What is the best way to cook a Cornish hen?

Question

I'm currently on the low carb so I cant use any type of bread crumb stuffing for my hens. Was thinking if i baked it in Chicken broth would be fine, but dont know if that would taste good. Any ideas or recipes I can use that will make the cornish hens moiste and not bland tasting?

Answer 1

There are tons of alternatives. My next try will be in a clay pot.

Follow my link to 60 recipes (there are often duplicates) that people posted just for game hens.

RecipeSource.com is a great place to find recipes for just about whatever you want to eat.

Answer 2

I would roast them the same way I do a whole chicken, just not as long. If you buy them frozen, make sure they are completely thawed, then wash them and dry with paper towels. Put into a baking pan, sprinkle with dried rosemary and a little Lawry's seasoned salt, this will give them a good flavor and crisp the skin. Bake at 350 for 45 min. to an hour, and keep an eye on them so they don't get too dry. They'll be done when the juices run clear instead of pink, when you poke them with a meat fork. Serve with a big green salad or any fresh steamed veggies you like, with a little butter, along with steamed red potatoes with a little butter and a pinch of dried dill. Potatoes are OK on low carb, they are good fiber and vitamin C, I'm a diabetic and have to watch my carbs too. Happy cooking!

Answer 3

stuff the hen with a half lemon and some herbs like rosemary, thyme and parsley, salt and pepper. rub the hen with olive oil, salt, and pepper and roast at 375 till done. the lemon and herbs will season the hen nicely and the olive oil will keep the hen moist.

Answer 4

just stuff them with wedges of lemon, garlic, onions, oranges, thyme.. put salt and pepper in the body, and pat the outside skin very dry....

then sprinkle some salt, pepper and herbs de provence.

put in oven at 425 degrees for about 50 minutes or until juices run clear when your pierce the thigh area.

yummy... i made that last night!!

Answer 5

My favorite is to baste them constantly on the grill using a rotisserie.

Answer 6

put it in a cooking/roasting bag. season it with salt, pepper, and garlic and a little olive oil.

Answer 7

that sounds fine I just bake mine or throw them on the bbq

Answer 8

baked

Answer 9

1st one"
Baked Cornish Hens Vacherie

6 Cornish game hens
1 tablespoon hot pepper sauce
salt to taste
2 teaspoons dried thyme
cracked black pepper to taste
2 teaspoons dried basil
3 tablespoons garlic, chopped
paprika for color
1 1/3 tablespoons green peppercorns
1 ounce dry white wine
2 tablespoons Worcestershire sauce
1/4 cup parsley, chopped
1/2 pound butter, melted

Preheat oven to 350F. Split hens in two and remove back bone and wing tips. Season hens well on all sides using salt, pepper and garlic. Using a sharp paring knife, cut small pockets in breasts and thighs of each hen. Insert green peppercorns in each pocket and place on baking sheet, skin side up. Coat each bird well with Worcestershire, hot sauce, melted butter, thyme, basil and paprika. Add additional salt and pepper if necessary. Pour excess butter and white wine in bottom of baking pan and place in oven. Bake for 30 minutes, basting occasionally with drippings. Hens will be cooked when legs separate easily from thighs. Remove from oven, place hens on serving platter and keep warm. Add chopped parsley to pan drippings, blend well into sauce and pour over Cornish hens. Serves 6.


2nd one:
Cornish Game Hens with Peach Lime Glaze

3 Cornish game hens, split in half
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup peach jam
1/3 cup fresh lime juice
1 teaspoon grated lime rind
3 garlic cloves, pressed
3 tablespoons soy sauce
1/2 packet sugar substitute

With a sharp butcher's knife, remove backbones from hen halves. Rinse and pat dry. Sprinkle with salt and pepper. In a large bowl, mix jam, lime juice, lime rind, garlic, soy sauce and sugar substitute. Add hens, toss to coat. Marinate 1 hour, turning occasionally. Prepare a medium grill. Remove hens from glaze; reserve glaze. Place hens skin side down on greased grill grate, not directly over heat. Cover and cook 25 minutes, until no longer pink inside and juices run clear. Put reserved glaze in a small saucepan; bring to a boil. Boil for 1 full minute. Place hens directly over heat source for 5 minutes and brush with glaze for a crispy skin. 6 servings.


3rd one:
Cranberry Rice Stuffed Cornish Hens

2/3 cup long grain rice
3 tablespoons butter
2 cups water
2 teaspoons instant chicken bouillon granules
3/4 cup chopped fresh cranberries
3 tablespoons sugar
1 teaspoon grated orange peel
2 tablespoons orange juice
4 1 pound Cornish game hens
Orange Glaze

In a saucepan cook the rice in butter for 5 minutes, stirring frequently. Stir in water and chicken bouillon granules. bring the mixture to boiling. Reduce the heat. Cook, covered, over low heat until the rice is tender, about 20 minutes. Stir in the cranberries, sugar, orange peel and orange juice. Salt cavity of birds. Stuff each with cranberry mixture, push drumsticks under band of skin at tail or tie to tail. Place the birds on rack in shallow roasting pan. Cover the hens loosely with foil and roast at 375F for 30 minutes. Uncover and continue to roast for 1 hour longer, brushing occasionally with Orange Glaze. Makes 4 servings.

Orange Glaze:
Combine 1/4 cup of orange juice and 3 tablespoons of melted butter.


4th one:
Game Hens with Pesto Rub and Roasted Potatoes

4 cups loosely packed fresh basil leaves
1/3 cup grated fresh Parmesan cheese
1 tablespoon water
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
2 garlic cloves, chopped

4 Cornish hens
cooking spray
2 pounds small red potatoes, quartered
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup chicken broth
1 tablespoon water
1 teaspoon cornstarch
fresh basil sprigs, optional

Use kitchen shears or a sharp knife to split the hens. Preheat oven to 375F. Combine first 7 ingredients in a food processor; process until smooth. Remove and discard giblets and necks from hens. Rinse hens with cold water; pat dry. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Rub pesto under loosened skin. Gently press skin to secure. Lift wing tips up and over back; tuck under hens. Place hens on a broiler pan coated with cooking spray. Insert a meat thermometer into meaty part of a thigh, making sure not to touch bone. Combine potatoes, 1 tablespoon oil, 1/2 teaspoon salt and 1/4 teaspoon pepper, tossing well to coat. Arrange potatoes around hens; bake at 375F for 45 minutes or until thermometer registers 180 degrees and potatoes are tender. Remove hens and potatoes from pan and cover loosely with foil. Let stand 10 minutes. Discard skin. Cut hens in half and cover loosely with foil. Place a zip top plastic bag inside a 2 cup glass measure. Pour pan drippings into bag; let stand 10 minutes; the fat will rise to the top. Seal bag and carefully snip off 1 bottom corner. Drain drippings into pan, stopping before fat layer reaches opening; discard fat. Place the pan over medium high heat. Stir in broth, scraping pan to loosen browned bits. Combine 1 tablespoon water and cornstarch, stirring well with a whisk. Add to pan. Bring to a boil; cook until reduced to 1/2 cup, about 3 minutes. Serve sauce with hens and potatoes. Garnish with basil sprigs, if desired. 8 servings.

5th one:
Honey Ginger Glazed Cornish Hens

12 Cornish hens, split
1 cup dry sherry
1 cup onions, minced
1/3 cup honey
1/4 cup soy sauce
1 tablespoon ginger root, minced
1 tablespoon garlic, minced
2 teaspoons salt
2 1/4 lb vermicelli or spaghetti, cooked al dente

Place hens in one or more baking pans, breast side up. Combine sherry, honey, soy sauce, ginger root, garlic and salt in bowl. Mix well. Pour over hens. Bake in preheated conventional oven at 375F for 1 1/2 to 2 hours or until chicken is no longer pink. Baste occasionally with pan juices during cooking. Remove from oven. Transfer hens to clean pan. Keep warm above 140F. Strain pan juices into saucepan. Discard solids. Cook over high heat for 7 to 10 minutes or until reduced by half, stirring constantly. Pour sauce evenly over hens. Keep warm above 140F. To prepare to order, reheat pasta in boiling water for 10 to 20 seconds. Drain. Serve each hen on a bed of 3 ounce of pasta with vegetables, such as steamed carrots, yellow squash and snow peas. Serves 12.


is that enough or you need more??!! *wink*