femymonkey ([info]femymonkey) wrote in [info]food_porn,
@ 2007-11-04 17:21:00
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Cornish Hens & Rice Ideas
Hello all, I searched through the tags and didn't really find exactly what I was looking for. I always cook my cornish hens by cutting out the backbone, pan searing the skin, and then popping it in the oven until done. However, I'm really looking to make something different. Perhaps stuffing and roasting? Maybe broiling them? I'm not looking for something real complicated as I come home late. Maybe 15 minutes prep, and I wouldn't think cooking time should be more than an hour.

I normally make potatoes with them - but I want to make some good rice as a side. I either steam my rice or make 'spanish rice' but I'm looking to make something more interesting, as well.

Any ideas would be appreciated!

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[info]boreality
2007-11-04 11:30 pm UTC (link)
Cornish hens stuffed with(seasoned) wild rice is really good. I also love to baste them with a marmalade glaze. I've also had them with a cognac mushroom sauce.

I actually, made Cornish hens for Thanksgiving this year and even my kids loved them!

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[info]fadingmemories
2007-11-04 11:50 pm UTC (link)
I've adopted a rabbit recipe to cornish game hens. It involved stuffing the hens with a mixture of fennel bulbs, rosemary, garlic, onion and pancetta. It turned out really pretty good.

Another amazing rub you may want to try on the skin is the following:

* 3-5 garlic cloves
* Rosemary
* Sage
* Thyme
* Bay leaves
* Salt
* Pepper
* butter
* olive oil

Process the herbs in a food blender. Melt butter. Add butter and olive oil to create a nice thick paste. Rub on the insides and outsides of the bird.


Damn, now I want to make some cornish hens!

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[info]hijakk
2007-11-05 03:42 am UTC (link)
I came up with this recipe a *long* time ago (I was about four, so it's kid friendly if that is an issue)
A simple cranberry sauce consisting of cranberry juice with lemon and orange zest, reduced and thickened with corn starch.
Mix some of the sauce with small chunks of a rustic white, French or baguette, bred, mix in some of the sauce, and put in as many halved red grapes as you want. Stuff the hens with this, glaze the birds with the sauce and bake'em off until they're ready. If you want, broil'em towards the end, after putting on some more sauce, it should caramelize a bit.

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[info]afura
2007-11-05 04:28 am UTC (link)
Ironically, I had cornish hen at a LARP event this weekend. We had green bean casserole with it, but I think fresh green beans and bacon..mmmm ok so I like bacon..would be great with it. And they're great roasted too. Stuffing.. well I like a lot of stuffing, and there's not a lot of bird :D But like a lemon/orange cut and stuffed would be good. Citrus poultry=yum.

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[info]dihedra
2007-11-05 02:41 pm UTC (link)
I sauté mushrooms and onions in butter, add wild rice and chicken stock and some slivered almonds and let cook until water is absorbed. Then I stuff into hens and roast.

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[info]gifa
2007-11-05 03:55 pm UTC (link)
My Cornish Hen dish is very simplistic...

Preheat oven to 425 degrees Rub the hens with olive oil. Sprinkle salt, pepper, paprika, and your favorite herb blend.

Place hens upside down on a coil of aluminum foil in a pan. The foil should be tall enough to ensure that heat can get under the bird and it is well out of it's drippings.

Roast in this orientation for 30 minutes or until skin on underside of bird is crispy and golden.

Prick the skin over the back and thigh meat, and turn the hens over, placing them back on the foil coil breast side up.

At this point, baste them with a little butter and again dust with paprika and herbs.

Roast in this orientation for 30 minutes.

This is a good time to start your side dishes. I suggest aromatic basmati rice or stuffing or wild rice or a nice rice pilaf.

After the hens have roasted at 425 for an hour (30 minutes on each side), scrunch some aluminum foil around the ends of the leg bones and go another 10 minutes at 500 degrees for the final touch. A nice, crispy, golden brown skin.

Remove, cut out the back bone, cut in half, plate and serve.

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[info]gifa
2007-11-05 03:59 pm UTC (link)
oh and don't froget a vegetable... it could be a s simple as microwaving some frozen broccoli or brussel sprouts, or... you could sautee up some bell peppers, or throw some bell pepper chunks in the roasting pan next to your hens, or wilt up some spinach real quick like. All can be done in the final 10 minutes.

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[info]badseed1980
2007-11-05 04:25 pm UTC (link)
I've never stuffed them, but I can tell you that roasting them with a glaze of honey, hoisin, ginger, garlic, and a little hot pepper is divine!

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