Anybody got a good Cornish Game Hen recipe?

[CTyankee]

I want to make them for New Years Eve. I'll do wild rice with mushrooms and a big salad to go along with the hens.

[cbayer]

1. I just like to roast them the same way I would a chicken.

They are really good with a maple and orange juice glaze too.

Wild rice is the perfect side dish, imo. I would stuff them with some of that.

If you don't stuff them, you can split them prior to cooking. This will give you delicious crisp skin on all sides and provide serving sizes so you don't have to cut them after cooking (which can be messy).

[CTyankee]

2. I just picked up the hens I'm going to use. They aren't too big but not the tiny ones , either.

I think I will cut them in half. Makes sense...

[BlueToTheBone]

14. I wouldn't cut them until they are cooked.

I would think too many of the juices would be lost.

[japple]

3. They are wonderful cooked on a smoker. Also have made them in the

oven with lots of garlic, celery, sage inside & olive oil/butter rubbed on the skin.

[randr]

4. An old favoite I had almost forgotten

Two hens
Can of cream of mushroom soup
Can of Geisha Orange wedges
Cook in slow cooker on low for 4 hrs.

[B2G]

5. This is the best one I've ever had

Ingredients
4-6 Cornish Hens (substitute with split chicken breasts or one whole chicken)

6-8 cloves of garlic, slivered

3 tablespoons unsalted butter

Salt and pepper

2 tablespoons chopped shallots

1/3 cup raspberry preserves

1 ½ teaspoons raspberry vinegar

1 ½ pints fresh organic raspberries (or more, however I always end up eating the other half pint while cooking)

Dash of port or red wine, I like to add about ¼ cup (optional)

Grated fresh ginger, about 1 teaspoon (optional)

Directions
Pre-heat the oven to 350F. Place the four Cornish hens in a large baking dish.

Season the cavity of each hen with salt and pepper. Divide the garlic slivers and place in the cavity of each hen.

Rub each hen with a little butter and season liberally with salt and pepper. Place the baking dish in the oven.

The hens will need to cook for about 45 minutes, but the best way to test doneness is with a meat thermometer. When the thermometer reads 160F around the leg joint area the chicken will be done. Remove from the oven and let the hens sit for about 5 minutes.

In a sauce pan over medium heat, add 2 tablespoons unsalted butter. When the butter is melted and frothy add the shallots and sauté until nicely wilted, about 2 minutes.

Whisk in the raspberry preserves, whisking until the preserves have melted and combined with the butter and shallots.

Whisk in the vinegar, and then add 1 pint of fresh raspberries. At this point, feel free to add the wine and ginger if using. I love a dash of port in this sauce!

Let the sauce come to a lively simmer and then take it off the heat.

Place each hen on a plate. Add another half pint of raspberries to the sauce and then ladle the sauce over each hen. Garnish with fresh chopped Italian parsley.

This dish is delicious served with a wild and brown rice, quinoa or couscous to soak up the chicken juices and sauce. Yum!

[CTyankee]

6. OH MY! Sounds terrific!

[rdharma]

7. I've been watching this thread with interest......I'm going to roast a couple.

I don't make Cornish hen often, but got a good "two-fer" deal. So one's in the freezer and one is thawing.

I want to try my hand at roasting (as I've only slow cooked them before).

My first attempt will be..... basted with honey, chili powder, and orange juice.

Hopefully the two halves will come out looking like this:


http://www.food.com/recipe/juicy-cornish-game-hens-52624

[CTyankee]

8. NICE!

[rdharma]

9. We'll see!

I'll probably cook the first little cherub tomorrow. Still needs a little defrosting.

I'll give you a report on the results.

[CTyankee]

10. thanks....

[cbayer]

11. That looks so good and I love what you are putting in your basting liquid.

[pinto]

12. I like them split and roasted. Slathered with a sweet/tangy glaze.

Split and pat dry the hen. Salt and pepper. Set aside.

Apricot jam, plum jam, a little hot sauce, shredded ginger & garlic, brown sugar, white vinegar. Heat, stir and add enough canola oil to to get a spreadable consistency.

Adjust to your taste and brush over both sides of the split hen. Roasts pretty quick and has a nice browned caramelized coating.

How did your New Year's dish come out?

[CTyankee]

13. good, but a bit bland. I did the sprig of thyme in each hen, olive oil and 12 cloves of garlic

recipe...

[dem in texas]

15. Try Baking them with a mustard sauce

This is my husband favorite.

put the game hens in baking and cover with foil, bake at 325 - 350 for about 20 minutes. Remove from oven and pour off liquid into bowl. Add some Dijon or old fashioned yellow mustard, a tablespoon of soy sauce and mix. Spoon over hens and cover and return to oven, bake for 20 or 30 minutes more, basting the hens in the sauce from time to time. Remove foil during last ten minutes of baking to let them brown up.

If you like sweet, a couple of tablespoons of honey can be added.

I have been making this dish for over 30 years, it is good on chicken too, but great for the little Cornish game hens.