Cornish hens are actually as American as apple pie and chevrolets thanks to the breeding of Cornish gamecocks and White Rock hens. They normally range in weight from 1 to 1 1/2 pounds and can hold up to 1 cup of stuffing and are for the most part all white meat due to being fed on cranberries and acorns.
1 cup strawberry jelly
1/2 cup Madeira wine
1/3 cup orange juice
2 tablespoons lemon juice
1/2 teaspoon vinegar
1 1/2 teaspoons dry mustard
1/2 teaspoon each of grated orange and lemon rind
1/4 teaspoon salt
pinch of red pepper
1 tablespon cornstarch
1 tablespoon water
4 Cornish hens
Combine jelly through red pepper in a saucepan. Combine cornstarch and water with a whire wisk, add to sauce mixture. Cook over medium heat, stirring constantly, until mixture boils. Boil 1 minute, stirring constantly, until mixture is smooth and thickened. Remove from heat.
Remove giblets from hens. Rinse inside and out with cold water; pat dry.
Place hens breast side up, on a rack in a shallow roasting pan. Bake at 325 degrees for 1 to 1 1/2 hours or until juices run clear when thigh is pierced with a fork, basting every 10 minutes during last 30 minutes of baking time. Serve with any remaining sauce.
Serves 4
About Me
- juclucy
- I am a simple country girl who loves life and lives it to the fullest. I cook for one of the greatest families ever. Cooking is my passion and I consider it as well to be my gift.
Showing posts with label Cornish Hens. Show all posts
Showing posts with label Cornish Hens. Show all posts
Thursday, March 4, 2010
CAJUN-FRIED CORNISH HENS
If you like fried chicken you will love deep-fried Cornish hens. The best part is you have your own bird all to yourself as opposed to the deep-fried turkey that everybody is picking at.
3 tablespoons Cajun seasoning
1 teaspoon ground red pepper
4 Cornish hens
1/2 cup Italian salad dressing
1 cup flour
peanut oil
Combine seasonings; rub over inside and outside of hens.
Fill the injector needle of a bulb baster with salad dressing and squirt under the skin of hens. Tie the legs together with kitchen string.
Place flour in a large plastic bag; add hens, one at a time, and shake to coat thoroughly.
Pour oil to a depth of 5 inches into a deep pot of a propane cooker; heat to 350 degrees. Carefully lower hens into hot oil in strainer basket. Fry 18 to 20 minutes until meat thermometer inserted in hen reaches 180 degrees. Remove hens from oil, drain on paper towels.
Serves 4
3 tablespoons Cajun seasoning
1 teaspoon ground red pepper
4 Cornish hens
1/2 cup Italian salad dressing
1 cup flour
peanut oil
Combine seasonings; rub over inside and outside of hens.
Fill the injector needle of a bulb baster with salad dressing and squirt under the skin of hens. Tie the legs together with kitchen string.
Place flour in a large plastic bag; add hens, one at a time, and shake to coat thoroughly.
Pour oil to a depth of 5 inches into a deep pot of a propane cooker; heat to 350 degrees. Carefully lower hens into hot oil in strainer basket. Fry 18 to 20 minutes until meat thermometer inserted in hen reaches 180 degrees. Remove hens from oil, drain on paper towels.
Serves 4
CORNISH HENS with CRABMEAT STUFFING
This is my second favorite Cornish hen recipe. I like crab meat stuffed in anything!
4 Cornish hens
1 lemon, cut in half
salt and freshly ground pepper to taste
1 clove of garlic, chopped
2 tablespoons chopped fresh parsley
1/4 cup chopped green onions
1/4 cup chopped celery
1 stick butter
1 cup crab meat
1/2 teaspoon salt
1 cup fine bread crumbs
1/3 cup half-and-half
Rinse the hens inside and out; pat dry. Rub with the lemon; sprinkle with salt and pepper to taste.
Saute the garlic, parsley, green onions and celery in the butter in a skillet until the vegetables are tender. Stir in the crab meat, 1/2 teaspoon salt and pepper to taste. Stir in the bread crumbs. Add the half-and-half gradually, stirring until mixed. Stuff the hens with this mixture and place in a greased baking pan. Bake at 350 degrees for 50 to 60 minutes or until cooked through, basting frequently with pan juices.
"I never met a Cornish hen I didn't like!"~Adele Forbes
4 Cornish hens
1 lemon, cut in half
salt and freshly ground pepper to taste
1 clove of garlic, chopped
2 tablespoons chopped fresh parsley
1/4 cup chopped green onions
1/4 cup chopped celery
1 stick butter
1 cup crab meat
1/2 teaspoon salt
1 cup fine bread crumbs
1/3 cup half-and-half
Rinse the hens inside and out; pat dry. Rub with the lemon; sprinkle with salt and pepper to taste.
Saute the garlic, parsley, green onions and celery in the butter in a skillet until the vegetables are tender. Stir in the crab meat, 1/2 teaspoon salt and pepper to taste. Stir in the bread crumbs. Add the half-and-half gradually, stirring until mixed. Stuff the hens with this mixture and place in a greased baking pan. Bake at 350 degrees for 50 to 60 minutes or until cooked through, basting frequently with pan juices.
"I never met a Cornish hen I didn't like!"~Adele Forbes
APRICOT GLAZED CORNISH HENS with WILD RICE
These delectable hens are glazed with an apricot and orange juice mixture and served on a savory bed of wild rice.
1 1/2 cups apricot preserves
4 teaspoons grated orange rind
1/4 cup orange juice
8 Cornish hens
1/2 teaspoon paprika
1 cup cashews
1/2 stick butter, melted
1 cup sliced green onions
1 (12oz.) pkg. long grain and wild rice mix
4 2/3 cups chicken broth
dried apricot roses
spinach leaves
Combine apricot preserves, orange rind and orange juice; set aside. Remove giblets from hens; reserve for other uses.Rinse hens with cold water and pat dry. Close cavities and secure with wooden picks; truss. Sprinkle with paprika. Place hens in a lightly greased roasting pan. Bake at 350 degrees for 1 1/4 to 1 1/2 hours, basting frequently with 1 cup apricot mixture during the last half hour.
Saute cashews in butter in a large skillet until golden. Drain and set aside, reserving butter in skillet. Saute onions in same skillet until tender. Add rice and prepare acording to package directions, substituting chicken broth for water and omitting salt. Add cashews to rice.
Arrange hens on serving platter atop wild rice. Brush hens with remaining glaze. Garnish with apricot roses amd spinach leaves.
Serves 8
COOKS NOTE: To make apricot roses, use a rolling pin to flatten 4 or 5 dried apricots for each rose. Wrap apricots around each other, shaping them to resemble a rose; pinch stem end to amke them adhere.
1 1/2 cups apricot preserves
4 teaspoons grated orange rind
1/4 cup orange juice
8 Cornish hens
1/2 teaspoon paprika
1 cup cashews
1/2 stick butter, melted
1 cup sliced green onions
1 (12oz.) pkg. long grain and wild rice mix
4 2/3 cups chicken broth
dried apricot roses
spinach leaves
Combine apricot preserves, orange rind and orange juice; set aside. Remove giblets from hens; reserve for other uses.Rinse hens with cold water and pat dry. Close cavities and secure with wooden picks; truss. Sprinkle with paprika. Place hens in a lightly greased roasting pan. Bake at 350 degrees for 1 1/4 to 1 1/2 hours, basting frequently with 1 cup apricot mixture during the last half hour.
Saute cashews in butter in a large skillet until golden. Drain and set aside, reserving butter in skillet. Saute onions in same skillet until tender. Add rice and prepare acording to package directions, substituting chicken broth for water and omitting salt. Add cashews to rice.
Arrange hens on serving platter atop wild rice. Brush hens with remaining glaze. Garnish with apricot roses amd spinach leaves.
Serves 8
COOKS NOTE: To make apricot roses, use a rolling pin to flatten 4 or 5 dried apricots for each rose. Wrap apricots around each other, shaping them to resemble a rose; pinch stem end to amke them adhere.
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