Roasted Cornish Game Hens With Sesame Ginger Sauce Recipes

ROASTED CORNISH GAME HENS

Steps:

• Preheat oven to 375 degrees F.
• In a small mixing bowl, stir together salt, lemon pepper, dried basil and poultry seasoning. Rub olive oil all over the hens and season each with the salt mixture. Place the hens on a baking sheet pan with plenty of space between them. You may need to use 2 pans. Loosely stuff the cavities of each hen with some green bell pepper, celery and onion. Roast the hens in the preheated oven for about 1 hour or until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F and the juices run clear. Remove the hens from the oven, loosely tent with foil and let rest 10 minutes before carving or serving.

HONEYED CORNISH GAME HENS

Steps:

• Mix all the ingredients, except the hens, in a blender. Mix until the garlic is completely pureed into it.
• Place the game hens into a seal-able container. Pour the mixture over the game hens and marinade in the fridge for a few hours, or even overnight.
• When you are ready to cook, place them onto a foil lined baking sheet. Pour the remainder of the marinade over the hens.
• Cook in a 350 degree oven for 25-30 minutes, these cook very fast when halved. Cook them to a temperature of 165 °F when a thermometer is inserted deep in the thigh,but not touching the bone.

CORNISH GAME HENS WITH GARLIC AND ROSEMARY

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.

LIME AND SESAME ROASTED CORNISH GAME HENS

Steps:

• Place hens, breast side down in a large shallow glass dish, I use a large zip-top plastic bag.
• Combine soy sauce, vegetable oil, garlic, sesame seeds, brown sugar, ginger and lime juice until well blended.
• Pour marinade over hens.
• Cover and marinate for at least 8 hours.
• Turn occassionally or shake marinating bag.
• Remove hens from marinade.
• Reserve marinade and bring to a full boil in a small saucepan.
• Set aside.
• Place hens in a greased 13 x 9 pan breast side up.
• Bake uncovered for 45-60 minutes or until golden brown.
• Baste occasionally with marinade.
• Garnish with toasted sesame seeds and lime wedges.

ROASTED CORNISH HENS

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.

ROASTED CORNISH GAME HENS WITH SESAME-GINGER SAUCE

Steps:

• Whisk first 5 ingredients in a medium bowl. Transfer half of marinade to small saucepan; reserve. Pour remaining marinade into 15x10x2-inch glass pyrex dish. Add hens; turn to coat. Marinate 30 minutes to 4 hours in the refrigerator, turning occasionally.
• Preheat the oven to 425°F Arrange hens, skin side up, on large brimmed baking sheet. Sprinkle with Sesame seeds. Roast until cooked through and brown, about 40 minutes. Transfer to platter. Pour pan juices into saucepan with reserved marinade. Bring to boil, stirring often. Simmer until sauce coats spoon, about 5 minutes; pour into bowl. Serve hens with sauce.

ROAST CORNISH GAME HENS WITH ORANGE-TERIYAKI SAUCE

Steps:

• Whisk first 5 ingredients in bowl to blend for marinade. Place hens in plastic bag. Add 1 cup marinade; seal bag. Let hens marinate 1 hour at room temperature or refrigerate up to 3 hours, turning bag occasionally. Reserve remaining marinade.
• Preheat oven to 400°F. Place rack on large rimmed baking sheet. Arrange hens on rack; drizzle with marinade from bag. Roast hens until cooked through and brown, basting occasionally with reserved marinade from bowl, about 1 hour.
• Transfer hens to platter. Scrape juices into pan; add broth and any remaining marinade. Bring sauce to boil. Season with salt and pepper; spoon over hens.

ROASTED CORNISH HENS

Steps:

• Preheat oven to 400 degrees. Pat the hens dry with a cloth. Slice lemon in half and squeeze juice into a medium bowl. Stuff hen cavities with half lemon, 2 cloves garlic and 1/2 branch of fresh rosemary. Add honey, oil and salt and pepper to lemon juice and blend together. Baste the hens with the lemon honey sauce. Place in a small roasting pan and roast for 20 minutes. Reduce heat and continue roasting for 20 to 30 minutes basting the hens occasionally. Roast the hens until the juices run clear from the thigh. Transfer hens to cutting board and let sit for 10 minutes. Place roasting pan on stove burner and stir in white wine. Bring to a simmer and scrape brown bits from bottom of pan. Stir in chicken stock and simmer. Serve hens hot with sauce.

ROASTED GAME HENS WITH POTATOES AND CARROTS

Steps:

• Gather the ingredients.
• Preheat the oven to 375 F.
• Melt butter with olive oil in a large, heavy skillet over low heat. Add the minced garlic and herbs. Remove about 1 1/2 to 2 tablespoons of the mixture and set aside.
• Add the onion slices , potatoes, and carrots to the skillet. Sprinkle with salt and pepper. Toss well to coat the vegetables with the butter, oil, and herbs; cook, stirring, for about 2 minutes.
• Sprinkle the cavities of the game hens with salt and pepper.
• Rub the reserved herb mixture all over the hens. If desired, put pieces of lemon and onion and some herb sprigs in the cavities.
• If the skillet is not oven safe, move the vegetable mixture to a baking dish or pan.
• Arrange the hens on the vegetables, and place in the oven. Roast for about 1 hour and 15 minutes, or until the hens register at least 165 F in the meatiest part of the thigh, not touching bone.
• If the hens are browning too quickly, cover loosely with foil near the end of the cooking time. If they don't brown enough, turn the broiler on for 2 to 3 minutes before you take them out of the oven.
• Serve and enjoy!

MUSTARD- AND ROSEMARY-ROASTED GAME HENS

Steps:

• Preheat oven to 375°F. combine first 4 ingredients in small bowl. Gradually whisk in oil. Rub cavities and outside of hens with mustard mixture. Season with salt and pepper. Place 1 large rosemary sprig in cavity of each hen if desired. Arrange in shallow roasting pan. Bake until cooked through, about 1 hour 15 minutes (cover with foil last 15 minutes if hens are browning too quickly). Let stand 5 minutes and serve.