What's your favorite baked or roasted cornish hen recipe?!
What's your favorite baked or roasted cornish hen recipe?
And do I have to remove the backbone to open it up before cooking?
I have: lots of herbs and spices, fresh basil, lemon juice, butter, olive oil, honey, rice, barbecue sauce, spicy mustard, and a VERY TIGHT BUDGET!
3 weeks ago
ok, what about this: I saw on some cooking show (I think bobb flay?) and after he "spatchcocked" (haha) the chickens, he put foil-wrapped bricks on them. Anyone ever do that??
Answers:
3 weeks ago
ok, what about this: I saw on some cooking show (I think bobb flay?) and after he "spatchcocked" (haha) the chickens, he put foil-wrapped bricks on them. Anyone ever do that??
cornish hen and noodles
Ingredients
3 Cornish hens
1 can Cream of chicken soup
1 can Cream of mushroom soup
1 package Cream cheese
1tsp Salt
Pinch of pepper
4 tablespoons Butter
1 package Egg noodles
Preparation
first the cream of chicken and cream of mushroom soup are put in a bowl. then soften cream cheese in microwave for 1 minute and then add to the soup mix then place 1/4 of mixture in crockpot.
then rinse hens off place in crockpot add melted butter to hens as like you would with basting and then place all the rest of the soup mix over the hens and then add the salt and pepper on top then cover and leave it.
check on it in about two hours and stir and bast go back very two hours and stir and bast for 6 hours about 15 minutes before eating cook your noodles drain and serve hen on top of noodles
Cook's Notes
takes 6 hours on low setting
Source(s):
http://www.mealsmatter.org/recipes-meals...
No you don't have to pull out the backbone, Just rub butter season and put it in the oven for about 45min, Dinner is served.
I've made this recipe at least 20 times and no matter who I am cooking for, they love it. I do not remove the backbone (and never even thought that I might have to do so!). The only thing that you don't mention having is white wine. If you do not have any, try this in place of the wine: non-alcoholic wine with a tablespoon of vinegar added to cut the sweetness, white grape juice, apple juice, apple cider, tomato juice, chicken broth, liquid drained from vegetables, ginger ale, or water. Use equal amounts of liquid as called for in the recipe.
You could certainly do the same thing with basil instead of rosemary and just follow the rest of the recipe. Good luck!
ingredients
4 1 1/4- to 1 1/2-pound Cornish game hens, giblets removed
1 lemon, cut into 4 wedges
4 large fresh rosemary sprigs
3 tablespoons olive oil
24 garlic cloves, peeled
1/3 cup dry white wine
1/3 cup canned low-salt chicken broth
Additional rosemary sprigs (for garnish)
preparation
Preheat oven to 450°F. Pat hens dry with paper towels. Season cavities lightly with salt and pepper. Place 1 lemon wedge and 1 rosemary sprig in cavity of each hen. Rub hens with 1 tablespoon oil. Season outside of hens lightly with salt and pepper. Arrange in heavy large roasting pan. Scatter garlic around hens.
Roast hens 25 minutes. Reduce oven temperature to 350°F. Pour wine, broth and remaining 2 tablespoons oil over hens. Continue roasting until hens are golden brown and juices run clear when thigh is pierced at thickest part, basting every 10 minutes with pan juices, about 25 minutes longer.
Transfer hens to platter, pouring any juices from cavity into roasting pan. Tent hens with foil to keep warm. Transfer pan juices and garlic to heavy medium saucepan. Boil until reduced to sauce consistency, about 6 minutes.
Cut hens in half lengthwise. Arrange on plates. Spoon sauce and garlic around hens. Garnish with additional rosemary sprigs and serve.
My favorite way is to grill it, followed by broiling and roasting.
But in any case, I like to split the bird (cornishes, or even larger chickens, up to 5 or 6 ponds) down the back. I use a big pair of scissors and just cut very close to the backbone on one side, then turn the bird around (end to end) and remove the backbone fully. (I shouldn't have to tell you this, but save the backbone for stock!)
The flattened bird---called "spatchcock" (I am NOT making that up)---will cook perfectly evenly, not matter what kind of dry heat you're using. Given what you said have to work with, I'd rub the hen down with butter or oil, then coat it with plenty of salt, pepper, and your favorite herbs. Since you've got some rice, add some butter to that, too, as well as some of the herbs you used on the hen.
If you'd rather take the "barbecued" route, just rub the bird down with salt and pepper (as always), and brush on the BBQ sauce during the last 15 minutes of cooking, otherwise the sauce will burn.
EDIT: I reiterate that I have made my suggestions based on the ingredients YOU SAID YOU HAVE.
EDIT NUMBER TWO: I was gonna suggest that. Not necessarily using bricks...even a heavy skillet, like cast iron, would do the trick. Make sure it has handles that can withstand high heat. It's just that you didn't mention whether you had any bricks.
My Mom does this a lot and we all love it.... couldn't be easier or cheaper..... She stuffs the hen w/ a block of cream cheese and bakes it in the oven.
Garlic & Rosemary Cornish Game Hens
4-8 servings 1? hours 15 min prep
4 Cornish hens
4 sprigs rosemary
20-25 cloves fresh garlic
1 lemon
3 tablespoons olive oil
1/3 cup chicken broth
1/3 cup dry white wine
Heat oven to 450.
Rinse and pat dry game hens.
Season cavities lightly with salt& pepper.
Cut lemon into 4 wedges.
Place 1 wedge inside each hen along with 1 sprig of the rosemary and 1 clove peeled garlic Rub outside of hens with 1 tbl of oil.
Season outside of hen lightly with salt& pepper.
Place hens in pan placing peeled garlic around all.
Roast hens for appx 25 minutes at 450.
Reduce temp to 350 and pour wine, broth and remaining oil over hens.
Continue to cook for about 25 minutes (or until juice from thickest part runs clear) Be sure to baste about every 10 minutes in this final cooking time.
Remove hens from pan and pour remaining juices as well as any juices from the cavities into medium saucepan Boil juices about 6 to 8 minutes (or until desired consistency).
Arrange hens on plates and spoon sauce and garlic over and around each, add additional rosemary as a garnish if you like.
The 4-8 servings is that you can cut the hens in half to double the servings.
This goes very well with a light salad and rice pilaf (and of course a glass of wine).
I put mine in an enclosed clay cooking vessel and pop them in the oven. Season them to your taste. Keeps them nice and moist.
Broccoli Stuffed Cornish Hens
10oz pkg frozen broccoli, cooked and drained well
2T. butter 1/4 tsp salt
1c. cooked long grain rice (I use Success Rice)
Dash of pepper
1/2 c. shredded mild cheddar cheese (you may use shredded swiss cheese, velveeta or even cheese whiz) (cheez whiz and velveeta are my favorites)
4 cornish hens- rinsed and patted dry with paper towels.
Combine broccoli, rice, cheese, butter, salt and pepper.
Lightly salt cavities. Stuff birds with broccoli mixture.
Rub outside with shortening, and place in baking pan.
Bake at 350 degree for an hour and 15 minutes.