Ww 4 Points Cornish Game Hens With Sweet And Fruity Glaze Recipes

ROAST CORNISH GAME HENS WITH SAVORY FRUIT STUFFING

Steps:

• Thaw hen, if frozen. Rinse hen with cold water and pat dry. For stuffing, in a small saucepan combine water and margarine or butter; cook until margarine melts. Remove from heat. Stir in croutons, fruit bits, onion, and bouillon granules.
• Spoon stuffing into body cavity. Combine mayonnaise and poultry seasoning; coat hen with mayonnaise mixture.
• Place hen, breast side up on a rack in a shallow roasting pan. Roast, uncovered, in a 375 degree F oven for 1 to 1-1/4 hours or until drumstick moves easily in socket.
• Meanwhile, in a small saucepan combine cranberries, brown sugar, and orange juice concentrate. Bring to boiling. Reduce heat and simmer, uncovered, for 3 to 5 minutes or until cranberry skins pop.
• Serve with cranberry sauce, if desired.

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.

GLAZED CORNISH GAME 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, for 30 minutes.
• In a small bowl, combine spreadable fruit and orange juice. Spoon some of the apricot mixture over the hens.
• Bake 30-35 minutes longer or until golden brown and juices run clear, basting several times with remaining apricot mixture.
• Let stand for 5 minutes before serving.

WW 4 POINTS - CORNISH GAME HENS WITH SWEET AND FRUITY GLAZE

Steps:

• Combine the broth, vinegar, jam, rosemary, pepper, and cloves in a small saucepan; cook over medium heat, stirring frequently, until the jam has dissolved.
• Reserve half of the glaze; cover and refrigerate.
• Add the oil to the remaining half.
• To spatchcock the hens, with a sharp knife or poultry shears, remove the wings at the first joint.
• Then remove the backbone and spread the hens open, like a book, skin side down.
• With a paring knife, cut along each side of the breastbone and pull the white cartilage out, so that the hens lie flat.
• Prick the hens all over with the tip of a knife; place in a large dish.
• Brush the glaze-and-oil mixture over the hens. Cover the dish and refrigerate overnight.
• Spray grill rack with nonstick spray. Prepare grill for medium fire.
• Place the hens on the grill rack and grill, skin side down, for 10 minutes, moving them to the edge of the grill if they brown too rapidly.
• With tongs, turn the birds skin side up and grill 15 minutes more.
• Turn again and grill until a thermometer inserted into thigh reads 180°F, about 5 minutes longer.
• Remove the skin before eating.
• Warm the reserved glaze, and serve it with the grilled hens.
• 4 Points per serving (1/2 hen with 1 tbsp glaze).

CORNISH GAME HENS WITH ORANGE SAUCE

Steps:

• Preheat oven to 500°F.
• Prepare hens by rubbing mixture of salt and pepper into skin liberally.
• Place on cookie sheet, breast side up.
• Roast for 15 minutes at 500°F.
• Remove from oven and turn breast down; pour 1 1/2 cups water over hens.
• Turn oven down to 425°F and continue to cook for 1/2 hour.
• Meanwhile, use a zester to obtain orange peel without cutting into pith of fruit.
• Slice oranges in half and squeeze juice.
• Place juice in saucepan with zest and heat thoroughly (do not boil).
• Remove hens from oven and turn breast-side up and continue cooking for additional 1/2 hour (total cooking time is 1 hour 15 minutes).
• Blend cornstarch with orange juice/zest mixture and heat to thicken, stirring constantly.
• To serve: Place hen on plate and pour sauce over. Sprinkle with additional orange zest and parsley.

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.

CORNISH GAME HENS WITH PEACH GLAZE

Steps:

• Cut the hens down the backbone (split).
• Brine the hens: dissolve the salt in water,put hens& salted water into large bowl.
• (I usually put them into a large plactic bag) refrigerate 2 to 3 hours.
• Remove hens, Rinse thoroughly, pat dry, prick the skin allover the breast and legs with point of paring knife.
• Melt the butter in small pan& mix with preserves.
• Add salt, pepper& basil.
• Preheat oven to 400 degrees.
• Place hens in shallow pan (I usually line pan with foil for easy clean-up).
• Rub hens with butter.
• Spoon butter& preserve mixture over hens.
• Bake 35 to 45 minutes.

CONTEST-WINNING ORANGE-GLAZED CORNISH HENS

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.

GLAZED CORNISH GAME HENS

Steps:

• Combine 1/4 cup of jelly and cinnamon in a small sauce pan.
• Heat and stir until melted; set aside.
• Place hen halves, skin side up on a rack in a shallow roasting pan; sprinkle with salt.
• Roast in 350 degree oven for 20 minutes.
• Brush with the jelly/cinnamon mixture.
• Roast for 20 to 30 minutes longer or until browned and tender.
• While hens are roasting, cook rice and contents according to the package directions.
• Stir in 2 tablespoons apple jelly, grapes and celery.
• Sprinkle cashews over rice and serve with the hens.