Grilled
Rock Cornish Hens with Garlic Butter Sauce
Makes 4 Servings
 | 4 Young N’ Tender Brand Rock Cornish Hens, thawed, giblets removed |
| Salt and Pepper |
| 1 Cup unsalted butter, melted |
| ˝ Cup olive oil |
| ˝ Cup vegetable oil |
| 2 Tablespoons lemon juice |
| 2/3 Cup chopped green onions and tops |
| 2 Tablespoons minced garlic |
| 2 Teaspoons salt |
| 1 teaspoon pepper |
| ˝ cup minced fresh parsley |
Split Cornish Hens in half lengthwise; wash and pat dry. Season lightly with salt and pepper. Combine remaining ingredients in a saucepan and simmer 5-10 minutes, watching carefully to prevent browning.
Brush hens with sauce and place skin side up on grill over hot coals. Grill about 20-30 minutes, turning frequently and brushing occasionally with sauce. Check for doneness by piercing the thickest part of the drumstick. When juices are clear and no pink shows, hens are done. Heat remaining sauce and serve with hens.
Baked Cornish Hens (4 servings)
| 4 Cornish game hens |
| 1/2 c Butter |
| 2 tb Lemon juice |
| 1 ts Rosemary |
| 2 Cloves garlic, pressed |
Rub hens with butter. Combine other ingredients and use to baste hens. Bake at 350 degrees for 1 hour, basting with lemon mixture every 10 minutes. If serving with rice, spoon remaining lemon mixture over rice.
Baked Rock Cornish Game Hen (4 servings) | 4 ea Rock Cornish game hens |
| 1 x Salt & pepper |
| 1/4 c Canned beef consommé |
| 1/4 c Light corn syrup |
| 1 x Butter |
If thawed, may be stuffed with 1/4 c stuffing each. Season hens to taste with salt and pepper. Place breast side up on rack in shallow roasting pan and brush well with butter. Roast uncovered at 400 degrees about 45 minutes or until tender. During last 15 min of baking, baste several times with mixture of consommé and syrup.
Roast Cornish Hens
| 1 frozen Cornish hen per person |
| cooked basmati rice |
| oranges |
| butter |
| garlic |
| onion |
| rosemary |
| paprika |
| flour |
Thaw the hens in your fridge for about 24 hours. Preheat oven to 350. Remove giblets. Wash hens thoroughly and season with salt. Drench with fresh orange juice, inside and out pack cavity with rice, small amount of orange pulp, and 1/4 chopped onion and tie legs w/string Poke 6 holes in skin and insert slivers of garlic rub butter on the skin, then dust with flour and rosemary. Sprinkle top with paprika. Bake for approx 1.5 hours, basting frequently. Hens are done when juice runs clear from thigh. Remove rice and serve with each bird. Use pan juice for gravy.
Roasted Cornish Hens
Prep: 15 min, Cook: 25 min.
| 2/3 cup currant jelly |
| 1/2 cup apple cider or sweet dessert wine |
| 1 tsp. dried thyme |
| 1 Tbs. dried sage, rubbed |
| 2 Cornish hens, split in half, backbone discarded |
| cooking oil spray |
Preheat oven to 450°F. Stir first 3 ingredients, and 1/3 of the sage in heavy nonreactive saucepan over medium heat. Simmer about 3 minutes until glaze is reduced by one third. Season hen halves with remaining sage and salt and pepper to taste. Place skin side up on rack on baking sheet. Spray each half with cooking oil spray. Roast about 25 minutes until cooked through, basting frequently. Serve with remaining glaze spooned over.