Best Cornish Hens With Potatoes Recipes

ROAST CORNISH HENS WITH ROSEMARY, POTATOES, LEMONS & 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.

SPATCHCOCKED CORNISH HEN WITH MASHED POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Combine the garlic powder, pimenton, rosemary and lemon zest in a small bowl. Toast the coriander and cumin seeds in a small pan until fragrant, about 5 minutes. Combine the toasted seeds with the other spices and grind in a spice grinder.
• Season the game hen with salt and crushed red pepper.
• Heat the olive oil in a cast-iron skillet over high heat. Sear the hen, skin-side down, adjusting the heat as necessary. Place the brick on top of the hen and cook until evenly browned. Remove the brick and flip the hen. Rub some of the spice mixture onto the skin side. Flip the hen over and rub some of the spice mixture onto the back side. Roast in the oven, skin-side down, for 15 minutes. Flip the hen skin-side up and continue to roast until the skin is crispy and the internal temperature is 165 degrees F, about 15 minutes more. Let rest.
• Serve drizzled with olive oil, with Mashed Potatoes on the side.
• Place the potatoes and garlic in a large pot and cover with cold water. Bring to a boil over medium-high heat and heavily season the cooking water with salt. Turn down the heat and simmer until the potatoes are fork tender; drain. Pass the potatoes through a food mill into a bowl.
• Meanwhile, bring the cream to a simmer in a small saucepan. Add 1/4 cup of the heated cream and the cold butter to the potatoes and stir vigorously. Add more cream and butter as needed. Season with salt.

ROAST CORNISH HENS AND SWEET POTATOES (NIGELLA LAWSON)

Steps:

• Preheat the oven to 425°; place the birds in a small baking pan or foil pan; pouring over 1 tablespoon of oil.
• Cut the unpeeled sweet potato into 2 ½ inch cubes and put them into another smallish pan or foil pan.
• Pour over the other tablespoon of oil and sprinkle over the spices, then toss everything together by shaking the pan.
• Cook both the hens and sweet potatoes in the preheated oven for 45 minutes.
• Put each Cornish hen on a plate, with a tangle of water cress and the sweet potatoes alonside.
• Sprinkle with kosher salt to taste and spritz with lime juice.

CORNISH HENS WITH POTATOES

Steps:

• In a large skillet, brown hens in oil. Place the potatoes in a 5-qt. slow cooker. Top with the hens and bacon. Sprinkle with lemon-pepper and garlic powder. , Cover and cook on low for 6-8 hours or until a thermometer reads 180° and potatoes are tender. Thicken the cooking juices if desired. Sprinkle the hens with parsley.