Roasted Game Hens With Foie Gras Butter Recipes

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GARLIC PAN- ROASTED GAME HENS



Garlic Pan- Roasted Game Hens image

Provided by Food Network

Time 1h20m

Yield 4 servings

Number Of Ingredients 9

2 teaspoons Dijon mustard
Salt
3 tablespoons olive oil
2 game hens, about 1 and 1/2 pounds each, split in half
4 small peeled garlic cloves
1/4 cup red wine vinegar
1/4 cup chicken broth
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary

Steps:

  • Heat the olive oil in a large skillet, over medium heat for about 2 minutes or until almost smoking. Add the game hens, skin side down, and saute for 5 minutes or until golden. With tongs, turn the hens over, add the garlic and saute for another 5 minutes.
  • Add the vinegar and broth which will bubble up, then the thyme and rosemary. Cover and simmer, over low heat, for 25 to 30 minutes or until the juices run clear, not rosy, when the thigh is pricked with a fork. Transfer the hens to a plate. Stir the mustard into the juices in the skillet and boil down furiously, until 1/2 cup of liquid remains, scraping the brown cooking particles into the sauce. Season with salt and pepper, spoon over the hens and serve immediately.

HERB-ROASTED GAME HENS



Herb-Roasted Game Hens image

These golden Cornish hens, shown at right, are seasoned with basil, sage and thyme for plenty of flavor. They're simple to prepare yet make any occasion seem special. For a fast finish, serve corn bread stuffing and chunky cinnamon applesauce...or roasted cubed potatoes with pepper and carrots plus instant chocolate pudding for dessert.

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 2 servings.

Number Of Ingredients 8

2 Cornish game hens (20 to 24 ounces each)
2 tablespoons butter, melted
2 garlic cloves, minced
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme
1/4 teaspoon lemon-pepper seasoning

Steps:

  • Place hens, breast side up, on a rack in a shallow roasting pan. In a small bowl, combine the remaining ingredients. Spoon over hens. , Bake, uncovered, at 350° for 50-60 minutes or a thermometer reads 180°.

Nutrition Facts :

ROASTED GAME HENS WITH FOIE GRAS "BUTTER"



Roasted Game Hens With Foie Gras

Number Of Ingredients 9

2 game hen, 1 1/2 to 2 pounds each, cleaned and giblets removed
2 teaspoons dried poultry seasoning
salt and ground black pepper to taste
1 tablespoon olive oil
1 teaspoon minced garlic, fresh or jarred organic
1 cup white wine
1/2 cup minced onion, fresh or frozen
2 tablespoons fresh lemon juice
2 ounces liver paté, such as pâté de foie gras

Steps:

  • Heat the oven to 450°F. Season the interior cavities of the game hens with the poultry seasoning, salt, and pepper. Mix the olive oil and garlic and rub all over the outside of the hens, or rub under the skin (see box). Set on a rack in a roasting pan and roast until a thermometer inserted in the thickest part of the thigh registers 165°F, about 45 minutes. Let rest for 5 minutes, and split in half lengthwise.While the hens are roasting, make the foie butter. Combine the wine and onion in a small skillet and boil over medium-high heat until the liquid reduces to 1/4 cup, about 10 minutes. Add the lemon juice and puree in a mini food processor with the pâté until smooth. Top each portion of roasted hen with some of the "butter."From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutrition Facts : Nutritional Facts Serves

ROASTED GAME HENS



Roasted Game Hens image

Provided by Food Network

Categories     main-dish

Yield 6 servings

Number Of Ingredients 26

1 1/2 small onions, cut into 6 quarters
6 Cornish game hens
6 tablespoons butter
Salt and pepper
1/2 cup white wine
1 1/2 lemons, cut into 6 quarters
6 Cornish game hens
Salt and pepper
1 1/2 lemons, cut into 6 quarters
1 1/2 small onions, cut into 6 quarters
6 tablespoons butter, softened
One 2-inch knob fresh ginger, minced
1/4 cup Asian five-spice powder
1/2 cup white wine
12 ounces ricotta
1/3 cup freshly grated Parmesan cheese
1 egg yolk, lightly beaten
1/4 cup finely chopped fresh basil
3 tablespoons finely chopped fresh parsley
1 1/2 tablespoons grated lemon zest
2 small cloves garlic
6 Cornish game hens
Salt and pepper
1 1/2 lemons, cut into 6 quarters
1 1/2 small onions, cut into 6 quarters
1/2 cup white wine

Steps:

  • Preheat oven to 350 degrees. Rinse the game hens and pat them dry. Season the cavities with salt and pepper and place a quarter lemon and a quarter onion in each cavity. Place the birds, breast side up, in a shallow roasting pan. Dot with butter and sprinkle with salt and pepper. Pour the white wine into the pan. Bake for 45 minutes to 1 hour, until the juices run clear when the hen is pierced in the thickest part of the thigh. Remove from the oven and serve with the pan juices spooned over the hens.
  • ROASTED GAME HENS WITH ASIAN SPICE RUB: Preheat oven to 350 degrees. Rinse the game hens and pat them dry. Season the cavities with salt and pepper and place a quarter lemon and a quarter onion in each cavity. In a small bowl, combine the butter, ginger and five-spice powder. Rub the five-spice mixture onto the hens. Place the birds, breast side up, in a shallow roasting pan. Pour the white wine into the pan. Bake for 45 minutes to 1 hour, until the juices run clear when the hen is pierced in the thickest part of the thigh. Remove from the oven and serve with the pan juices spooned over the hens. Yield: 6 servings
  • ROASTED GAME HENS STUFFED UNDER THE SKIN WITH HERBED RICOTTA: Preheat oven to 350 degrees. Place the ricotta in a fine sieve and drain for 30 minutes. In a medium bowl, combine the drained ricotta, Parmesan, egg yolk, herbs and lemon zest. Put the garlic clove through a garlic press and into the ricotta. Mix well, adding salt and pepper to taste. Rinse the game hens and pat them dry. Season the cavities with salt and pepper and place a quarter lemon and a quarter onion in each cavity. Loosen the skin on the breasts by sliding your fingers under the skin, being careful not to pierce it. Spoon the ricotta mixture under the skin (about 4 tablespoons of stuffing per bird.) Truss the birds. Place the birds, breast side up, in a shallow roasting pan. Pour the white wine into the pan. Bake for 1 hour, or until the juices run clear when the hen is pierced in the thickest part of the thigh. Remove from the oven and serve with the pan juices spooned over the hens. Yield: 6 servings

ROASTED CORNISH GAME HENS RECIPE COURTESY THE NEELYS



Roasted Cornish Game Hens Recipe Courtesy the Neelys image

Show: Down Home with the Neelys Episode: We Really Do Have Friends (Pat and Gina Entertaining Friends) Since we are garlic lovers I added a tablespoon of garlic powder to the rub and 3 chopped garlic cloves to the stuffing. TIPS: Line the baking sheet pan with foil under the wire rack for an easy clean-up. The veggies and herbs stuffed in the cavities of the hens will impart flavor to the meat as it cooks. Be sure not to crowd the hens on the baking sheets or else the skin won't crisp up properly and they will take much longer to cook.

Provided by Luvs 2 Cook

Categories     Whole Chicken

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 9

1 tablespoon salt
2 tablespoons lemon-pepper seasoning
1 tablespoon dried basil
1 tablespoon poultry seasoning
2 tablespoons olive oil
6 (1 1/2 lb) Cornish hens, rinsed and dried thoroughly
1 green bell pepper, large dice
2 stalks celery, large dice
1 onion, large dice

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.

Nutrition Facts : Calories 846.4, Fat 27.3, SaturatedFat 6.5, Cholesterol 619.7, Sodium 1638, Carbohydrate 3.9, Fiber 1, Sugar 1.5, Protein 137

ROASTED HEN STUFFED WITH FOIE-GRAS BUTTER AND BLACK TRUFFLES



Roasted Hen Stuffed With Foie-Gras Butter And Black Truffles image

Provided by Molly O'Neill

Categories     dinner, main course

Time 4h20m

Yield Four servings

Number Of Ingredients 6

1 cup unsalted butter, softened
2 ounces foie-gras terrine (see note)
1 3-pound hen
2 ounces black truffles Kosher salt and freshly ground pepper to taste
1/2 pound fresh tagliatelle or fettucine
1/2 cup duck-and-veal demi-glace (see note)

Steps:

  • Place 6 tablespoons of the butter and the foie-gras terrine in a food processor and process until smooth. Take out 1/2 cup of the butter and refrigerate the rest. Remove the hen's wishbone by lifting the skin around the neck, locating the bone and scraping away the meat with a small knife. Detach the bone from the wing joint and pull away. Using your fingers, separate the skin from the meat over the breast and legs.
  • Fill a tipless pastry bag with 1/2 cup of butter. Slip the bag under the skin and pipe in butter over the legs and breast. With your fingers on the skin, press the butter evenly over the meat. Freeze for 10 minutes.
  • Slice 1 1/2 ounces of the truffles and chop the rest. Slip the sliced truffles under the chicken skin, covering the butter. Season the cavity with salt and pepper. Tie the legs together and refrigerate 2 hours.
  • Preheat the oven to 450 degrees. Place the hen in a roasting pan and season the skin with salt and pepper. Melt 1/2 cup of butter and brush generously over the skin. Roast 30 minutes, basting with the melted butter. Lower the temperature to 375 degrees and baste until the hen is cooked, about 45 minutes.
  • Boil a large pot of water and cook the pasta until al dente. Drain and toss with 2 tablespoons of butter, the chopped truffles and salt and pepper to taste. Remove the hen from the pan and let sit for 15 minutes. Meanwhile, degrease the pan juices. Place over medium heat, add the demi-glace and simmer 1 minute. Turn heat to low and whisk in the remaining foie-gras butter.Season with pepper and salt if needed. Carve the hen.
  • To serve, divide the pasta among 4 plates. Surround with the sauce and top with slices of the hen. Serve.

Nutrition Facts : @context http, Calories 1058, UnsaturatedFat 37 grams, Carbohydrate 33 grams, Fat 83 grams, Fiber 0 grams, Protein 45 grams, SaturatedFat 39 grams, Sodium 1164 milligrams, Sugar 0 grams, TransFat 2 grams

HERB ROASTED CORNISH GAME HENS



Herb Roasted Cornish Game Hens image

Provided by Sandra Lee

Time 1h7m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon grill seasoning
1/2 cup red wine vinegrette dressing
1 teaspoon chopped fresh rosemary leaves, plus 4 sprigs
1 teaspoon chopped fresh oregano leaves, plus 4 sprigs
1 teaspoon chopped fresh thyme leaves, plus 4 sprigs
1 teaspoon chopped fresh parsley leaves, plus 4 sprigs
4 Cornish game hens, rinsed
1 lemon, cut in quarters
1 (16-ounce) bag baby carrots
1 (16-ounce) bag frozen pearl onions, thawed
1/2 pound red potatoes, cut into small chunks
Salt and fresh ground black pepper

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.

ROASTED CORNISH GAME HENS



Roasted Cornish Game Hens image

Go for a different kind of bird by stuffing and cooking the Neelys' Roasted Cornish Game Hens recipe from Down Home with the Neelys on Food Network.

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 9

1 tablespoon salt
2 tablespoons lemon-pepper
1 tablespoon dried basil
1 tablespoon poultry seasoning
2 tablespoons olive oil
6 Cornish game hens, about 1 1/2 pounds each, rinsed and dried thoroughly
1 green bell pepper, large dice
2 stalks celery, large dice
1 onion, large dice

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.

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