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.
o 1 1/2 pound rock cornish hen should take 1 to 2
About 40 minutes before serving:
Preheat oven to 400\u00b0. With knife or kitchen shears, cut each hen lengthwise in half. Combine frozen green beans with spaetzle and 1 cup water in a 13
x 9-inch baking dish; arrange Cornish hen halves, cut side down,
on vegetables.
Bake,\tuncovered,
30 minutes or until Cornish
hens and vegetables are heated through.\tGarnish with parsley.
ittle.
To spatchcock the Cornish hen, get some strong, sharp scissors
Thaw Rock Cornish hens and quarter.
Beat egg slightly and combine with milk.
Gradually add to flour, mixed with salt; stir to a smooth batter.
Combine first 5 ingredients for sauce.\tMarinate hen in sauce for
1 hour.
Bake in 325\u00b0 oven for 1 hour, basting with sauce 2 or 3 times.
Cut Cornish hen in half to serve.
Medium fryer may be substituted for Cornish hen.
Yields 2 servings.
arge enough to fit a Cornish hen comfortably, to about 350 degrees
Place the fat in the skillet.
Fry onion and celery until tender. Add water and stuffing mix until stuffing is moist, but not soggy.
Stuff the cavity of each Cornish hen.
Place in baking bag or wrap in aluminum foil and bake at 350\u00b0 for 45 minutes. Uncover and brown lightly. Serve immediately.
Coat both inside and outside of Cornish hen with extra virgin olive oil.
Apply salt, pepper and chili powder inside and outside.
Roast on roasting rack (especially for birds) or roasting pan with rack for 45 to 50 minutes at 425\u00b0.
To check doneness, remove a leg, making certain clear liquid runs out.
The more hens cooked, the more roasting time is increased.
These birds are crispy and delicious!
Cut Cornish hen in half down middle of breast.
Spread hen in an oblong Pyrex dish or small baking pan.
In the preheated toaster oven or regular oven, bake for 15 minutes in a 350\u00b0 oven, boney side up.
auce and serve with the Rock Cornish hens and vegetables, garnished with
immer sauce for 2 minutes. (Recipe may be prepared in advance
Rinse hen in tepid water.
Pat
Remove giblets from the defrosted hen. Rinse in cold water and
ieces.
To fabricate the Cornish game hen:
Remove the carcass
Heat oil in pressure cooker at medium heat, and brown Cornish hen for about 3 minutes on each side.
Combine all other ingredients in a bowl, and pour over hen.
Close lid securely with pressure regulator on vent pipe.
Cook at high heat until pressure regulator starts to rock.
Turn heat down to medium high and continue cooking for 15 minutes.
Remove from heat, and let pressure drop on its own.
Remove the gizzards, and wash the hen thoroughly. Cut hen into several pieces.
Heat oil in a large pot. Add hen pieces, and brown on all sides. Add carrots, celery, onions, garlic, and potatoes; cook until onion is tender.
Pour in chicken broth. Use more or less broth to your taste, but make sure to cover all the ingredients in the pot. Bring to a boil, and then reduce heat. Simmer until vegetables are tender and hen is cooked through.
Remove hen from pot, and remove meat from the bones. Discard bones. and return meat to soup. Serve.
nto the cavity of each hen.
Quarter the half of
Pre-heat oven to 350 degrees.
In a small bowl mix a dash of each seasoning.
In a second small bowl, melt 1-2 T of butter.
Brush Hen with butter.
Rub seasoning onto hen.
Place hen on bakeware.
Bake for 1 hour 30 min on 350.
In a glass bowl, combine first eight ingredients.
With a large sharp knife or poultry shears, remove the backbone from each hen by cutting down either side of the bone.
Halve the hens and place in a large nonreactive bowl.
Pour marinade over the birds and turn to coat.
Cover and refrigerate 2 hours.