Best Forty Clove Cornish Hens With Lemon And Oregano Recipes

Forty Clove Cornish Hens with Lemon and Oregano image

Provided by Martha Stewart

Number Of Ingredients 10

40 cloves garlic, peeled, large cloves halved
13 sprigs fresh oregano
1 large yellow onion, peeled and cut into 1/4-inch half moons
1 rib celery, cut into 1/4-inch crescents
2 dried bay leaves
3 Cornish game hens
3 lemons, cut into quarters lengthwise
1/4 cup dry white wine
1/2 to 1 cup homemade or low-sodium canned chicken stock, skimmed of fat
1 1/2 teaspoons unsalted butter, melted

Steps:

Heat oven to 425 degrees. Cut 6 garlic cloves crosswise into very thin slices. Set aside in a small bowl. In another small bowl, set aside 12 cloves. Pick leaves from 3 or 4 sprigs oregano, and set aside in a small bowl. Set aside 3 sprigs oregano. Place remaining garlic cloves and oregano, onion, celery, and bay leaves in the bottom of a medium nonstick roasting pan.
With your finger, gently loosen the skin on the breast of the hens. Gently slide a few garlic slices and a few oregano leaves under the skin in a single layer. Place 4 garlic cloves, 1 sprig oregano, and 2 lemon wedges in the cavity of each hen; set aside remaining lemon wedges.
Tie each hen's legs together with kitchen twine. Tuck wings under breast; place hens in pan over the garlic mixture.
Add wine and 1/2 cup chicken stock to pan. Brush the skin with melted butter; transfer pan to oven.
Cook, basting occasionally and adding more chicken stock to pan if dry, until golden brown and internal temperature reaches 165 degrees when measured with a meat thermometer, 45 to 60 minutes. Remove hens from pan, and set aside on a board to rest 5 minutes before serving with reserved lemon wedges.

Nutrition Facts : Calories 438 g, Cholesterol 119 g, Fat 27 g, Fiber 1 g, Protein 36 g, Sodium 49 g

Cornish Hens with Lemon and Herbs image

Provided by Martha Stewart

Time 1h5m

Number Of Ingredients 6

2 Cornish hens (about 1 3/4 pounds each), room temperature, rinsed well and patted dry
1 bunch fresh thyme (about 1/2 ounce), plus more for garnish
2 lemons, halved, plus wedges for serving
1/4 cup loosely packed fresh flat-leaf parsley leaves
3 tablespoons unsalted butter
Coarse salt and freshly ground pepper

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.

Lemon and Herb Cornish Hens image

Provided by breezermom

Categories Poultry

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

3 Cornish hens, Split (1 1/4 to 1 1/2 lb each)
1/2 cup fresh lemon juice
1/4 cup olive oil
4 garlic cloves, minced
2 teaspoons dried whole thyme, crushed
2 teaspoons dried oregano, crushed
2 teaspoons dried whole rosemary, crushed
1 teaspoon salt

Steps:

Place the split hens in a 13 x 9 x 2 inch baking dish.
Combine the lemon juice and the remaining ingredients; stir well with a wire whisk. Pour the marinade mixture over the hens. Cover and marinate in the refrigerator for at least 8 hours, turning occasionally.
Prepare your grill so that you have medium-hot coals (350 to 400 degrees).
Drain the hens, reserving the marinade. Place the marinade in a small saucepan. Bring to a boil; reduce heat and simmer for 5 minutes.
Grill the hens over medium-hot coals (350 to 400 degrees) for 30 minutes or until done, turning and basting occasionally with the marinade.