Time 1h20m Yield 6 servings Number Of Ingredients 9 Steps:
Preheat oven to 375 degrees F. In a small mixing bowl, stir together salt, lemon pepper, dried basil and poultry seasoning. Rub olive oil all over the hens and season each with the salt mixture. Place the hens on a baking sheet pan with plenty of space between them. You may need to use 2 pans. Loosely stuff the cavities of each hen with some green bell pepper, celery and onion. Roast the hens in the preheated oven for about 1 hour or until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F and the juices run clear. Remove the hens from the oven, loosely tent with foil and let rest 10 minutes before carving or serving.
Time 2h20m Yield 2 Number Of Ingredients 9 Steps:
Remove and discard giblet, if any. Rinse hens inside and out and pat dry. Loosen skin from the breasts and place hens in a large resealable plastic bag. Whisk orange juice, orange zest, tarragon, garlic, mustard, salt, and pepper together in a small bowl. Whisking continually, slowly drizzle in olive oil until combined. Pour marinade over the hens in the bag, making sure to get some under the skin. Seal bag and refrigerate at least 1 hour. Preheat the oven to 450 degrees F (230 degrees C). Remove hens from the bag, letting excess marinade drip off; pour remaining marinade into a small saucepan and set aside. Place hens in a small roasting pan and season with salt and pepper. Tie legs together with kitchen twine and tuck wing tips underneath. Roast in the preheated oven for 20 minutes. Reduce heat to 350 degrees F (175 degrees C). Continue cooking, basting with pan juices every 10 to 15 minutes, until hens are golden brown and internal temperature reaches 165 degrees F (74 degrees C), 25 to 30 minutes more. Transfer hens to a serving plate, pouring any cavity juices back into the roasting pan. Tent with aluminum foil and keep warm. Scrape pan juices and pour through a strainer into the saucepan with the reserved marinade. Bring to a boil and simmer 5 minutes, whisking occasionally. Season sauce with salt and pepper, if necessary. Serve Cornish hens whole or cut in half. Spoon pan sauce over hens to serve.
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 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 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.
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.
More about “roast cornish game hens with orange teriyaki sauce recipes”
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.
