Best 8 Chutney Glazed Cornish Hens With Hazelnuts And Dried Fruit Stuffing Recipes

SUNNY'S GRILLED CORNISH HENS AND VEGGIES CHEAT SHEET

Steps:

• Preheat the oven or grill for cooking on indirect heat at 425 degrees F. Line a baking sheet with nonstick aluminum foil.
• Combine the baby carrots, honey, olive oil, Italian seasoning, Brussels sprouts, potatoes, lemon zest, salt, pepper and juice of 1/2 lemon in a large bowl. Toss to coat and distribute evenly around the edges of the lined baking sheet.
• Place the hens in the middle of the baking sheet. Brush each hen with olive oil all over, then sprinkle with salt, pepper and Hungarian paprika to taste. Stuff each hen with the rosemary and thyme.
• Place the baking sheet on the center rack of the oven or above the indirect heat of the grill. Roast until the hens reach an internal temperature of 155 degrees F and the veggies are caramelized, 30 to 40 minutes. Remove from the grill or oven and allow the hens to rest until they reach an internal temperature of 165 degrees F, about 5 minutes. Spritz with juice from the remaining lemon half before serving.

CLEMENTINE AND CRANBERRY GLAZED CORNISH GAME HENS

Steps:

• Preheat the oven to 400 degrees F.
• In a small saucepan, saute the shallots in the butter over medium heat until translucent, about 5 minutes. Add in the clementine zest and juice, cranberry, brown sugar and rosemary. Simmer until thick, about 10 minutes. Set aside to cool.
• Season the game hens liberally with salt and pepper. Using a basting brush, paint each bird entirely with the glaze. Cover the wing tips with foil to keep them from blackening too much.
• Place the glazed birds in an enameled cast-iron Dutch oven. Roast for 20 minutes, and then reglaze the birds. Check after 15 more minutes; if the sugars in the glaze are turning too brown, lightly tent the Dutch oven with foil to protect the skins. Baste again after 45 more minutes, then check with an instant-read thermometer after another 5 minutes; the thighs must register at 165 degrees F, the breasts at 170. Let rest for 10 minutes and serve.

CHUTNEY-GLAZED CORNISH HENS WITH HAZELNUTS AND DRIED-FRUIT STUFFING

Steps:

• Make the stuffing:
• In a large heavy skillet cook the shallot, the onion, and the garlic in the butter over moderate heat, stirring, until the vegetables are golden. Stir in the sage, the cloves, the raisins, the apricots, and salt and pepper to taste and cook the mixture, stirring, for 1 minute. Stir in the wine and boil the mixture until the liquid is evaporated. Remove the skillet from the heat and stir in the bread cubes, the hazelnuts, and salt and pepper to taste. Let the mixture cool before stuffing the hens.
• Divide the stuffing among the cavities of the hens, packing the cavities loosely. Truss the hens, sprinkle them with salt and pepper, and arrange them so that they do not touch on the rack of a large, foil-lined broiler pan. Brush the hens with the butter and roast them in the upper third of a preheated 400°F. oven for 1 hour.
• While the hens are roasting, in a small saucepan combine the lemon juice, the chutney, and salt and pepper to taste, bring the glaze just to a boil, stirring, and in a blender or food processor purée it. Brush the hens with the glaze, roast them for 15 to 25 minutes more, or until they are golden brown and cooked through, and discard the trussing string.
• To toast and skin hazelnuts:
• Toast the hazelnuts in one layer in a baking pan in a preheated 350°F. oven for 10 to 15 minutes, or until they are colored lightly and the skins blister. Wrap the nuts in a kitchen towel and let them steam for 1 minute. Rub the nuts in the towel to remove as much of the skins as possible and let them cool.

ROASTED CORNISH HEN WITH BALSAMIC GLAZE

Steps:

• Preheat the oven to 425° F. Remove all visible fat and the neck and giblets from the Cornish hens. Rinse the hens under cold water and pat them dry inside and out with paper towels. Season the birds generously with salt and pepper, inside and out. Place one rosemary sprig, 2 sage leaves, and 1 bay leaf in the body cavity of each bird.
• Heat the oil in a heavy, flameproof roasting pan or very large ovenproof skillet over medium heat. Add the scallions, carrots, celery, porcini, and the remaining rosemary and sage leaves and cook, stirring, until the scallions are wilted, about 4 minutes. Smooth the vegetables into an even layer and nestle the prepared birds, breast side up, over them. Roast, basting frequently with enough of the chicken stock to keep the vegetables well moistened, until the vegetables and hens are golden brown-about 45 minutes.
• Carefully tilt the pan and spoon off enough of the roasting juices to measure 1 cup, not including fat. Stir the balsamic vinegar and honey into the measured juices until the honey is dissolved. Return the birds to oven and roast, basting occasionally with the honey mixture, until the birds are a rich mahogany color and the leg joint moves easily when you wiggle it, about 15 minutes.
• Remove the birds from the oven, transfer them to a platter or plates, and cover with a tent of aluminum foil to keep them warm. Strain the pan juices through a sieve into a small saucepan, pressing as much of the liquid from the vegetables as possible. Skim the fat from the surface of the sauce, and bring the sauce to a simmer while carving the birds. With a pair of kitchen shears, cut along both sides of the backbones to remove them. Cut the birds in half through the center breastbone. Cut each half into leg and breast portions. Arrange the pieces on a platter or plates, and spoon some of the roasting juices over them. Pass the remaining sauce separately.

GLAZED CORNISH HENS

Steps:

• Preheat oven to 350°. Place hens, breast side up, on a rack in a shallow roasting pan. Sprinkle with salt and pepper. Bake, uncovered, 30 minutes. , In a small bowl, combine spreadable fruit and orange juice. Spoon some of the apricot mixture over the hens. Bake until golden brown and juices run clear, 30-35 minutes, basting several times with remaining apricot mixture. Let stand 5 minutes before serving.

CONTEST-WINNING ORANGE-GLAZED CORNISH HENS

Steps:

• Preheat oven to at 350°. Tie legs of each hen together; turn wing tips under backs. Place on a greased rack in a roasting pan. Brush with butter; sprinkle with salt and pepper. Bake, uncovered, for 1 hour., Meanwhile, in a saucepan, combine the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 15 minutes. Spoon over hens. Bake until a thermometer reads 170°, about 15 minutes longer.

CORNISH GAME HENS WITH DRIED FRUIT AND HONEY

Steps:

• Heat 2 tablespoons oil in heavy medium skillet over medium heat. Add almonds; sauté until golden, about 8 minutes. Turn almonds out onto paper towels and drain. (Can be made 2 days ahead. Store airtight at room temperature.)
• Heat remaining 1 tablespoon oil in heavy large pot over medium-high heat. Add onions and sauté until beginning to brown, about 10 minutes. Add game hens, 2 cups water, chopped parsley, ginger, cinnamon, nutmeg, and cloves and bring to boil. Reduce heat to medium-low. Cover and simmer until game hens are cooked through, turning once, about 35 minutes. Using tongs, transfer game hen pieces to bowl.
• Degrease pan juices. Add honey, dried fruit, and raisins and simmer until fruit is tender, about 15 minutes. Return hen pieces to sauce. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated.) Rewarm game hens in sauce over medium-low heat. Transfer to large platter. Sprinkle with almonds.

CORNISH GAME HENS WITH PEACH GLAZE

Steps:

• Cut the hens down the backbone (split).
• Brine the hens: dissolve the salt in water,put hens& salted water into large bowl.
• (I usually put them into a large plactic bag) refrigerate 2 to 3 hours.
• Remove hens, Rinse thoroughly, pat dry, prick the skin allover the breast and legs with point of paring knife.
• Melt the butter in small pan& mix with preserves.
• Add salt, pepper& basil.
• Preheat oven to 400 degrees.
• Place hens in shallow pan (I usually line pan with foil for easy clean-up).
• Rub hens with butter.
• Spoon butter& preserve mixture over hens.
• Bake 35 to 45 minutes.