CORNISH HENS IN OVEN RECIPES

Name: Herb-Stuffed Roasted Cornish Hens
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 2 servings.
Ingredients: 2 Cornish game hens (20 to 24 ounces each); 12 fresh sage leaves; 4 lemon wedges; 6 green onions, cut into 2-inch lengths, divided; 2 tablespoons butter, melted; 1 tablespoon olive oil; 1 tablespoon lemon juice; 2 garlic cloves, minced; 1 teaspoon kosher salt or sea salt; 1/4 teaspoon coarsely ground pepper; 6 small red potatoes, halved

HERB-STUFFED ROASTED CORNISH HENS RECIPE: HOW TO MAKE IT

Herb-Stuffed Roasted Cornish Hens Recipe: How to Make It image

If you're looking to add a touch of elegance to your dinner table, we suggest this moist Cornish game hen recipe. A blend of sage, lemon, onion and garlic give this entree outstanding flavor. —Taste of Home Cooking School

Provided by Taste of Home

Categories Dinner

Total Time 01 hours 30 minutes

Prep Time 20 minutes

Cook Time 01 hours 10 minutes

Yield 2 servings.

Number Of Ingredients 11

Ingredients

2 Cornish game hens (20 to 24 ounces each)
12 fresh sage leaves
4 lemon wedges
6 green onions, cut into 2-inch lengths, divided
2 tablespoons butter, melted
1 tablespoon olive oil
1 tablespoon lemon juice
2 garlic cloves, minced
1 teaspoon kosher salt or sea salt
1/4 teaspoon coarsely ground pepper
6 small red potatoes, halved

Steps:

Preheat oven to 375°. Gently lift skin from hen breasts and place sage leaves under skin. Place lemon wedges and a third of the onions in the cavities. Tuck wings under hens; tie legs together. Place in a small greased roasting pan. , Combine butter, oil, lemon juice and garlic; spoon half of mixture over hens. Sprinkle with salt and pepper., Bake 30 minutes. Add potatoes and remaining onions to pan. Brush hens with remaining butter mixture. Bake until a thermometer inserted in thickest part of thigh reads 170°-175° and potatoes are tender, 40-45 minutes longer., Remove hens to a serving platter. Stir potatoes and onions to coat with pan drippings. Serve with hens.

Nutrition Facts : Calories false, FatContent 67 g fat (22 g saturated fat), CholesterolContent 379 mg cholesterol, SodiumContent 1,398 mg sodium, CarbohydrateContent 29 g carbohydrate, FiberContent 4 g fiber, ProteinContent 63 g protein.

CORNISH HENS RECIPE | INA GARTEN | FOOD NETWORK

Cornish Hens Recipe | Ina Garten | Food Network image

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

Ingredients

1 large Spanish onion, sliced
2 Cornish hens
Cornbread Stuffing, recipe follows
Olive oil
Kosher salt
Freshly ground black pepper
4 tablespoons unsalted butter
1 cup yellow onion, chopped
2 1/2 cups cornbread
1 celery stalk, diced
1/4 cup chicken stock
2 tablespoons chopped flat-leaf parsley
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

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

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