Best 6 Oriental Rock Cornish Hens Recipes

SEASONED CORNISH HENS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a large bowl, mix soy sauce, oyster sauce, garlic, and pepper. Place Cornish game hens in the mixture, and marinate 10 minutes.
• Transfer hens to a medium baking dish, and cover with the marinade mixture. Cover dish, and bake 30 minutes in the preheated oven.
• Remove cover from dish, and place 1/2 the butter on each hen. Increase oven temperature to 350 degrees F (175 degrees C). Basting frequently with the marinade mixture, continue baking 30 minutes, or until exterior of the hens is lightly browned and crisp, the interior is no longer pink, and juices run clear.

CORNISH HENS WITH ORANGE RICE

Steps:

• Heat oven to 450°F. Spray large roasting pan with cooking spray. Spread grapes in roasting pan.
• In 12-inch skillet, melt 1/4 cup butter over medium heat. Add hens; cook 8 minutes, turning once. Place hens on top of grapes in roasting pan. Reserve 1 tablespoon drippings in skillet. Stir flour into drippings with whisk until smooth. Gradually stir in wine, 1/2 cup orange juice, the apple jelly and 1 teaspoon of the salt. Cook over medium-high heat, stirring constantly, until jelly is melted and sauce is reduced to 2 cups. Remove from heat; reserve 1 1/4 cups sauce for serving.
• Sprinkle hens with pepper and remaining 1/2 teaspoon salt; brush with 1/4 cup remaining sauce.
• Roast uncovered on bottom oven rack 40 minutes, brushing hens twice with 1/4 cup sauce, until juice of hens is clear when thickest part is cut to bone (at least 165°F). Cover; let stand 10 minutes.
• Meanwhile, in 3-quart saucepan, melt 1/4 cup butter over medium-high heat. Cook celery and onion in butter 3 minutes, stirring occasionally, until tender. Stir in water and 3/4 cup orange juice. Heat to boiling; stir in rice and 1/2 teaspoon salt. Return to boiling; reduce heat to low. Cover; simmer 20 minutes or until liquid is absorbed and rice is tender. Remove from heat. Stir in orange peel; fluff rice with fork.
• Arrange rice, grapes and hens on serving platter or individual plates. Serve with reserved 1 1/4 cups sauce.

ORIENTAL ROCK CORNISH HENS

Steps:

• 1. Thaw hens if frozen. Heat oven to 350 degrees. Wash hens and pat dry. Discard any giblets.
• 2. Prepare wild rice side dish according to package directions. Cool slightly and stuff birds with rice mixture; fasten openings with skewers and lace shut with string.
• 3. Place hens breast side up on rack in open shallow roasting pan and brush with melted butter. Do not add water. Do not cover. Roast 1 1/4 to 1 1/2 hours, brushing often with melted butter.
• 4. While hens roast, stir together sugar & cornstarch in small sauce pan. Stir in soy sauce, ginger and MSG (if desired). Cook over medium heat, stirring constantly, until mixture thickens and boils.
• 5. Boil and stir 1 minute more, until sauce is thickened. cool slightly.
• 6. Brush hens with soy mixture. Roast 20 minutes longer, brushing hens again with soy mixture until used up. Place on warm platter; pour sauce from pan over hens.

CORNISH HENS

Steps:

• Preheat the oven to 425 degrees F.
• Place the sliced onion in the bottom of a roasting pan. Remove the giblets from the hens, and rinse them inside and out. Remove any excess fat and leftover pinfeathers and pat the outsides dry. Place the hens on top of the sliced onion.
• Pack the cavities of the hens with the cornbread stuffing.
• Tie the legs together with kitchen string and tuck the wing tips under the body of the hens. Rub the hens with olive oil and sprinkle with salt and pepper.
• Roast the hens for 30 minutes, or until the juices run clear when you cut between a leg and thigh.
• Melt the butter in a large saute pan. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Break the cornbread into pieces and place the pieces in a large bowl. Add the onion mixture to the cornbread. Add the celery, chicken stock, parsley, salt and pepper, and mix together.
• Yield: 2 servings

HERBED CORNISH HENS

Steps:

• Heat oven to 350°. Rub cavities of hens with salt and pepper. Place hens, breast sides up, on rack in shallow roasting pan.
• Mix remaining ingredients; brush hens with part of mixture. Insert meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone. Roast uncovered about 1 hour, brushing with butter mixture 5 or 6 times, until juice of hens is clear when thickest pieces are cut to bone (at least 165°F). Discard any remaining butter mixture.
• To serve, cut each hen in half with scissors, cutting along backbone from tail to neck and down center of breast.

CORNISH GAME HENS ORIENTAL

Steps:

• Preheat oven to 425 degrees.
• Rinse hens under cold water until water runs clear and pat dry with paper towels.
• Place hens in either a baking dish or small roasting pan just large enough to hold the hens.
• In a small bowl, whisk soy sauce with undiluted orange juice concentrate, sesame oil, honey and curry powder until the honey dissolves.
• Gently place your thumb between skin and breast, lifting the skin. Tilt bird upward and pour about 2 tablespoons of the mixture under the skin. Drizzle about 1/2 tablespoon in cavity. Repeat on the second hen, third hen and fourth hen.
• Pour remainder of the soy mixture over the hens and rub evenly over skins. Tightly cover dish or pan with aluminum foil or lid. Roast in center of preheated oven for 40 minutes.
• Remove from oven and baste hens with liquid from the pan. To prevent sauce from burning, stir water into pan juices.
• Reduce oven temperature to 350 degrees. Return hens to oven and continue to roast, UNCOVERED, for about 20 minutes, basting every 10 minutes with pan-liquid, until a rich glaze forms on top and an instant-read thermometer inserted into thigh reads 170 degrees.
• Remove pan from oven and allow to stand 5 minutes before serving. Place hens on individual plates, then spoon pan juices overtop. Serve with Stove Top chicken stuffing and mashed potatoes, or your favorite roasted veggies, or maple squash over bok choy.