These little hens are so often overlooked but they really are delightful. Simply cook them and then cut in half and each person gets one half of a hen, stuffing and a vegetable. What more could be simpler yet taste so darn good?
- 1 tbsp. Crisco oil
- 1 tsp. minced garlic
- 1/2 cup finely diced onion
- 1/3 cup celery, peeled and sliced very thin
- 1 cup mushrooms, finely chopped
- 1 tsp. dried Italian seasoning
- 2 cups day old bread, cut into 1/2 inch cubes
- 1/2 cup white wine
- 1 tin crabmeat, drained and checked for cartilage
- pinch of pepper
- 3-4 Cornish game hens
- 2 tbsp. melted butter
- 1 can mushroom soup
- 3/4 cup light cream
Preheat oven to 350 degrees.
In large skillet, combine the oil, garlic, onions, celery, mushrooms and Italian seasoning. Saute for about 5 minutes until soft. Drain and rinse the crabmeat. Check for and remove any cartilage.
Add the bread cubes and wine and fold in. Fold in the crab and set aside.
Wash, rinse and dry with a paper towel the cavity of the game hens. Stuff each one and place on a parchment lined baking sheet(s), brush with melted butter and set the hens on. Bake for 45-60 minutes until cooked through.
Prepare the cream of mushroom soup and whisk in the cream. When the hens are cooked through and have rested for a few minutes. Take cooking scissors and cut in half lengthwise. Spoon the mushroom soup over and serve to 6 or 8 hungary people.
Pair with a lovely, perfectly chilled Chardonnay. Yum!
Cornish Game Hens With Calvados-Sage Glaze
I simply love these little beggars. They are always so juicy, and absolutely yummy.
This will serve 4
- 2 2lb. Cornish Game Hens, halved
- 8 sage leaves, fresh
- 2/3 cup dry white wine, (1/3 cup for the Chef…well?)
- 3 tbsp. Calvados
- 2 tbsp. finely chopped shallots
- 2 tbsp. chopped sage
Preheat oven to 450 degrees. Starting at the neck end of hens, slide your fingers between the skin and breast and insert 2 sage leaves in each piece. Sprinkle with a pinch of salt and pepper and transfer to a roasting pan. Roast for 15 minutes.
Simmer 1/3 cup of wine, Calvados and shallots in a small saucepan stirring until the sauce thickens (about 5-6 minutes). When thickened, simply stir in the chopped sage leaves.
Brush about half the glaze over the chickens and roast for a further 5 minutes. Brush with the remaining glaze and now cook until the hens are cooked and the glaze is bubbling (about 5-8 minutes further. Now is a good time to try YOUR 1/3 cup of wine and relax, almost done! Transfer to a platter to rest.
Skim off the fat from the juices in the pan and discard. Add the remaining 1/3 cup of wine and boil until it has reduced by 1/3. This should take another five minutes. Spoon over the hens. Cut down the middle of the hen and serve 1/2 hen per plate.
Serve with a lovely risotto or garlic mashed potatoes and a vegetable.
Light the candles, pour the wine, seat everyone and enjoy! The conversations will be lively and the laughter will ring throughout the dinner.
Cornish Game Hens With A Madeira Citrus Sauce
I love cornish game hens and, like most people, tend to ignore them for periods of time. Try this and the sauce will make you want to cook this more often.
4 frozen cornish game hens, thawed
salt
pinch of pepper
3/4 cup melted butter
Heat oven to 500 degrees. Run cold water through the cavity of the hens and pat dry with a paper towel. Sprinkle cavity of each hen with a pinch of salt and pepper. Tie the legs together and arrange with breast side up in a shallow roasting pan. Brush with butter.
Roast for 15 minutes, uncovered, then lower the temperature to 400 degrees.
Turn the hens upside down. Pour 1/2 cup water over the hens and cover with foil. Bake for 30 minutes.
Turn the hens one more time, baste with pan drippings and now, uncovered and basting often, roast a further 30 minutes, until tender.
Sauce
1/4 cup orange peel
1 1/2 tbsp. lime peel
3/4 cup orange juice
2 tbsp. fresh lime juice
1 cup, red currant jelly
1/2 cup Madeira wine
1 tsp. dry mustard
1/2 tsp. ginger
pinch of salt
drop of Tabasco
In a small saucepan, combine the orange and lime peels and juices and bring to a boil. Cook over medium heat for 15 minutes or until the peels become translucent.
Add the wine, currant jelly, mustard, ginger, salt and Tabasco. Bring to a boil, stirring constantly. Reduce heat and simmer for 20 minutes to reduce to 1 1/4 cups, then cool for 10 minutes.
To serve, plate each one and pour sauce over. Any extra pour into a bowl for everyone to add more if needed. (there won ‘t be any, but I thought I would add it anyway).