Time 34m Yield 2 servings Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees F. In a very deep pot, bring enough oil to fill the pot by 2/3 of the way. Heat the oil to 350 degrees F. Add the hen slowly to the oil and fry for 8 to 10 minutes on each side until golden brown and have reached an internal temperature of 165 degrees F. Remove the hen from the oil and drain on a paper towel. Whisk together in a large bowl, the hoisin, honey, red pepper flakes, and the scallions. Brush mixture over the cooked hen on both sides and reserve the extra sauce for dipping. Place in oven for about 7 minutes. Take out. Flip over and brush reserved hoisin sauce on flipped side. Place in oven for another 7 minutes.
Time 1h15m Number Of Ingredients 6 Steps:
Preheat oven to 375 degrees. Place hens in a roasting pan. Mix together garlic, ginger, and chiles in a small bowl. Rub garlic mixture over hens and under skin; stuff cavities with cilantro sprigs. Tie legs of each hen together with kitchen twine. Cover; refrigerate 20 minutes. Remove hens from refrigerator, and brush with 1/2 cup hoisin. Roast 35 to 40 minutes, basting occasionally with extra hoisin. Remove from oven, and serve hot.
Time 2h Yield 4 Number Of Ingredients 11 Steps:
Preheat oven to 325 degrees F (165 degrees C). In a small bowl combine the 1/2 cup melted butter, onion, celery, bell pepper, mushrooms, garlic, basil, oregano and parsley. Season hens inside and out with salt and pepper to taste, then stuff with equal amounts butter/vegetable mixture. Place stuffed birds in a 9x13 inch baking dish, breast side up. Drizzle with 1/4 cup melted butter. Cover dish and bake in the preheated oven for 1 1/2 hours. Remove cover and brown at 500 degrees F (260 degrees C).
Time 1h35m Yield 2-4 serving(s) Number Of Ingredients 7 Steps:
Preheat oven to 425 degrees. Rinse hens under cold water until water runs clear and pat dry with paper towels. Place hens in either a baking dish or small roasting pan just large enough to hold the hens. In a small bowl, whisk soy sauce with undiluted orange juice concentrate, sesame oil, honey and curry powder until the honey dissolves. Gently place your thumb between skin and breast, lifting the skin. Tilt bird upward and pour about 2 tablespoons of the mixture under the skin. Drizzle about 1/2 tablespoon in cavity. Repeat on the second hen, third hen and fourth hen. Pour remainder of the soy mixture over the hens and rub evenly over skins. Tightly cover dish or pan with aluminum foil or lid. Roast in center of preheated oven for 40 minutes. Remove from oven and baste hens with liquid from the pan. To prevent sauce from burning, stir water into pan juices. Reduce oven temperature to 350 degrees. Return hens to oven and continue to roast, UNCOVERED, for about 20 minutes, basting every 10 minutes with pan-liquid, until a rich glaze forms on top and an instant-read thermometer inserted into thigh reads 170 degrees. Remove pan from oven and allow to stand 5 minutes before serving. Place hens on individual plates, then spoon pan juices overtop. Serve with Stove Top chicken stuffing and mashed potatoes, or your favorite roasted veggies, or maple squash over bok choy.
Time 1h30m Yield 4 serving(s) Number Of Ingredients 5 Steps:
Preheat oven to 350°F. In a large container, combine soy sauce, lemon juice, sugar and garlic. Marinate hens for 30 minutes. Place hens along with the marinade in a baking dish. Cover with tin foil and cook for 1 hour. Remove tin foil after 1 hour and continue to cook for another 15-25 minutes. (until the hens are lightly browned and the juices run clear). Please note: Make sure to baste for the last 15-25 minutes of the cooking time.
Yield Makes 4 servings Number Of Ingredients 14 Steps:
Preheat oven to 400°F. Finely grind first 7 ingredients in spice grinder or coffee grinder. Transfer to small bowl. Whisk in orange juice, oil and garlic. (Spice mixture can be made 1 day ahead. Cover and chill.) Rub spice mixture all over hens; place hens in large roasting pan. Sprinkle hens inside and out with salt and pepper. Tie legs together to hold shape. Arrange carrots in pan around hens. Sprinkle carrots with salt and pepper. Roast 30 minutes. Add stock to roasting pan. Roast hens until juices run clear when thickest part of thigh is pierced and carrots are tender, basting hens occasionally with pan juices, about 35 minutes longer. Place 1 hen on each of 4 plates. Arrange carrots alongside. Spoon warm Orange-Honey Sauce over and serve.
