Cornish Game Hens?
I am a roast chicken fanatic and have my perfect recipe. But I was thinking of trying game hens, for a dinner for four, but have never done them. Any good recipes or advice?? Should I not bother?
An excellent choice! So easy to do and so elegant for a dinner party. The biggest question you need to answer is how big is the appetite of your eaters? Will you serve a whole hen per person or half? My recommendation is to allow one whole, you will enjoy leftovers
For 4 people:
4 cornish hens, backbone removed, butterflied/spatchcocked
s&p to taste
2 T garlic
1 tsp paprika
1tsp chopped rosemary
1tsp chopped thyme
1 cup apricot jam
2 T balsamic vinegar
1 tsp curry powder
1 cup chile sauce (Heinz or Bennet's)
2 T brown sugar
Preheat broiler - sprinkle hens with paste made from s&p, garlic, paprika, rosemary, thyme on both sides. Broil skin side down for 10 min, till lightly browned. Turn hens over, baste. Broil skin side up for 10 min, making sure they don't burn. Combine remaining ingredients in quart size microwavable bowl, heat in M/W for 3-5 min, stirring to combine. Baste hens with sauce, broil 10-15 min more, making sure they don't burn. Total cooking time should be 45 min. Excellent served with couscous, wild/white rice or other pasta side dish and green vegetable.
Tom_P here's my report of Virginia Willis' recipe for Cornish game hens. It's from her book, Bon Appetit Y'All:
Mama's Orange Glazed Cornish Game Hens, Ch. 8 Gospel Birds and Game Birds, Pg. 120
My oh my what a luscious meal this made! Orangey, buttery, savory, and Deeeelicious.
Two game hens are spatchcocked then rubbed with a wonderful composite butter made with fresh chopped thyme and parsley leaves, minced shallots, orange zest, unsalted butter, S & P... I added a teaspoon of Grand Marnier for good measure. A bit of the butter is put under the skin of each hen. The hens are then seasoned with S & P and the rest of the butter is smeared all over each. The hens are roasted, skin side up, in a 450F oven till they are golden. This takes a little over 30 minutes.
Remove the hens to a warm platter and tent to keep warm while the sauce is made. This is comprised of sherry, orange juice, and chicken stock which is set over medium heat, stirred and allowed to reduce and thicken a bit. A Very Nice dish, this. Once again, easy, fast and a wonderful way to serve these little birds. I made the Fingerling Potato Salad on pg.48 again to serve along with them.
Gio May 03, 2009 09:13AM
If you'd like more definite ingredient amounts let me know.
No disrespect to those who like to take the backbone out of the bird...but I like the presentation of the whole roasted bird; it just looks nice. I like to take some fresh thyme leaves, kosher salt & pepper and a bit of olive oil, mix together and rub between the skin and outside of the bird.
Then slice some oranges very thin and place some between the skin and in the cavity. Roast the bird until the skin becomes crispy and golden. During the last 20 minutes of cooking,baste with a little melted orange marmalade mixed with a bit of butter. Serve with red potatoes roasted in some of the rendered chicken fat or rice pilaf with toasted almonds & apricots...
It does work!! They're delicious deep fried....bring them to room temperature so they want chill the hot(360*-375* Peanut) oil....They MUST be totally and completely dry inside and out...This is a MUST! A deep pot is needed...the deeper the better...fill no more then 1/2 full...Don't crowd/over fill the pot....Ready in less than 10 minutes...probably closer to 6-8 minutes...They'll float...Did I tell you they MUST be 100% dry....Water and Hot oil don't mix...Season with Salt & pepper..really any seasoning you like inside and out...Some people flour them..I don't...Think Fried Turkey. Delicious!
Have Fun, Be Careful & Enjoy!
I invited some people to dinner featuring Cornish game hens a number of years ago. I like to serve them bone in; that was a mistake. One of the women refused to accept the bone-in serving, saying she never eats anything with the bone(s) in it.
Therefore, just to avoid embarrassment, I de-bone game hens when serving guests (those people won't be invited back - but there may be others of similar ilk out there and I don't need the confrontation) unless I know for a certainty that they are not repulsed by bones in their serving of protein.
Cornish game hens are to versatile, you can apply any recipe or cooking method that might apply to other forms of fowl and they'll be great.
Do you mean mousse instead of mouse? Not being facetious but I have never heard of a meat, fish or vegetable mousse before, and I know you didn't mean mouse. Not that me not being familiar with that means it isn't so. Just makes me curious. I looked at the link and there you said you didn't like to stuff them. Did you change your mind?
Why wouldn't one use mouse?.......Yes I meant to say mousse, thanks for picking that mistake out, and true, I do not like stuffed birds of any kind most of the time. i was just offering options for others to think out of the box.
Mr Parker is correct....the only restaurants I have had it outside of a Chinese restaurants was @ Slightly North of Broad (SNOB), where the stuffed and roasted quail's cavity was filled with a chicken mousse. .....It was like eating a chicken meatball . In Chinese restaurants, I have had squabs filled with Shrimp Mousse, and the squabs were deep fried......Shrimp mousse is a popular filling used for Dim Sum and for stuffing items, e.g., like tofu, eggplants and peppers. It could then be steamed or deep fried. Ming Tsai had a dish he made on one of his shows where he actually served a Prime New York Strip Loin Steak topped with Shrimp Mousse and baked it off.....it looked very good..
Whoa. What kind of weirdo has osteophobia? Man, I've never heard of somebody freaking out because there was a bone in their bird (or steak, or chop).
Back on topic, I have never had the pleasure of sampling a Cornish game hen (I've always wanted to), but after reading through this thread I think I may have to force the issue.