Grilled Game Hens with Raspberry Marinade Glazed Herb-
infused Cornish Hens Honey-Apple Glazed Hens With Rice Pilaf
Honey & Coconut-Marinated Cornish Hens Kahlua Cornish Game
Hens Stuffed Cornish Hen Acadiana
Grilled Game Hens with Raspberry Marinade
6 rock Cornish Hens (about 3/4-1 lb. ea) split in half 3 cup
fresh or frozen raspberries 1 cup raspberry vinegar
3/4 cup olive oil 2 bay leaves 1 Tbsp dried thyme Salt &
pepper to taste
One day before serving, rinse the birds and pat dry. Place
the birds on a shallow baking dish. Combine the raspberries
and vinegar in a saucepan. Heat to boiling and boil for 1
min. Remove from heat. Stir in the oil, bay leaves and
thyme. Cool to room temperature. Pour the marinade over the
birds and sprinkle with salt and pepper. Marinate overnight
in the refrigerator, turning occasionally. Prepare hot coals
for grilling. Remove the birds from the marinade and grill a
few inches above the hot coals, basting occasionally with
the marinade, until juices run clear when the thickest part
of a thigh is pierced. Serve immediately. Serves 6
Glazed Herb-infused Cornish Hens
1 hen per person 1 bunch fresh dill 1 bunch of fresh basil 1
bunch of fresh parsley several cloves of garlic 1 lemon cut
up salt, pepper, paprika One bottle of oriental sweet chili
sauce (sweet/hot/spicy)
Season hens liberally inside and out with salt, pepper and
paprika. Stuff hens with a piece of lemon, a clove of garlic
and a combination of coarse chopped fresh herbs. Pour the
chili sauce over the hens. Bake in a 350F oven about one
hour or until hens are cooked and tender. Baste with the pan
drippings while hens are cooking, Serve with rice, noodles
or potatoes of choice.
Honey-Apple Glazed Hens With Rice Pilaf
3 (1.5 lb) Cornish hens
4/4 cup wild rice, uncooked 1 tsp olive oil 2 Tbsp
chopped onion
5.5 cup no-salt-added chicken broth 1 cup peeled, diced
Golden Delicious apple (~1/2 lb)
6/3 cup long-grain brown rice, uncooked 2 Tbsp chopped
dried apple
7/2 tsp salt
8/4 cup honey 2 Tbsp unsweetened apple juice 1 Tbsp fresh
lemon juice 1 tsp low-sodium soy sauce 1 tsp grated lemon
rind Fresh rosemary sprigs (optional)
Remove and discard giblets from hens. Rinse hens under cold
running water, and pat dry. Remove skin, and trim excess
fat; split hens in half lengthwise. Set aside. Wash wild
rice in 3 changes of hot water; drain and set aside. Heat
oil in a saucepan over medium heat. Add onion; saute 3 min.
Add wild rice, broth, and next 4 ingredients; stir well.
Bring to a boil; cover, reduce heat, and simmer 70 min or
til liquid is absorbed. Remove from heat.
Spoon 4 (3/4 C) mounds of rice mixture onto a 15x10x1" pan
lined with aluminum foil. Place hens, meaty sides up, over
rice mounds. Combine honey & next 4 ingredients in a bowl;
stir well. Brush over hens. Bake at 400F for 40 min or til
juices run clear, basting every 10 min. Garnish with
rosemary, if desired.
Serves 4
Nutritional Information: Calories 468 (16% From Fat) /
Protein 40.3g / Fat 8.5g (Sat 2.2g, Mono 2.5g, Poly 2.2g) /
Carb 56.6g / Fiber 2.5g / Chol 114mg / Iron 2.3mg / Sodium
549mg/ Calcium 36mg
Honey & Coconut-Marinated Cornish Hens
8 (1.25 lb. ) Cornish hens
9/4 cup chopped fresh cilantro
10/4 cup chopped peeled fresh lemongrass
11/4 cup light coconut milk
12/4 cup honey, divided 2 Tbsp fish sauce 1 Tbsp
grated peeled fresh ginger 1 Tbsp Thai chili sauce
2 garlic cloves
Cornish hens become more tender and flavorful when they soak
in a sweet and spicy marinade. The marinade's also used for
basting. Remove and discard giblets and necks from hens.
Rinse hens with cold water; pat dry. Split hens in half
lengthwise. Remove skin; trim excess fat. Place cilantro,
lemongrass, coconut milk, 3 Tbsp honey, fish sauce &
remaining ingredients in a blender; process til smooth. Pour
mix into a large zip-top plastic bag. Add hen halves; seal
and marinate in refrigerator 12 hrs or overnight. Preheat
oven to 400F. Remove hen halves from bag, reserving
marinade. Place reserved marinade in a small saucepan. Bring
to a boil; cook 1 min, stirring frequently. Remove from
heat. Place hen halves, meaty sides up, on a broiler pan.
Insert a meat thermometer into meaty part of a thigh, making
sure not to touch bone. Bake @ 400F for 30 min, basting
frequently with the reserved marinade. Brush remaining 1
Tbsp honey over hens, and bake hens an additional 20 min or
til thermometer registers 180F. Serves 4 (serving size: 1
hen half).
Nutritional Information: Calories 253 (20% From Fat);
Fat 5.6g (Sat
13.7g, Mono 1.6g, Poly 1.2g); Protein 29.8g; Carb 21g; Fiber
0.1g; Chol 132mg; Iron 1.5mg; Sodium 788mg; Calc 24mg
Kahlua Cornish Game Hens
14/2 cup Kahlua
15/4 cup fresh orange juice 2 Tbsp fresh lemon juice
16/2 tsp prepared yellow mustard
17/4 tsp paprika 3 Tbsp unsalted butter 4 Cornish game hens
(1 lb. 6oz ea); thawed salt and pepper 2 slices each
orange and lemon, thin; halved 1 cup seedless grapes
grapes (optional)
Preheat oven 375F. In small saucepan, combine Kahlua with
orange and lemon juice, mustard and paprika. Add butter.
Bring to a boil, then simmer 1 min. Remove from heat. Remove
giblets. Rinse hens in cold water; dry well. Season each
cavity with salt and pepper, add a half slice orange and
lemon and about 8 grapes. Spoon 1 Tbsp Kahlua baste into
each cavity. Truss or skewer legs and wings. Arrange hens,
breast side up, in a shallow pan. Brush with Kahlua baste
and cover birds loosely with foil. Roast in lower third of
oven for 30 min. Remove foil, brush birds with Kahlua baste.
Continue cooking about 30 min, basting occasionally. If
necessary, cover with foil to prevent over-browning. When
done, remove trussing or skewers and keep warm on platter.
To make sauce, remove excess fat from pan; add remaining
Kahlua baste. Bring to a boil, simmer until thickened. Spoon
over hens. Garnish, if desired.
Contributor: Kahlua manufacturer - recipe booklet
Serves 4
Stuffed Cornish Hen Acadiana
18.52 cup dried, crumbled cornbread
19/4 cup sliced canned mushrooms
20/2 cup diced smoked sausage
21/2 cup diced ham
22/2 cup thinly sliced scallions
23/4 cup canned chicken broth 2 large Cornish hens 1 Tbsp
vegetable oil
24/2 cup thinly sliced onion
25/2 cup thinly sliced green pepper
26/2 cup thinly sliced red pepper
27/2 cup thinly sliced yellow pepper
28/2 cup thinly sliced celery 2 cloves garlic, minced 1 Tbsp
Creole seasoning 1 can (16 oz) tomato sauce 1 can (16 oz)
whole tomatoes 2 bay leaves Minced parsley
Preheat oven to 500F. Combine cornbread, mushrooms, sausage,
ham, scallions and chicken broth; stuff cavities of hens
with mixture. Tie legs with string. Bake in shallow roasting
pan, uncovered, 20 min; remove and set aside; lower oven to
350F. While hens are baking, heat oil in Dutch oven. Add
onion, peppers and celery; saute til tender. Add garlic and
seasoning; saute 2 min. Add tomato sauce, tomatoes and bay
leaves; heat to boiling. Reduce heat and simmer, uncovered,
20 min. Place hens in sauce; bake, tightly covered, til hens
are tender and juices run clear when pierced with a fork,
about 30-40 min. Cut hens in half and place on serving
platter, spoon sauce over. Sprinkle with parsley.
Serves 4
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