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cornish game hens
Anyone have a really good cornish game hen recipe they'd care to share? I've done the usual things, so I'm looking for inspiration.[p]Thanks for the help,[p]phillip
I haven't tried this yet, but intend to. I think it sounds good.
@ Now You're Cooking! Export Format[p]Cornish Hens With Creamy Chipotle Sauce[p]mexican[p]4 each Cornish game hens; about 1 1/4 pounds
2 1/2 cups Roasted Tomatillo-Chipotle Salsa; separate recipe
1 pound green beans; trimmed
1 large white onions; sliced 3/8" thick
1/2 cup heavy cream
1 tablespoon vegetable or olive oil
salt, preferably coarse[p]Rinse the hens and pat dry. Set them in a bowl and coat with the Roasted
Tomatillo-Chipotle Salsa. Cover and let stand at room temperature for 1
In a large pot of boiling salted water, cook the green beans and onion
slices until both are crisp-tender, about 4 minutes. Drain and spread out
on a tray to cool.
Preheat oven to 450-degrees. Scrape the marinade from the hens back into
the bowl and stir in the cream. Set the hens, breast side up, in a large
oiled roasting pan with the legs facing out. Brush hens with the oil,
season with salt and roast in the middle of the oven for 15 minutes.
Arrange the beans and onions around the hens, pour the marinade over and
roast for about 20 minutes longer, or until the thigh juices run clear when
Transfer the hens and vegetables to a serving platter and cover loosely
with foil. Spoon off any fat from the pan sauce. Set the roasting pan
over 2 burners on moderate heat and boil, scraping up any browned bits, for
1 minute. Season with salt. Spoon half of the sauce around the hens and
serve with the remaining sauce.[p]- - - - - - - - - - - - - - - - - - -[p]Yield: 4 servings[p]Preparation Time: 2:00[p]
** Exported from Now You're Cooking! v5.74 **[p][p]___________________________
@ Now You're Cooking! Export Format[p]Tomatillo-Chile Sauce / Salsa Verde/Quick[p]easy, sauces, spicy[p]1 lb fresh tomatillos, husked and washed; -or-
13 oz can tomatillos, drained
3 ea serrano chiles -or-
2 ea jalapeño chiles; stemmed
5 sprigs cilantro; roughly chopped
1 sm onion; chopped
1 lg garlic clove; roughly chopped
1 tbsp lard or vegetable oil
2 cup poultry or meat stock
1/2 tsp salt; (if necessary)[p]Boil the fresh tomatillos and chiles in salted water to cover until
tender, 10-15 minutes; drain. Simply drain canned tomatillos. Place
the tomatillos and chiles (raw ones if using canned tomatillos) in a
blender or food processor, along with the coriander, onion and
garlic; if using a blender, stir well. Process until smooth, but
still retaining a little texture. Heat the lard or vegetable oil in
a medium-large skillet set over medium-high. When hot enough to make
a drop of the puree sizzle sharply, pour it in all at once and stir
constantly for 4-5 minutes, until darker and thicker. Add the broth,
let return to a boil, reduce the heat to medium and simmer until
thick enough to coat a spoon, about 10 minutes. Season with salt.[p]Source: Authentic Mexican; Rick & Deann Groen Bayless.
MM by Lyn.[p]
** Exported from Now You're Cooking! v5.74 **[p]
Here`s a link to JJ`s parmesian cornish hen cook...[p]Wess
both look great![p]phillip
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