Roasted Cornish Hens With Grapes Recipes

CORNISH HENS WITH LEMON AND HERBS

Steps:

• Preheat oven to 450 degrees. Place hens in a roasting pan, breast sides up. Place 2 thyme sprigs and 1 lemon half in cavity of each hen. Loosen skin from breast, and place remaining thyme and the parsley underneath. Squeeze remaining lemon halves over hens. Rub butter all over hens. Season generously with salt and pepper.
• Roast hens, rotating pan halfway through, until skin turns golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 180 degrees, 45 to 50 minutes. Let stand 10 minutes. Cut hens in half lengthwise. Garnish with thyme sprigs, and serve with lemon wedges.

ROASTED CORNISH HENS WITH VEGETABLES

Steps:

• Preheat oven to 350°. In a large bowl, combine first seven ingredients. Transfer to a large shallow roasting pan., Brush hens with oil; sprinkle with salt and pepper. Wrap a bacon strip around each hen; secure with a wooden toothpick. Tie legs together. Place, breast side up, over vegetables., Bake, uncovered, 1-1/4 to 1-3/4 hours or until a thermometer inserted in thigh reads 180° and vegetables are tender. Remove hens to a serving platter; serve with vegetables.

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.

ROASTED CORNISH HENS

Steps:

• Combine all the dry rub ingredients together in a small bowl.
• Pat the hens dry with paper towels and generously season with the dry rub both inside and out.
• Preheat your oven to 425°F.
• In a roasting pan add the rosemary, thyme, garlic, onion, and half the lemon slices. Place the hens in the roasting pan over the herbs and onions and drizzle the olive oil over the hens.
• Transfer the roasting pan to the preheated oven and bake for 50 to 60 minutes or until an instant-read thermometer inserted into the thickest part of the breast registers at 165°F.
• Remove the hens from the oven and let them rest for 20 minutes. Garnish with additional thyme, lemon slices and rosemary and serve over mashed potatoes.

ROASTED CORNISH HEN AND GRAPES

Steps:

• Preheat oven to 450 degrees. On a rimmed baking sheet, toss grapes and shallots with thyme sprigs, oil, 1 teaspoon salt, and 1/4 teaspoon pepper.
• Tie legs with kitchen twine; nestle hens among grapes on baking sheet, breast side up. Season hens generously with salt and pepper; sprinkle with thyme leaves.
• Roast, basting hens occasionally with pan juices, until an instant-read thermometer inserted in thickest part of leg (avoiding bone) registers 160 degrees. 30 to 35 minutes.

ROASTED CORNISH GAME HEN

Steps:

• Preheat oven to 450 degrees F.
• Pat the hens dry with a paper towel. Use your index finger to loosen the skin on the top of the hen and slip a thin slice of butter under the skin on top of each breast. Add a few rosemary and thyme leaves (or herb of choice). Repeat for each hen. Put a quarter of a lemon in the cavity of each hen along with a clove of garlic and a sprig of fresh rosemary and thyme (or herb of choice). Truss the hens by tying the wings and legs.
• Rub each hen all over with some extra virgin olive oil, then sprinkle with salt and freshly ground black pepper. Place then hens on the rack of a roasting pan lined with aluminum foil, spacing them out so they are as far apart from each other as possible. This will enable their skins to get browned and crispy.
• Place the hens in the preheated oven and roast for 25 minutes.
• While the hens are roasting, combine the chicken broth and wine in a bowl.
• After the hens have been roasting for 25 minutes, reduce the oven temperature to 350 degrees F. Pour the broth/wine mixture over the hens and continue to roast for 30 minutes, basting the hens with the juices at the bottom of the pan every 10 minutes or less. The hens are done when an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F and the juices run clear. If you prefer darker skins, turn up the temperature to broil for a couple more minutes, watching closely to prevent burning.
• Carefully remove the hens and pour the juices from their cavities into the roasting pan. Transfer the hens to a warmed platter, remove the trussing string, and tent with aluminum foil to keep warm. Pour the juices from the roasting pan into a saucepan and boil for about 5 minutes until the liquid is a thin sauce-like consistency. Serve the hens whole per guest or cut in half lengthwise and place cavity-down on each serving plate. Drizzle the sauce over the hens and garnish with fresh herb sprigs and a slice of lemon. Serve immediately.

CORNISH GAME HENS WITH GRAPE SAUCE

Steps:

• Preheat oven to 375 degrees.
• Rinse the hens& pat dry inside& outside with paper towel.
• Place hens on a rack in a roasting pan.
• Season hens equally with salt, pepper, garlic, tarragon, rosemary, sage, thyme& paprika.
• Roast in oven until golden brown, or until juice runs clear& not red when hens are punctured between the thigh& breast.
• While the birds are in the oven, using a double boiler, melt the butter& stir in the flour.
• Once blended, add the chicken stock or broth& allow the mixture to thicken, stirring occasionally.
• Add the grape jelly, grape juice, sugar& the dissolved cornstarch.
• Continue to cook& stir until thickened again.
• To serve, pour some of the sauce onto the 2 plates.
• Place the hens on top of the sauce& then pour the rest of the sauce over the hens.
• Garnish the plates with a few small clusters of grapes& a few sprigs of herbs if desired.

HERB ROASTED CORNISH GAME HENS

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with foil and put a baking rack on top.
• Mix together the grill seasoning, dressing, and chopped herbs in a small bowl. Reserve 2 tablespoons. Generously rub the hens inside and out with the herb and dressing mixture. Stuff each hen with a sprig of each herb and a piece of lemon.
• In a large bowl, combine the carrots, onions and potatoes with the reserved 2 tablespoons of dressing mixture, a generous pinch of salt and pepper. Put the vegetables in a large roasting pan and arrange the hens on top. Roast them until the juices run clear and an instant-read thermometer registers 180 degrees F when inserted into the thickest part of the thigh, about 50 to 55 minutes. Remove the pan from the oven, cover with foil and let the hens rest for 5 minutes before serving. Transfer the hens to a large serving tray with the roasted vegetables.

CRISPY BAKED CORNISH HEN RECIPE

Steps:

• Preheat the oven to 350˚F.
• Remove the innards from the cavity of the hen and discard (or freeze for later.) Pat the hens fry with a paper towel and place on a baking sheet.
• Coat the hens, liberally, with the olive oil. Season the inside and outside with salt and pepper.
• Stuff half the lemon, garlic and herbs into the cavity of the hens. Tie the legs together with kitchen twine and tuck the wing tips under the back of the hen. (This prevents the tips from burning.)
• Roast the cornish hens for 40 minutes until the skin is golden crispy and the juices run clear. Your cornish hen is done when the temperature reaches 165˚F on an instant read thermometer.
• Remove your cornish hens from the oven and cover with foil. Allow the hens to rest for 10 minutes prior to serving.

ROASTED CORNISH HENS WITH GRAPES

Steps:

• Preheat oven to 450 degrees.
• Place the hens in a shallow baking dish without crowding. Rub hens with oil and sprinkle inside and out with salt and pepper. Cut onion in half. Place the halves cut side down around the hens. Arrange gizzards and necks around the hens.
• Place baking dish on top of stove over medium-high heat. Turn the hens over in the dish to coat them with the oil. Brown them for a few minutes. Arrange hens on their sides, place in the oven and bake 15 minutes, basting often.
• Turn the hens on the other side and continue baking 15 minutes, basting often.
• Turn the hens breast side up. Bake about 10 minutes, basting often.
• Transfer the hens to a heated serving platter. Cover with foil to keep warm.
• Skim off the fat from the pan liquid. Place the dish on top of stove and bring the liquid to a boil. Add the sherry and vinegar and stir to dissolve any brown particles that may cling to the bottom of pan. Strain sauce into a saucepan and bring to a boil. Cook down by half. Add the honey, broth and tomato paste. Stir and add any liquid that may have accumulated inside or around the birds. Add the grapes and bring to a boil.
• Cook about 1 minute, stirring. Swirl in the butter, add salt and pepper, if necessary. Pour the sauce over the hens and serve.

CORNISH GAME HENS WITH GRAPES IN VERMOUTH

Steps:

• Preheat oven to 400°F.
• Using a soft pastry brush, spread the soft butter all over the outside surface of hens & then put a hazelnut size piece in the cavity of ea hen. Mix shallots & parsley together & place 1/4 of the mixture in the cavity of ea hen.
• Put the hens side-by-side in a roasting pan & roast for 40-50 min or till the juices run clear when the thickest part of the flesh is pierced w/a skewer. When cooked, transfer the hens to a warmed serving platter, cover & keep warm.
• Skim most of the fat from the roasting pan, then add the grapes & vermouth. Place the pan directly over a low-heat for a few min to warm & slightly soften the grapes.
• Using a slotted spoon, lift the grapes out of the roasting pan, scatter them around the hens on the platter & cover again.
• Stir cornstarch into the cream & add to the pan juices. Cook gently (stirring) for a few min till the sauce thickens. Season w/salt & pepper to taste pref.
• Pour sauce around hens, sprinkle w/toasted pine nuts & garnish w/watercress sprigs, if using. Serve immediately.

ROASTED CORNISH HEN AND GRAPES RECIPE

Steps:

• Preheat oven to 450 degrees. On a rimmed baking sheet, toss grapes and shallots with thyme sprigs, oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Tie legs with kitchen twine; nestle hens among grapes on baking sheet, breast side up. Season hens generously with salt and pepper; sprinkle with thyme leaves. Roast, basting hens occasionally with pan juices, until an instant-read thermometer inserted in thickest part of leg (avoiding bone) registers 160 degrees. 30 to 35 minutes. Cook's Note Shallots often have two lobes, which should be separated before peeling. For this recipe, leave root end intact.