Best Cornish Hens Roasted With Tarragon And Root Vegetables Recipes

CORNISH HENS ROASTED WITH TARRAGON AND ROOT VEGETABLES

Cornish Hens Roasted with Tarragon and Root Vegetables image

Provided by Food Network

Time 1h15m

Number Of Ingredients 9

Ingredients

6 small new potatoes or creamer potatoes
Salt and pepper (enough for birds and vegetables)
2 Cornish hens or poussins
2 sprigs tarragon, plus extra chopped for garnish
1/4 cup extra virgin olive oil
2 medium yellow onions, cut into quarters
2 carrots, peeled and cut into 1-inch pieces
2 ribs celery, peeled and cut into 1-inch pieces
Mustard of your choice, as condiment

Steps:

Preheat oven to 475 degrees. Wash the potatoes under cold running water. Salt and pepper inside of birds cavity. Add tarragon to cavities. Rub each bird with 1 tablespoon of olive oil. Place in roasting pan. Toss all vegetables with remaining oil, salt and pepper and place around birds. Place in oven on middle shelf. Lower temperature to 400 degrees. Roast for 50 minutes. Remove tray from oven and drape with aluminum foil. Allow bird to rest for 7 minutes before serving. Place birds on plates with vegetables around. Garnish with tarragon and serve with mustard.

SHEET PAN THANKSGIVING CORNISH HEN DINNER

Sheet Pan Thanksgiving Cornish Hen Dinner image

Make Thanksgiving dinner yet more elegant when everyone gets their own individual Cornish hen. Place root vegetables under hens and roast on a sheet pan until cooked. The juices from the hen season the vegetables. Delicious! Can store seasoning, covered, for 6 months.

Provided by tcasa

Categories Meat and Poultry Recipes Chicken Cornish Hen Recipes

Time 1h15m

Yield 4

Number Of Ingredients 13

Ingredients

cooking spray
3 pounds potatoes, peeled and sliced into rounds
2 carrots, cut into large chunks
1 onion, cut into large slices
1 tablespoon olive oil
2 tablespoons Italian seasoning, divided
2 tablespoons butter, softened
2 (2 pound) Cornish game hens
salt and ground black pepper to taste
½ wedge lemon
½ cup chicken broth
½ tablespoon all purpose flour, or more as needed
2 tablespoons water, or more as needed

Steps:

Preheat the oven to 500 degrees F (260 degrees C). Spray a large sheet pan with cooking spray.
Arrange potatoes, carrots, and onion on the sheet pan in a single layer. Drizzle with olive oil and sprinkle 1 tablespoon Italian seasoning on top.
Mix butter and 1 teaspoon Italian seasoning together until well blended.
Rinse hens well, inside and out, under cool running water. Remove bag from inside the cavity. Pat the hens dry with paper towels. Season the cavity with salt and pepper. Make a pocket between the skin and the meat with your fingers, being careful not to rip the skin.
Divide butter mixture between the hens and place it between the breast meat and skin. Place hens on top of the potato and onion mixture. Season the outsides with salt, pepper, and remaining Italian seasoning. Place lemon inside the cavity of the hen. Pour chicken broth into the bottom of the sheet pan.
Roast in the preheated oven until hens are nicely browned, 35 to 45 minutes. Tent the hens with foil during the last few minutes of cooking to prevent overbrowning, if needed. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
Meanwhile, drain about 1/2 cup of the pan drippings from beneath the vegetables into a small saucepan to start the gravy. Bring to a boil. Mix flour and cold water together and add to the pan drippings, whisking until desired consistency is reached. Serve gravy alongside Cornish hens.

Nutrition Facts : Calories 590.7 calories, Carbohydrate 68 g, Cholesterol 180.9 mg, Fat 16 g, Fiber 10 g, Protein 44.3 g, SaturatedFat 5.8 g, Sodium 370.1 mg, Sugar 5.8 g

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

Ingredients

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.

TASTY TARRAGON CORNISH GAME HENS

Tasty Tarragon Cornish Game Hens image

This is a very tasty way to prepare cornish hens. It's another family favorite we've served for years. Tarragon goes so well with poultry.

Provided by Chef Fredo

Categories Poultry

Time 1h

Yield 1 hen, 1 serving(s)

Number Of Ingredients 9

Ingredients

1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon dried tarragon
1 garlic clove
garlic salt
olive oil (or other oil)
3/4 cup butter
3/4 cup dry white wine (or chicken stock)
1 tablespoon dried tarragon

Steps:

Preheat oven to 450 degrees.
Make basting sauce by melting butter in small sauce pan and stirring in wine (or broth) and tarrgon.
Sprinkle inside of each hen with salt, pepper, tarragon, and garlic.
Lightly coat outside of hen with olive (or other) oil.
Liberally sprinkle outside of hen with garlic salt.
Tie hen legs together if possible (I've also made these without doing this step).
Place hens in oven.
Let hens cook about 15 minutes before starting to use the basting sauce. After each basting, I will occasionally sprinkle more garlic salt over the hens.
Continue to baste hens every 15 minutes or so until done. If hen wings or top start to darken too much, cover those areas with foil.
When hens have finished cooking, remove to serving platter.
optional - I place the strained drippings in a bowl (skimming off some of the butter) and use this as a 'gravy' for the hens and any suitable rice/potato dish that may accompany them.
Use your meat thermometer to determine doneness as it varies according to hen weight.