3 (20 ounce) Cornish game hens
1 clove garlic
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup honey
1/4 cup bourbon
1/2 cup butter or margarine, melted
Place game hens in shallow baking pan. Crush garlic with salt, then combine with pepper, honey, bourbon and melted butter. Brush hens with butter mixture and bake at 350 degrees F for 35 to 40 minutes, basting frequently with remaining butter mixture.
6 to 8 rock Cornish hens
Salt and Pepper
Season hens inside and out with salt and pepper.
Stuffing
2 tablespoons butter
1 onion, chopped
2 cups sliced celery
2 teaspoons fines herbes
6 cups cooked brown rice
1/4 cup chopped almonds
1/3 cup Hiram Walker Amaretto or
Apricot Flavored Brandy
1/2 cup golden raisins
Glaze
1/4 cup melted butter
1/2 cup Hiram Walker Amaretto or
Apricot Flavored Brandy
Sauce
1/4 cup flour
2 cups orange juice
Strips of orange peel
Heat butter in saucepan and saut? onion until golden brown. Add fines herbes and celery and saut? for 5 minutes. Stir in brown rice, almonds, raisins and Amaretto or Apricot Flavored Brandy. Stuff hens. Sew or skewer openings.
Preheat oven to 350 degrees F. Bake for 1 1/2 to 2 hours until hens are tender, basting occasionally with glaze. Place hens on warm platter and place roasting pan on top of stove over low heat. Gradually stir flour and orange juice into pan juices. Season to taste with salt and pepper. Spoon over hens and garnish with orange peel and watercress.
Serves 6 to 8.
2 (1 pound) Cornish game hens
Pepper, to taste
1 tablespoon dry white wine
Currant jelly, to taste
Salt, to taste
Butter or margarine, melted
Herbs, to taste
Spiced crabapples (for garnish)
Individual portion birds of about 1 pound are excellent for party service; larger birds are ideal for 2 people. Thaw the birds; rinse and dry. Season inside and out with salt and pepper. Stuff with Raisin-Nut Stuffing.
Raisin-Nut Stuffing
1 tablespoon onion, minced
1 cup soft, stale bread crumbs
1/8 teaspoon ground pepper
1/2 cup pecans or walnuts, chopped
1/4 cup margarine
1/4 teaspoon salt
1/2 cup soft, dark or golden raisins
Chicken broth or water
Saut? onion in margarine until just tender. Add bread crumbs, salt and freshly-ground pepper. Brown crumbs lightly. Add raisins and nuts. Toss together, adding just a little water or chicken broth to moisten. This will stuff two (1 pound) birds.
Fasten neck skin to back with wooden picks; twist wing tops onto back, tie legs to tail. Place a piece of heavy-duty foil in a shallow roasting pan and arrange birds in center. Brush all over with melted butter. Roast in 425 degrees F oven, basting with melted butter, 1 tablespoon dry white wine and a sprinkling of herbs several times during baking.
When nicely browned (this will take about 30 minutes), close the foil by bringing edges together up over the birds or, if several birds are in the pan, cover with a second piece of foil. Do not seal airtight, since game hens do not require much cooking. Continue roasting at the same temperature for 30 to 40 minutes for individual portion birds and 50 minutes for larger birds. Look at them once during this period and, if juices have cooked away, pour on a little more melted butter and wine. Birds are done when legs move easily. Remove trussing strings and serve with sauce.
Sauce
Pour juices in the foil into a saucepan. Add a little more wine, a spoonful of currant jelly, salt and pepper. Simmer for 5 minutes.
Serving ideas: Arrange birds on carving board or platter. Spoon on a border of buttered rice with green pepper and pimento added for color. Garnish with spiced crabapples.
6 Cornish game hens
2 tablespoons butter
1 teaspoon ground cloves
1/2 cup white wine
1/2 cup pineapple/apricot jam
Juice of 1 lemon
Dash of salt
Split the hens into halves, then place in shallow baking pan. Mix remaining ingredients in small pan. Heat until butter is melted and well-blended. Pour over game hens that have been placed in baking dish. Bake 1 1/2 hours or until done. Baste with sauce.
Serves 6.
3 Cornish game hens
1 box Rice-A-Roni (herb and butter, wild rice or chicken)
1 cup orange juice
Salt and pepper
1 small jar orange marmalade
Prepare Rice-A-Roni as per instructions on the box, using one cup of orange juice in place of one of the cups of water. Stuff hens with Rice-A-Roni. Place the hens in a round 9-inch pan and put extra rice in the center with the giblets from the hens. Salt and pepper the hens. Place pan in Dutch oven on three bottle caps (so the bottom of the pan does not touch the bottom of the Dutch oven) and bake at about 350 degrees F for 1 to 1 1/4 hours until hens are done.
When hens are done, increase heat in the Dutch oven and baste the hens with marmalade. Serve.
4 whole Cornish hens
1 box seasoned stuffing
1/2 cup butter or margarine, melted
Salt and pepper
Prepare stuffing as directed on package. Preheat oven to 425 degrees F.
Wash Cornish hens; pat dry. Stuff hens with prepared stuffing and place in baking pan with the breast side down. Tuck the tips of the wings into the side of the bird to prevent them from burning. Salt and pepper birds. Pour 1 cup water into pan. Bake birds 15 minutes; baste with the butter or margarine. Reduce oven temperature to 350 degrees F. Bake for an additional 45 minutes to 1 hour, basting birds frequently with the pan drippings.
3 Tyson Cornish Hens, halved
2 cups sour cream
1/4 cup lemon juice
2 tablespoons Worcestershire sauce
2 tablespoons celery salt
1 tablespoon paprika
1 tablespoon salt
1/2 teaspoon pepper
2 cups dry bread crumbs
In large bowl, combine sour cream, lemon juice, Worcestershire sauce, celery salt, paprika, salt and pepper. Dip each Cornish half into mixture. Coat with bread crumbs. Arrange in single layer in large shallow baking pan. Bake uncovered in preheated 350 degrees F oven for 45 minutes or until tender.
Serves 6.
Links