What is the tastiest way to cook Cornish hens??

Answer 1

Best Answer - Chosen by Asker

Cornish Game Hens with Port Sauce
4 servings
Prep: 20 minutes
Roast: 55 minutes

Ingredients
2 1-1/2-pound Cornish game hens
1 tablespoon olive oil
Port Sauce (see recipe below)

Directions
1. If desired before roasting, slit hens in half. Using kitchen shears, cut out backbone. Lay hens open and use kitchen shears or a large kitchen knife to cut through the breast bone, just off center. Twist wings under backs. On a rack in large shallow roasting pan, place hens, cut side down. (Or roast hens whole, breast side up.) Brush with oil.

2. Roast halved hens, uncovered, in a 375 degree F oven for 55 to 60 minutes; roast whole hens for 1 to 11/4 hours or until drumsticks move easily in sockets and juices run clear.

3. While hens roast, prepare Port Sauce. Brush hens with sauce during the last 10 to 15 minutes of roasting. Final internal temperature should be 180 degree F. Makes 4 servings.

Port Sauce: In a small saucepan, combine 1/2 cup orange juice; 1/3 cup water; 1/4 cup port wine; 1/4 cup blackberry spreadable fruit; 2 tablespoons sherry vinegar; 2 tablespoons minced shallot or chopped onion; 2 teaspoons grated fresh ginger; 2 cloves garlic, minced; 1/2 teaspoon dried thyme, crushed; 1/4 teaspoon instant chicken bouillon granules; 1/4 teaspoon cayenne pepper (if desired); and 1 bay leaf. Bring to boiling; reduce heat. Simmer, uncovered, for 5 to 7 minutes to reduce to 1 cup. Strain sauce; return to pan. Stir 2 tablespoons cold water into 1 tablespoon cornstarch. Add to sauce. Cook and stir until bubbly. Serve immediately or cover and chill for up to 2 days. In a small saucepan, reheat sauce over low heat.
**************************************…

Crimson Cherry-Glazed Holiday Hens
Prep: 20 minutes
Cook: 20 minutes
Roast: 60 minutes

Ingredients
4 24-ounce Cornish game hens
2 cloves garlic
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup sliced or chopped shallot
2 tablespoons butter
1 12-ounce jar red cherry preserves (with whole cherries)
1/4 cup red wine vinegar
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves

Directions
1. Preheat oven to 375 degrees F. Cut one of the cloves of garlic in half and rub the skin of each hen with cut side of garlic clove. Mince remaining garlic clove and set aside. Tie drumsticks to tail. Brush hens with olive oil and sprinkle with the salt and pepper. Place hens, breast side up, on a rack in a shallow roasting pan; twist wing tips under back (see photo 4). Roast, uncovered, for 60 to 75 minutes or until juices run clear and an instant-read thermometer inserted into the thigh of each hen registers 180 degrees F. (The thermometer should not touch bone.)

2. Meanwhile, in a small saucepan cook shallot and minced garlic in butter over medium heat about 3 minutes or until tender, stirring often. Stir in preserves, vinegar, allspice, and cloves. Bring to boiling; reduce heat. Boil gently, uncovered, about 20 minutes or until desired glazing consistency.

3. To serve, transfer hens to a serving platter. Spoon glaze over hens. Makes 4 servings.

Asker's Rating:

Asker's Comment:

Thanks I sort of like the second recipe. I think I'm going to go with citrus & herb seasoning. lemon juice, garlic powder, onion powder, butter, a little honey and salt and pepper, sage and/or basil

Answer 2

in a turkey deep frier, awsome!

Answer 3

best recipe ever

with live cornish hens
- throw them against the wall 5 times
- start a bon fire
- while their still dazed throw them in the fire until they spew green foam and their feathers burn off
- take it out of the fire
- fix it with all the stuffings, and HAZAH cooked hens

Answer 4

STUFFED CORNISH HENS

1 (6 oz.) pkg. long grain and wild rice mix
1/2 c. diced celery
1 (5 oz.) can water chestnuts, sliced
1 (3 oz.) can chopped mushrooms, drained (1/2 c.)
1/4 c. butter, melted
1 tbsp. soy sauce
4 (1-1 1/2 lbs.) ready to cook Cornish game hens

Cook rice using package directions; cool. Add remaining ingredients except Cornish hens. Toss lightly to mix. Salt inside of birds and stuff and truss. Roast according to poultry roasting chart.

Answer 5

Oo. Stuff them with wild rice and mushrooms!

Answer 6

I'm serving them for Christmas dinner.

I cant think of any tastier way than this - got a recipe in the 60's. You didn't ask for a specific recipe but just think of a very small chicken.

Roasted whole and not cut in two or spatchcocked & served with cherry sauce poured over (I used to flambe the sauce but I haven't flambed anything since my house burned down 15 years - there was an electrical problem I didn't burn it down, in fact we were all at work). I must admit it's getting harder every year to find the one lb ones and I have to get 1-1/2 or 2 lb ones but I don't cut them until after they are on the table. I serve dressing on the side I serve a cherry sauce over the tops of them along with Mashed potatoes, lots of gravy, green beans, carrots