Time 1h30m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Mix garlic salt, thyme, curry and pepper. Sprinkle in cavity of each hen. Truss hens. Heat butter, lemon and paprika to make basting sauce. Put hens in shallow baking pan and baste. Place in hot 450°F oven for 1/2 hour. Reduce heat to 350°F and roast about 50 minutes more (until hens are a deep brown colour). Baste occasionally while cooking.
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 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.
Time 1h10m Yield 4 serving(s) Number Of Ingredients 19 Steps:
Preheat the oven to 375°F Heat the olive oil in a large flame-proof casserole and add the onion, garlic and bacon; sauté 5 to 6 minutes, until the onion has softened. Brush the hens with a little melted butter and season well. Lay the hens on top of the onion mixture and place the other vegetables around hens. Add the chicken stock, wine and herbs. Cover and bake for 20 minutes, then remove the lid and brush with the remaining melted butter; bake for another 25 to 30 minutes, until golden. Transfer the hens to a warmed serving platter and cut each in half with poultry shears. Remove the vegetables with a slotted spoon and arrange them around the hens. Cover with foil and keep warm. Discard the herbs from the pan juices. In a small bowl mix the butter and flour to form a paste. Bring the liquid in the pan to a boil and then whisk in teaspoonfuls of the paste until thickened. Season the sauce and serve with the Rock Cornish hens and vegetables, garnished with fresh herbs.
