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Anyone have a good Cornish Hen recipe to share

post #1 of 9
11/14/06 at 1:26pm
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I love the taste of Cornich Hens. I usually just brush with melted butter, salt, black pepper, and paprika.
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post #2 of 9
11/14/06 at 2:29pm
Try this very simple recipe. Make a Persillade of shallots, garlic and parsley chop it up well and stuff it under the skin and roast using the rest of your method. Amazing how good something so simple can be.
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post #3 of 9
11/14/06 at 5:42pm
I like chroses idea better. xD. It sounds heck of more simpler- and I am crazy over shallots.:eek: But I usually to this to any kind of poultry. I stuff it with lemons, oranges, chopped onions, a whole head of garlic, halved, and fresh herbs like sage or rosemary. Don't stuff too much, or the chicken will increase in cooking time- and your guests will get impatient. However, lightly stuffing it will bring out flavor, moisture, and presentation points. As far as brushing goes I do a simple olive oil and butter, because butter will just burn due to the extremely high melting temperature unless it is exposed to olive oil. Maybe some Dijon mustard or Balsamic Vinegar to give it a pungent taste. Then I use a simple spice rub of onion powder, garlic powder, salt, ground black pepper, and crushed red pepper. Put it on a lightly olive oil brushed baking sheet and bake until white and juices run clear, nothing over that! Use a meat thermometer! Wait about 10 minutes before carving, or juices will be spewing all over the place. You want the juices to redistribute, unless you like dry chicken. :lol: I've also heard of BBQ cornish game hen on the grill- I've got to try that! :P
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post #4 of 9
11/14/06 at 6:32pm
My wife has a recipe that she uses for Cornish game hens in an emergency. It's not very sophisticated but those unexpected guests that generate the emergencies rave about it.
She prepares a package of Rice-A-Roni, mixes it with some chopped shallots, chopped parsely and a touch of sage, stuffs it into the game hens brushed with olive oil and bakes them to a golden brown ('till the juices run clear) and rests them for a short time before serving.
It isn't first class restaurant fare but it satisfies. Austin would like it.
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post #5 of 9
11/14/06 at 8:27pm
the last time I did cornish game hen, we boned it out until we had a flat piece of meat, rolled rehydrated figs and dates inside it, roasted it slowly for about 35 minutes, sauced it with a beurre rouge made from pomegranates, pinot noir and balsamic vinegar. We used the the bones to make a stock for the risotto served underneath, it might have had chestnuts in it. Im not sure, that was last winters idea. A couple more weeks Ill have something new.
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post #6 of 9
11/15/06 at 12:05am

cornish hen

Just did cornish hens on Monday that came out wonderful- made up a basic rice pilaf- chopped onion, garlic, and mushrooms. Sauteed with basic long grain rice in butter and olive oil and added chicken stock. Stuffed birds with rice pilaf. Basted birds with butter, seasoned with salt, pepper and italian seasoning. Baked. While birds were resting, made a glaze of carmelized brown sugar (1/2 c), orange juice (1/2 c), 2 tsp orange zest, and 2 Tbs of Triple Sec.- poured the glaze over the birds and serve. Sort of a of Hens A L'Orange- the glaze added a beautiful color and flavor.
Bon Vive' !
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post #7 of 9
11/15/06 at 4:23pm
Yes, I would like that. ;)
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post #8 of 9
11/21/06 at 12:24am
Stuff them with a stuffing... but too the stuffing add cranberries, apples, or ommit the bread in the stuffing and replace with wild rice...mmmmmm
rub skin with olive oil, and then add basic poultry seasoning (just a touch), and an array of herbs.. any and all will be good, i often just sprinkle with a bit of sage, oregano and basil....
bake, till it runs clear.... let rest (very important too be juicy) and serve with whatever your favorite veggie is... whatever way you like them
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post #9 of 9
11/29/06 at 12:55am
stuff them with fresh herbs than drown them in a deep pot filled with cold olive oil, and cook at 250 slowly until the bone almost come off the meat.
pulled them out when done, and baste them with a red wine, teriaky, mandarin juice, challots cilantro, apricot chutney glaze that you'll have prepared. let them sit in the fridge for about 1/2 an hour, than broil until golden crisp.

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