Best 15 Mustard And Rosemary Roasted Game Hens Recipes

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**Mustard and Rosemary Roasted Game Hens: A Flavorful and Elegant Dish**

Mustard and rosemary roasted game hens is a culinary masterpiece that combines the delicate flavor of game hens with a zesty mustard and aromatic rosemary marinade. This dish is perfect for a special occasion or a gourmet dinner party. The succulent meat of the game hens is perfectly complemented by the tangy mustard and earthy rosemary, creating a harmonious blend of flavors that will tantalize your taste buds.

**A Symphony of Flavors:**

This recipe elevates the classic roasted game hen dish by introducing a delightful combination of ingredients that work in perfect harmony. The mustard and rosemary marinade infuses the game hens with a savory and aromatic flavor that seeps into every bite. The addition of garlic and lemon zest adds a touch of brightness and acidity, balancing the richness of the meat. Roasted vegetables, such as carrots, potatoes, and Brussels sprouts, accompany the game hens, completing the dish with a medley of colors and textures.

**Cooking Techniques:**

The mustard and rosemary roasted game hens are cooked using a combination of roasting and basting techniques. The hens are first marinated in the flavorful mustard and rosemary mixture, then roasted in a preheated oven until golden brown and cooked through. Basting the hens with the marinade during the roasting process helps to keep them moist and infuses them with even more flavor. The roasted vegetables are tossed with olive oil, salt, and pepper, and then roasted alongside the game hens, creating a delicious and colorful side dish.

**Presentation and Serving Suggestions:**

Mustard and rosemary roasted game hens are a visually stunning dish that will impress your guests. Arrange the roasted hens on a serving platter, surrounded by the colorful roasted vegetables. Garnish with fresh rosemary sprigs and lemon wedges for an elegant presentation. Serve the dish with a side of your favorite dipping sauce, such as a creamy mustard sauce or a tangy cranberry sauce, to enhance the flavors even further.

**Additional Recipes in the Article:**

In addition to the main recipe for mustard and rosemary roasted game hens, the article also includes two additional recipes that complement this dish perfectly:

- **Roasted Vegetable Medley:** This recipe provides instructions for roasting a variety of vegetables, such as carrots, potatoes, and Brussels sprouts, to create a colorful and flavorful side dish.
- **Creamy Mustard Sauce:** This recipe offers a simple and delicious mustard sauce that pairs wonderfully with the roasted game hens. The sauce is made with mayonnaise, mustard, sour cream, and fresh herbs, creating a creamy and tangy accompaniment.

Check out the recipes below so you can choose the best recipe for yourself!

CORNISH GAME HENS WITH GARLIC AND ROSEMARY



Cornish Game Hens with Garlic and Rosemary image

Crusty garlic bread and a nice light Chianti wine complement this meal very well.

Provided by MOONANDBACK

Categories     Meat and Poultry Recipes     Chicken     Cornish Hen Recipes

Time 1h20m

Yield 4

Number Of Ingredients 9

4 Cornish game hens
salt and pepper to taste
1 lemon, quartered
4 sprigs fresh rosemary
3 tablespoons olive oil
24 cloves garlic
⅓ cup white wine
⅓ cup low-sodium chicken broth
4 sprigs fresh rosemary, for garnish

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Rub hens with 1 tablespoon of the olive oil. Lightly season hens with salt and pepper. Place 1 lemon wedge and 1 sprig rosemary in cavity of each hen. Arrange in a large, heavy roasting pan, and arrange garlic cloves around hens. Roast in preheated oven for 25 minutes.
  • Reduce oven temperature to 350 degrees F (175 degrees C). In a mixing bowl, whisk together wine, chicken broth, and remaining 2 tablespoons of oil; pour over hens. Continue roasting about 25 minutes longer, or until hens are golden brown and juices run clear. Baste with pan juices every 10 minutes.
  • Transfer hens to a platter, pouring any cavity juices into the roasting pan. Tent hens with aluminum foil to keep warm. Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. Cut hens in half lengthwise and arrange on plates. Spoon sauce and garlic around hens. Garnish with rosemary sprigs, and serve.

Nutrition Facts : Calories 814.3 calories, Carbohydrate 9.7 g, Cholesterol 339.7 mg, Fat 57.5 g, Fiber 1.8 g, Protein 59.4 g, SaturatedFat 14.6 g, Sodium 1382.6 mg, Sugar 0.4 g

ROASTED CORNISH GAME HEN



Roasted Cornish Game Hen image

Crispy, golden skin and moist, flavorful meat make these Roasted Cornish Game Hens a total showstopper!

Provided by Kimberly Killebrew

Categories     Main Course

Time 1h20m

Number Of Ingredients 9

4 Cornish game hens (,patted dry with paper towels)
8 thin slices of butter
4 sprigs each of fresh rosemary and thyme (or herbs of choice plus some extra leaves of each)
4 large cloves garlic (,peeled)
1 lemon (,scrubbed well and cut into quarters)
Extra virgin olive oil
Salt and freshly ground black pepper
1/2 cup dry white wine
1/2 cup chicken broth

Steps:

  • Preheat oven to 450 degrees F.
  • Pat the hens dry with a paper towel. Use your index finger to loosen the skin on the top of the hen and slip a thin slice of butter under the skin on top of each breast. Add a few rosemary and thyme leaves (or herb of choice). Repeat for each hen. Put a quarter of a lemon in the cavity of each hen along with a clove of garlic and a sprig of fresh rosemary and thyme (or herb of choice). Truss the hens by tying the wings and legs.
  • Rub each hen all over with some extra virgin olive oil, then sprinkle with salt and freshly ground black pepper. Place then hens on the rack of a roasting pan lined with aluminum foil, spacing them out so they are as far apart from each other as possible. This will enable their skins to get browned and crispy.
  • Place the hens in the preheated oven and roast for 25 minutes.
  • While the hens are roasting, combine the chicken broth and wine in a bowl.
  • After the hens have been roasting for 25 minutes, reduce the oven temperature to 350 degrees F. Pour the broth/wine mixture over the hens and continue to roast for 30 minutes, basting the hens with the juices at the bottom of the pan every 10 minutes or less. The hens are done when an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F and the juices run clear. If you prefer darker skins, turn up the temperature to broil for a couple more minutes, watching closely to prevent burning.
  • Carefully remove the hens and pour the juices from their cavities into the roasting pan. Transfer the hens to a warmed platter, remove the trussing string, and tent with aluminum foil to keep warm. Pour the juices from the roasting pan into a saucepan and boil for about 5 minutes until the liquid is a thin sauce-like consistency. Serve the hens whole per guest or cut in half lengthwise and place cavity-down on each serving plate. Drizzle the sauce over the hens and garnish with fresh herb sprigs and a slice of lemon. Serve immediately.

Nutrition Facts : ServingSize 0.5 hen (half), Calories 477 kcal, Carbohydrate 2 g, Protein 38 g, Fat 32 g, SaturatedFat 9 g, Cholesterol 229 mg, Sodium 199 mg

CORNISH GAME HENS WITH GARLIC AND ROSEMARY



Cornish Game Hens with Garlic and Rosemary image

The fragrant roasted birds are served with a pan sauce containing whole garlic cloves. Cornish Game Hens with Garlic and Rosemary. Pour a light Chianti throughout the meal.

Categories     Garlic     Roast     Valentine's Day     Low Carb     Winter     Birthday     Bon Appétit

Yield Serves 4

Number Of Ingredients 8

4 1 1/4- to 1 1/2-pound Cornish game hens, giblets removed
1 lemon, cut into 4 wedges
4 large fresh rosemary sprigs
3 tablespoons olive oil
24 garlic cloves, peeled
1/3 cup dry white wine
1/3 cup canned low-salt chicken broth
Additional rosemary sprigs (for garnish)

Steps:

  • Preheat oven to 450°F. Pat hens dry with paper towels. Season cavities lightly with salt and pepper. Place 1 lemon wedge and 1 rosemary sprig in cavity of each hen. Rub hens with 1 tablespoon oil. Season outside of hens lightly with salt and pepper. Arrange in heavy large roasting pan. Scatter garlic around hens.
  • Roast hens 25 minutes. Reduce oven temperature to 350°F. Pour wine, broth and remaining 2 tablespoons oil over hens. Continue roasting until hens are golden brown and juices run clear when thigh is pierced at thickest part, basting every 10 minutes with pan juices, about 25 minutes longer.
  • Transfer hens to platter, pouring any juices from cavity into roasting pan. Tent hens with foil to keep warm. Transfer pan juices and garlic to heavy medium saucepan. Boil until reduced to sauce consistency, about 6 minutes.
  • Cut hens in half lengthwise. Arrange on plates. Spoon sauce and garlic around hens. Garnish with additional rosemary sprigs and serve.

ROASTED CORNISH GAME HENS



Roasted Cornish Game Hens image

This is an easy weeknight dinner that will feed 4. I just love what rosemary, thyme, and Dijon do to these delectable little birds. It's great served over baked sweet potatoes or fingerlings.

Provided by Penny Stettinius

Categories     Poultry

Time 1h15m

Yield 4 halves, 4 serving(s)

Number Of Ingredients 9

2 Cornish hens
4 garlic cloves, peeled and rough chopped
2 tablespoons Dijon mustard
2 tablespoons white wine
2 teaspoons fresh rosemary leaves
2 teaspoons fresh thyme leaves
1 teaspoon olive oil
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper

Steps:

  • Preheat the oven to 400 degrees.
  • Rinse and dry the hens.
  • In the bowl of a mini food processor, add the mustard, wine, rosemary, thyme, oil, salt and pepper.
  • Pulse until all is a smooth paste. It will be more of a liquid form than a paste.
  • Place the hens in a little roasting pan and shmear the mixture all over the birds, under the skin, around the breasts, and into the cavity.
  • Roast, breast side down for 25 minutes then flip and roast for another 25-35 minutes, or until done.
  • Remove from the oven and let rest at least 10 minutes.
  • Cut each hen in half, down the breastbone, and serve with some sauce on top.

Nutrition Facts : Calories 166.2, Fat 5.5, SaturatedFat 1.2, Cholesterol 108.8, Sodium 603.5, Carbohydrate 2.1, Fiber 0.6, Sugar 0.2, Protein 24.6

ROASTED CORNISH GAME HEN WITH MUSTARD GLAZE



Roasted Cornish Game Hen With Mustard Glaze image

A great dinner for two, for weeknight, company or the holidays! Adapted from Gourmet magazine July 1990(via Epicurious).

Provided by Sharon123

Categories     Chicken

Time 50m

Yield 2 serving(s)

Number Of Ingredients 8

1 Cornish hen (1 1/2-pound)
1 1/2 tablespoons olive oil
1 tablespoon dijon-style mustard
2 tablespoons mustard seeds
1/2 teaspoon crumbled dried rosemary
1 -2 garlic clove, minced
1/4 cup dry white wine
1/4 cup chicken broth

Steps:

  • Remove the backbone from the hen with poultry shears or a sharp knife, place the hen, skin side up, on a work surface, and press down the breastbone to flatten the hen.
  • In an ovenproof skillet roast the hen, skin side up, in a preheated 450°F oven for 10 minutes.
  • While the hen is roasting, in a small bowl whisk together the oil, the mustard, rosemary, the garlic, and salt and pepper to taste.
  • Remove the hen from the oven, spread the mustard mixture over the skin, and roast the hen for 15 minutes.
  • Transfer the hen to a preheated broiler and broil it about 4 inches from the heat for 2-3 minutes. Now put the mustard seed in with the mustard mixture and broil for 2-3 more minutes(this is so the mustard seeds won't burn).
  • Transfer the hen to a platter and keep it warm.
  • To the skillet add the wine and boil the mixture over high heat until it is reduced by half. Add the broth, boil the mixture for 1 minute, scraping up and brown bits, and add any juices that have accumulated on the platter. Strain the sauce through a fine sieve onto 2 plates. Cut the hen in half with a sharp knife, and arrange each half on top of the sauce.
  • Serve and enjoy!

ROASTED CORNISH GAME HENS MARINATED IN HONEY AND MUSTARD



Roasted Cornish Game Hens Marinated in Honey and Mustard image

Provided by Food Network

Yield 2 to 4 servings

Number Of Ingredients 9

1/4 cup honey
1/3 cup grainy mustard
2 cloves garlic, chopped
5 tablespoons vegetable oil
1 teaspoon dried thyme or 1 tablespoon chopped fresh thyme
1 1/2 teaspoons ground cinnamon
2 Cornish game hens
Salt and freshly ground black pepper
1 lemon

Steps:

  • Mix the honey, mustard, garlic, 3 tablespoons oil, thyme and cinnamon together in a bowl and set aside. Remove the wing tips from the hens. Roll the hens in the marinade and marinate overnight.
  • Preheat the oven to 450 degrees F.
  • Season the birds inside and out with salt and pepper. Cut the lemon in half and squeeze over each bird. Put a used lemon half in the cavity of each bird. Truss the birds.
  • Set a rack in a roasting pan and brush the rack with several tablespoons vegetable oil. Place the birds, breast side down on the oiled rack. Roast for 30 minutes. Turn the birds breast side up, reduce the heat to 350 degrees and roast an additional 15 to 20 minutes or until the hens are cooked through and the skin is brown. Allow the hens to rest 10 minutes before serving.

GARLIC PAN- ROASTED GAME HENS



Garlic Pan- Roasted Game Hens image

Provided by Food Network

Time 1h20m

Yield 4 servings

Number Of Ingredients 9

2 teaspoons Dijon mustard
Salt
3 tablespoons olive oil
2 game hens, about 1 and 1/2 pounds each, split in half
4 small peeled garlic cloves
1/4 cup red wine vinegar
1/4 cup chicken broth
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary

Steps:

  • Heat the olive oil in a large skillet, over medium heat for about 2 minutes or until almost smoking. Add the game hens, skin side down, and saute for 5 minutes or until golden. With tongs, turn the hens over, add the garlic and saute for another 5 minutes.
  • Add the vinegar and broth which will bubble up, then the thyme and rosemary. Cover and simmer, over low heat, for 25 to 30 minutes or until the juices run clear, not rosy, when the thigh is pricked with a fork. Transfer the hens to a plate. Stir the mustard into the juices in the skillet and boil down furiously, until 1/2 cup of liquid remains, scraping the brown cooking particles into the sauce. Season with salt and pepper, spoon over the hens and serve immediately.

MUSTARD- AND ROSEMARY-ROASTED GAME HENS



Mustard- and Rosemary-Roasted Game Hens image

Categories     Game     Mustard     Poultry     Roast     Low Carb     Dinner     Rosemary     Bon Appétit

Yield Serves 2

Number Of Ingredients 7

1/4 cup whole-grain (coarse) mustard
2 tablespoons Dijon mustard
3 large garlic cloves, pressed
1 tablespoon chopped fresh rosemary or 1 teaspoon dried, crumbled
1/4 cup olive oil
2 1 1/4-pound Cornish game hens
Fresh rosemary sprigs (optional)

Steps:

  • Preheat oven to 375°F. combine first 4 ingredients in small bowl. Gradually whisk in oil. Rub cavities and outside of hens with mustard mixture. Season with salt and pepper. Place 1 large rosemary sprig in cavity of each hen if desired. Arrange in shallow roasting pan. Bake until cooked through, about 1 hour 15 minutes (cover with foil last 15 minutes if hens are browning too quickly). Let stand 5 minutes and serve.

ROSEMARY ROAST CORNISH HENS



Rosemary Roast Cornish Hens image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 23

4 Cornish hens (about 1 pound each)
Cornbread Herbed Stuffing, recipe follows
1/4 cup vegetable oil
1/2 cup dry white wine
1 medium onion, finely chopped
2 cloves garlic, minced
2 teaspoons chopped fresh rosemary or 3/4 teaspoon dried rosemary
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 tablespoons unsalted butter, softened
Freshly ground black pepper
3 tablespoons butter
1 cup chopped onions
1 cup chopped celery
2 cups dry cornbread cubes
2 cups dry white bread cubes
2 teaspoons poultry seasoning
2 teaspoons chopped fresh sage leaves or 3/4 teaspoon dried sage leaves
2 teaspoons finely chopped fresh rosemary or 3/4 teaspoon dried rosemary
2 teaspoons finely chopped fresh parsley
2 large eggs, lightly beaten
1/2 to 1 cup chicken stock
Salt and freshly ground black pepper, to taste

Steps:

  • Remove the giblets from the hens. Rinse the hens with cold water and pat them dry with paper towels.
  • Combine the marinade ingredients in a small bowl. Place the hens in a large self-sealing food-storage bag and pour the marinade over them. Close the bag securely and refrigerate for at least 3 hours. Shake the bag once or twice to coat the hens evenly with the marinade. Preheat the oven to 400 degrees.
  • Remove the hens from the plastic bag and pat dry with paper towels. Season the hens inside and out with salt and pepper. Stuff the cavity loosely with the Cornbread Herbed Stuffing. Rub or brush butter over the skin of the hens and place the hens breast side up in a shallow roasting pan, large enough to allow space between the hens.
  • Roast for 15 minutes to brown. Reduce the oven temperature to 350 degrees and baste frequently with pan drippings and melted butter. Continue roasting for 35 to 45 minutes, or until the juices run clear when the flesh is pierced with a sharp knife.
  • In saute pan, melt the butter. Saute the onions and celery in the butter until tender. In a large bowl, toss the bread cubes with onions, celery, poultry seasoning, and herbs. Add the eggs and enough chicken stock to slightly moisten and barely bind the ingredients. Season with salt and pepper to taste. Yield: 9 to 10 cups;

CORNISH GAME HENS WITH MUSTARD AND ROSEMARY



Cornish Game Hens with Mustard and Rosemary image

Categories     Herb     Mustard     Poultry     Roast     Rosemary     Watercress     Bon Appétit

Yield Serves 6

Number Of Ingredients 9

6 tablespoons butter, room temperature
1/3 cup finely chopped prosciutto
5 teaspoons chopped fresh rosemary
2 1/2 teaspoons Dijon mustard
3 1 1/2-pound Cornish game hens
1 1/2 cups canned chicken broth
1 cup low-fat mayonnaise
3 tablespoons apricot fruit spread
1 bunch watercress

Steps:

  • Preheat oven to 400°F. Combine butter, 3 tablespoons prosciutto, 2 1/2 teaspoons rosemary and 1 1/2 teaspoons mustard in bowl. Season with salt and pepper. Run fingers under skin over breast of each game hen, loosening skin from meat. Rub 1 tablespoon butter mixture under skin over breast of each hen. Sprinkle hens inside and out with salt and pepper. Place 1 teaspoons butter mixture in each cavity. Truss hens with kitchen string.
  • Place hens on rack in large roasting pan. Pour 1/3 cup broth over hens. Dot each hen with 1 teaspoon butter mixture. Roast hens 30 minutes, basting with remaining broth and butter every 10 minutes. Continue roasting without basting until juices run clear when thigh is pierced at thickest part, about 30 minutes more. Reserve 1/4 cup pan juices. Cool hens. Cut each hen in half.
  • Mix mayonnaise, apricot spread, remaining prosciutto, rosemary and mustard, and 1/4 cup pan juices in small bowl. (Hens and sauce can be made 1 day ahead. Cover and chill.)
  • Arrange watercress on large platter. Arrange hens atop. Serve with sauce.

HONEY-MUSTARD CHICKEN WITH ROASTED VEGETABLES



Honey-Mustard Chicken with Roasted Vegetables image

Paleo or not, this combination of flavors will tickle your taste buds! Colorful veggies and chicken work for a weeknight or for guests.

Provided by Bibi

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 1h

Yield 4

Number Of Ingredients 17

3 cups peeled and cubed butternut squash
2 carrots, peeled and cut 1-inch pieces
1 large parsnip, peeled and cut into 1/2-inch pieces
1 small sweet potato, peeled and cut into 1/2-inch pieces
1 small red onion, cut into 1-inch wedges
2 tablespoons extra-virgin olive oil
2 teaspoons minced fresh rosemary
½ teaspoon sea salt
¼ teaspoon fresh ground black pepper
4 skinless, boneless chicken breast halves
¼ teaspoon salt
1 pinch ground black pepper to taste
1 tablespoon extra-virgin olive oil
½ cup low-sodium chicken broth
¼ cup white wine
2 tablespoons honey
2 tablespoons whole-grain mustard

Steps:

  • Place an 11x17-inch baking sheet in the oven and preheat to 425 degrees F (220 degrees C).
  • Combine butternut squash, carrots, parsnip, sweet potato, and red onion in a large bowl; add 2 tablespoons olive oil, rosemary, 1/2 teaspoon sea salt, and 1/4 teaspoon pepper and stir to coat. Spread vegetable mixture in a single layer onto the warmed baking sheet from the oven.
  • Roast vegetables in the preheated oven for 15 minutes; stir and continue roasting until tender, about 15 minutes more.
  • Pound chicken to 1/2-inch thickness on a work surface; season with 1/4 teaspoon salt and ground black pepper to taste.
  • Heat 1 tablespoon olive oil in a large skillet over medium heat; cook chicken until no longer pink in the center, about 5 minutes per side. Transfer chicken to a bowl.
  • Pour chicken broth and wine into the same skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon, about 2 minutes.
  • Stir honey and mustard into wine mixture; add chicken and turn pieces until coated. Serve chicken alongside roasted vegetables.

Nutrition Facts : Calories 413.9 calories, Carbohydrate 43.4 g, Cholesterol 67.7 mg, Fat 13.9 g, Fiber 7.2 g, Protein 28.2 g, SaturatedFat 2.4 g, Sodium 586 mg, Sugar 17.4 g

ROASTED HONEY MUSTARD CHICKEN



Roasted Honey Mustard Chicken image

I love a good roasted chicken, and this one is easy and delicious. After a quick prep, the marinade does its magic in the fridge until time for roasting. It's fun to dress the dish up by season based on whatever vegetables are fresh at the market. -Kara Brook, Owings Mills, Maryland

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 6 servings.

Number Of Ingredients 16

3/4 cup honey
1/3 cup extra virgin olive oil
1/3 cup Dijon mustard
1/4 cup lemon juice
3 tablespoons chicken seasoning
7 garlic cloves, minced
1 broiler/fryer chicken (3 to 4 pounds)
VEGETABLES:
1-1/2 pounds baby red potatoes
1 pound carrots, cut into 1-inch pieces
3 to 4 fresh rosemary sprigs
2 tablespoons extra virgin olive oil
1 teaspoon chicken seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium lemon, sliced

Steps:

  • In a small bowl, whisk the first 6 ingredients until blended. Pour 1 cup marinade into a large bowl or shallow dish. Add chicken and turn to coat. Refrigerate at least 3 hours, turning occasionally. Cover and refrigerate remaining marinade for basting., Drain chicken, discarding marinade in bowl. Preheat oven to 450°. Place chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together., Roast 15 minutes. Meanwhile, in a large bowl, combine potatoes, carrots, rosemary, oil, chicken seasoning, salt and pepper. Add to roasting pan; reduce oven setting to 350°., Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/2 - 1-3/4 hours, adding the lemon slices during the last 15 minutes of roasting and brushing occasionally with reserved marinade. Cover loosely with foil if chicken browns too quickly., Remove chicken from oven; tent with foil. Let stand 15 minutes before carving; discard rosemary sprigs.

Nutrition Facts : Calories 654 calories, Fat 31g fat (7g saturated fat), Cholesterol 104mg cholesterol, Sodium 919mg sodium, Carbohydrate 58g carbohydrate (32g sugars, Fiber 4g fiber), Protein 36g protein.

ROASTED GAME HEN WITH ROOT VEGETABLES



Roasted Game Hen with Root Vegetables image

Instead of the usual roast chicken, why not give game hen the oven treatment? It cooks way faster, and the pan juices make a delicious sauce when combined with Dijon, lemon juice, capers, and fresh tarragon.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 45m

Number Of Ingredients 9

1 Cornish game hen (1 3/4 pounds), trimmed of excess fat
Kosher salt and freshly ground pepper
3 medium carrots, peeled and quartered lengthwise
1/2 small celery root, peeled and cut into 1/2-inch matchsticks
2 tablespoons extra-virgin olive oil
1 teaspoon Dijon mustard, plus more for serving
2 tablespoons fresh lemon juice
2 teaspoons capers in brine, drained and coarsely chopped
2 tablespoons chopped fresh tarragon leaves

Steps:

  • Preheat oven to 425 degrees with racks in top and bottom. Place hen, breast-side down, on a work surface. Using kitchen shears, cut along both sides of backbone to remove. Flip over; split lengthwise with a heavy knife. Pat dry; season with salt and pepper. On a rimmed baking sheet, toss vegetables with 1 tablespoon oil; season with salt and pepper. Transfer sheet to bottom rack of oven.
  • In an ovenproof skillet, heat remaining oil over medium-high. Add hen, skin-side down; cook until browned, about 3 minutes. Flip; transfer skillet to top rack of oven. Roast, stirring vegetables once, until golden, and a thermometer inserted into thickest part of hen thigh reads 165 degrees, 18 to 20 minutes for hen, and 25 to 28 minutes for vegetables. Transfer hen and vegetables to a platter. Return skillet to medium heat; whisk in mustard, lemon juice, 1 tablespoon water, and capers. Cook until reduced slightly, about 1 minute. Stir in tarragon; spoon over vegetables. Serve, with more mustard.

ROASTED GARLIC-ROSEMARY CORNISH GAME HENS



Roasted Garlic-Rosemary Cornish Game Hens image

Make and share this Roasted Garlic-Rosemary Cornish Game Hens recipe from Food.com.

Provided by Ceezie

Categories     Meat

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 7

1/4 cup thinly sliced garlic clove
2 tablespoons finely chopped fresh rosemary
6 (1 1/4 lb) Cornish hens
6 rosemary sprigs
1 teaspoon salt
1/2 teaspoon black pepper
cooking spray

Steps:

  • Preheat oven to 350°.
  • Mix garlic and chopped rosemary together in a small bowl.
  • Rinse each hen under cold water; pat dry. Starting at neck cavity, loosen skin from breast by gently inserting fingers between skin and meat. Place about 2 teaspoons of garlic mixture under skin and spread evenly over breast meat. Place 1 rosemary sprig in body cavity. Sprinkle hens with salt and pepper.
  • Tie ends of legs together with cord. Lift wing tips out and tuck under hen. Place hens on a broiler pan coated with cooking spray; bake for 1 hour or until juices run clear. Remove skin and cord before serving; split hens in half lengthwise.

CORNISH GAME HENS WITH ROSEMARY



Cornish Game Hens With Rosemary image

Provided by Craig Claiborne

Categories     lunch, main course

Time 1h10m

Yield 4 to 8 picnic servings

Number Of Ingredients 8

4 Cornish game hens, about 1 pound each
Salt to taste if desired
Freshly ground pepper to taste
4 thin slices prosciutto or other ham
8 small sprigs fresh rosemary
4 whole cloves garlic, crushed
1/4 cup melted butter
1/4 cup fresh or canned chicken broth

Steps:

  • Preheat the oven to 425 degrees.
  • Sprinkle the inside cavity of each game hen with salt and pepper. Insert one slice of prosciutto, two sprigs of rosemary and one crushed whole clove of garlic inside each bird. Truss the birds with string and sprinkle with salt and pepper.
  • Pour the melted butter into a metal baking dish and turn the trussed birds in it to coat well. Arrange the birds on their backs and scatter the giblets around them. Place the baking dish on the stove and bring the butter to the sizzling point.
  • Place the dish in the oven and bake 15 minutes.
  • Turn the hens on their sides and bake 15 minutes longer, basting occasionally.
  • Turn the hens to the opposite side and continue baking, basting occasionally, about 10 minutes longer.
  • Arrange the hens on their backs and bake 5 minutes longer, basting often.
  • Remove the birds to a serving dish. Pour most of the fat from the pan. Add the chicken broth, place the pan on the stove and stir to dissolve the brown particles that cling to the bottom of the pan. Untruss the birds. Pour the sauce over the birds and serve them hot or cold.

Nutrition Facts : @context http, Calories 459, UnsaturatedFat 19 grams, Carbohydrate 2 grams, Fat 34 grams, Fiber 1 gram, Protein 34 grams, SaturatedFat 12 grams, Sodium 780 milligrams, Sugar 0 grams, TransFat 0 grams

Tips:

  • Select the right game hens: Choose plump and young game hens with smooth, unblemished skin.
  • Prepare the hens: Rinse the game hens inside and out, and pat them dry with paper towels. Remove any excess fat or pinfeathers.
  • Season the hens: Generously season the game hens inside and out with salt, pepper, and your favorite herbs and spices. You can also add a compound butter or a flavorful marinade to enhance the taste.
  • Roast the hens: Preheat your oven to 400°F (200°C). Place the game hens in a roasting pan or baking dish, breast side up. Roast the hens for 30-45 minutes, or until they reach an internal temperature of 165°F (74°C).
  • Let the hens rest: Remove the game hens from the oven and let them rest for 10 minutes before carving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.

Conclusion:

Mustard and rosemary roasted game hens are a delightful and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The combination of tangy mustard, aromatic rosemary, and succulent game hen creates a flavorful and satisfying dish. Serve the game hens with your favorite sides, such as roasted vegetables, mashed potatoes, or a simple green salad. Enjoy!

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