Best 6 Pablos Spanish Cornish Hens Recipes

ROASTED CORNISH GAME HENS

Steps:

• Preheat oven to 375 degrees F.
• In a small mixing bowl, stir together salt, lemon pepper, dried basil and poultry seasoning. Rub olive oil all over the hens and season each with the salt mixture. Place the hens on a baking sheet pan with plenty of space between them. You may need to use 2 pans. Loosely stuff the cavities of each hen with some green bell pepper, celery and onion. Roast the hens in the preheated oven for about 1 hour or until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F and the juices run clear. Remove the hens from the oven, loosely tent with foil and let rest 10 minutes before carving or serving.

PABLO'S SPANISH CORNISH HEN'S

Steps:

• 1. Open packages of cornish hens, rinse and split each on a cutting board, breast side up.
• 2. Place hens in a long casserole or use two casserole dishes.Loosen a little skin by using you finger or a small knife and place a pat of butter under the skin. You will notice a small bulge.Start seasoning each one with the dry seasonings and then add the soffrito, coating as much of the the hens that you can.Add any additional butter to the casserole that may be left over.
• 3. Cover and bake 350 degrees for 30 minutes and then uncover and bake an additional 15-25 minutes until golden brown. Top with fresh cilantro before serving.

CORNISH HENS PROVENCAL STYLE

Steps:

• Heat the oil in a heavy skillet large enough to hold the pieces of Cornish hen in one layer. Sprinkle the pieces with salt and pepper. When the oil becomes hot, add the pieces, skin side down. Cook over medium-high heat until lightly browned, about 5 minutes. Turn and cook 5 minutes more.
• Add the onions, leeks and garlic, and cook, stirring, until wilted, about 2 minutes. Add the tomatoes, olives, thyme, wine, chicken broth, bay leaf, saffron, Tabasco, salt and pepper. Stir and scrape the bottom of the skillet to dissolve any brown particles on the bottom. Cover closely, and simmer 10 minutes.
• Remove the thyme sprigs and bay leaf. If there is too much liquid, reduce the sauce a bit. Sprinkle with basil and serve.

CORNISH HENS THE EASY WAY

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Rub each hen with a lime half. Drizzle the hens with olive oil, and season with chili powder, cumin, kosher salt, and pepper. Place hens on a rack in a shallow roasting pan.
• Roast hens 15 minutes in the preheated oven. Reduce heat to 350 degrees F (175 degrees C), and continue roasting 30 minutes, or to an internal temperature of 180 degrees F (80 degrees C).

CORNISH GAME HENS WITH GARLIC AND ROSEMARY

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.

CORNISH HENS WITH LEMON AND HERBS

Steps:

• Preheat oven to 450 degrees. Place hens in a roasting pan, breast sides up. Place 2 thyme sprigs and 1 lemon half in cavity of each hen. Loosen skin from breast, and place remaining thyme and the parsley underneath. Squeeze remaining lemon halves over hens. Rub butter all over hens. Season generously with salt and pepper.
• Roast hens, rotating pan halfway through, until skin turns golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 180 degrees, 45 to 50 minutes. Let stand 10 minutes. Cut hens in half lengthwise. Garnish with thyme sprigs, and serve with lemon wedges.