Recipes for Rock Cornish Game Hens (2)?

Question

I am looking for a good recipe for these 2 wonderful birds. I have limited time and just need to make a nice and quick dinner. Any recipes? What goes good with hens as well? ex: green beans, mac n cheese ect...

Answer 1

I cooked up a mix of long grain and wild rice and stuffed the hens. The rice keeps the meat moist. They cook fast . I cooked mine uncovered at 350deg F for one hour .maybe less. Have a side salad and your all set. Bon Appetite!

Answer 2

Generally tenderness is not an issue with game hens. But, if you're concerned or have had a problem in the past, do use an oven bag. I would start checking the hens at 40 minutes. When the legs pull from the body, they are done. My favorite sides to serve are: oven roasted root veggies (potato, onion, carrot, parsnip, garlic) grilled zucchini with rice pilaf oyster stuffing with baked apples and sea salt fingerling potatoes.

Answer 3

Here's a couple recipes and they are contest winners!

Cranberry Chicken or Cornish Game Hens

3-4 chicken breasts or 3 game hens8 oz. bottle Russian dressing
1 can whole cranberry sauce1 pkg. dry onion soup mix
1 small box Stove Top dressing

Wash and dry chicken or game hens and season the outside. Mix the stuffing mix and stuff the game hens, wrap the balance of the stuffing mix in foil and set aside. Place chicken or game hens in a greased, warm 12” Dutch oven. Mix the onion soup mix, cranberry sauce, and Russian dressing together and pour over the chicken/game hens. Place the foil wrapped stuffing mix in the Dutch oven and bake at 350° for 1 hour 15 minutes, until legs fall off.

Beer can cornish game hens

1 small pineapple juice can per bird (empty or use pineapple juice instead of beer)
salt and pepper to taste
1 clove garlic per bird
1 tsp. soy sauce per bird if using pineapple juice
1 12 oz. can of beer for 3 birds

Salt and pepper each game hen inside and out, open pineapple juice can and remove 1/4 of the juice or if using beer, empty can. For pineapple juice, add garlic clove and soy sauce. For beer, fill each can 3/4 full and add 1 garlic clove.
Remove necks and gizzard bag from game hens and place hen on can so the hen strands on the can. place 2 birds in a loaf pan. Bake at 375 degrees for 45 minutes or until thermometer reads 165 at thigh. Remove can and serve whole hen to each person.

For sides: serve mixed vegis like roasted onions, carrots and potatoes shaken in ranch dressing powder mix. Wild rice pilaf
baked potatoes, home fried potatoes, glazed carrots, corn bread. etc.

Answer 4

Salt, pepper ,garlic. Put a piece of onion inside and bake at 350. Take Orange juice and cranberries sauce heat together when birds are almost done bast with glaze. server with rice

Answer 5

What goes with depends on the seasoning and style-with the below, I would serve a red beans and rice, steamed brocolli with lemon butter or a green salad, and a bread pudding for dessert!

New Orleans Brined Cornish Hens

1 cup EACH kosher salt and cane syrup
1 teaspoon (or a little more) crab boil
2 to 3 cups water
2 Cornish hens (with skin loosened around breast so brine can penetrate)
1 lemon, juiced (reserve juice for sauce) and quartered
Garlic toes, smashed
Oil
1 cup (about) chicken broth

Increase amounts as needed. Start this recipe at least a day in advance. And remember, you might need to add on thawing time if the Cornish game hens you purchase are frozen.

2 Servings

In a big sealed plastic zip-top bag, dissolve the salt and syrup in one cup of water, then add crab boil. Put hens in the bag and add just enough water to cover birds. Let sit overnight (or at least 8 hours) in refrigerator. Remove hens from brine, pat dry with paper towels, stuff each with two lemon quarters and several garlic toes, and brush skin with oil.

Roast at 400 degrees for an hour (or until it reaches an internal temperature of 180), basting occasionally with accumulated juices.

Deglaze pan with chicken broth and reserved lemon juice, then reduce by half to make a sauce. DO NOT ADD MORE SALT!


Variation: Use smoked garlic instead of fresh. Squeeze out a head of smoked garlic, mash it and black pepper into a paste to put under the skin, then put the garlic husks inside the hens.

New Orleans Bread Pudding with Bourbon Sauce

1 large loaf French bread
4 cups milk
3 eggs, lightly beaten
2 cups sugar
2 tablespoons vanilla extract
1/4 teaspoon allspice
1/4 to 1/2 teaspoon cinnamon
1 cup raisins
3 tablespoons butter, melted
Bourbon Sauce (see recipe below)

Tear or cut French bread into 1-inch pieces (about 6 to 7 cups); place in a large bowl. Add milk and let bread pieces soak; crush with your hands until well mixed. In another bowl, whisk together eggs, sugar, vanilla extract, allspice, and cinnamon until smooth; stir in raisins. Stir into the bread/milk mixture. Let the mixture sit for 2 hours, stirring occasionally
Preheat oven to 350 degrees F. When ready to bake, pour melted butter into a 13x9-inch baking pan or dish. Coat the bottom and the sides of the pan well with the butter. Pour bread pudding mixture into prepared pan or dish. Bake, uncovered, approximately 45 to 50 minutes, until set in the center, and the edges start getting a bit brown and pull away from the edge of the pan. Remove from oven and let cool on a wire rack.

To serve, cut into squares and put into individual serving dishes. Serve with warm Bourbon Sauce. NOTE: Best fresh and eaten the day it is made.

Makes 8 to 10 servings.

Bourbon Sauce:
1/2 cup butter
1 cup sugar
1 egg, lightly beaten
2 tablespoons bourbon (whiskey) or to your taste

In a medium-size saucepan over low heat, melt butter; add sugar and beaten egg, whisking to blend well. Cook, stirring constantly, until mixture thickens. Remove from heat and whisk in bourbon to taste; let cool. Whisk and reheat before serving. The sauce should be soft, creamy, and smooth.