Roasted Cornish Hens With Honey Mustard Glaze Recipes

ORANGE GLAZED CORNISH HEN

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).

HONEY ORANGE CORNISH HENS

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.

GLAZED CORNISH HENS

Steps:

• Preheat oven to 350°. Place hens, breast side up, on a rack in a shallow roasting pan. Sprinkle with salt and pepper. Bake, uncovered, 30 minutes. , In a small bowl, combine spreadable fruit and orange juice. Spoon some of the apricot mixture over the hens. Bake until golden brown and juices run clear, 30-35 minutes, basting several times with remaining apricot mixture. Let stand 5 minutes before serving.

LIGHT HONEY-GLAZED CORNISH HENS

Steps:

• Gather the ingredients. Preheat oven to 350 F.
• Place game hens breast-side down ​on a cutting board and cut in half along the backbone. Remove skin and trim excess fat.
• In a small microwave-safe dish, combine orange peel, lemon juice, orange juice concentrate, soy sauce, honey, garlic, onion powder, and thyme. Bring to boiling point in a microwave oven; set aside.
• Lightly grease a baking dish or spray with cooking spray.
• Divide chopped onion into 4 portions in baking dish; place hens bone-side down on onions.
• Pour orange juice mixture over hens.
• Bake hens in preheated oven for 45 minutes, basting every 10 to 15 minutes with cooking juices. If they brown too quickly, cover them loosely with aluminum foil.
• When hens are done, remove from baking dish, onions and all, to warm dinner plates.
• If desired, garnish with orange slices. Skim fat off juices in baking dish. If desired, thicken pan juices with a teaspoon of cornstarch mixed with 1 teaspoon of cold water. Serve juices on the side.
• Serve with hot cooked rice and a green vegetable. Enjoy!

ROASTED CORNISH GAME HEN WITH MUSTARD GLAZE

Steps:

• Remove the backbone from the hen with poultry shears or a sharp knife, place the hen, skin side up, on a work surface, and press down the breastbone to flatten the hen.
• In an ovenproof skillet roast the hen, skin side up, in a preheated 450°F oven for 10 minutes.
• While the hen is roasting, in a small bowl whisk together the oil, the mustard, rosemary, the garlic, and salt and pepper to taste.
• Remove the hen from the oven, spread the mustard mixture over the skin, and roast the hen for 15 minutes.
• Transfer the hen to a preheated broiler and broil it about 4 inches from the heat for 2-3 minutes. Now put the mustard seed in with the mustard mixture and broil for 2-3 more minutes(this is so the mustard seeds won't burn).
• Transfer the hen to a platter and keep it warm.
• To the skillet add the wine and boil the mixture over high heat until it is reduced by half. Add the broth, boil the mixture for 1 minute, scraping up and brown bits, and add any juices that have accumulated on the platter. Strain the sauce through a fine sieve onto 2 plates. Cut the hen in half with a sharp knife, and arrange each half on top of the sauce.
• Serve and enjoy!

ROASTED CORNISH GAME HENS MARINATED IN HONEY AND MUSTARD

Steps:

• Mix the honey, mustard, garlic, 3 tablespoons oil, thyme and cinnamon together in a bowl and set aside. Remove the wing tips from the hens. Roll the hens in the marinade and marinate overnight.
• Preheat the oven to 450 degrees F.
• Season the birds inside and out with salt and pepper. Cut the lemon in half and squeeze over each bird. Put a used lemon half in the cavity of each bird. Truss the birds.
• Set a rack in a roasting pan and brush the rack with several tablespoons vegetable oil. Place the birds, breast side down on the oiled rack. Roast for 30 minutes. Turn the birds breast side up, reduce the heat to 350 degrees and roast an additional 15 to 20 minutes or until the hens are cooked through and the skin is brown. Allow the hens to rest 10 minutes before serving.

HONEY MUSTARD CORNISH HEN

Steps:

• 1. Thoroughly wash Cornish game hens. Combine the rest of the ingredients. Place the clean hens in a extra large Ziploc storage bag and pour combined ingredients over the hens. Seal bag and gently massage the bag to ensure that the marinade is well distrubed. Place the bag in a 9 x 13 in pan and place in the refridgerator for 12 - 24 hours. Occasionally turn the bag during the marinading time.
• 2. Turn marinated cornish hens onto a very large rimmed cookie sheet. For easier clean up you may line the cookie sheet with parchment paper. Evenly arrange the hens. Place in a preheated 400 degree oven for 15 minutes. Then turn down the oven to 350 degrees. Continue to roast the hens for approximately l hour.
• 3. Glaze the roasted hens with the following: 1/3 c. liquid honey 1/4 c. melted margarine/butter 1/3 c. dijon mustard Combine all the above very well and spread on top of the roasted hens. Sprinkle with salt and pepper. Roast for another 10 - 15 minutes.
• 4. Cover the roasted cornish hens with aluminum foil and allow to rest for 10 min. Arrange on serving platter. You make tuck around the hens sprigs of curley parsley and thin lemon wedges. Enjoy!

HONEY-LEMON-THYME CORNISH GAME HENS

Steps:

• Position an oven rack in the center of the oven and preheat the oven to 375 degrees F.
• Rinse the hens well under cool running water. Pat them dry with paper towels.
• Melt the butter with the chopped fresh thyme in a small saucepan. In a small bowl, combine the juice of 4 lemons, honey, and soy sauce. Add the melted thyme butter and mix to combine. Reserve.
• Heat a large cast iron pan on medium heat. Coat the bottom of the pan with olive oil.
• Generously salt and pepper the hens and lay them skin-side down in the hot pan. Sear 4 minutes each side.
• Pour 1/3 of the glaze on the bottom of a 9 by 13 baking dish. Transfer the hens, and their pan drippings, to the baking dish. Pour the remaining glaze over the hens and place in the oven for 30 minutes or until a thermometer reaches an internal temperature of 165 degrees F. Remove the dish from the oven and let them rest for about 5 minutes. Garnish with the sliced lemon and fresh thyme sprigs, and serve.

CORNISH HENS WITH MAPLE-MUSTARD GLAZE

Steps:

• Preheat oven to 350°F. Combine first 4 ingredients in small saucepan. Cook over low heat until butter melts, stirring until well combined.
• Pat hens dry. Tie legs together to hold shape. Place in small baking pan. Season with salt and pepper. Brush with maple mixture. Roast until juices run clear when hens are pierced in thickest part of thighs, basting occasionally with glaze, about 1 hour.

ROASTED CORNISH HENS WITH HONEY MUSTARD GLAZE

Steps:

• Season the hens inside and out with salt and pepper.
• Place equal portions of bay leaves, garlic, thyme and chili flakes inside the cavity of each hen.
• Brush the hens with oil.
• Place, breast side down, on a rack in a roasting pan.
• Cover and roast in a preheated 375 degree F oven for 40 minutes. Check at this point to see if the leg pulls away easily from the body and the meat is no longer pink. If still pink, roast for another 10 to 15 minutes.
• Meanwhile, combine the honey, mustard, vinegar, cumin and cilantro in a bowl.
• Brush over the hens.
• Roast uncovered for another 10 minutes to brown the glaze.

GLAZED CORNISH HENS WITH PECAN-RICE STUFFING

Steps:

• Tuck wings under hens; tie drumsticks together. Rub skin with butter; sprinkle with salt and pepper. Place hens breast side up in a shallow roasting pan., Bake, uncovered, at 350° for 1 hour. Meanwhile, place apple juice in a small saucepan. Bring to a boil; cook until reduced by half. Remove from heat. Stir in honey and mustard. Set aside 1/2 cup for serving., Brush hens with apple mixture. Bake, basting occasionally with pan drippings, until a thermometer reads 180°, 25-35 minutes longer. Cover hens loosely with foil if they brown too quickly., For pecan rice, heat butter in a large saucepan over medium heat. Add rice, cumin and curry; cook and stir until rice is lightly browned, 2-3 minutes. Stir in broth. Bring to a boil. Reduce heat; simmer, covered, until rice is tender, 15-20 minutes. Stir in pecans, onions and raisins., Cover hens; let stand 10 minutes before serving. Serve with rice and reserved sauce.