Time 1h25m Yield 4 servings. Number Of Ingredients 10 Steps:
Preheat oven to at 350°. Tie legs of each hen together; turn wing tips under backs. Place on a greased rack in a roasting pan. Brush with butter; sprinkle with salt and pepper. Bake, uncovered, for 1 hour., Meanwhile, in a saucepan, combine the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 15 minutes. Spoon over hens. Bake until a thermometer reads 170°, about 15 minutes longer.
Time 1h35m Yield 8 Number Of Ingredients 10 Steps:
Heat oven to 350°F. On rack in shallow roasting pan, place hens, breast sides up. Brush with oil. Sprinkle inside and out with salt, dried thyme and pepper. Insert meat thermometer so tip is in thickest part of inside thigh and does not touch bone. Bake uncovered 1 hour to 1 hour 15 minutes until juice of hens is clear when thickest pieces are cut to bone (at least 165°F). Meanwhile, in 1-quart saucepan, heat cranberry sauce over low heat, stirring constantly, until melted. Stir in marmalade, gingerroot and clementine sections. Cook 1 minute. To serve, cut each hen in half along backbone and breastbone from tail to neck, using kitchen scissors. Serve hens with warm sauce. Garnish with thyme sprigs.
Time 1h Yield 4 Number Of Ingredients 5 Steps:
Preheat oven to 400 degrees F (200 degrees C). Place game hen halves with skin sides up into a 9x13-inch roasting pan. Roast hens in the preheated oven for 35 minutes. Stir orange juice, honey, soy sauce, and vinegar together in a small bowl; brush mixture over hens. Roast hens for 5 more minutes and baste again with orange juice mixture. Roast until skin is browned and meat is no longer pink inside, about 10 more minutes.
Time 1h10m Yield 4 serving(s) Number Of Ingredients 12 Steps:
Preheat oven to 350 degrees F. Saute the chopped onions in the tablespoon of butter until soft. Mix rice, onions, apple, raisins and poultry seasoning together in a small bowl. Season the cornish hens well inside and out with salt and pepper. Place 1/2 cup stuffing into each hen cavity. Brush hens liberally with melted butter. Place hens, breast side up in a shallow baking pan. Cook for about 45 minutes depending on the size of the hens, basting once during the roasting time. Make Sauce: In small saucepan, cook the orange juice, brown sugar and butter until thickened, stirring frequently.
Time 1h25m Yield 4 serving(s) Number Of Ingredients 6 Steps:
Preheat oven to 500°F. Prepare hens by rubbing mixture of salt and pepper into skin liberally. Place on cookie sheet, breast side up. Roast for 15 minutes at 500°F. Remove from oven and turn breast down; pour 1 1/2 cups water over hens. Turn oven down to 425°F and continue to cook for 1/2 hour. Meanwhile, use a zester to obtain orange peel without cutting into pith of fruit. Slice oranges in half and squeeze juice. Place juice in saucepan with zest and heat thoroughly (do not boil). Remove hens from oven and turn breast-side up and continue cooking for additional 1/2 hour (total cooking time is 1 hour 15 minutes). Blend cornstarch with orange juice/zest mixture and heat to thicken, stirring constantly. To serve: Place hen on plate and pour sauce over. Sprinkle with additional orange zest and parsley.
Time 2h15m Yield 2 Number Of Ingredients 15 Steps:
Mix olive oil, 1 tablespoon Dijon mustard, lemon zest and juice, orange zest and juice, garlic, salt, and black pepper together in a large resealable bag. Add hens, seal bag, and coat hens with marinade. Refrigerate for at least 1 hour, flipping the bag 1 or 2 times to redistribute marinade. Preheat oven to 450 degrees F (230 degrees C). Mix orange juice, soy sauce, honey, 1/4 cup Dijon mustard, onion, ginger, and black pepper together in a bowl. Remove hens from marinade and transfer to a roasting pan, discarding leftover marinade. Roast hens in the preheated oven for 50 minutes. Brush hens with orange glaze and roast for 5 more minutes. Flip hens, brush with more glaze, and roast until meat is no longer pink in the center, about 5 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Time 1h50m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Finely shred 1/4 tsp peel from the orange. Remove and discard the remaining peel. Section orange over a bowl, squeezing juice out. Halve sections and set aside. Add water to the sections to equal 3 tablespoons. In a small pan, cook green onion and celery in hot oil until tender but not brown. For stuffing, toss together peel, orange sections, onion mixture, stuffing mix and enough of the juice to moisten. In a large rectangular cake pan, spoon stuffing into 4 mounds. Rinse hens and pat dry with paper towels. Place hens, cavity side down over the stuffing mounds. Cover loosely with foil. Roast in a 375°F oven for 30 minutes. Uncover and roast another 20 minutes. Stir together honey and 1 tablespoon water. Brush over hens. Roast uncovered for another 15 minutes or until hens are tender. Use a wide spatula to transfer hens and stuffing to dinner plates.
Yield Makes 4 servings Number Of Ingredients 7 Steps:
Whisk first 5 ingredients in bowl to blend for marinade. Place hens in plastic bag. Add 1 cup marinade; seal bag. Let hens marinate 1 hour at room temperature or refrigerate up to 3 hours, turning bag occasionally. Reserve remaining marinade. Preheat oven to 400°F. Place rack on large rimmed baking sheet. Arrange hens on rack; drizzle with marinade from bag. Roast hens until cooked through and brown, basting occasionally with reserved marinade from bowl, about 1 hour. Transfer hens to platter. Scrape juices into pan; add broth and any remaining marinade. Bring sauce to boil. Season with salt and pepper; spoon over hens.
Time 1h45m Yield 2 servings. Number Of Ingredients 16 Steps:
In a small skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels. In the drippings, saute carrot and onion until tender; transfer to a large bowl. Stir in stuffing cubes, parsley, savory, pepper and bacon., Dissolve 1/4 teaspoon bouillon in hot water; pour over stuffing mixture and gently toss to moisten. Spoon into hens. Tuck wings under hens; tie legs together. , Place on a greased rack in a roasting pan. Lightly brush hens with oil; loosely cover with foil. Bake at 375° for 30 minutes. , Meanwhile, in a saucepan, bring the wine, 2 tablespoons orange juice and butter to a boil. Remove from the heat; set aside 1/4 cup for sauce and keep warm. , Brush remaining mixture over hens. Bake 40-50 minutes longer or until meat juices run clear and a thermometer inserted in stuffing reads 165°, brushing every 15 minutes with glaze., For sauce, in a small saucepan, combine the brown sugar, cornstarch, and remaining bouillon and orange juice until smooth. Stir in reserved glaze. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with hens.
Time 1h10m Yield 6 serving(s) Number Of Ingredients 11 Steps:
To make the hens, place them on a rack in a shallow baking pan. Tie legs together with kitchen cord if desired. Sprinkle with salt and pepper(and garlic powder if using). Combine the butter, orange juice and honey and spoon over the hens. Bake, uncovered, at 350 degrees F. for 1 hour or until a meat thermometer reads 165 degrees F. and juices run clear, basting every 15 minutes. Meanwhile for the sauce, combine the orange juice, honey and vinegar in a small saucepan. Combine the cornstarch and water in a cup until smooth; stir into the orange juice mixture. Bring to a boil; cook for 1 minute or until thickened. Serve with the hens.
Yield Makes 8 servings Number Of Ingredients 10 Steps:
Preheat oven to 400°F. Whisk first 6 ingredients in medium bowl. Pour 2 cups sauce into medium saucepan. Reserve remaining 1 cup sauce. Rinse hens inside and out. Pat hens dry with paper towels. Cut and scrape off any visible fat from hens. Sprinkle inside and out with salt and pepper. Place 3 onion quarters and 3 garlic cloves in cavity of each hen. Arrange hens on rack on large rimmed baking sheet. Roast hens 10 minutes. Baste with reserved 1 cup sauce. Continue roasting until hens are golden and juices run clear when thickest part of thigh is pierced, basting often with pan juices and reserved 1 cup sauce, about 45 minutes longer. Transfer hens to cutting board; tent with foil to keep warm. Transfer pan juices to 4-cup glass measuring cup. Spoon fat off top of pan juices. Pour pan juices into 2 cups sauce in saucepan. Boil until sauce is reduced to 1 1/2 cups, about 12 minutes. Discard onions and garlic from hen cavities. Using poultry shears, cut hens in half lengthwise. Remove backbones. Spoon some sauce onto plates. Place hens atop sauce. Garnish with watercress. Serve with remaining sauce.
Time 1h50m Yield 4 Number Of Ingredients 15 Steps:
Preheat oven to 350 degrees F (175 degrees C). Combine sea salt, black pepper, thyme, garlic powder, rosemary, and paprika in a bowl. Place hens on a baking sheet and evenly brush with 5 tablespoons butter. Rub hens with spice mixture. Bake hens in preheated oven until no longer pink at the bone and the juices run clear, about 1 1/2 hours, basting every 1/2 hour with white wine. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Mix cherries, red wine, orange juice, and brown sugar in a saucepan; bring to a boil for 2 to 3 minutes. Reduce heat to medium-low, stir in 2 tablespoons butter, and cook until sugar is dissolved and butter is melted, about 10 minutes. Sprinkle flour into the sauce; whisk until thickened, 2 to 3 minutes. Drizzle cherry sauce over cooked hens.
Time 1h15m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Whisk first 5 ingredients in bowl to blend for marinade. Place hens in plastic bag. Add 1 cup marinade; seal bag. Let hens marinate 1 hour or refrigerate overnight. Reserve remaining marinade. Preheat oven to 400°F Place rack on large rimmed baking sheet. Arrange hens on rack; drizzle with marinade from bag. Roast hens until cooked through, basting occasionally with reserved marinade, about 1 hour. Transfer hens to platter. Scrape juices into saucepan; add broth and any remaining marinade. Bring sauce to boil. Season with salt and pepper; spoon over hens.
Time 1h20m Yield 4 Number Of Ingredients 9 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.
