What I usually do is mix some butter with rosemary and a little bit of garlic. Then, I put this under the skin and rub some all over the outside. I then take a quarter of a lemon and quarter of a lime and put them into the cavity with some rosemary. This usually makes an okay hen but it does come out a little bland and the flavor that is there only goes skin deep. What spices should I add or what could I do give it flavor all the way through?
Cornish hen question?
I know this problem, and solved it by brining the birds for 2-4 hours before roasting them. Use a simple brine recipe (e.g., 1 oz sugar, 2 oz salt in 1 qt water) to which you add some herbs and spices that you like. Some good ones to use are thyme, leek, crushed peppercorn, allspice and/or juniper berries, smashed garlic, star anise, and so forth. Experiment to find combinations that you like. You can easily brine a bird in a plastic bag -- just use a larger one for more birds. Be sure it's fully submerged.
Once I started brining my birds before roasting them they came out not only interestingly flavored, but very moist and succulent as well. I've never looked back.
By the way, this is also a wonderful treatment to give other poultry -- chicken and turkey -- and pork chops.
Buon appetito!
Reply:Rosemary salt and pepper garlic: i would try to use a little more and/or put it on the skin not under squeeze one slice of lemon no lime
Reply:you would need to do more of a marinade style, cut the hens in half and marinate overnight......
all your ingredients without the butter and add olive oil, red wine vinegar
Reply:Try A.B.'s teqnique but w/ your ingredients
Reply:Rock cornish game hens make great single servings. These recipes help you fix quick and tasty cornish hens. You may also use these ideas for roast chicken by increasing the cooking time accordingly. Use a thermometer to check for doneness.
Cornish hens
Here are some ways to quickly enchance Cornish game hens (or roast chicken). Start with four hens weighing 1 to 1-1/4 pounds each and a quick fix of your choice below. Roast the hens at 375 degrees F. for about 1 hour, or until the juices run clear when a thigh is pierced with a knife and a meat thermometer registers 170 degrees F.
Citrus Glaze
Mix 1/4 cup thawed, frozen orange juice concentrate, 2 tablespoons Dijon mustard, and 2 tablespoons honey until well blended. Brush the glaze over the hens during the last 15 to 20 minutes of roasting.
Asian Accent
Mix 2 tablespoons soy sauce, 2 tablespoons chicken broth, and 1 teaspoon sesame oil. Brush the mixture over the hens and pour a little into the cavities before roasting as directed above.
Apricot Glaze
In a small bowl, mix 1/2 cup apricot jam, 2 tablespoons soy sauce, 2 tablespoons Dijon mustard, and 2 tablespoons honey. Roast hens as directed. Brush the apricot glaze over the hens during the last 15 to 20 minutes of roasting.
Mexican Spiced
Rub the outside of the hens with packaged taco seasoning and lightly spray with non-stick vegetable oil cooking spray. Roast as directed.
Lemon-Basil
Rub the outside of the hens with a cut lemon and brush with melted butter. Place one lemon half and sprig of fresh basil into each cavity. Roast as directed.
Mustard-Herb
Coat the outside of each hen with about 1 tablespoon of Dijon mustard. Sprinkle with a mixture of dried tarragon, basil and thyme. Roast as directed. Deglaze the pan with 3/4 cup white wine and serve with the pan juices.
Garlic-Herb
Mix 2 tablespoons minced fresh garlic, 2 teaspoons finely chopped fresh thyme, 2 teaspoons finely chopped fresh rosemary, and 2 teaspoons finely chopped sage. Loosen the breast skin of each hen and rub one quarter of the mixture under the skin of each bird. Roast as directed.
I love this one:
Cornish Hens with Crabmeat Stuffing
4 Rock Cornish game hens
Vegetable oil
Salt, pepper, garlic powder and paprika to taste
Stuffing:
1 stick butter
1 clove garlic, finely chopped
1/8 cup parsley
1/4 cup green onion
1/4 cup celery
8 ounces lump crabmeat or imitation crabmeat
1/2 teaspoon salt
Dash pepper
1 cup fine dry bread crumbs
1/3 cup half-and-half
Preheat oven to 350 degrees F. Rinse hens with cold water and pat dry with paper towels. Rub lightly with oil. Season inside and out with salt, pepper, garlic powder and paprika.
For stuffing:
Melt butter, add garlic, parsley, green onion and celery; saute vegetables in melted butter until soft. Add crabmeat, salt and pepper. Stir gently, being careful not to break up crabmeat; simmer. Add bread crumbs and half-and-half a little at a time so mixture is not too dry. Divide stuffing among hens and stuff into cavity. Tie legs together and place on rack in roasting pan. Bake at 350 degrees F for 1 hour. Insert an instant-read thermometer into the thickest part of the chicken. Internal temperature should read 180 degrees F. Refrigerate any leftovers.
OR and Italian Cornidh Hen
2 to 3 Cornish game hens
1-1/2 teaspoons sage
1 teaspoon rosemary
1 teaspoon garlic powder
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter
1 cup dry white wine
1 tablespoon flour
Wash Hands. Rinse hens with cold water and pat dry with paper towels. Split hens in half by cutting down backbone and then through breastbone. Mix seasonings and rub hens inside and out.Wash hands. Cook
In 5-quart Dutch oven, melt butter. Over medium-high heat, brown hens on all sides. Add wine, cover and simmer until tender (approximately 45 minutes). Insert an instant-read thermometer into the thickest part of the chicken. Internal temperature should read 180 degrees F. Remove hens to serving platter, cover and keep warm. Mix flour with 1/2 cup warm water and add to pan juices for Cornish sauce.
Serve with noodles mixed with sour cream and Parmesan cheese.
Reply:add salt, pepper, olive oil(I use butter and oil in the cavity as well}, thyme and lemon n lime juice to the butter, rosemary and gar.lic mixture. Let the hens rest with all the seasonings and juices for a few hours before cooking, when basting use more juice and butter.
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