Cornish hens.........???!
with or without a sauce?
cooked whole or in halves?
with rice stuffing or cornbread dressing?
This is going to be my first time cooking them and I want them to be delicious.
Answers: Do they taste better.........
with or without a sauce?
cooked whole or in halves?
with rice stuffing or cornbread dressing?
This is going to be my first time cooking them and I want them to be delicious.
I prefer to cut out the back bones and flatten them - I find that they cook more evenly this way. And I love them with wild rice - just stuff them with it, if that's easier....along with a steamed or roasted veggie - yum!
One way I like to do my hens is mix together a bit of olive oil, minced garlic and onion, cayenne pepper, ground cumin, salt and pepper, and a healthy squeeze of lime juice. Whisk it all together, rub down the birds, and marinate (in the fridge) for a few hours, if possible. Roast at 350 for about 40-45 minutes - they are really great this way!
I prefer a sauce and stuffing. Cooked whole so you can stuff them, perhaps an orang glaze,sauce, look into recipes.com for more ideas.
I cook mine whole, stuffed with bread stuffing, (just like a turkey) basted with butter. Try peas with pearl onions and augratin potatoes as a side dish. Good stuff!!!
Ill butterfly it, on a pan, and flambe it with bourbon.
Bast it with butter, olive oil, put sticky rice, mince pork and veggies under it.
I prefer mine roasted whole but they are good either way and served with a sauce or with the same stuffing I use to stuff my turkey with.
Crimson Cherry-Glazed Holiday Hens
Prep: 20 minutes
Cook: 20 minutes
Roast: 60 minutes
Ingredients
4 24-ounce Cornish game hens
2 cloves garlic
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup sliced or chopped shallot
2 tablespoons butter
1 12-ounce jar red cherry preserves (with whole cherries)
1/4 cup red wine vinegar
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
Directions
1. Preheat oven to 375 degrees F. Cut one of the cloves of garlic in half and rub the skin of each hen with cut side of garlic clove. Mince remaining garlic clove and set aside. Tie drumsticks to tail. Brush hens with olive oil and sprinkle with the salt and pepper. Place hens, breast side up, on a rack in a shallow roasting pan; twist wing tips under back (see photo 4). Roast, uncovered, for 60 to 75 minutes or until juices run clear and an instant-read thermometer inserted into the thigh of each hen registers 180 degrees F. (The thermometer should not touch bone.)
2. Meanwhile, in a small saucepan cook shallot and minced garlic in butter over medium heat about 3 minutes or until tender, stirring often. Stir in preserves, vinegar, allspice, and cloves. Bring to boiling; reduce heat. Boil gently, uncovered, about 20 minutes or until desired glazing consistency.
3. To serve, transfer hens to a serving platter. Spoon glaze over hens. Makes 4 servings.
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Cornish Game Hens with Port Sauce
4 servings
Prep: 20 minutes
Roast: 55 minutes
Ingredients
2 1-1/2-pound Cornish game hens
1 tablespoon olive oil
Port Sauce (see recipe below)
Directions
1. If desired before roasting, slit hens in half. Using kitchen shears, cut out backbone. Lay hens open and use kitchen shears or a large kitchen knife to cut through the breast bone, just off center. Twist wings under backs. On a rack in large shallow roasting pan, place hens, cut side down. (Or roast hens whole, breast side up.) Brush with oil.
2. Roast halved hens, uncovered, in a 375 degree F oven for 55 to 60 minutes; roast whole hens for 1 to 11/4 hours or until drumsticks move easily in sockets and juices run clear.
3. While hens roast, prepare Port Sauce. Brush hens with sauce during the last 10 to 15 minutes of roasting. Final internal temperature should be 180 degree F. Makes 4 servings.
Port Sauce: In a small saucepan, combine 1/2 cup orange juice; 1/3 cup water; 1/4 cup port wine; 1/4 cup blackberry spreadable fruit; 2 tablespoons sherry vinegar; 2 tablespoons minced shallot or chopped onion; 2 teaspoons grated fresh ginger; 2 cloves garlic, minced; 1/2 teaspoon dried thyme, crushed; 1/4 teaspoon instant chicken bouillon granules; 1/4 teaspoon cayenne pepper (if desired); and 1 bay leaf. Bring to boiling; reduce heat. Simmer, uncovered, for 5 to 7 minutes to reduce to 1 cup. Strain sauce; return to pan. Stir 2 tablespoons cold water into 1 tablespoon cornstarch. Add to sauce. Cook and stir until bubbly. Serve immediately or cover and chill for up to 2 days. In a small saucepan, reheat sauce over low heat.