Best 6 Casserole Of Cornish Hens And New Potatoes Recipes

CORNISH HENS WITH POTATOES

Steps:

• In a large skillet, brown hens in oil. Place the potatoes in a 5-qt. slow cooker. Top with the hens and bacon. Sprinkle with lemon-pepper and garlic powder. , Cover and cook on low for 6-8 hours or until a thermometer reads 180° and potatoes are tender. Thicken the cooking juices if desired. Sprinkle the hens with parsley.

CASSEROLE OF CORNISH HENS AND NEW POTATOES

Steps:

• Rinse and dry the hens inside and out. Season the cavities with salt and pepper. Tuck some of the herbs into the cavities of each of the hens. Tuck the wing tips back and tie the legs with butcher's cord.
• Melt the butter in a large, heavy casserole that will hold the hens. Brown the hens on all sides on top of the stove. Remove them from the casserole.
• Preheat oven to 400 degrees.
• Add the shallots to the casserole and saute over medium heat until tender and barely beginning to brown. Stir in the garlic, cook briefly, then stir in the wine and stock. Remove from the heat.
• Place the hens in the casserole, cover and place in the oven for 25 minutes.
• While the hens are roasting, boil the potatoes in salted water until they are just tender, about 20 minutes.
• When the hens are done, remove them to a warm serving platter. Place the casserole on top of the stove and add the potatoes. Simmer very gently for about five minutes, gently turning the potatoes in the sauce. Season to taste with salt and pepper. Add any juices that have drained from the hens onto the serving platter.
• Wipe the rim of the serving platter with a paper towel. Arrange the hens on the platter and spoon the sauce with the potatoes around them. Sprinkle with parsley and serve.

ROAST POUSSIN/CORNISH HEN AND SWEET POTATOES

Steps:

• This is my almost regular as clockwork Saturday night supper. I find it enormously easy and relaxing to make since all I do is go downstairs, put everything in the oven, and then go back up to Saturday evening tv in bed until it's ready - and then, frankly, back again.
• If I cook the poussins/ Cornish hens in the same pan as the sweet potatoes, I cut a couple of slices of bread and put 1 underneath each bird in the tin, so as to absorb the juices and stop them from seeping into the sweet potatoes which, in turn, would prevent them from crisping and browning. But more often than not, I dispense with the bread (you can imagine how good it tastes later though) and just get 2 disposable foil roasting trays about the size of brownie tins each and put the poussins/ Cornish hens in one and the sweet potatoes in another and reuinite on the plate with a little watercress and a squirt of lime juice later. I must have English mustard with. I know it's a weakness, but not one I'm willing to renounce.
• Preheat the oven to 425 degrees F. Put the birds into a small baking tin or foil tray pouring over 1 tablespoon of oil.
• Cut the unpeeled sweet potatoes into 2 1/2-inch cubes and put them into another smallish tin or foil tray.Pour over the other tablespoon of oil and sprinkle over the spices, and then toss everything together by shaking the tin.
• Cook both the poussins/hens and sweet potatoes in the preheated hot oven for 45 minutes.
• Put each poussin/Cornish hen on a plate, with a tangle of watercress and the sweet potatoes alongside. Sprinkle with Maldon/kosher salt, to taste, and spritz with lime juice and go to it!

ROAST CORNISH HENS AND SWEET POTATOES (NIGELLA LAWSON)

Steps:

• Preheat the oven to 425°; place the birds in a small baking pan or foil pan; pouring over 1 tablespoon of oil.
• Cut the unpeeled sweet potato into 2 ½ inch cubes and put them into another smallish pan or foil pan.
• Pour over the other tablespoon of oil and sprinkle over the spices, then toss everything together by shaking the pan.
• Cook both the hens and sweet potatoes in the preheated oven for 45 minutes.
• Put each Cornish hen on a plate, with a tangle of water cress and the sweet potatoes alonside.
• Sprinkle with kosher salt to taste and spritz with lime juice.

CORNISH GAME HENS WITH ARTICHOKES AND POTATOES

Steps:

• Preheat oven to 450 degrees F.
• In a large bowl, combine lemon juice, snipped oregano, olive oil, garlic, snipped thyme, salt, and pepper. Add artichoke hearts and potato; toss gently to coat. Using a slotted spoon, transfer artichokes and potato to another bowl; reserve garlic mixture.
• Rinse hens; pat dry with paper towels. Tie drumsticks to the tails using 100-percent-cotton string. Tie wing tips to the breasts. Brush hens with some of the garlic mixture. Arrange hens on one side of a rack in a large roasting pan. Arrange artichoke hearts and potato on the opposite side of rack. Drizzle hens and vegetables with remaining garlic mixture.
• Place roasting pan on middle rack of oven. Roast about 50 minutes or until juices of the hens run clear (180 degrees F) and vegetables are tender.
• Arrange hens on a serving platter. Using a slotted spoon, transfer vegetables to platter. If desired, garnish platter with lemon slices, oregano leaves, and thyme sprigs.
• Using kitchen shears or a long heavy knife, cut the string between drumsticks and around breasts. Carefully cut hens in half lengthwise.

GAME HENS WITH ONIONS AND POTATOES

Steps:

• Sprinkle hens inside and out with salt and pepper. Ideally you should truss them with string, but it is not essential.
• Heat oil in heavy casserole large enough to hold hens comfortably in one layer. Add hens and cook, turning often, until nicely browned all over, about 5 minutes.
• Meanwhile, trim ends off potatoes and cut lengthwise into quarters. Put in saucepan with cold water to cover and salt to taste. Let simmer about 3 minutes and drain.
• Add potatoes to hens and onions. Pour fat from casserole. Return to heat and add mushrooms and bay leaf, stirring from bottom.
• Cover closely and let cook about 3 minutes.
• Add wine and broth. Cover closely and let simmer 30 minutes. Remove bay leaf. Serve chicken and vegetables sprinkled with parsley.