desired, garnish with additional herbs.

ORANGE-GLAZED GAME HENS

Steps:

• Mix first 8 ingredients in large bowl. Add hens skin side down. Cover and refrigerate 24 hours, turning once.
• Using small sharp knife, cut between membranes of oranges to release segments. Set orange segments aside.
• Preheat oven to 400°F. Transfer hens to shallow baking pan. Place marinade in heavy small saucepan and boil until reduced to 3/4 cup, about 12 minutes. Brush both sides of hens with reduced marinade. Arrange skin side up in pan. Roast 5 minutes. Baste hens. Cook 10 minutes longer. Reduce oven temperature to 350°F. Baste hens and cook 10 minutes. Sprinkle hens with sesame seeds and roast until cooked through, about 10 minutes longer. Let stand 10 minutes.
• Cook snow peas in pot of boiling salted water until crisp-tender, 1 to 2 minutes. Drain. Place 1 hen half in center of each plate. Alternate snow peas and orange segments around hens and serve.