cornish hen recipe

My dad&#039;s famous Roasted Cornish Hens recipe that he makes us for special occasions! It&#039;s the perfect festive (but easy) dinner at home!

Dad's Roasted Cornish Hens

Cornish game hens

thyme

yellow onions,

garlic

lemons,

olive oil

Pat the hens dry with paper towels and generously season with the dry rub both inside and out.

Preheat your oven to 425 °F.

In a small roasting pan add the quartered onions, garlic cloves, thyme springs and half the lemon wedges. Stuff the remaining lemons into the cavities and then place the hens in the roasting pan over the herbs and onions and drizzle the olive oil over the hens.

Transfer the roasting pan to the preheated oven and bake for 50 to 60 minutes or until an instant-read thermometer inserted into the thickest part of the breast registers at 165 °F.

Remove the hens from the oven and let them rest for 20 minutes. Garnish with additional herbs as needed and serve.

You&#039;ll love this roasted Cornish hen recipe! Fall off-the-bone-tender Cornish hens bathed in a tasty Mediterranean garlic and spice marinade. Be sure to see suggested sides and salads!

Cornish Hen Recipe with a Mediterranean Garlic and Spice Marinade

celery sticks, (cleaned and chopped in large pieces)

sweet onion, (roughly chopped)

lime

Cornish hens, (roughly 1 pound to 1.5 pounds each)

chicken broth

15-20 garlic cloves

Salt

paprika

allspice

black pepper

nutmeg

lemon

Private Reserve Greek extra virgin olive oil

Preheat the oven to 425 degrees F.

Make the Mediterranean garlic and spice marinade. Combine the garlic spice rub ingredients in food processor. Run the processor until you achieve a pasty spice mixture or rub.

Now to each of the hens, apply the marinade generously on the outside and in the cavities. Lift the skins and apply some of the marinade underneath (this is the key to flavor).

Heat a lightly-oiled cast iron grill or skillet. Turn the the heat to medium-high and brown each of the hens on all sides. Set the hens aside momentarily to cool.

Once the hens are cool enough to handle, stuff each hen&#39;s cavity with the chopped onions and celery. Now squeeze juice of one lime or lemon on the hens. Add all the used lime or lemon halves in with the onion and celery stuffing. Sprinkle each hen lightly with a dash of seasoned salt, if you like.

Place the hens in a large cast iron skillet or a roasting pan. Add two cups of good chicken broth from the side of the skillet.

Bake in the 425 degrees F heated-oven for 1 hour to 1 hour and 15 minutes or until the hen juices run clean, basting every 15 minutes with the broth. Remove from the oven and cover loosely with foil for 15 minutes before serving.

https://content.jwplatform.com/videos/zOgTwSjl.mp4

Easy roasted cornish hen recipe with Mediterranean garlic spice rub

Best Roasted Cornish Hen Recipe

Cornish Game Hen with Whiskey and Cream Sauce

Cornish hen (2 large Cornish hen)

unsalted butter (2 tablespoons unsalted butter)

shallots (2 mediun finely sliced shallots)

whiskey (1/4 to 1/2 cup whiskey)

Worcestershire sauce (1 teaspoon Worcestershire sauce)

Dijon mustard (1 tablespoon Dijon mustard)

heavy cream (1/2 cup heavy cream)

lemon juice (2 teaspoons fresh lemon juice)

Herbs de Province (a big pinch of herbs of Provence)

Preheat the oven at 450º and position the rack in the middle of the oven.

Place a hen, breast side down on a cutting board. Remove the backbone by cutting along both sides with shears or a large sharp knife.

Flip the hen and flatten it by pressing down on the breastbone with your palm. Split the hen in two along the breastbone. Repeat with the remaining hen.

Place on a heavy roasting pan and spread on each half, ¼ of a teaspoon of butter, Herbs de Provence, salt and pepper, and a drop of olive oil.  Place in the hot oven and cook for 30 to 45 minutes. Poke the hen while cooking to release any juices.

When done, remove from the oven, place the hen in a dish and cover with aluminum foil and let rest.

FOR THE CORNISH GAME HEN

Place the unwashed cooking pan over the stove and add the remaining 2 tablespoons of butter and let it melt. Lower the heat and add the whiskey, very slowly. With a wooden spoon scrape up any bit on the pan.

Add the shallots and cook until tender, 1 minute.  Add the Worcestershire sauce, mustard and raise the heat to medium-high. Bring to a boil stirring constantly

Add the heavy cream and the lemon juice. Taste the sauce and season with salt and pepper.

Serve hot over the Cornish hen.

FOR THE WHISKEY AND CREAM SAUCE

https://www.youtube.com/watch?v=lq69MfFb7-M

Cornish game hen with smooth and savory whiskey and cream sauce.The perfect last-minute get-together dinner meal.
Tender cornish hen roasted to perfection with a savory sauce alongside.
The best part? You will need only one pan.
Unbelievably easy to prepare and perfect for a romantic dinner as well as a family dinner. 

RECIPE 👉 https://www.giangiskitchen.com/recipe/cornish-game-hen-whiskey-cream-sauce/
Bon Appetit!

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#whiskeysauce #cornishgamehen #cornishhenrecipe #giangiskitchen #giangitownsend #easycornishhens

Easy Cornish Game Hen Recipe with Whiskey Sauce

Cornish game hen with whiskey and cream sauce. Is the perfect last-minute get-together dinner meal. Easy to prepare, and half of a hen is the perfect balance between white and dark meat.  I always have two in my freezer

Cornish hen

unsalted butter

shallots (finely sliced)

whiskey

Worcestershire sauce

Dijon mustard

heavy cream

lemon juice

Herbs de Province (a big pinch)

This glazed, rice-stuffed Cornish hen recipe is perfect for elegant entertaining during the fall and winter months.&nbsp;

Cornish Hens with Apple-Cranberry Rice Stuffing

onion

celery

pecans

sage

rice

peeled, diced Fuji apples ((1/4-inch dice, about 1/2 large apple))

cranberries

flat-leaf parsley

kosher salt and black pepper

apple cider

maple syrup

cinnamon

cornish hens ((1.25 to 1.5 pounds each))

unsalted butter (, melted)

Melt butter in a skillet until foaming subsides. Add onions and celery and cook until softened, about 5 minutes. Add pecans, sage, thyme, and 1/4 teaspoon each kosher salt and pepper. Cook for about 3 more minutes, until pecans are fragrant.

Deglaze the pan with a small splash of apple cider, and scrape any brown bits from the bottom.

Remove from heat and stir in cooked rice, apples, cranberries, and parsley. Season to taste with additional salt and pepper. Set aside.

Make the Stuffing

Combine apple cider and maple syrup in a pot. Bring to a boil, reduce heat to maintain a steady bubble. Simmer until mixture is syrupy and reduced to about 1/3 to 1/2 cup, about 15 minutes.

Whisk in Dijon mustard and cinnamon until smooth. Set aside.

Make the Glaze

Remove hens from the refrigerator about 30 minutes prior to roasting. Remove giblets, rinse hens, and pat dry with a paper towel.&nbsp;

Preheat oven to 425 degrees F with the rack in the lower third of the oven. Place a roasting rack inside of a foil-lined roasting pan or a rimmed baking sheet. Spray roasting rack with cooking spray.

Lightly season the cavities of the hens with salt and pepper. Loosely spoon about 1/2 cup of stuffing into each cavity. Tie the legs closed with kitchen twine and tuck the wings under the birds. Arrange the hens in the pan with enough space between them for air to circulate.

Brush the tops and sides of each hen with melted butter and season with salt and pepper. Roast for 20 minutes and reduce oven temperature to 375 degrees F.&nbsp;

Continue roasting for an additional 40-50 minutes. During the last 30 minutes, lightly brush the hens with the glaze every 10 minutes. If the hens start to brown too quickly, shield them with a piece of foil.

When finished, the hens should register 180 degrees F in the thickest part of the thigh, and the juices should run clear. Let hens rest for 10 minutes before serving.

Stuff and Roast the Hens

This lemon herb spatchcock Cornish hen is the perfect way to evenly cook Cornish hens. Simply cut, lay flat, and rub with lemon herb butter. Hello, dinner!

Lemon Herb Spatchcock Cornish Hen

2-1/2 pound Cornish hens,

Kosher salt and pepper (to taste)

unsalted butter (room temperature)

garlic (grated

lemon (zested)

rosemary

thyme leaves

Preheat oven to 375 degrees F.

Remove the giblets from the Cornish hens and place them on a cutting board, breast side down.

Using sharp kitchen shears cut down each side of the backbone, starting from the neck end down to the tail. Remove the backbone, pull open the hen, flip it over, and lay it flat.

Optional: Near the bottom of the breast near the legs there should be some loose skin. Cut a small slit on each slice of fat and put your legs through the hole. This helps hold the legs in place but it is completely optional.

Season the front and underside of the bird with kosher salt and pepper.

In a small bowl mix together butter, garlic, lemon zest, rosemary, sage, and thyme.

Using your finger loosen the skin from the breast and stuff the lemon herb butter under the skin directly on top of the breast. Stuff each chicken with equal parts butter - leave at least 1 tablespoon of the butter in the bowl.

Use the remaining tablespoon of butter to rub over the top of each hen.

Place your birds onto a rimmed baking sheet and place them in the oven.

Cook until the skin is golden brown and when tested in the thigh it reaches 160 degrees. You will know the hen is fully cooked when you wiggle the wing or leg and it easily jiggles.

Let the chicken rest for at least 5 minutes (I usually let mine rest 10 minutes) and devour.

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