Jerk Cornish Hens Recipe 455

GRILLED JERK CORNISH GAME HENS

Steps:

• Combine ingredients 1-11 (use 1 tablespoon salt) in food processor and make a thick sauce. Reserve 1/4 cup of the sauce in the refrigerator for serving with the hens later.
• Remove the backbone from the hens so that you can butterfly them. Season the hens all over with salt and pepper; poke a few holes into the meat so the marinade can penetrate the bird. Rub 1 cup jerk sauce all over the hens in a large bowl or pan. Then, cover and let marinate in the refrigerator for 2 to 4 hours.
• Preheat the grill to medium. **Note that some recipes call to use a brick covered in foil or a metal press on the grill to flatten the hens and make them extra crispy. I did not do this, I only butterflied the hens and after marinating in the fridge for 2 hours they were pretty flat already.
• Cook the hens on the grill until browned on each side (this will vary according to grills and meat size), at least 7-8 minutes per side. While grilling, baste the hens with any extra jerk sauce. The hens will be done when a meat thermometer inserted into the thickest part reads 160 degrees.
• I served the hens with saffron rice (yellow rice) and grilled vegetables.
• Guests went crazy over this dish and went back for seconds. Yours will too!!!

HERBY ROASTED CORNISH HENS

Steps:

• Gather the ingredients.
• Preheat oven to 350 F. Place Cornish hens in a large ovenproof baking dish. Place 1 clove garlic, several pieces of shallots, and 1 rosemary sprig into the cavity of each game hen.
• Rub 1/2 teaspoon salt into the cavity of each hen.
• In a small bowl, combine mustards, fines herbes, paprika, fennel seed, pepper, red pepper flakes, and remaining 1/2 teaspoon salt; whisk thoroughly. Coat game hens thoroughly with mixture.
• Place hens in oven and roast for 75 minutes. Check temperature at thickest part of thigh, away from bone, and make sure it's at least 165 F. Remove from oven and let rest for 5 minutes.

JERK CORNISH HEN RECIPE - (4.3/5)

Steps:

• In a medium bowl combine all ingredients except Cornish hens; mix well. Rub mixture into each hen; pour any remaining mixture over hens. Cover; refrigerate. Let hens marinate for 24 hours. Remove hens from marinade; pat dry. Heat oven to 350 degrees. Place hens in roasting pan. Roast until internal temperature is 160 degrees. Tip: Hens can also be grilled over low coals on a charcoal grill.

JERK CORNISH HENS RECIPE - (4.5/5)

Steps:

• Combine the scallions, bell pepper, olive oil, lime juice, garlic, thyme, allspice, ginger, brown sugar, chile pepper and 1 tablespoon salt in a food processor; pulse to make a thick sauce. Pull and refrigerate 1/4 cup of the sauce to use at serving time. Season the hens all over with salt and pepper; poke a few holes into the bone side. Rub 1 cup of the jerk sauce all over the hens in a large bowl or pan. Cover and refrigerate for 2 to 4 hours. Preheat a grill to medium; prepare for direct and indirect grilling: On a charcoal grill, bank the coals on one side. For a gas grill, turn off one of the burners after preheating. Remove the hens from the marinade, letting any excess drip off; place skin-side up on the cooler side of the grill (position the legs closer to the fire). Cover and cook until the hens are golden brown, about 15 minutes. Baste the hens with any extra jerk sauce, then turn them over to the direct-heat side of the grill; cook, uncovered, until the skin is dark brown and the meat is cooked through but still moist, 5 to 10 more minutes. (A thermometer inserted into the thickest part should read 160 degrees.) Set the hens aside for 5 minutes, then serve with the reserved jerk sauce.

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.

JERK CORNISH HENS

Steps:

• Combine the scallions, bell pepper, olive oil, lime juice, garlic, thyme, allspice, ginger, brown sugar, chile pepper and 1 tablespoon salt in a food processor; pulse to make a thick sauce. Refrigerate 1/4 cup for serving.
• Season the hens all over with salt and pepper; poke a few holes into the bone side. Rub 1 cup of the jerk sauce all over the hens in a large bowl or pan. Cover and refrigerate for 2 to 4 hours.
• Preheat a grill to medium; prepare for direct and indirect grilling: On a charcoal grill, bank the coals on one side. For a gas grill, turn off one of the burners after preheating. Remove the hens from the marinade, letting any excess drip off; place skin-side up on the cooler side of the grill (position the legs closer to the fire). Cover and cook until the hens are golden brown, about 15 minutes.
• Baste the hens with any extra jerk sauce, then turn them over to the direct-heat side of the grill; cook, uncovered, until the skin is dark brown and the meat is cooked through but still moist, 5 to 10 more minutes. (A thermometer inserted into the thickest part should read 160 degrees.) Set the hens aside for 5 minutes, then serve with the reserved jerk sauce.
• Photography by Con Poulos