Butter

1        stick (1/2 cup) unsalted butter, softened

1        tablespoon minced garlic

1        teaspoon kosher salt

1        tablespoon finely chopped fresh mint

1/2     teaspoon grated lime zest

2        teaspoons fresh lime juice

1/2     teaspoon prepared chili powder

1/4     teaspoon freshly ground black pepper

4        Cornish hens, 1-1/4 to 1-1/2 pounds each, wing tips removed

Directions

 Place the softened butter in a small bowl. Roughly chop the garlic, and then sprinkle the salt on top. Using both the sharp edge and the flat side of the knife blade, crush the garlic and salt together to create a paste. Add the paste to the bowl along with the remaining butter ingredients and mix well. Remove the giblets from the hens and discard. Working from the cavity end of each hen, run your fingers between the skin and flesh of the breasts and legs to loosen the skin without tearing. Push half of the butter mixture under the skin and massage from the outside to spread the butter mixture evenly over the breasts and legs. Spread the remaining butter over the entire surface of the hens.

Truss the hens with twine. Grill over indirect high heat (450°F to 550°F) until the juices run clear and the meat is no longer pink at the bone, 45 to 55 minutes. Keep the lid closed as often as possible during grilling. Remove from the grill and loosely cover with foil. Allow to rest for about 5 minutes. Serve warm.

4 servings

Serving Suggestions

Wild rice

asparagus

2 Cornish hens

6 oz Unsweetened apple juice concentrate; undiluted

1 1/2 tb Water

1 1/2 ts Cornstarch

1/2 ts Cinnamon

1/2 md Lemon; sliced

Remove giblets from hens and discard. Rinse hens under cold water and pat dry. Using a long, sharp knife, split the hens lengthwise. You may also buy precut hens. Place the hens, cavity side up, in a roasting pan. Dilute 1/4 cup of the apple juice concentrate with the water. Pour juice over the hens. Bake uncovered at 350 degrees F for 45 minutes. Turn breast side up. In a small pan over medium heat, combine the remaining apple juice concentrate, cornstarch and cinnamon; mix well. Add 2 lemon slices and continue cooking until thickened. Remove from heat and brush hens with the sauce. Return the hens to the oven and continue to bake for an additional 15 minutes. Transfer the hens to a serving platter and garnish with remaining lemon slices.

2 servings

Serving Suggestion

Brown rice

Brussels sprouts

2 x Cornish game hens - (1 1/2 lbs ea)

6 tbl softened butter

8 x fresh sage leaves

2 tsp grated lemon zest

40 x garlic cloves

1/2 cup white wine

1 cup chicken stock

2 tbl arrowroot

2 tbl water

 Directions

Preheat oven to 400 degrees.

In a pot of boiling water blanch garlic cloves for 30 seconds. Remove to ice bath to stop cooking. Remove skins.

In a small bowl, combine softened butter, lemon zest, salt and pepper. Loosen the skin of the hens by slipping your fingers between the meat and skin of the breast and legs. Rub the butter mixture under the skin of each hen. Place a fresh sage leaf under the skin on each breast half and at each leg.

Place hens, head to toe, in roasting pan. Place garlic cloves inside the cavities and surrounding each hen. Roast hens for 25 to 30 minutes at 400 degrees, until juices run clear when thigh is pierced.

Remove hens and garlic from roasting pan to platter. Pour off fat and juices into defatting cup. Place roasting pan over heat. Pour in 1/2 cup white wine to deglaze. Reduce until almost evaporated, scraping up the brown bits from the bottom of pan.

When reduced, add 1 cup chicken stock and any juices that have settled in the defatting cup and from the platter. Mix together 2 tablespoons arrowroot and 2 tablespoons water. Add to sauce and bring to a boil to achieve full thickening power.

Cut hens in half down breast bone and back bone. Serve half a hen per guest. Serve pan sauce on side.

4 servings

mashed horseradish potatoes

asparagus

hottolls

4 Cornish hens, about 1 lb Each, split in half for broiling

Salt & pepper

2 tb Finely chopped ginger

2 tb Dijon mustard

1/2 ts Ground cumin

1 tb Finely chopped garlic

2 tb Fresh lemon juice

3 tb Olive oil

4 tb Chopped fresh cilantro

Sprinkle hens with salt & pepper & put them in a baking dish large enough to hold the hens in one layer. Blend the ginger, mustard, cumin, garlic, lemon juice & oil with a wire whisk. Brush both sides of the hens with this mixture. Cover them with plastic wrap & marinate 3-4 hours in the refrigerator. Preheat broiler to high. Put the hen halves on broiler pan with high sides. They should be skin side up & should be placed about 6" from source of heat. Cook until skin is nicely browned, about 10 minutes. Turn the hens & continue cooking. Baste them, & continue turning & basting every 5 minutes until they are done, about 15 minutes longer. Serve with cilantro sprinkled over all.

4-8 servings

Serving Suggestions

 Red onion potato salad

Artichokes with peas

Hot rolls

2 larger cornish hens, cut in half,

1 tablespoon mustard seeds or old fashioned mustard,

4 tablespoon honey, salt and pepper to taste.

Directions

Sear the hens in a frying pan with little oil and transfer them in a roasting pan. Season the cornish hens with salt and pepper to taste and cook them in a preheated oven at 425 F for about 15-20 minutes, or until they are ready. Mix the honey with the mustard seeds and pour the mixture over the hens. Broil the cornish hens for 5 minutes more at 475 F.

4 servings

Serving Suggestions

Baked potatoes

Broccoli in cheese sauce

Hot rolls

3 Rock Cornish hens, about 1 lb. each

1 cup of herb seasoned croutons

1/4 cup of sliced ripe olives

2 tablespoons of lemon juice

2 tablespoons of vinegar

1 tablespoon of vegetable oil

1 teaspoon of snipped fresh thyme leaves or

1/4 teaspoon of dried thyme leaves

1/4 teaspoon of salt

1 clove garlic, crushed

Directions

Heat oven to 350ºF. Dry cavities of hens (do not rub cavities with salt). Mix croutons and olives. Stuff each hen loosely with 1/3 cup stuffing; fasten openings with skewers and lace shut with string. Place hens, breast side up, in shallow baking pan. Mix remaining ingredients; pour over hens. Roast uncovered until hens are done, spooning lemon mixture over hens every 20 minutes, about 2 hours. To serve, cut hens into halves along backbone from tail to neck.

6 servings.

Serving Suggestions

Pasta in tomato sauce

Italian green beans

Hot rolls

3 Cornish hens (1/2 hen per person)

Jamaican basting sauce ingredients:

1 piece fresh ginger, grated using metal grater (about 1x2 inches)

4 green onions, minced

4 garlic cloves, minced

1 orange, zest of, finely shredded

1/2 orange, juice of

2 limes, juice of

2 limes, zest of

1 tablespoon packed brown sugar

1 tablespoon soy sauce

1 teaspoon salt

1 teaspoon pepper

3/4 teaspoon ground cinnamon

1/4 teaspoon ground cloves

3 tablespoons canola oil

Directions

Basting sauce instructions:

In a small bowl, stir together ginger, onions, garlic, orange zest and juice, lime zest and juice, sugar, soy sauce, salt and pepper, cinnamon, and cloves; add the oil. Mix well and then let stand 10 minutes (or cover and refrigerate up to 2 days).

To cook the hens:

About 10 minutes ahead, preheat gas grill or about 1/2 hour ahead, light charcoal briquettes.

Use poultry shears to or knife to cut hens in half, cutting through the breast and backbones.

Grill hens, covered over low to medium heat until golden brown, turning as needed to prevent burning; Basting with sauce during grilling; reduce temperature or transfer hens away from direct heat and finish cooking with indirect heat; Grill until no longer pink at the bone, about 40 to 45 minutes (stop basting at least 10 minutes before cooking time is up to avoid contaminating cooked chicken with raw chicken juices). Discard leftover basting sauce.

To use sauce as marinade; arrange hens in dish, cover with sauce, cover and refrigerate at least 2 hours or up to 24 hours, Grill as directed.

6 servings

Serving Suggestions

Brown rice

Pineapple slaw

4 Cornish hens

2 bn Green onion

Slivered almonds

Salt & pepper to taste

Fresh parsley

Apricot brandy

Mushrooms

Oleo

Wild Rice OR Wild & Long Grain rice

Directions

Clean hens; salt and pepper outside and cavity. Saute shallots in oleo. Chop giblets and parsley, saute all in oleo until soft. Bring rice to boil, add sauteed ingredients. Add mushrooms. Let cook until rice is soft and dry. Add almonds. Stuff cavity of hens with this mixture. Tie legs together. Melt more oleo and add apricot brandy, put plenty on outside of hens. Place hens on rack of oven pan with at least 1 inch of water in bottom to steam up. Bake at 350 F. abt. 45 min. until golden brn. You may continue adding melted oleo and brandy.

4 servings

Serving Suggestions

Baked acorn squash

Ceasar salad

Hot rolls

6 Cornish game hens (about 1 pound each)

2 cloves garlic, halved

Salt

Pepper

1/2 cup plus 2 tablespoons water

1 teaspoon instant chicken bouillon

1/4 cup red currant jelly

1 pint basket fresh California strawberries, stemmed

2 tablespoons red wine vinegar

2 teaspoons cornstarch

Parsley sprigs

Rub hens inside and outside with garlic. Sprinkle with salt and pepper. Place on rack, spaced apart, in shallow baking pan. Roast in 350 degree F oven 30 minutes.

Meanwhile, prepare glaze. In 1-quart saucepan combine 1/2 cup of the water, the bouillon and jelly. Stir over medium heat to melt jelly. In container of electric blender combine 1 cup of the berries and the vinegar. Blend until smooth, scraping sides of container as needed. Stir berry mixture into bouillon mixture.

Mix cornstarch with the remaining 2 tablespoons water. Stir into berry mixture. Cook and stir until mixture comes to a boil and thickens slightly. After hens have roasted for 30 minutes, brush all over with glaze. Continue to roast 30 to 40 minutes, brushing frequently with glaze, until juices run clear when pricked with a fork. Garnish with parsley. Serve hot or chilled with the remaining berries.

Makes 6 servings.

Serving Suggestions

Balsamic rice

Tomato spinach bake

Hot buttered rolls

4 Cornish hens (thawed)

4 large squares of foil

1/4 tsp thyme

1/2 tsp lemon pepper

1/2 tsp salt

2 tbsp butter or margarine (melted)

DIRECTIONS:

Season each hen with thyme, salt and lemon pepper, and wrap securely in the foil. Put the hens on a baking sheet and cook for 1 hour at 350 degrees. Remove hens and raise heat to 450 degrees. Open the foil very carefully due to escaping steam and completely uncover each hen. Then brush each one with melted butter and return to oven for 10-15 minutes or until brown.

4-8 servings

Serving Suggestions

Sun dried tomato spaghetti toss

Green goddess salad

Hot bread sticks

1/2 cup lime juice

1/4 cup tequila

1/4 cup olive oil

2 tablespoons orange liqueur

2 cloves garlic -- minced

4 (1 lb) Cornish hens

1/4 teaspoon salt

1/8 teaspoon pepper

Directions

Combine first 5 ingredients. in heavy-duty zip-top bag; add hens. Seal and chill 8 hrs, turning occasionally. Remove hens from marinade; reserve marinade. Sprinkle with salt and pepper. Pour marinade into a small saucepan; bring to a boil. Reduce heat, and simmer 5 min. Prepare grill by piling charcoal or lava rocks on each side of grill, leaving the center empty. Place a drip pan betweem coals. Coat food rack with cooking spray, and place on the grill. Arrange the hens on rack over drip pan, and grill, covered with grill lid, over med-high heat (350-400 degrees) 35 min. Brush with reserved marinade; and grill 25 more min. or until done.

4-8 servings

Serving Suggestions

Rice al-la oronge

Creamed broccoli

Crusty rolls

2 cornish game hens

1/2 cup soy sauce

1/4 cup brown sugar

2 Tbsp olive oil

1 tsp ground ginger

1/4 tsp pepper

2-4 cloves garlic

Directions

Thaw the hens, and marinate them for 24 hours.  Put them on a low

grill and cook them slow basting them with the marinade each time

you turn them.  (Take care not to burn them because they burn

easily.)  It takes about an hour to cook.  They are done

when the juices run clear out of the hens.

2-4 servings

Serving Suggestions

Brown rice with mushrooms

Glazed carrots and Brussels sprouts

Hot rolls

For the apricot sauce:

1/2 cup water

1/4 cup sugar

2 ripe apricots, peeled and pitted

lemon juice to taste

For the herb roasted Cornish hens:

2 Cornish hens

salt to taste

freshly ground black pepper

2 cloves garlic, sliced

2 teaspoons minced, fresh thyme

2 shallots, roughly chopped

1 1/2 carrots, roughly chopped into 1" pieces

1 1/2 stalks celery, roughly chopped into 1" pieces

Directions

Preheat the oven to 375°F.

Prepare the apricot sauce: Bring the water and sugar to a boil in a small saucepan over high heat to make a syrup. Remove from heat. Let cool.

Puree the apricots in a blender with half of the sugar syrup. Adjust the taste by adding a few drops of lemon juice and more sugar syrup until a pleasant balance of sweetness and tartness is reached. Divide the sauce in half and set aside.

Rinse the Cornish hens with cold water and pat dry. Season with salt and pepper inside and out.

Stuff the insides of the hens with garlic and thyme. Place a few pieces of shallots, carrots and celery in the cavity.

Scatter the rest of the shallots, carrots and celery on the bottom of a roasting pan. Place the hens on top of the vegetables.

Brush the hens with half of the sauce and roast in the oven until the hens are golden brown and crisp and the juices run clear when the thigh is pierced with a sharp knife, about 45 minutes.

When the hens are finished, transfer them to a serving platter and let rest for about 5 minutes. Remove the skin from the hens and cut each one in half. Serve with the remaining apricot sauce.

4 servings

Serving Suggestions

Mashed yams

Buttered spinach

Hot rolls

2 tablespoons butter

3/4 cup red currant jelly

1/4 cup coarsely chopped dried red cherries

2 teaspoons fresh lemon juice

1/2 teaspoon salt

1/4 teaspoon ground allspice

1/4 cup (1/2 stick or 4 Tbsp) butter

1 cup chopped sweet onion

1/2 cup chopped celery

1/4 cup coarsely chopped dried red cherries

1 cup chicken broth

1/2 cup water

1 (16 ounce) package seasoned stuffing mix

1 teaspoon (about) of browning sauce such as Gravy Master or Kitchen Bouquet (optional)

4 Cornish game hens, thawed if frozen

Directions

Place rack in the bottom of a large slow cooker.

In a small saucepan, combine 2 tablespoons of butter, red currant jelly, cherries, lemon juice, salt, and allspice. Stir over low heat until melted. Let cool.

In a large pot, saute onion and celery in 1/4 cup of the butter until soft and translucent. Add chicken broth, water, and additional 1/4 cup dried cherries. Bring to a boil. Turn off heat and add stuffing mix, tossing to combine. Let stuffing cool to room temperature.

Rub the skin of the birds with the browning sauce. (Promotes browning.) Stuff Cornish game hens and place on the rack in the crockpot.

Reserve 2/3 cup of cherries sauce and set aside. Brush remaining sauce over the skin of the stuffed Cornish game hens. Cover crockpot and cook on low for 6 to 7 hours.

The Cornish game hens may be served whole or cut in half. Spoon reserved sauce over the poultry when you serve it.

Oven Method:

Preheat oven to 375 F. Line a 9 x 13-inch baking pan with nonstick foil. Place a shallow rack in the bottom of the pan. Proceed as above, but bake in the oven for 45 minutes or until interior reaches 180 F. with an instant-read thermometer.

4 servings

Serving Suggestions

Steamed rice

Brussels sprouts

Hot buttered rolls

1 Cornish game hen (24 oz), thawed if frozen

1 teaspoon garlic salt

1 teaspoon chili powder

1/2 teaspoon ground ginger

1/2 teaspoon ground cumin

2 tablespoons olive or vegetable oil

1 medium dark-orange sweet potato, peeled, cut into 1-inch pieces (2 cups)

2 small red potatoes, quartered 

1 small green bell pepper, cut into 1-inch pieces (1 cup)

DIRECTIONS

1. Heat oven to 400ºF. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Remove and discard neck and giblets from game hen. With kitchen scissors, cut hen in half; place halves, skin side up, in baking dish.

2. In medium bowl, mix garlic salt, chili powder, ginger, cumin and oil. Brush hen halves with 1 tablespoon of the oil mixture. To remaining mixture in bowl, add sweet potatoes, red potatoes and bell pepper; toss to coat. Arrange vegetables around hen halves in dish.

3. Bake 40 to 50 minutes or until hen halves are fork-tender and juices run clear, and vegetables are tender. 

High Altitude (3500-6500 ft): Bake 55 to 60 minutes.

2 servings

Serving Suggestions

Green salad with cucumbers and red onion

Hot buttered rolls

6 fresh Cornish game hens

2 tablespoons minced garlic

2 tablespoons chopped fresh rosemary

1/2 teaspoon freshly ground pepper

1/4 teaspoon crushed red pepper

1/2 teaspoon salt

Directions

Preheat oven to 450 degrees.  Trim hens of any visible fat.  Rinse and pat dry.  Combine garlic, rosemary, black pepper, red pepper, and salt.  Rub mixture over and under skin of each hen.  Rub any excess seasonings into cavities.  Close each cavity with a 6-inch bamboo skewer or cooking twine.  Place hens in single layer on a rack in a large roasting pan.  Roast 15 minutes.  Lower temperature to 350 degrees.  Roast 35 minutes longer, or until juices run clear when inner thigh is pierced.

6 servings

Serving Suggestions

Garlic mashed potatoes

Saucy Brussels sprouts

Hot rolls

6 to 8 ounces bulk pork sausage

2 cups toasted bread cubes

1 cup chopped apples

1/2 cup thinly sliced celery

1/4 cup raisins

1/3 cup chopped onion

3/4 cup melted butter or margarine, divided

5 tablespoons chicken broth, divided

1/4 teaspoon dried leaf sage, crumbled

1/4 teaspoon poultry seasoning

1/4 teaspoon salt

dash pepper

6 Cornish game hens, about 1 to 1 1/2 pounds each

Directions

Brown sausage well then drain off grease. Add bread cubes, apples, celery, raisins, onion, 1/4 cup of the melted butter or margarine, 2 tablespoons of the chicken broth, sage, poultry seasoning, and salt; mix well. In a separate or cup, combine remaining 1/2 cup melted butter and 3 tablespoons chicken broth. Set aside to use for basting.

Lightly stuff Cornish hens with dressing mixture; close openings with skewers. Place hens in a large roasting pan; bake at 400° F. for 1 hour, or until the Cornish hens are tender. Baste Cornish hens occasionally with combined remaining margarine and chicken broth.

6 servings

Serving Suggestions

Stuffed mushrooms

Scalloped potatoes

Hearts of romaine salad

Hot buttered rolls

2 Cornish hens

2 tablespoons light rum

1/8 cup fresh lime juice

2 tablespoons honey (raw, thick type is best)

1 teaspoon salt

1/2 teaspoon pepper

1/8 teaspoon ground coriander

1/8 teaspoon cayenne (ground red pepper)

1/2 teaspoon garlic powder

1 tablespoon butter, softened

Directions

Wash your hens then dry them with a paper towel. Mix together all other ingredients except butter and pour into a large ziploc bag with the cornish hens.

Marinate the hens for a couple of hours, turning the bag once or twice in the fridge.

Preheat the oven to 350 degrees F.

Remove the hens from the plastic bag and place in a baking dish. (line with foil for less clean up) Pour the marinade on top of them.

Rub the butter all over the hens.

Put a little foil on the leg tips and wing tips or you can tie and tuck them to keep the tips from burning.

Roast the hens for 1 hour and 15 minutes until a meat thermometer reads 175 to 180 degrees when placed in the dark meat.

Let the hens rest, covered with foil, for 10 minutes then serve!

2-4 servings

Serving Suggestions

Baked sweet potatoes

Flat beans

Whole wheat rolls

4 (1 1/2 to 2 lbs. each) Cornish game hens

2 cups water

1 1/2-cups Kikkoman Soy Sauce

1/2-cup dry white wine

3/4-cup sugar

4 star anise

1 (1-inch) piece ginger root, sliced

Directions

Remove and discard giblets and excess fat from the hens. Wash the hens in cold running water and drain.

Bring water, soy sauce, wine, sugar, star anise and ginger to boil in a Dutch oven or a saucepan large enough to hold four hens.

Add hens and return sauce to boiling. Turn hens over, being careful not to break the skin (it looks best unbroken).

Reduce heat to medium and simmer five minutes.

Reduce heat to low, cover and simmer 15 minutes. Do not allow the mixture to boil too hard or the skin on the hens will break.

Turn the hens over and cook another 10 to 15 minutes. Check to see if they’re done by removing one from the pan and wiggling the leg. If it wiggles easily, they’re done. Remove the hens carefully.

Cut each hen in half, keep warm. Strain sauce, discarding pieces. Serve warm hens with sauce.

You can store the remaining braising mixture in an airtight container in the refrigerator for up to four weeks and use it again. Shred leftover hens for a flavorful sandwich or to use in a quick salad.

4-6 servings

Serving Suggestions

Ginger whipped yams

Steamed asparagus

Honey wheat rolls