Best 2 Rosemary Roast Cornish Hens Recipes

**Rosemary Roast Cornish Hens: A Delectable Culinary Journey**

Prepare to tantalize your taste buds with our exquisite Rosemary Roast Cornish Hens, a dish that embodies culinary excellence. These tender and succulent hens, seasoned with aromatic rosemary and a medley of herbs, are roasted to perfection, resulting in a crispy, golden-brown skin and a moist, flavorful interior. Accompanying the hens are three tantalizing recipes that elevate the dining experience. Garlic Butter Roasted Carrots and Parsnips add a vibrant sweetness, while the Sautéed Spinach with Garlic and Lemon offers a refreshing contrast with its vibrant green hue and zesty flavor. To complete the feast, Homemade Cranberry Sauce bursts with tart and tangy notes, adding a delightful dimension to each bite of this unforgettable meal.

Here are our top 2 tried and tested recipes!

ROAST CORNISH HENS WITH ROSEMARY, POTATOES, LEMONS & WINE

Roast Cornish Hens With Rosemary, Potatoes, Lemons & Wine image

This is the best and easiest chicken dish in Italy or anywhere. If you really wish to impress your guests at a dinner party, serve this dish. Even if you can't boil water, you will be able to make this classic, since everything is simply tossed with olive oil, placed in a pan, and roasted. The potatoes are suffused with oil and fresh rosemary, the chicken is crisp and juicy, and the sauce in the pan is perfect for a last crust of bread. From 'Rome, at Home' by Suzanne Dunaway.

Provided by BecR2400

Categories One Dish Meal

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 (3 lb) roasting chickens or 2 Cornish hens
1/2 cup extra virgin olive oil
salt & freshly ground black pepper
1/2 teaspoon paprika
2 lemons, quartered
2 lbs waxy potatoes, cut into 3/4-inch slices (or diced)
5 -6 fresh rosemary sprigs, leaves only
1 cup white wine

Steps:

Preheat the oven to 400 degrees F. Brush the chicken or game hens liberally with some of the olive oil and season with salt and pepper inside and out. Sprinkle with paprika.
Place the lemon quarters in the cavity, giving each (lemon) a little squeeze to release the oil from the skins.
Season the potatoes with salt and pepper and toss them with the rest of the olive oil and the rosemary leaves. Spread them around the chicken in a large baking pan.
Fold a piece of aluminum foil double into a rectangle about the size of the chicken. Grease it down the middle, making a little tent, and lay the foil loosely over the breast.
Roast the chicken for 45 minutes, basting 2 to 3 times with the fat in the pan.
Add the wine (it will quickly evaporate in the hot oven, leaving a lovely flavor in the potatoes), remove the foil, and cook for 15 to 20 more minutes.
If the breast is not browned enough, turn on the broiler for a few seconds to crisp the skin, but watch carefully so as not to burn your masterpiece.
Carve the large chicken or split the game hens and serve with the potatoes and the pan juices poured over the chicken.

Nutrition Facts : Calories 945.6, Fat 62.2, SaturatedFat 13.8, Cholesterol 160.4, Sodium 167.3, Carbohydrate 44, Fiber 5.9, Sugar 3.1, Protein 42.6

ROSEMARY ROAST CORNISH HENS

Rosemary Roast Cornish Hens image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 23

Ingredients

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;

Tips:

Prep the Cornish hens: Rinse the hens inside and out, and pat them dry with paper towels. Remove any excess fat or giblets from the hens.

Season the hens: Sprinkle the hens generously with salt, pepper, and garlic powder inside and out. You can also add other herbs and spices of your choice, such as paprika, thyme, or rosemary.

Prepare the rosemary: Strip the rosemary leaves from the stems and chop them finely. You can also use other herbs like thyme, sage, or parsley.

Stuff the hens: Place 1-2 tablespoons of the chopped rosemary inside each hen. You can also add other stuffing ingredients like bread crumbs, diced vegetables, or nuts.

Truss the hens: Tie the legs and wings of the hens together with kitchen twine. This will help them hold their shape while roasting.

Roast the hens: Place the stuffed and trussed hens in a roasting pan. Add a little water or broth to the bottom of the pan to prevent the hens from drying out. Roast the hens in a preheated oven at 425°F for 1 hour and 15 minutes, or until the internal temperature reaches 165°F.

Let the hens rest: Remove the hens from the oven and let them rest for 10 minutes before carving.

Conclusion:

Rosemary roast Cornish hens are a delicious and elegant dish that is perfect for a special occasion. The rosemary adds a wonderful flavor to the hens, and the roasting process makes them tender and juicy. This dish is sure to impress your guests and leave them wanting more.