CORNISH HENS RECIPE | INA GARTEN | FOOD NETWORK
Provided by Ina Garten
Categories main-dish
Total Time 1 hours 0 minutes
Prep Time 25 minutes
Cook Time 35 minutes
Yield 2 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F.
- Place the sliced onion in the bottom of a roasting pan. Remove the giblets from the hens, and rinse them inside and out. Remove any excess fat and leftover pinfeathers and pat the outsides dry. Place the hens on top of the sliced onion.
- Pack the cavities of the hens with the cornbread stuffing.
- Tie the legs together with kitchen string and tuck the wing tips under the body of the hens. Rub the hens with olive oil and sprinkle with salt and pepper.
- Roast the hens for 30 minutes, or until the juices run clear when you cut between a leg and thigh.
- Melt the butter in a large saute pan. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Break the cornbread into pieces and place the pieces in a large bowl. Add the onion mixture to the cornbread. Add the celery, chicken stock, parsley, salt and pepper, and mix together.
- Yield: 2 servings
INSTANT POT CORNISH HENS (FROM FRESH OR ... - MELANIE COOKS
These Instant Pot cornish hens are mouthwatering! So tender and fall-off-the-bone! Just put cornish hens in the Instant Pot, press the button and they'll be cooked to perfection!
Provided by MelanieCooks.com
Categories Instant Pot
Total Time 25 minutes
Cook Time 25 minutes
Yield 4
Number Of Ingredients 3
Steps:
- Rub cornish hens with salt and pepper.
- Pour water in the Instant Pot and add cornish hens.
- Close the lid of the Instant Pot and turn the valve to a Sealing position.
- Press the "Pressure Cook" or "Manual" button and set the time to 20 minutes on High pressure for fresh cornish hens (or for 50 minutes for frozen).
- When it's done cooking, quick release (QR) the steam.
- Carefully remove cornish hens from the Instant Pot and serve.
Nutrition Facts : Calories 450 kcal, ProteinContent 39 g, FatContent 32 g, SaturatedFatContent 9 g, CholesterolContent 227 mg, SodiumContent 140 mg, ServingSize 1 serving
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- In a large skillet or saucepan, saute celery and onion in 2 tablespoons butter until tender. Remove from the heat. Stir in cornbread, bread crumbs, pimientos, broth, egg, poultry seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper; mix well. , Stuff each hen with 3/4 cup stuffing. Place extra stuffing in a greased 1-qt. baking dish; refrigerate. Place hens breast side up on a rack in a greased 13x9-in. baking dish. Cover loosely with foil; bake at 375° for 45 minutes. , Meanwhile, in a saucepan, melt the remaining butter; add garlic, lemon zest, mint and remaining salt and pepper. Brush over hens. Bake 15-30 minutes longer or until a thermometer reads 180° for hens and 165° for stuffing. Bake the extra stuffing, covered, for 30 minutes.
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