Remove giblets from the defrosted hen. Rinse in cold water and
arlic cloves; place aside. Rinse game hens with cold water and
.
Place full thawed game hens in a shallow baking
arge enough to hold the game hen.
Heat 2 tablespoons of
auce and serve with the Rock Cornish hens and vegetables, garnished with
o 1 1/2 pound rock cornish hen should take 1 to 2
Split the game hen in half lengthwise, using a sharp knife to cut through the breast and backbone.
Mix flour, cheese, salt and herbs.
Add olive oil and mix until a paste is formed.
Pat game hen dry.
Smear paste over skin, coating as much as possible.
Place halves in baking 8\"x8\" baking dish, cut side down.
Bake at 375 degrees until browned, about 35-40 minutes.
Baste 2-3 times with pan juices toward the end of cooking.
Do not overcook or meat will become dry.
o flatten slightly.
Place hen halves in marinade in dish
iscard back bones from each hen with kitchen shears and then
Clean and wash game hens; rub salt inside.
Cut vegetables into bite sized pieces.
Place hens in a Dutch oven; place 1/4 apple, 1 piece potato and 1 piece carrot in body cavity of each game hen (do not eat these later).
Season hens to taste; sprinkle onion, potatoes, carrots, beans and apple in a Dutch oven.
Pour beer and soup to make gravy.
Season lightly.
Cover; bake at 325\u00b0 for approximately 90 to 120 minutes.
Usually done when vegetables are tender.
Place onion slices in crock pot.
Stuff bird cavity with whole garlic cloves.
Rub seasonings (to taste) on outside of bird.
Place bird on onion bed.
Add 1-2 inches of water to crock pot with boullion cube.
Cook 5-6 hrs on low.
Bird is done when drumstick pulls out easily (make sure juices are clear).
he body cavities of the game hens. Remove any packages of
Combine 1/4 cup of jelly and cinnamon in a small sauce pan.
Heat and stir until melted; set aside.
Place hen halves, skin side up on a rack in a shallow roasting pan; sprinkle with salt.
Roast in 350 degree oven for 20 minutes.
Brush with the jelly/cinnamon mixture.
Roast for 20 to 30 minutes longer or until browned and tender.
While hens are roasting, cook rice and contents according to the package directions.
Stir in 2 tablespoons apple jelly, grapes and celery.
Sprinkle cashews over rice and serve with the hens.
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\u00b0F oven for 1/2 hour.
Reduce heat to 350\u00b0F and roast about 50 minutes more (until hens are a deep brown colour).
Baste occasionally while cooking.
an with foil, open the Game bird package (Tyson sells them
Wash cornish game hens and pat dry inside
Wash game hens.
Sprinkle with salt (including the inside of cavity as well as entire outside of bird).
Prepare rice according to directions on the box.
When rice is done, add raisins and mix together.
Stuff each hen with mixture and wrap in foil or place in roasting pan.
Bake at 350\u00b0 for 45 minutes.
Baste each bird with melted butter.
Leave in oven until golden brown and tender, usually 15 to 20 minutes longer.
Prepare your favorite stuffing mix (uncooked).
Set aside. Clean the game hens, rinse and pat dry with paper towel.
Rub cavities with seasoned salt; rub outer skin with Cajun seasoning. Lightly fill cavities with the stuffing.
Put game hens, breast side up, on rack in roasting pan; brush with melted butter or margarine.
Roast, uncovered, at 350\u00b0 about 1 1/2 hours or until hens test done.
Remove and serve.
Wash thawed Rock Cornish hens and pat dry.
Rub inside and out with salt and nutmeg.
Stuff lightly with Brown-Apple Stuffing (if dressing is desired) and truss.
Remove giblets from hens. Wipe hens with damp cloth; tie legs together with string.
Melt butter in Dutch oven over medium heat. Put hens in Dutch oven; brown well on all sides.
Remove hens; keep warm.
Place rice in Dutch oven; cook and stir until lightly browned.
Add mushrooms, salt, bouillon and red wine.
Place hens on top of mixture.
Cover with tightly closed lid.
Lower heat; simmer for 1 hour to 1 hour and 15 minutes, or until rice is tender and hens are done.
Makes 4 servings.