CORNISH GAME HEN RECIPE EASY RECIPES

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CORNISH GAME HEN: SPATCHCOCK HEN RECIPE | ALTON BROWN ...



Cornish Game Hen: Spatchcock Hen Recipe | Alton Brown ... image

Provided by Alton Brown

Categories     main-dish

Total Time 33 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 4 to 6 servings

Number Of Ingredients 4

1 Cornish game hen, approximately 1 1/4 to 1 3/4-pounds
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Nonstick cooking spray

Steps:

  • Preheat a panini press on high.
  • Place the game hen breast side down on a cutting board. Using scissors or poultry shears, cut from the neck to the tailbone to remove the backbone. Once you remove the backbone you will be able to see the inside of the bird. Make a small slit in the cartilage at the base of the breastbone to reveal the keel bone. Grab the bird with both hands on the ribs and open up like a book, facing down towards the cutting board. Remove the keel bone. Cut small slits in the skin of the bird behind the legs and tuck the drumsticks into them in order to hold them in place. Season on both sides with salt and pepper.
  • Spray the bottom of the panini press with the nonstick cooking spray. Place the bird, skin side up onto the press, pray the skin side with non-stick cooking spray and close the lid. Top the press with a 10-pound weight and cook for 8 to 10 minutes or until the skin is golden brown.
  • Allow to rest 3 minutes before serving.

CORNISH GAME HENS WITH GARLIC AND ROSEMARY RECIPE | ALLRECIPES



Cornish Game Hens with Garlic and Rosemary Recipe | Allrecipes image

Crusty garlic bread and a nice light Chianti wine complement this meal very well.

Provided by MOONANDBACK

Categories     Cornish Hens

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours 0 minutes

Yield 4 servings

Number Of Ingredients 9

4 Cornish game hens
salt and pepper to taste
1 lemon, quartered
4 sprigs fresh rosemary
3 tablespoons olive oil
24 cloves garlic
⅓ cup white wine
⅓ cup low-sodium chicken broth
4 sprigs fresh rosemary, for garnish

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Rub hens with 1 tablespoon of the olive oil. Lightly season hens with salt and pepper. Place 1 lemon wedge and 1 sprig rosemary in cavity of each hen. Arrange in a large, heavy roasting pan, and arrange garlic cloves around hens. Roast in preheated oven for 25 minutes.
  • Reduce oven temperature to 350 degrees F (175 degrees C). In a mixing bowl, whisk together wine, chicken broth, and remaining 2 tablespoons of oil; pour over hens. Continue roasting about 25 minutes longer, or until hens are golden brown and juices run clear. Baste with pan juices every 10 minutes.
  • Transfer hens to a platter, pouring any cavity juices into the roasting pan. Tent hens with aluminum foil to keep warm. Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. Cut hens in half lengthwise and arrange on plates. Spoon sauce and garlic around hens. Garnish with rosemary sprigs, and serve.

Nutrition Facts : Calories 814.3 calories, CarbohydrateContent 9.7 g, CholesterolContent 339.7 mg, FatContent 57.5 g, FiberContent 1.8 g, ProteinContent 59.4 g, SaturatedFatContent 14.6 g, SodiumContent 1382.6 mg, SugarContent 0.4 g

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