Poussins Or Cornish Hens With Rosemary Orange And Shallots Recipes

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CONTEST-WINNING ORANGE-GLAZED CORNISH HENS



Contest-Winning Orange-Glazed Cornish Hens image

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

4 Cornish game hens (20 to 24 ounces each)
1/4 cup butter, melted
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup orange juice
1/2 cup packed brown sugar
1/2 cup Madeira wine, sherry or chicken broth
2 tablespoons lemon juice
1 teaspoon ground mustard
1/4 teaspoon ground allspice

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.

CORNISH GAME HENS WITH GARLIC AND ROSEMARY



Cornish Game Hens with Garlic and Rosemary image

Crusty garlic bread and a nice light Chianti wine complement this meal very well.

Provided by MOONANDBACK

Categories     Meat and Poultry Recipes     Chicken     Cornish Hen Recipes

Time 1h20m

Yield 4

Number Of Ingredients 9

4 Cornish game hens
salt and pepper to taste
1 lemon, quartered
4 sprigs fresh rosemary
3 tablespoons olive oil
24 cloves garlic
⅓ cup white wine
⅓ cup low-sodium chicken broth
4 sprigs fresh rosemary, for garnish

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Rub hens with 1 tablespoon of the olive oil. Lightly season hens with salt and pepper. Place 1 lemon wedge and 1 sprig rosemary in cavity of each hen. Arrange in a large, heavy roasting pan, and arrange garlic cloves around hens. Roast in preheated oven for 25 minutes.
  • Reduce oven temperature to 350 degrees F (175 degrees C). In a mixing bowl, whisk together wine, chicken broth, and remaining 2 tablespoons of oil; pour over hens. Continue roasting about 25 minutes longer, or until hens are golden brown and juices run clear. Baste with pan juices every 10 minutes.
  • Transfer hens to a platter, pouring any cavity juices into the roasting pan. Tent hens with aluminum foil to keep warm. Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. Cut hens in half lengthwise and arrange on plates. Spoon sauce and garlic around hens. Garnish with rosemary sprigs, and serve.

Nutrition Facts : Calories 814.3 calories, Carbohydrate 9.7 g, Cholesterol 339.7 mg, Fat 57.5 g, Fiber 1.8 g, Protein 59.4 g, SaturatedFat 14.6 g, Sodium 1382.6 mg, Sugar 0.4 g

ROSEMARY ROAST CORNISH HENS



Rosemary Roast Cornish Hens image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 23

4 Cornish hens (about 1 pound each)
Cornbread Herbed Stuffing, recipe follows
1/4 cup vegetable oil
1/2 cup dry white wine
1 medium onion, finely chopped
2 cloves garlic, minced
2 teaspoons chopped fresh rosemary or 3/4 teaspoon dried rosemary
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 tablespoons unsalted butter, softened
Freshly ground black pepper
3 tablespoons butter
1 cup chopped onions
1 cup chopped celery
2 cups dry cornbread cubes
2 cups dry white bread cubes
2 teaspoons poultry seasoning
2 teaspoons chopped fresh sage leaves or 3/4 teaspoon dried sage leaves
2 teaspoons finely chopped fresh rosemary or 3/4 teaspoon dried rosemary
2 teaspoons finely chopped fresh parsley
2 large eggs, lightly beaten
1/2 to 1 cup chicken stock
Salt and freshly ground black pepper, to taste

Steps:

  • Remove the giblets from the hens. Rinse the hens with cold water and pat them dry with paper towels.
  • Combine the marinade ingredients in a small bowl. Place the hens in a large self-sealing food-storage bag and pour the marinade over them. Close the bag securely and refrigerate for at least 3 hours. Shake the bag once or twice to coat the hens evenly with the marinade. Preheat the oven to 400 degrees.
  • Remove the hens from the plastic bag and pat dry with paper towels. Season the hens inside and out with salt and pepper. Stuff the cavity loosely with the Cornbread Herbed Stuffing. Rub or brush butter over the skin of the hens and place the hens breast side up in a shallow roasting pan, large enough to allow space between the hens.
  • Roast for 15 minutes to brown. Reduce the oven temperature to 350 degrees and baste frequently with pan drippings and melted butter. Continue roasting for 35 to 45 minutes, or until the juices run clear when the flesh is pierced with a sharp knife.
  • In saute pan, melt the butter. Saute the onions and celery in the butter until tender. In a large bowl, toss the bread cubes with onions, celery, poultry seasoning, and herbs. Add the eggs and enough chicken stock to slightly moisten and barely bind the ingredients. Season with salt and pepper to taste. Yield: 9 to 10 cups;

ORANGE GLAZED CORNISH HEN



Orange Glazed Cornish Hen image

Marinate the hens for at least an hour. While they're marinating in the refrigerator, start making the sauce.

Provided by JDP4445

Categories     Meat and Poultry Recipes     Chicken     Cornish Hen Recipes

Time 2h15m

Yield 2

Number Of Ingredients 15

2 tablespoons olive oil
1 tablespoon Dijon mustard
1 lemon, zested and juiced
1 orange, zested and juiced
3 cloves garlic, chopped
1 teaspoon kosher salt
freshly ground black pepper to taste
2 Cornish game hens
2 cups orange juice
½ cup soy sauce
½ cup honey
¼ cup Dijon mustard
¼ cup finely diced onion
2 teaspoons ground ginger
freshly ground black pepper to taste

Steps:

  • Mix olive oil, 1 tablespoon Dijon mustard, lemon zest and juice, orange zest and juice, garlic, salt, and black pepper together in a large resealable bag. Add hens, seal bag, and coat hens with marinade. Refrigerate for at least 1 hour, flipping the bag 1 or 2 times to redistribute marinade.
  • Preheat oven to 450 degrees F (230 degrees C).
  • Mix orange juice, soy sauce, honey, 1/4 cup Dijon mustard, onion, ginger, and black pepper together in a bowl.
  • Remove hens from marinade and transfer to a roasting pan, discarding leftover marinade.
  • Roast hens in the preheated oven for 50 minutes. Brush hens with orange glaze and roast for 5 more minutes. Flip hens, brush with more glaze, and roast until meat is no longer pink in the center, about 5 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 1234.6 calories, Carbohydrate 129.2 g, Cholesterol 302 mg, Fat 56.4 g, Fiber 6.7 g, Protein 59.6 g, SaturatedFat 13.7 g, Sodium 5663 mg, Sugar 100.3 g

HONEY ORANGE CORNISH HENS



Honey Orange Cornish Hens image

An easy dish that looks like you've spent all day cooking and has a fabulous taste. Your family or friends will rave about it, and we don't need to tell them how easy it was to make. It has only 5 ingredients.

Provided by Carol Semenuk

Categories     Meat and Poultry Recipes     Chicken     Cornish Hen Recipes

Time 1h

Yield 4

Number Of Ingredients 5

1 Cornish game hens, halved lengthwise
¼ cup orange juice
2 tablespoons honey
2 tablespoons soy sauce
1 tablespoon white vinegar

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place game hen halves with skin sides up into a 9x13-inch roasting pan.
  • Roast hens in the preheated oven for 35 minutes.
  • Stir orange juice, honey, soy sauce, and vinegar together in a small bowl; brush mixture over hens.
  • Roast hens for 5 more minutes and baste again with orange juice mixture. Roast until skin is browned and meat is no longer pink inside, about 10 more minutes.

Nutrition Facts : Calories 192.7 calories, Carbohydrate 10.9 g, Cholesterol 75.3 mg, Fat 10.5 g, Fiber 0.1 g, Protein 13.4 g, SaturatedFat 2.9 g, Sodium 488.3 mg, Sugar 10.1 g

HEATHER'S ROSEMARY CITRUS CORNISH HENS



Heather's Rosemary Citrus Cornish Hens image

This recipe does just as well with a full chicken as it does with Cornish hens. The meat is tender and flavorful, and absolutely the best I've ever had! Don't leave the hens in the brine for too long, or the meat will be too salty.

Provided by Shawnna

Categories     Meat and Poultry Recipes     Chicken     Cornish Hen Recipes

Time 5h20m

Yield 8

Number Of Ingredients 15

4 ½ cups vegetable broth
4 ½ cups water
1 tablespoon whole allspice berries
1 tablespoon whole black peppercorns
1 cup kosher salt
4 Cornish game hens
1 grapefruit, cut into quarters
1 juicy orange, cut into quarters
1 lemon, cut into quarters
1 lime, cut into quarters
1 sprig fresh rosemary, or to taste, chopped
1 sprig fresh thyme, or to taste, chopped
¼ cup water
¼ cup olive oil
salt and ground black pepper to taste

Steps:

  • Bring the vegetable broth, 4 1/2 cups of water, the allspice berries, black peppercorns, and kosher salt to a boil in a large pot, stirring to dissolve the salt. Remove the brine from the heat, and set aside to cool. When the brine is cool, place the Cornish hens into the brine and refrigerate for 2 to 3 hours.
  • Preheat oven to 350 degrees F (175 degrees C). Remove the game hens from the brine, and pat dry. Discard the brine.
  • Place the cut-up grapefruit, orange, lemon, lime, rosemary, and thyme into a microwave-safe bowl, and microwave on High for 2 minutes; with tongs, stuff the fruit and herbs into the cavities of the Cornish hens. Slather each hen with olive oil, and sprinkle with salt and black pepper. Place the stuffed hens into a roasting dish, breast sides up.
  • Roast in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour and 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). For extra-crispy skin, turn the oven heat up to 400 degrees F (205 degrees C) for the last 15 minutes of cooking. Allow the hens to rest for 10 minutes before serving.

Nutrition Facts : Calories 80.3 calories, Carbohydrate 3.8 g, Cholesterol 0 mg, Fat 7.1 g, Fiber 0.9 g, Protein 0.7 g, SaturatedFat 1 g, Sodium 11650.3 mg, Sugar 1.7 g

ROAST CORNISH HENS WITH ROSEMARY, POTATOES, LEMONS & WINE



Roast Cornish Hens With Rosemary, Potatoes, Lemons & Wine image

This is the best and easiest chicken dish in Italy or anywhere. If you really wish to impress your guests at a dinner party, serve this dish. Even if you can't boil water, you will be able to make this classic, since everything is simply tossed with olive oil, placed in a pan, and roasted. The potatoes are suffused with oil and fresh rosemary, the chicken is crisp and juicy, and the sauce in the pan is perfect for a last crust of bread. From 'Rome, at Home' by Suzanne Dunaway.

Provided by BecR2400

Categories     One Dish Meal

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 8

1 (3 lb) roasting chickens or 2 Cornish hens
1/2 cup extra virgin olive oil
salt & freshly ground black pepper
1/2 teaspoon paprika
2 lemons, quartered
2 lbs waxy potatoes, cut into 3/4-inch slices (or diced)
5 -6 fresh rosemary sprigs, leaves only
1 cup white wine

Steps:

  • Preheat the oven to 400 degrees F. Brush the chicken or game hens liberally with some of the olive oil and season with salt and pepper inside and out. Sprinkle with paprika.
  • Place the lemon quarters in the cavity, giving each (lemon) a little squeeze to release the oil from the skins.
  • Season the potatoes with salt and pepper and toss them with the rest of the olive oil and the rosemary leaves. Spread them around the chicken in a large baking pan.
  • Fold a piece of aluminum foil double into a rectangle about the size of the chicken. Grease it down the middle, making a little tent, and lay the foil loosely over the breast.
  • Roast the chicken for 45 minutes, basting 2 to 3 times with the fat in the pan.
  • Add the wine (it will quickly evaporate in the hot oven, leaving a lovely flavor in the potatoes), remove the foil, and cook for 15 to 20 more minutes.
  • If the breast is not browned enough, turn on the broiler for a few seconds to crisp the skin, but watch carefully so as not to burn your masterpiece.
  • Carve the large chicken or split the game hens and serve with the potatoes and the pan juices poured over the chicken.

Nutrition Facts : Calories 945.6, Fat 62.2, SaturatedFat 13.8, Cholesterol 160.4, Sodium 167.3, Carbohydrate 44, Fiber 5.9, Sugar 3.1, Protein 42.6

ROAST POUSSIN/CORNISH HEN AND SWEET POTATOES



Roast Poussin/Cornish Hen and Sweet Potatoes image

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 1h

Yield 2 servings

Number Of Ingredients 9

2 poussins/Cornish hens
2 tablespoons garlic or wok oil, divided
1 sweet potato weighing approximately 1 pound
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1 to 2 bunches watercress
Maldon or kosher salt
Freshly ground black pepper
Good squirt lime juice

Steps:

  • This is my almost regular as clockwork Saturday night supper. I find it enormously easy and relaxing to make since all I do is go downstairs, put everything in the oven, and then go back up to Saturday evening tv in bed until it's ready - and then, frankly, back again.
  • If I cook the poussins/ Cornish hens in the same pan as the sweet potatoes, I cut a couple of slices of bread and put 1 underneath each bird in the tin, so as to absorb the juices and stop them from seeping into the sweet potatoes which, in turn, would prevent them from crisping and browning. But more often than not, I dispense with the bread (you can imagine how good it tastes later though) and just get 2 disposable foil roasting trays about the size of brownie tins each and put the poussins/ Cornish hens in one and the sweet potatoes in another and reuinite on the plate with a little watercress and a squirt of lime juice later. I must have English mustard with. I know it's a weakness, but not one I'm willing to renounce.
  • Preheat the oven to 425 degrees F. Put the birds into a small baking tin or foil tray pouring over 1 tablespoon of oil.
  • Cut the unpeeled sweet potatoes into 2 1/2-inch cubes and put them into another smallish tin or foil tray.Pour over the other tablespoon of oil and sprinkle over the spices, and then toss everything together by shaking the tin.
  • Cook both the poussins/hens and sweet potatoes in the preheated hot oven for 45 minutes.
  • Put each poussin/Cornish hen on a plate, with a tangle of watercress and the sweet potatoes alongside. Sprinkle with Maldon/kosher salt, to taste, and spritz with lime juice and go to it!

ROASTED CORNISH HENS WITH ROSEMARY AND GARLIC



Roasted Cornish Hens With Rosemary and Garlic image

Provided by Pierre Franey

Categories     dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 8

4 Cornish hens about 1 lb. each
Salt and freshly ground pepper to taste
4 sprigs fresh rosemary or 2 tablespoons dry
4 garlic cloves peeled
2 tablespoons olive oil
1 medium-size onion peeled and quartered
1/4 cup dry white wine
3/4 cup fresh or canned chicken broth

Steps:

  • Preheat oven to 450 degrees.
  • Rub the hens inside and out with salt and pepper and remove any excess fat inside. Place one sprig of rosemary and one garlic clove in each cavity and truss the hens, if desired.
  • Place the hens in a large metal roasting pan. Brush them with the oil. Arrange the birds on their sides. Scatter the necks, gizzards, hearts, livers and onion around the birds. Place the dish on top of the stove and heat until the oil is sizzling.
  • Place the pan in the oven and bake for 20 minutes, basting occasionally.
  • Turn the birds on the reverse side and cook for 15 more minutes, basting occasionally.
  • Remove all the fat from the dish and add the wine and chicken broth.
  • Reduce the heat to 425 degrees. Place the hens on their backs for a final 10 minutes of cooking. The simmering broth will deglaze the pan as the birds roast, making a gravy. Remove from the oven and pour the cavity juices, including the rosemary and garlic, into the pan. Remove the rosemary and the trussing string, and let the hens rest in a warm place for 5 minutes before carving. Serve with the giblets and onions, if desired.

Nutrition Facts : @context http, Calories 654, UnsaturatedFat 31 grams, Carbohydrate 6 grams, Fat 46 grams, Fiber 2 grams, Protein 49 grams, SaturatedFat 12 grams, Sodium 1298 milligrams, Sugar 2 grams

POUSSINS OR CORNISH HENS WITH ROSEMARY, ORANGE AND SHALLOTS



Poussins or Cornish Hens With Rosemary, Orange And Shallots image

Provided by Moira Hodgson

Categories     dinner, main course

Time P1DT4h45m

Yield 8 servings

Number Of Ingredients 20

4 pounds veal bones
2 pounds chicken necks and wings
1 large onion
3 cloves garlic
3 carrots, sliced
2 leeks, sliced, including green part
3/4 bottle dry white wine
2 cups chopped plum tomatoes, with their juice
1 tablespoon tomato paste
1 teaspoon whole black peppercorns
6 sprigs fresh thyme
8 sprigs parsley
8 quarts water
1 orange
8 poussins or Cornish hens, air-dried overnight in refrigerator
2 bunches fresh rosemary
4 tablespoons olive oil
Coarse salt and freshly ground pepper to taste
16 large shallots
2 tablespoons unsalted butter

Steps:

  • The day before, start the stock. Roast the veal bones, chicken necks and bones, onion, garlic and carrots in the oven until well browned. Place in a stock pot with leeks, wine, tomatoes, tomato paste, peppercorns, thyme, parsley and water. Simmer uncovered, for four hours, adding water if necessary (cook for a half-hour after adding extra water). Strain the stock and refrigerate.
  • Preheat oven to 375 degrees. Cut the orange in half and cut one half in four slices. Place half a slice inside each poussin; squeeze the juice from the remaining orange half over each poussin. Place some rosemary leaves inside, leaving plenty for the garnish. Sprinkle with oil, season with salt and pepper and truss.
  • Place the poussins on their side in a roasting pan with the shallots. Roast for 15 minutes, turn on the other side and roast a further 15 minutes. Finish breast-up, place in a serving dish and keep warm.
  • Meanwhile, remove stock from refrigerator and take off the fat, which will be solid. Put the stock in a saucepan and reduce to one-and-a-half cups. Remove the shallots from the roasting pan and keep warm. Degrease the cooking juices from the poussins and add to the stock. Reduce to one-and-a-half cups and correct seasoning. Just before serving, swirl in the butter. Place in a heated sauce boat and keep warm.
  • Place the poussins on a serving dish and then arrange shallots around them and garnish liberally with sprigs of rosemary. Pass the sauce separately.

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