Cocktail Recipes, Spirits, and Local Bars

Cornish Game Hen with Curried Plum Glaze

Cornish Game Hen with Curried Plum Glaze

Ingredients

  • 1 1 3/4-pound Cornish game hen, halved lengthwise
  • 2 tablespoons mango chutney
  • 1/4 cup low-salt chicken broth
  • Chopped roasted salted peanuts

Recipe Preparation

  • Preheat oven to 400°F. Rinse hen halves and pat dry. Sprinkle with salt and pepper. Line rimmed baking sheet with foil. Arrange hen halves, skin side up, on prepared baking sheet.

  • Combine plum jam, chutney, and curry powder in small saucepan. Stir over low heat until curried plum glaze comes to boil. Brush 2 tablespoons glaze over each hen half, coating generously. Add chicken broth to remaining glaze and reserve for sauce.

  • Bake hen halves until golden and tender, about 25 minutes. Transfer hen halves to plates. Squeeze fresh lime juice over each hen half. Pour pan juices into reserved glaze mixture and bring to boil. Reduce heat and simmer to thicken slightly, about 3 minutes. Spoon sauce around hen halves. Sprinkle with chopped green onions and chopped peanuts.

Reviews Section

Cornish Game Hens

Cornish game hens are delicious little chickens that can be stuffed, grilled, butterflied, ooh and even bacon wrapped! The breed of bird didn't exist until the 1950's. It was created to provide a single serving of all white poultry meat. A single Cornish hen (also called Rock Cornish Hen) weighs 1 1/2 to 2 pounds.

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Recipe Summary

  • 4 Cornish game hens
  • salt and pepper to taste
  • 1 lemon, quartered
  • 4 sprigs fresh rosemary
  • 3 tablespoons olive oil
  • 24 cloves garlic
  • ⅓ cup white wine
  • ⅓ cup low-sodium chicken broth
  • 4 sprigs fresh rosemary, for garnish

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.


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Wild Game and Game Birds

Every day we send out a featured recipe and our editor's favorite picks. Don't miss out!

Made with cornish game hens, soy sauce, Worcestershire sauce, honey, water, bay leaves, peppercorns, garlic

Method: outdoor grill
Time: 2-5 hours

Made with flour, water, butter, salt, kangaroo tail, beef, carrots, onions, herbs, pepper

Method: stovetop
Time: 2-5 hours

Made with green bell pepper, celery, green onions, Italian-style plum tomatoes, duck or chicken stock, dried thyme, dried sage, bay leaves, cayenne pepper, dried basil

Method: stovetop
Time: 1-2 hours

Made with garlic, alligator sausage, crawfish tails, smoked sausage, long-grain rice, tomatoes with chilies, onion soup, beef consomme, green onions, mushrooms

Method: oven
Time: 1-2 hours

Made with Madeira wine, butter, olive oil, rabbit, cinnamon, fresh rosemary, bay leaf, salt, black pepper, red wine vinegar

Method: stovetop
Time: over 5 hours

Made with corn, parsley, tomatoes, rosemary, black olives, thyme, chili powder, bay leaf, salt and pepper, peppercorns

Method: oven, stovetop
Time: 1-2 hours

Made with beer, bourbon, water, oil, venison, elk or moose, onions, garlic, bacon, curry powder, tomato soup

Method: stovetop
Time: 1-2 hours

Made with salt and pepper, goose, sage, garlic, dry white wine, beef stock

Method: oven, stovetop
Time: 2-5 hours

Made with chicken or beef stock, red wine, ox tongue, lardons, onion, carrot, celery, garlic, pork skin, olive oil

Method: stovetop
Time: 2-5 hours

Made with honey, toothpicks, duck, wine, salt, green onion, root, five-spice powder or pepper

Method: oven
Time: over 5 hours

Made with bay leaves, butter or margarine, sugar, Cornish hens, salt and pepper, oil, lemon juice, angostura bitters, blueberries

Method: oven
Time: 1-2 hours

Made with doves, salt, black pepper, flour, milk

Method: stovetop
Time: 30-60 minutes

Made with flour, shortening, rice, onion, bell pepper, celery, chicken bouillon cubes, water, mushroom soup, salt and pepper

Method: stovetop
Time: under 30 minutes

Made with chili powder, onions, eggplant, green pepper, mushrooms, pimiento, garlic, olive oil, bay leaf, dried thyme

Method: crock pot
Time: over 5 hours

Made with demi glace, beer, olive oil, butter, venison sausages, carrots, leeks, Granny Smith apples, black pepper, salt

Method: stovetop
Time: 1-2 hours

Made with black pepper, salt, milk, wild rice, water, ground venison, ground beef, eggs, onions, ketchup

Method: oven, stovetop
Time: 1-2 hours

Made with salt and pepper, dry red wine, red wine vinegar, dried apricots, dried figs, foie gras, cabbage, black truffles, walnuts

Method: oven, stovetop
Time: 2-5 hours

Made with lemons, Cornish hens, butter, garlic, fresh thyme, black pepper, salt, almonds

Method: crock pot
Time: over 5 hours

Made with salt and pepper, Cornish hens, long grain and wild rice mix, onion, butter or margarine, apple, egg, fresh parsley, ground thyme

Method: stovetop, oven
Time: 1-2 hours

Made with vermouth, black pepper, elk tenderloin steak, margarine, garlic powder, seasoned salt

Method: stovetop
Time: under 30 minutes

Made with water, onion soup mix, beef bouillon granules, dried basil, dried parsley, celery salt, garlic powder, cayenne pepper, black pepper, venison roast

Method: crock pot
Time: over 5 hours

Made with butter, onions, celery, mushrooms, bread crumbs, parsley, white pepper, cognac, seedless grapes

Method: stovetop, oven
Time: 1-2 hours

Made with thyme, alligator tail, lemon, paprika, garlic powder, salt, white pepper, oregano, black pepper

Method: oven, outdoor grill
Time: 30-60 minutes

Made with curry powder, rock cornish hens, margarine, honey, Dijon mustard

Method: oven
Time: 1-2 hours

Made with pepper, rattlesnake, flour, cracker crumbs, cornmeal, milk, egg, garlic powder, salt

Method: stovetop
Time: under 30 minutes

Made with all-purpose flour, celery, chicken stock, white wine, parsley, green apple, whole cloves, bay leaf, dried thyme, dried porcini mushrooms

Method: oven, stovetop
Time: 2-5 hours

Made with allspice, lemon juice, butter or margarine, stuffing mix, Cornish hens, salt and pepper, red currant jelly, golden raisins

Method: stovetop, crock pot
Time: over 5 hours

Made with whole rabbit, flour, butter, salt, black pepper, onion, red wine, lemon, sprigs parsley, celery

Method: stovetop
Time: 1-2 hours

Made with fresh parsley, fresh cilantro, Cornish game hens, salt, black pepper, seasoned salt, garlic, tomatoes, green onions

Method: crock pot
Time: over 5 hours

Made with salt and pepper, Great Hill Blue Cheese, demi glace, venison short loin steaks, clarified butter, shallot, Ruby Port wine.

Method: stovetop
Time: 30-60 minutes

Made with red wine, butter, oryx fillets, sea salt, black pepper, fruit chutney, onion, garlic

Method: outdoor grill
Time: under 30 minutes

Made with garlic, butter, venison chops, beer, onion

Method: outdoor grill
Time: under 30 minutes

Made with shallots, Dijon mustard, balsamic vinegar, soy sauce, mustard, olive oil, salt and freshly ground black pepper, rock Cornish game hens.

Method: oven
Time: 2-5 hours

Made with molasses, ketchup, bacon, seasoned salt, venison, onion, garlic, red wine vinegar, Worcestershire sauce, seasoning

Method: crock pot
Time: over 5 hours

Made with parsley, salt and pepper, alligator meat, celery, oil, shallots, onion, bay leaf, bell pepper, basil

Method: stovetop
Time: 1-2 hours

Made with black pepper, sea salt, quail, honey, mustard

Method: stovetop
Time: under 30 minutes

Made with onion, cornish game hens, butter, garlic, salt, vinegar, lemon juice, oil, Worcestershire sauce

Method: outdoor grill
Time: 30-60 minutes

Made with bay leaf, ground allspice, dried thyme, cumin, ground ginger, ground cloves, nutmeg, juniper berries, duck legs, kosher salt

Method: oven
Time: over 5 hours

Made with tomato soup, black pepper, salt, muskrats, bacon, celery, onions, oleo, cayenne pepper

Made with bay leaves, flour, dry red wine, elk roast, salt and pepper, onion

Method: oven
Time: 2-5 hours

Made with cornstarch, ready-to-cook duckling, onion, tarragon, orange juice, salt, dry mustard, currant jelly, orange peel, port wine

Method: stovetop, crock pot
Time: over 5 hours

Made with olive oil, venison medallions, pecans, bread crumbs, Cajun seasoning, Creole mustard

Method: stovetop
Time: under 30 minutes

Made with celery root, calf's head, onion, bay leaf, whole cloves, salt

Method: stovetop
Time: 2-5 hours

Made with butter, shallots, vanilla bean, white wine, heavy cream, pear cider, preserved ginger, salt, black pepper, dry red.

Method: oven, stovetop
Time: over 5 hours

Made with carrots, celery, turnip, fresh rosemary, fresh thyme, bay leaf, red wine, chicken stock, pearl onions, sugar

Method: stovetop
Time: 1-2 hours

Ah, the unassuming envelope of onion soup mix . It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.

Beer makes batters better, meat more tender, and sauces more flavorful.

The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks .

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 202,500+ other members - browse for a recipe, submit your own, add a review, or upload a recipe photo.

Copyright © 1995-2021 . All Rights Reserved. CDKitchen, Inc. 21:06:14:08:16:21 :C:46


One Chap's Pantry

Orange Turmeric Cornish Hens

Ingredients:
2 Cornish Hens
2 small Oranges (Clementine or Mandarin are fine)
5 cloves Garlic, sliced length-wise in half
1 cup Greek-Style yogurt
1 tsp Turmeric
1/2 tsp Cumin
1/4 tsp Cayenne Pepper
1/4 tsp Coriander Seed, ground
1/4 tsp Cardamom
1/2 tsp Cilantro, dried
1/2 tsp Salt
1/4 tsp Black Pepper
1/2 tsp Orange Zest

  • Slice 1 Orange in half. Leave the other Orange alone for now.
  • Divide the Garlic between the two Orange halves, and poke them into the flesh of the Orange. You should have five slivers of Garlic per Orange half.
  • Place each Garlic-studded Orange into a Cornish Hen, garlic-side down.
  • In a small bowl combine the Yogurt, Spices, Herbs, Seasonings, and Zest, and mix well.
  • In a large bowl or pan, cover the Hens with the Yogurt mixture. Make sure to get the bottom of the Hens. Cover and refrigerate for 30 minutes.
  • Heat the oven to 400°F
  • Place the marinated hens in a shallow baking dish, and place in the oven.
  • Bake for 45 minutes, then increase heat to 500°F for an additional 15 minutes.
  • Slice the remaining Orange into rounds (1/8″ thick) and use as a bed for the Hens to set upon for serving.
  • Remove the Hens and place on the Orange bed.

NOTES: You can increase the spices to give it a kick, or add some crushed red pepper. This dish was one of those happy accidents–I wanted something with some flavor, some citrus, and Cornish hens were on sale. I was so pleased with the turn out I had to share it. If I were to assign an ethnicity to the food, I’d probably say it is reminiscent of a Tandoori-style chicken in Indian cuisine. A true Tandoori would use a Marsala spice mixture (which does include cayenne pepper). Additionally, tandoori chicken is cooked in a clay oven called a Tandoor.


  • 2 Cornish game hens (1 to 1 1/2 pounds (450 to 700 g) each)
  • For the Marinade:
  • 1/3 cup (80 mL) olive oil
  • 1/2 cup (120 mL) lemon juice
  • 1 tablespoon (15 mL) coarse ground black pepper
  • 2 teaspoons (10 mL) salt
  • 2 teaspoons (10 mL) onion powder
  • 1/2 teaspoon (2.5 mL) garlic powder
  • 4 sprigs​ fresh rosemary (soaked in water 30 minutes)

Split Cornish game hens lengthwise. Rinse hen halves pat dry with a paper towel.

For marinade, in a medium plastic or glass bowl combine all remaining ingredients, except rosemary. Divide marinade in half, reserving half of the mixture to baste hens during the cooking process.

Place hens in a large plastic bag. Pour half of the marinade over the hens. Release excess air from bag and seal. Place into refrigerator and allow hens to marinate for 3 to 8 hours.

Preheat grill. Just before grilling, add rosemary sprigs to the coals or place in a smoker box.

Remove hens from marinade and place, skin side up, on grill rack. Discard marinade. Cover grill and cook for 45 minutes or until hens test done (an internal temperature of 165 F), basting with reserved half of marinade for the first 30 to 35 minutes of cook time.

Once hens are cooked through, remove from heat and serve with your favorite sides.


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Honey-Glazed Cornish Hens Recipe

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  • Reduce heat to 350°, and bake 35 minutes. Brush hen with half of honey mixture bake 10 minutes
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  • Place hens, breast side up, on a rack in a shallow roasting pan. Sprinkle with salt and pepper

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  • Preheat oven to 350. Rinse hens well under running water and pat dry
  • Place hens on a rack in a shallow baking pan
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  • Glaze the roasted hens with the following: 1/3 c
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  • Preheat oven at 425 degrees Fahrenheit
  • In a small mixing bowl, stir together salt, lemon pepper, garam masala, oil, paprika, and lemon zest.

Honey-Baked Cornish Hens Midwest Living

  • Brush glaze evenly over the hens
  • Bake, uncovered, for about 25 minutes more or until hens are tender and no longer pink

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  • Roast the hens until they are golden brown and just about cooked through, about 25 minutes
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  • Next, just whisk together the soy sauce, honey, lemon juice and a few grinds of black pepper
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Cornish hen recipes honey glazed

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  • So my grand daughter is 5 years old, oh my i cant get her to eat nice meal, i love hens, i used to make them all the time
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  • Roasted Cornish Hens with Orange-Honey-Mustard Glaze - Cornish game hens are very young chickens that weigh less than 2 pounds
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  • Sweet or savory marinades bring out their tender texture and juicy flavor.

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  • Directions Mix the honey, mustard, garlic, 3 tablespoons oil, thyme and cinnamon together in a bowl and set aside
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  • Apricot Glaze: Mix 1/2 cup apricot jam, 2 tablespoons of soy sauce, 2 tablespoons of Dijon mustard, and 2 tablespoons honey.Brush the apricot glaze over the hens during the last 15 to 20 minutes of roasting
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Honey Roasted Cornish Hen Recipe

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Three Citrus, Ancho, Garlic and Honey-Glazed Cornish Hens

  • Turn to coat the hens well inside and out with the mixture
  • Pour broth into the roasting pan
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  • Increase oven temperature to 400 degrees
  • Ladle off about ½ cup of the pan juices into a small dish
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  • For the Glaze combine the balsamic vinegar, honey, soy sauce and garlic
  • Brush the Balsamic sauce on top the Cornish Hens 10 minutes before the 1 hr 10 min minutes is reached
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Cornish Game Hens with Bourbon Glaze Recipe

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MEAT, FISH, AND POULTRY No.L 142 00 HONEY GLAZED …

HONEY GLAZED ROCK CORNISH HENS 342 cal 12 g 25 g 21 g 147 mg 92 mg 22 mg Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium Yield 100 Portion 6 Ounces Ingredient CORNISH HEN,ROCK,RAW,WHOLE COOKING SPRAY,NONSTICK SUGAR,BROWN,PACKED HONEY JUICE,ORANGE Weight Measure Issue 78-1/8 lbs 2 oz 1-1/2 lbs 1-1/2 lbs

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